A MILLENNIAL VIEW: SARAH ARNOLD, 28

Who actually enjoys handling raw meat? I’ve never heard of anybody relishing chopping flesh; I don’t think it’s just under-35s who find it revolting.

I avoid touching meat at all costs (I’m a wear-gloves-while-ido-it kinda gal) but I don’t see why my squeamishness means I shouldn’t enjoy eating it, despite what my growing number of meat-free friends might tell me.

It’s not that I’m unaware of where meat comes from: I’m from a rural farming background in Northern Ireland, so I would see livestock roaming the fields one day, and in a truck on the way to the abattoir, the next. My grandmother would select which chicken was for dinner, strangle, pluck and prepare it. But my mum worked in food production and instilled a high set of standards in me when it comes to food preparation that are probably exacerbated by my obsessive compulsive disorder. Bacteria such as Campylobacter are easily transmitted from meat to person without impeccable hygiene. Simply put, I don’t want to get sick. Sainsbury’s is clearly aiming its “rip and tip” meat sachets at millennials, but it has forgotten that my generation is as conscious of what our food comes in, as what it’s made of. We want to drink our morning coffee from a reusable cup, we invest in fancy Bpa-free water bottles and now even carry our own cutlery. So I can’t see many choosing meat wrapped in yet more single-use plastic.

There are much better solutions to deal with squeamishness.

First, go to your local butcher, where you can trace the specific farm your meat has come from, then ask for it to be wrapped in paper packaging. Finally, when you get it home, get out the trusty (reusable) gloves.