"My man would have more say in that," he said with a quiet laugh. "Beef, mutton, lamb, pork all offer good stew cuts."

Gannicus moved over to the display case so he could show Tansy the different meats. "Pork will offer your a texture nearer to chicken," he said. "It is not as red a meat as beef or lamb and mutton, which both have proper stew cuts." He paused to gesture at the trays of pre-cut lamb and beef, in small chunks, perfect for a stew.

"I think they taste better when mixed with carrots and potatoes in a dish like that. Pork does better with other flavors."