Lost Art of Carving

Rocketing demand for de-boned poultry and joints suggests that the art of skilfully carving meat may be lost to today's generation.

According to Tesco, in the last year sales of de-boned meat and poultry has soared by a record 38%, with pre-Christmas orders set to swell that figure further.

As a result of twenty-five years of fast food culture and the death of the Sunday roast in the eighties, many younger people have never learnt how to carve properly, and attempts at home cooked roasts often end up resembling a scene from the Texas Chainsaw Massacre.

Simon Latham, Tesco poultry buyer, said: "Making a roast dinner has become one of the key social events of the week for many people - pulling not only families but also groups of friends together.

"In the last five years Sunday pub roasts have become enormously popular and this has further helped revive one of Britain's oldest culinary traditions with the trend spreading to homes across the UK.

"Unfortunately hardly anyone under the age of 50 knows how to carve any more and most people are gripped with fear at the prospect of having to possibly butcher the Sunday or Christmas dinner."

The rising demand for de-boned meat has led Tesco to increase its range of 'Easy-carve' poultry this Christmas. The range includes pheasant with hedgerow stuffing, turkey with shallot stuffing and duck. Orders are already up 24% on last Christmas.

"It's a shame that the skill of carving seems to be lost to today's generation as it takes away half the fun of serving up a delicious roast dinner. Serving up badly cut slices of meat is about as unappetising as warm beer," said Simon.

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