What Are Some Alternative Meats?

The most popular meat eaten in the UK is currently Beef, followed closely by Chicken, Pork and Lamb.

The Sunday Roast is a tradition which has sustained the meat industry, as well as the British love of a beef steak.

It is hard to believe these will ever be replaced as the nation's meats of choice, as they are readily available, and evoke feelings of comfort and tradition - as well as the fact that most people know how to cook them.

However, in recent times, the public have become more aware of other options relating to food and cookery. This is a result of increased travel, more eating out, and access to information via newspapers and television. Indeed, the saturation of so-called Celebrity Chefs has led to them each trying to out-do each other, resulting in more exotic ingredients being seen on our TV's than ever before, as they each struggle to bring something new to the table.

Consumers are more aware of the world outside of where they live and are bored with the usual options, so they are more willing to experiment, and experience new sights and tastes.

Alternative meats, in particular, are a market which has seen considerable growth in the last 10 years.

There are now companies which sell Ostrich, Crocodile, Kangaroo, even Frogs Legs and Snails. Some offer home delivery, making the whole experience very easy.

Some of these meats are very expensive - Wagyu Beef for example is around 4 times more expensive than normal Scottish Beef, although fans would say worth every penny. However, others are not priced unlike Beef or Chicken, for instance Ostrich or Wild Boar, two of the more popular 'new' meats.

Popularity does seem to be judged on usability - if a meat has similar properties to a more familiar meat, then it will be used more. Indeed, the rise in popularity of Venison in recent years proves this, as it has been marketed as a 'beef with a game-y flavour'. Venison can now be found for sale in most major supermarkets, and other alternative meats are starting to appear on the shelves. They may only be in higher-end shops, and portion sizes are small to keep the prices down - but that is how it began with Venison.

While some can be an acquired taste, and other require precise cooking to keep moist and flavoursome, this influx of new meats can only be a good thing, as they increase options for the customer.

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