Consume better, consume everything

Explaining to your customers the importance of choosing and consuming all cuts of the animal is an ethical, rightful and necessary act. It is the best possible response to both the accusations levelled at the (alleged) lack of sustainability of the sector and the incredible price increases that are putting a strain on producers and families.
The wholesale price of meat has in fact grown exponentially in recent months, and recently the high cost of energy has become even more worrisome: ASSICA has become the spokesperson for numerous member companies on the now unsustainable costs of energy bills and is working, in close coordination with Confindustria, to provide all the data needed to support proposals for initiatives aimed at finding practical and concrete solutions to benefit companies.
Eating all parts of the animal saves money, minimises waste and in fact results in fewer animals being slaughtered, per capita meat consumption being equal. Often consumers do not demand certain cuts simply out of habit, because they do not know them or do not know how to cook and value them. In this sense, a proactive role of the butcher/ butcher’s shopkeeper, who proposes new alternatives to the customer, also with targeted promotional strategies (special offers to bring a particular cut to attention) or by giving cooking suggestions (the recipe of the week) is essential.