Next week, I will be part of a group of 8 food bloggers whose recipes will be cooked at the two-hatted Assiette restaurant in Surry Hills. My participation in this event has raised an important question for me, and I review it below.
Eating meat is a matter of life and death, there’s no denying it, but an obvious disassociation is involved – we never seem to stop to consider that life that has been taken in order for us to enjoy our food. Since we became removed from the process of killing for own food, most of us regard meat as a lifeless hunk of protein, regardless of its quality or origin. The fact that a steak was only recently part of a living creature is something our brain is very good at ignoring.
A couple of weeks ago, I was asked to take part of an interesting event. I and 7 other food bloggers were invited by Meat and Livestock Australia to each develop a beef recipe for a degustation dinner cooked by Warren Turnbull at his two hatted restaurant Assiette in Surry Hills. A moral dilemma presented itself to me. For the dinner, Turnbull has hand selected a “stunning Angus steer from southern NSW” to be butchered by Anthony Puharich of Vic’s Meat and Victor Churchill. I was staring the death of an animal in the face, and my participation in the event meant that I would take on the karmic load of that animal losing its life. This fact was direct and obvious to me, in contrast to that disassociation created by walking into a butcher’s shop and buying steak.
I thought the whole thing over. I, after all, am a meat eater. To refuse participating in the event based on a moral objection to the animal losing its life would be hypocrisy – an animal dies for all meat that is consumed. I decided to use the experience to reinforce to myself the importance of meat, and to reconnect with its source. After confirming that the beef was grass and not grain fed, and that it has had no genetically modified feed, I accepted to take part of the event. I was allocated my own cut, a scotch fillet, for which I developed a recipe with the assistance of chef Turnbull. I admit that as the animal’s life became at the forefront of my thinking, my approach to developing this recipe came with a bigger burden and a higher degree of reverence to get it right. I feel that if we are to eat meat, we need to respect it, and that means no waste and mishandling. Next week I’ll be attending the dinner at Assiette. I’ll keep you updated with how the evening goes, and will share my recipe with you.
What do you think about meat? Do you eat it, and if you do, do you think about the animal that has died? Leave a comment below and let me know.