> Meat is a luxury, always has been for 'ordinary' people. One day per week if you were lucky until sixty to seventy years ago or so. The exception: farm owners and the wealthy.

I guess we have different perspectives. For me, for most of human history, "ordinary people" were farmers (or hunters.)

However, even among urbanites, "once a week" is probably too rare. For example, see this paper on the mid-Victorian diet:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2672390/

> Red herrings were a staple of the working class diet throughout the year because they were easily cooked (e.g. Idylls of the Poor). Other favourites were cheap and easily obtainable varieties with better keeping qualities than the more vulnerable white fish, including sprats, eels, and shellfish (oysters, mussels, cockles, whelks).

> Consumption of meat was considered a mark of a good diet and its complete absence was rare: consuming only limited amounts was a poverty diet [23]. Joints of meat were, for the poor, likely to be an occasional treat. Yet only those with the least secure incomes and most limited housing, and so without either the cooking facilities or the funds, would be unlikely to have a weekly Sunday joint; even they might achieve that three or four times a year, cooked in a local cookhouse or bakery oven. Otherwise, meat on the bone (shin or cheek), stewed or fried, was the most economical form of meat, generally eked out with offal meats including brains, heart, sweetbreads, liver, kidneys and ‘pluck’, (the lungs and intestines of sheep).