Today I speak with Rich Summers – a sustainable butcher, a curer, teacher and consultant who has worked in the British meat industry for over 30 years, and gained an appreciation of the finest quality British livestock and game along with an admiration for those who dedicate their time to producing it. Drawing upon his experience as a butcher, charcutier, slaughterman and occasional stockman, he has developed a forensic knowledge of ethically farmed and humanely slaughtered livestock and the importance of how these factors influence meat quality and in turn, a healthy and balanced human diet. A well-respected industry figure, Rich’s extensive knowledge of whole carcass butchery enables him to impart complex academic and scientific processes, alongside sophisticated practical skills, to clients wishing to guarantee the very best eating quality and food safety standards in a sustainable way. Rich also consults, teaches and judges on a wide range of subjects, and he leads a team of specialists offering a world class range of services aimed to produce healthier, ethical, commercially viable food systems – which you can check out at summersandco.uk Recorded on 14th Oct 2022.

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