We´re Inés, Laura, and Irene Cayetana 1H course at IES Santa clara. We are conducting a project called Green Skills for global change that is based on natural and environmental know what things exist in our town. 

Here, you have the project blog: 

 

http://greenskillsglobalchange.jimdo.com/ 

 

 

FIRST ENTRY 

 

Our first step in achieving our goals for the project and explained was hoping to go to the market on 22 October, Santander. 

 

Here we focus on the meat section, most of which comes from different slaughterhouses Cantabria where the meat which then lead to different markets to be sold. 

We did interviews with various positions and got these results: 

 

-Most of the meat was not organic since apart from feeding grass are also given feed to obtain a more flavorful and tender meat. Although we found a place in which a chicken fed through natural cereals sold. 

 

-Power fits the traditional rules of use of pastures of Cantabria, comprising periods of grazing on the mountain, according to the typical characteristics and are linked to geographical and sociological factors of our community. 

 

-Although we found a place where a natural grain fed chicken sold. 

 

-The Rabbit and turkey are healthier because they do not have as much fat can have the pig and the cow. 

 

-The most expensive was the sirloin (30 euros kilo). 

 

 

INTERVIEW WITH A BUTCHER 

 

Then we present an interview we did to a butcher. 

 

1. What kind of meat is sold in this position? 

 

Beef: It comes from slaughtered within twelve months of age, animals meat has a pink color. 

Heifer: comes from slaughtered between 24 and 48 months old animals. This type of meat has a light red color. 

Ox: comes from barrows slaughtered over 24 months, the flesh has a creamy color. 

We also sell pork and chicken. 

 

 

2. What places the meat? 

 

Most come from Cantabria (Reinosa) but also sell meat from Ávila. 

 

 

3. Is The meat is organic? 

 

-Most of the meat is not organic because apart from that cows eat grass also we think for a more flavorful and tender meat. 

 

4. What kind of meat is healthier? 

 

-We recommend eating rabbit because it has little fat. Moreover, the red meat is also very healthy. 

 

 

5. How often do you receive each order? 

 

-Every day the truck comes and brings the meat we need depending on customer demand. Normally at the slaughterhouse are two kills, one on Monday and you drop the meat on Tuesday and another killing takes place on Thursday. 

 

 

 

6. Is there competition between different positions? 

 

- There is usually no competition for many years in all of us here and customers and are usually fixed so no problems between us. 

 

 

7. What is the type of meat that has more demand? 

 

Depends on the time of year: winter is usually sold cooked or meat stews and in summer lots sold mince.