In the last episode of Meat Talk we talked about the alternative protein market and made some strong predictions for this coming year in this amazing industry. But if you only took one thing from that episode, I hope it is this. For years, a small number of manufacturers had the market to themselves, with...

Meat Talk

Bringing back flavour

While red meat, poultry and seafood remain king of the proteins, the alternative protein market is chipping away at it, with this including plant-based, insect-based, and lab-grown products. The only question is, will it be like the Grand Canyon and take 70 million years to develop fully, or suddenly burst fully onto the scene like...

All true about potential of fake meat

In the latest Which magazine, beef is singled out as the most environmentally unfriendly protein out there, mostly due to cattle methane emissions. Regardless of being correct or not, what if you could actually not only contain this gas, but make a profit off it as well? Welcome to the world of Daniel Larn, maker...

Cow in a bubble

A recent cover of The New Yorker shows a crowded sidewalk during morning rush hour. However, it’s not people looking at their i-Phones or drinking coffee, but robots on their way to work. The only human is a panhandler at their feet, being tossed nuts and bolts. When many think of automation or robotics, this...

Saving lives and jobs with automation

If 2020 has shown us one thing, it’s this: For many, the longest established ways of getting our meat onto consumers’ plates is not working. Mark Smith at Double Up Social Media says that in a recent survey, over half of marketers agreed that the Covid pandemic has caused radical or significant changes to their...

B2B to B2C overhaul

The government ads have been impossible to miss on TV. “If you have a business and you haven’t taken the steps to prepare for Brexit, time is running out!” Unfortunately, the government has not taken its own advice, in particular when it comes to our meat industry. As it stands today, it is just as...

Brexit could hit meat industry – and consumers – hard

Meat Talk discussions as of late have been focusing on craft butchers and the high quality meat that they source.  In this episode we are literally bringing the podcast to Worstead Estate farm in the north-east corner of East Anglia where we’ll be talking about wagyu beef. We have all heard about wagyu and for...

Wagyu wonderment

Once upon a time in the UK, a butcher shop was freezing steaks, sticking them in an large envelop and mailing them by post to customers, hoping that the steaks would arrive in an edible condition. Those days are long past and if Covid-19 has done one thing positive, it’s pushing you craft farmers and...

Just ship it!

It would be really easy to focus in on the negative right now, on the worse of times, but that is not why you listen to Meat Talk. For this latest series of podcasts, we will be focusing on the positives, on companies that are not only surviving, but are also succeeding. On ones that...

Online butcher bares all

If meat and poultry processing plants weren’t already hazardous places to work in, COVID-19 has brought the danger level to a new high. As of June, 30,000 meat processing plant workers have been stricken with the virus and over 100 have died, with the majority of these cases in the USA, UK and the rest...

COVID-19: It’s in the air

Four years ago the world-wide meat snack industry was booming – be it described it in dollars, pounds or Korean won. Small craft jerky companies – specialising in imagination, quality and flavour – were spearheading this movement. But a lot can happen in four-years. In the States, big snack companies have bought out the small...

Potential of meat snacks not even touched

A few years ago everyone was singing the praises the blockchain, how the secure electronic ledger was going to change forever food safety. With the ability to track a single chicken from farm to supermarket shelf, massive food recalls – costing millions and millions of dollars – would become a thing of the past. Forget...

The blockchain disappearing act

In livestock production from pigs to chickens to salmon, consistency drives the market. If Ralph’s Supermarket wants chicken thighs at a specific weight, that’s what farmers produce for Ralph’s. In almost all the world’s leading proteins – chicken, pork, and salmon – there has been major breeding programs over the last 50 years for consistency...

The internet of cows

Besides the usual things one can count on in life – taxes and death – we might add a third one, more food recalls due to plastic and rubber contamination in North America, Europe, Asia, and Australia/New Zealand. This is costing the industry millions upon millions. In the last four years, plastic and rubber recalls...

Keeping plastic out of your ground beef

Throughout the western world one thing you can bank on is that there will be fewer butchers and shops than the year before. But now, a new generation of butchers from Brooklyn to London to Belgium are fighting back against domineering supermarket chains and challenging this trend. What this means is giving people something big...

hubhopper

Meat Talk

hubhopper