NFMFT complains about BBC Michel Roux Jr programme

The National Federation of Meat and Food Traders (NFMFT) has sent a letter of complaint to BBC Two’s Food and Drink series, complaining of the ‘inaccuracy of information’ shown on the subject of butchery in a January episode.

The letter, written by NFMFT national president, John Mettrick, outlined a number of instances in which he believed Michel Roux Jr’s guests, farmer Tom Jones and chef Stevie Parle, displayed poor butchery knowledge. The programme from the series focused on food waste and was named ‘Every Last Crumb’.

Mettrick wrote that he had been asked to send the letter on the behalf of the federation’s members.

The letter read: “I am sure that Michel Roux Jr would not be pleased to see someone who is not a chef demonstrating the French classics and giving poor information. In the same way, you cannot expect butchers to be happy with a chef and a farmer demonstrating such a lack of butchery knowledge.

“The NFMFT, with the weath of knowledge it has within its membership, will be only too pleased to help in providing accurate information about meat and I hope that, in future, you will contact us and ‘ask the butcher’.”

The federation protested at the information given on the use of various cuts and, significantly, what meat is used for mince.  

Mettrick wrote: “The worst piece of information was the number of cuts that were identified as going into mince. If the ‘leg’ (top piece) was only used for mince, as suggested, a lot of butchers would go out of business. The topside, silverside, rump end and aitch bone are all high-value cuts used for roasting, while the top rump (knuckle or thick flank) is most often used as frying or sandwich steak and not for mince.”

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