I have never seen properly made English banger sausages outside of a butchers or specialty store. The moment I saw them behind that counter, I knew I was making Bangers and Mash for dinner. I have to say that I was slightly skeptical about then quality that could be provided by a major chain supermarket. There was no reason for my apprehension. These things were absolutely fabulous. As soon as I took a bite, there was a slight snap of the casing, followed by a rush of childhood flavors flowing through my mouth. My grandmother in England would have enthusiastically approved!
I saw some dry aged beef and chorizo that caught my interest as well. If they end up being half as good as the bangers, I will start living inside Whole Foods!
Below is a snippet from the whole foods website that illustrates their excellent commitment to high standards for all meat they sell.
Farm Animal and Meat Quality Standards
Here's a brief summary of our benchmark standards by species:
Cattle/Buffalo
- No antibiotics — ever
- No supplemental growth hormones
- No animal byproducts in feed
- Range raised for at least 2/3 of the animal's life
Veal Calves
- No antibiotics — ever
- No supplemental growth hormones
- Group housing only, no tethering or individual crates
- No animal byproducts in feed other than cow's milk
- Unlimited access to grain
Pigs
- No antibiotics — ever
- No animal byproducts in feed
- No gestation crates
- Sows provided freedom of movement in farrowing (birthing) pens
- Bedding required to satisfy natural rooting instincts
Lamb
- No antibiotics — ever
- No supplemental growth hormones
- No animal byproducts in feed
- Pasture raised
Poultry
- No antibiotics — ever
- No animal byproducts in feed
- No beak trimming for broiler chickens and game hens
- Appropriate beak trimming for turkeys allowed when necessary*
- Appropriate litter provided for comfort and to satisfy natural foraging instincts
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