Butchery Trends 2018

Veganism

Now this is not a word that we are happy to start with when writing about Butchery Trends, but the vegan revolution has seen an increase in 2017. Whether for health, environmental or cruelty reasons, the options now available to the consumer include meat free alternatives that apparently surpass the soy based ‘mincemeat’ that we once associated with a vegan and vegetarian diet. Vegan cuisine makes number 12 on the What’s Hot list – “Culinary Concepts” from the National Restaurant Association.

Will this trend begin to impact the sale of meat from you, our beloved butcher? We think not!

Although the trend has been making waves, meat products are still number one on the Food Trends list. Some consumers maybe reducing their meat consumption, others are not. Instead, they are finding alternative cuts to feed their appetite. Ostrich, Veal, Merlot & Oyster cuts of beef are hot on the agenda for meat consumers in 2018.

Veal

Veal has seen a huge decline in the UK due to the way it was once reared. As a by-product of dairy farming, British veal should be promoted for its ethical benefits. In 2012, British Rose Veal won the ethical stamp of approval from both the RSPCA and Compassion in World Farming. At that point in time, it only made up 0.1% of meat consumed in Britain. Is this set to rise?

Jamie Oliver & Jimmy Doherty hope so. They have been banging on the drum to promote British Rose Veal during one edition of ‘Friday Night Feast’. During the show, they advised watchers that 50% of male calves are shot at birth as they present no real commercial value. But according to the pair, this is set to change. Will you be promoting veal in your shop?

Ostrich

Japan has seen an increase in the consumption of Ostrich according to Butchers News. This is a product that may be demanded by environmental campaigners and the health conscious alike.

Sourcing local, is no longer a trend, but engrained within chef and butcher speak which seems to be resonating with the consumer. One of the many benefits of sourcing local is the reduction of Co2 created by food miles. The impact on the environment here would be the reduction of methane. Unlike beef, ostrich do not produce methane which is considered to be one of the biggest impacts on the environment. For the health conscious, ostrich is an incredibly lean meat, high in protein and we have been advised that it delicious. So, all in all, this maybe a meat to promote throughout 2018.

Butchers News suggests to their followers to run a poll on a black board to see if there is a real interest in these meats. But with butchers being social media savvy, we think that this may take place on twitter.

Meal Kits

The likes of HelloFresh have provided consumers with easy to cook meals that are delivered to their doors. Should butchers and farm shops explore the idea of meal kits, collaborating with grocers to provide fresh, tasty ready to make meals for their customers?

Understanding the trends that are set by Chefs and the consumer combined, butchers have the ability to research and discuss the options with their customers. Whether they take off or not, just know that Row & Sons are here to provide you with the best of British butchers blocks, no matter what you are cutting.

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