In a country dominated by vegetarians and their oppressing ideals, it is now after a long time that meat and its acceptance has been seeing an upward growth. Meat consumption and meat processing had seen a steady growth over the past decades and seen exponential growth in the past five years.
The love of meat and meat products can be described as nothing less than global. Meat crazed individuals are not difficult to find in any country in the world. A few maniacs even go to the extent of raising their won animals for consumption.With the kind of population that is present in India there are more than a few of these crazed meat lovers, like me, who will go to large extents to fulfil our cravings.
Apart from us there also been a huge rise in meat-eating newbies who have come from vegetarian households and have been won over by the appeal that meat has to offer. These meat eaters are the upcoming big market for processed meat products as they have no knowledge of how to cut and handle meat but still want to indulge in meat.
With the ever-growing meat consumption the need for innovative and specialised meat products has never been more. This has put light on the fact that we are far behind the world in terms of availability of meat & meat products. We Indians have the most unique palate, which can only be catered to by one of our own. I also work selling imported food products and I can assure you, majority of the population is still very much content with what local food has to offer. An innovative Indianised approach to meat products is imminent and need of the hour. Now all that remains is for one of us to step up to the challenge.
The product range of meat and processed meat products is an endless evolving list.
Processed meat products can be broken down in to categories. I have gone into some detail on each category as below. Some of these categories were non-existent until a few years ago in the Indian market, but have abundant growth and reception in the market and will continue to feed the demand.
Raw meat cuts
Though Indian cuisine does not demand much of a butcher, most non-vegetarian-based cuisines have specific guidelines for meat cutting as per type of preparation. Since meat is a mixture of fat and muscle, different parts of the animal have different densities and cooking periods. Specialised meat cutting is required to achieve perfection. Apart from chicken, pork cuts have seen major growth, to name a few, pork ribs, pork loins and pork bellies are some of the most popular pork cuts available in the market in which an assortment of Indian and imported variants.
Cured meats
Curing meat can be described as an art, as is the most complex form of meat preservation. Meat curing involves the use of salt with meat. It dehydrates the meat and produces a strong and unique flavour. Some describe meat curing as bringing out the true flavour of meat. All meats can be cured from the simplest chicken to even a stiff game meat like reindeer.
The most loved and popular cured meat in the world is bacon, a cured and smoked pork preparation, made from mid-section of the pork. There are two main types of bacon available streaky bacon, made from the belly and back bacon made from the loin and upper belly. Bacon is the quintessential breakfast accompaniment for eggs and toast; hence bacon is a must at any prominent hotel breakfast buffet. Today bacon is consumed by the tonne in India and can be found at any good meat shop in the country. Imported and Indian variants are all over the market from Spanish oak smoked to local unbranded produce.
Another popular category of cured meat comprises sausages and salamis which are made from minced meat stuffed into a tubular casing. Sausages are generally cooked and a popular breakfast and snack food and served whole. Sausages can be made of any meat or meats in combination; the types of sausages available worldwide are countless and some have already made their way to India. The Spanish Chorizo, the African Merguez and the Austrian Vienna Frankfurter are all available in India. Apart from mimicking the international varieties Indian manufacturers have also adapted sausage recipes to suit Indian tastes.
Salamis
These are larger versions of the sausages and are always sliced. Salamis are ready-to-eat and do not require to be heated though some prefer them fried. Salamis are typically used to top pizza, in sandwiches and on buffets. Fully cured salamis are not produced in India due to the climate and infrastructure requirements since the salamis take anywhere from 6-12 months to be aged. Salami Milano and Hungarian Salami are both cured salamis abundantly available. Commonly all salamis made in India are cooked, and have an extensive range of flavours from the spicy paprika to mild parsley.
Hams
These are created by either curing and/or cooking a whole muscle piece of meat. Hams are regarded as the most exclusive of cured meats since they require the most time and controls to produce. Hams are sliced and used in sandwiches, buffets or just eaten plain. Cured hams are produced mainly in Europe and have gained much popularity worldwide. Parma Ham, Serrano Ham and Prosciutto San Daniele are all imported cured hams available in India. Cooked hams are more widespread and both imported and locally produced can be purchased.
Ready-to-cook/heat frozen meat products
Chicken Nuggets, children’s favourite, flies of the shelf at supermarkets. From breaded chicken escalopes to ready-to-eat Indian kebabs, all are in the local market today. The advantage of these products is that they require no cooking knowledge or expertise and can be eaten directly with bread or any other suitable accompaniment. I see this segment growing the most since many meat eaters have no knowledge of how to cut and prepare meat from scratch.
International trending meat concepts
Though we are moving at a rapid pace, we are relatively behind the rest of the world, when it comes to meat. Today, the Western meat-eating world has transgressed into a more expressive and intricate ideology towards meat and meat products.
Whole animal usage
An ancient concept as whole animal usage has seen a resurgence, traditionally when an animal was harvested the need to use all parts was of utmost importance. The animal took time and care to grow and nurture, not getting the maximum out of it was seen as sacrilege. This involves using every single part of the animal including organs, skin and offal. Though we are spoilt for choice and restrict our choice to the prized cuts, the odder cuts have started to be seen on menus all over the globe. Not only are these cuts less expensive than their celebrated counterparts, but the right chef can make them as delectable. However I believe India meat-eaters have some more time yet till they venture on to the unfamiliar.
Traceability
Understanding where the animal has been bred, what the animal has eaten and under what conditions the animal has grown acquire much of importance. The goliaths of cured meats such as Parma Ham and Jambon Iberico both credit their unique flavour and qualities to traceability of their product. An animal grown under ideal conditions regardless of its breed produces better meat quality and fat to muscle ratio. All these factors have shown a direct influence on the meat. Adding the information of geographic location, feed type and breed are becoming more common on meat products. Informing the consumer of these qualities shows them care taken for the product and in turn can demand a higher price. I am yet to see much of this practice in India until last month when I saw a grass-fed chicken on the menu of a popular South Mumbai café.
Ever since I decided to start processing local artisan meat products, I have gotten more embroiled in the local meat scenarios; visiting the local abattoirs, understanding the supply chain from farm to table and about how to make the most of the local meat offering. My findings are nothing less than encouraging since there are many who are already working through international process controls and many others who wish to come up to speed. I strongly believe that with choosing the right meat and using the right controls in meat processing, we can produce products which reach my goal of meeting global meat quality standards.
