The art of butchery and its effect on the sustainability of meat production in Malta

Abstract

The art of butchery is a highly specialised profession that involves the slicing, trimming, and preparation of meat products for human consumption. The way meat is processed can have a significant impact on the viability of meat production. Reducing waste is one of the major ways in which butchery can contribute to sustainability. Even less-desirable parts, such as offal, can be utilised by a competent and skilled butcher. This may lead to less waste and guarantees that every consumable section of the animal is utilised. Another important aspect of sustainable butchery is the origin of the meat. In Malta, there is a developing trend towards sustainably produced and locally sourced livestock products. By partnering with local farmers and producers, butchers can ensure that the meat they offer is of high quality and sustainably produced. Additionally, butchers can play a vital role in educating consumers about sustainable livestock production. By disseminating the benefits of locally sourced and sustainable meat products, butchers can encourage consumers to eat in a more responsible manner. [excerpt]