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Portland Sheep

In This Section...
(1) Eating Quality
(2) Animal Health
(3) Good Farming Practice
(4) All Done on a Local Basis
(5) The Skill of the Craft Butcher
(6) Breeds

Why is Meat from Rare Breeds so Special?
Health
© Traditional Breeds Meat Marketing Company Ltd

We’ve shown above how naturally raised meat from animals not kept indoors all their lives and fed of ‘concentrates’ with growth promoters actually help you to keep fit with healthy Omega-3 fatty acids. [Report (external link)]

Many people have been put off what they eat because of various health scares in recent times. Much of this has been exacerbated by misinformation in the media and some scientists who earn a living by always painting the worst possible picture.

Take BSE for instance. Within hours of the announcement in the British parliament in February 1996 that CJD was likely to be linked to BSE in cattle, the media had called it a ‘Beef Crisis’. Yet ironically, over 90% of cases were recorded in the intensive dairy industry but the consumption of milk was not affected. Also, early in the BSE disaster, certain scientists were going around predicting human deaths in their tens of thousands. And then along comes the prospect of avian flu and the hypothetical risk of it changing into a human infecting virus, and the media goes and interviews the same league of scientists, publishing again their scare mongering without ever questioning their earlier (incorrect) predictions. And this is how the general public are ‘informed’ about the food that they buy.

If you always choose meat from a good butcher that has provenance, is local and naturally raised, you won’t go far wrong. We offer you that plus so much more.

Yes, the supermarket is convenient but is your health and your family’s worth gambling with?

FACT:
Consider these words from the President of the Slow Food Movement based in Italy:

When I wear a pair of Armani
trousers they do not become part of me.
But when I eat a slice of ham it does.
That’s why I spend money on food.
Carlo Petrini, President of Slow Food

Today, as a nation, we spend less than one sixth of our income on food.  Fifty years ago, it was more than one third! o

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