Australians are the second biggest meat eaters in the world. Find out where our meat comes from in For the Love of Meat with Matthew Evans.
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23 Sep 2016 - 8:55 AM  UPDATED 2 Dec 2016 - 9:41 AM

Episode 1: Chickens 

Aired 7:30pm Thursday 20 October

By far our most popular meat, Australians eat 42kg of chicken per person per year – ten times more than 50 years ago. Matthew Evans wants to know what this means for the chicken. When he discovers that chickens can live in cramped conditions in intensive farms, he realises how little consumers are likely to know about how our favourite meat is farmed. With the help of an ad agency he devises a stunt to get reactions from the public, which he then shows to a fast food chain to ask them to consider changing to higher welfare chicken.

Chicken rice bowl (soboro don)

‘Don’ is short for donburi, which is a Japanese rice bowl, and soboro means ‘crumbled meat’. This minced chicken cooked in a sweet-salty sauce with vegetables and spring onions is a quick midweek meal. - Matthew Evans, For the Love of Meat

 

Episode 2: Pigs 

Aired 7:30pm Thursday 27 October

Matthew Evans is a free-range pig farmer, but 90% of pigs we eat come from intensive farms, so Matthew sets out to find out how the majority of pigs are farmed in Australia. When Matthew visits an intensive farm, he discovers it is a complex business. Most farmers use small cages called farrowing crates, which are just big enough for a sow to lie down while her piglets suckle. They are designed to protect the piglets from being crushed by the sow, which happens more regularly on free-range farms. But is the confinement of the sow worth it for the sake of keeping more piglets alive? 

Japanese pancake with crispy trotters (okonomiyaki)

"Okonomiyaki is a savoury Japanese pancake that’s great for using small amounts of leftover meat. Pork belly is popular, but if you want to adopt a nose-to-tail approach to eating, let’s start thinking about using other bits, like pork trotters. Ask your butcher for the front legs of the pig, which are meatier than the back legs. If trotters are too much of a leap, you could substitute them with a pork knuckle." Matthew Evans, For the Love of Meat

 

Episode 3: Cows

Aired 7:30pm Thursday 3 November

For most of us, steak is the quintessential Aussie meat. But how much do we know about how cattle are farmed in Australia? Matthew Evans follows one cow all the way through the production process to discover how our favourite cuts are actually a tiny portion of the whole animal. He reveals how much land is being cleared every day so we can graze cattle, and the impact of 25 million cattle on the land. He also discovers that there is some game-changing research being done to make cattle farming far kinder to the planet.

Georgian beef soup (kharcho)

"I like this recipe as it uses lots of things that grow locally around the farm – beef, saffron, walnuts and tomatoes. It’s an intriguing mix of big, sour and tangy flavours." Matthew Evans, For the Love of Meat

 

 

We eat a lot of meat in Australia – more than most other nations on earth. But do we really know what meat we are eating, and where it’s come from? Find out more with Matthew Evans in For The Love of Meat.