Underloved cuts making a comeback in the kitchen

By Dani Valent
June 4 2019 - 12:00am

Hardly any of us buy meat like our grandparents did. The intensive animal farming that developed apace from the 1950s and the rise of supermarkets through the 1970s are the two big factors that have transformed the way meat is understood, purchased, cooked and consumed in Australian homes. It's not that long ago that it was normal to behead a chicken in the backyard; now we have absorbent sachets removing any last trace of blood from shrink-wrapped packages.

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