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. I'd be surprised if supermarkets are selling off to your asian butchers though, there's more profit for them in mechanical reclamation.
Oops, I think your misunderstood.
I didnt mean that the supermarkets literally sold their scraps to the asian butchers. Definitely not. Just that the abboitoirs dont bother to send offal/organs etc to supermarkets. But in the case of asian butchers, they get pretty much everything.
They have trays of TESTICLES in my local.
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They have trays of TESTICLES in my local.
That's bollocks!
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Have you been to Rossiters butchers in Bournville, the rib of beef I bought from them when I lived there was one of the best pieces of meat I've ever purchased.
Organic meat wont taste any better unless its a placebo effect.
The british standards of raising cattle and sheep is generally very good as standard. Grass fed for most of the year and fed plenty of sileage in winter. They may be supplemented with a little bit of grain which will only improve marbelling (fat = flavour).
Problems come with the american style of farming where cattle are often kept indoors and raised almost purely on high protein grain such as GM soy. Ruminants are not able to process this kind of food very well so it often makes them ill. So they are fed drugs to compensate. But you get a fast growing animal with thick well marbled meat which most people would say tastes much better than grass fed beef.
The meat from the bourville butchers may have also tasted better to do hanging for longer and such.
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I was lucky enough to be given a bag of kimchee by one of my korean students mother.
Just had a great meal -
Starter -spicy beef soup made with slow cooked brisket, sliced thinly when cold then cooked in a beef stock with garlic, chilli, ginger and noodles.
Main - Fried rice with kimchee
Dessert..........a maxibon ice cream(I ran out of inspiration!) -
Organic meat wont taste any better unless its a placebo effect.
The british standards of raising cattle and sheep is generally very good as standard. Grass fed for most of the year and fed plenty of sileage in winter. They may be supplemented with a little bit of grain which will only improve marbelling (fat = flavour).
Problems come with the american style of farming where cattle are often kept indoors and raised almost purely on high protein grain such as GM soy. Ruminants are not able to process this kind of food very well so it often makes them ill. So they are fed drugs to compensate. But you get a fast growing animal with thick well marbled meat which most people would say tastes much better than grass fed beef.
The meat from the bourville butchers may have also tasted better to do hanging for longer and such.
very much agree. british meat is good. welfare standards are higher here than most of the rest of the world. british farmers have a lot more regulations than those even in europe.
british pork is also reared top a much higher standard than that in europe. it is illegal here for pigs to be reared in crates (where they can't even turn round) but that is how most danish bacon is reared. uk pigs are often reared outdoors, but if they are reared indoors are reared in big pens and legally have to have a certain amount of space per pig in each pen.
i rear lamb and can confidently say that british lambs have a very good life.
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Slightly odd combination of things left in the cupboard tonight, so I did grilled nectarines with honey and goats cheese, and a side of sweet potato salad (combined with a kind of red cabbage yoghurt coleslaw). It was amazing, the fruit/cheese really worked well.
that sounds awesome. my mouth is watering....
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Slightly odd combination of things left in the cupboard tonight, so I did grilled nectarines with honey and goats cheese, and a side of sweet potato salad (combined with a kind of red cabbage yoghurt coleslaw). It was amazing, the fruit/cheese really worked well.
Good call Konijn.... Do take a bow. :)
very much agree. british meat is good....etc.
As a "bloody foreigner" I agree but FFS - hang the beasts for AT LEAST 28 days. Why you cannot find properly aged beef or lamb here just does my head in. Such nice meat and it is wasted by not hanging it long enough.
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Good call Konijn.... Do take a bow. :)
As a "bloody foreigner" I agree but FFS - hang the beasts for AT LEAST 28 days. Why you cannot find properly aged beef or lamb here just does my head in. Such nice meat and it is wasted by not hanging it long enough.
yep, totally agree. supermarkets are the worst - time is money and all that. most of their meat is 'hung' in the lorry as it's transported and that is it. but people have been made to think that meat should look pink and shiny, not reddy brown and dry, so often wont buy hung meat.
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that would be expensive - a farmer would only do that if making a profit. better off to find a good farmers market, maybe ask them one week to hang a joint or two for you for extra time. in fact, a good butcher should do that for you. both my local butchers always hang beef for at least 4 weeks.
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I feel this should also go in Epic win thread
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^Tried to access the link at work, got this instead;
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Posted by
@StandardPractice
there is loads of it so it is sustainable. however, some of the big fishing guys are very greedy.... but it's one of the better ones to eat.
mackerel pate - easiest thing to make and so tasty!!!
smoked mackerel fillets
creme fraiche
lemon juice
lots of black pepper.
whizz it all up and eat with warm bread. then congratulate yourself on such an easy tasty feed full of goodness.