What is quality when it comes to buying meat - and how do we recognise it?
Sheila Dillon discovers the lengths the top butchers go to, to source and select the very best.
Sheila Dillon and butcher David Lidgate, meet one of his lamb and mutton producers, Jane Kalloway at Langley Chase Organic Farm, near Chippenham in Wiltshire, who rears rare breed Manx Loaghton sheep.
Sheila talks to Professor Nigel Scollan of the Institute of Biological, Environmental and Rural Sciences at Aberystwyth University, where his Beef Research Unit is part of a European team investigating ways of enhancing the nutritional value of beef.
Sheila is joined in the studio by food writer Richard Johnson to discuss and taste Sainsburys’ ‘Ultimate Beef’ – 21 day matured.
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Presenting The Food Programme has been Sheila's perfect job.