Henry Dimbleby unravels the deep-seated attachment of the British to eating meat.
Would you eat artificial meat, grown in the lab? Geoff Watts investigates.
Food writer Tim Hayward goes in search of British charcuterie.
Nadene Ghouri investigates how meat from the offspring of a cloned cow was eaten in the UK
Forget meat, lab-grown leather could be the first cultured beef product to hit shelves.
Sheila Dillon reports on growing mussels in Shetland.
What are the forces that have enabled cheap pork to flood UK supermarkets?
James Martin visits Hampshire in pursuit of the best pork.
Is the poultry industry fit for purpose? Dan Saladino looks at how UK chicken is produced.
Sheila Dillon discovers the lengths the top butchers go to to source the very best meat.
Alice Roberts and Sarah Perkins find an example that shows why we should record roadkill.
Tim Hayward travels the UK to meet the people who champion rare breeds of British pigs.
Tim Hayward on the very latest in meat and fire.