COMMUNITY
from PASTURE...
...to PLATE
D
espite the fact that there are many sheep and cat- tle grazing the hills
fresh meat in this re- With recent greater awareness of environ- mental issues - peak oil/ food miles - an interest in producing and consuming local food has been gener- ated, but there are so many obstacles to overcome. Historically, livestock born on the west coast has been sold for fattening on the more fertile
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have a special licence in livestock transporta- tion.
Mull has a slaughter- house in the process of being rebuilt follow- year, but ferry costs and crossing schedules re- strictive make transport restrictive.
pastures of the east coast. The last slaughterhouse in Oban closed down some 35 years ago so the nearest mainland abattoir is at Dunblane, a good few hours’ drive away. And pulling a trailer full of live- stock now requires the driver to
Not all abattoirs have on- site butchery and packag- ing facilities - and of those that do, the quality has proven to be somewhat variable. Legislation governing what and how meat can be sold to the public - labelling laws, trading standards, previously valuable components, such as blood
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