The Real Cost of Cheap Meat

Folk love a deal. 3 steaks for a tenner. Chicken breasts for £3.

But here’s the thing — someone always pays. And it’s rarely the supermarket.

When meat’s that cheap, there’s corners cut somewhere.

Animal welfare. Farmer wages. Quality. Pride.

The animal lived rough. The butcher got squeezed. The flavour’s flat.

But aye — it scanned cheap at checkout.

As a butcher, I see what good meat looks like.

It’s not pink sponge packed in gas.

It’s not water-logged chicken in a plastic tray.

Good meat takes time. Takes skill. Takes respect.

And when you season it right — it shines.

That’s where Craic blends come in.

They’re made to bring out the best in proper cuts — not hide the taste of factory meat.

We’re not here to be “affordable.”

We’re here to be worth it.

– James

Craic Larder