John Mettrick is a small scale Peak District abattoir owner, who slaughters, processes and delivers all his meat in-house. He spoke about the need for a network of numerous small scale, local abattoirs in the UK as one of the essential pillars in a resilient, sustainable and high welfare food system.
He says, ‘if one had COVID in a small plant, you would lose one small plant, the others could pick up the slack. Whilst in situations where you have massive plants the whole system goes down’.
Share This Article
Related ArticlesView All
Rooting For Real Farms Case Study 36: Curly Pigs, Fermanagh
👨🌾 Stephen from The Curly Pigs in County Fermanagh, N.Ireland keeps rare breed Mangalitza Breed pigs. These pigs are slow… Read More
Rooting For Real Farms Case Study 35: Knepp Castle Estate, Sussex
🦋 Knepp Castle Estate in Sussex home to Knepp Wildland Safaris and Camping produces pork in its Knepp Wild Range… Read More
Rooting For Real Farms Case Study 34: Treflach Farm, Shropshire
👨🌾 Ian Steele from Treflach Farm in Shropshire & Steve Jones from Sector39 Permaculture design, discuss how Treflach farm has… Read More
Rooting For Real Farms Case Study 33: From Salt to Smoke, New Forest
From Salt to Smoke is a butcher and charcuterie business that started up during the coronavirus, sourcing their pork from… Read More
Farm Case Study 32: The Good Life Meat Projects, Shepton Mallet
?? Craig runs the The Good Life Projects in Shepton Mallet. His core belief is that, in order for us… Read More
Farm Case Study 31: Bernards Farm, Cheshire
Bernard’s Farm in Cheshire keep rare breed pigs in their orchard – The pigs go to a local abattoir and… Read More