Oh, hello. You have chosen a BBC podcast, but before you listen to it, we thought you might

like our podcast too. You might. You might. It is called Sightracked with me, Nick Grimshaw.

And me, Annie Mack. And we talk about the week in music. All the news, all the cultural

happenings in the UK and beyond. And great guests. And it's on BBC Sounds. Yes, where you can

also enjoy lots of playlists, music mixes and

live radio. Everything from my six music breakfast show to Radio 3 Unwind. But obviously start

with our podcast sidetrack. Obviously. Obviously. So if you like music, listen on BBC Sounds.

I recently learned the phrase fifth quarter, which, with apologies to the vegetarians, I'm

going to share with you.

I'd been trying to calculate the carbon footprint of pet food.

And long story short, you can ascribe wildly different costs to your beef depending on how

you slice your carbon.

There are certain cuts of meat, mainly awful, so organs like kidney and spleen, that humans tend

not to eat. They are the fifth quarter and they go into pet food. Some have argued that

the fifth quarter, since it doesn't drive beef production, should carry far less of the greenhouse gas burden of producing other cuts like steak.

All of which whizzed through my head on Saturday night,

as I marked a Scottish tradition,

Burns Night, named after the poet Robbie Burns, by serving up haggis.

Main ingredient? Sheep lungs. Main ingredient, sheep lungs.

Sounds bad, tastes delicious,

and for meat, a low-carbon option.

Of course, there is an even better carbon option

...