Nobody buys brisket these days. Everyone demands pure red meat and it became hard to shift marbled beef.
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Is it too early for a cheeky glass of vin rouge?
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Originally posted by norrahe View PostI'm a big fan of slow cooking and the farmer I get my meat off has all those lovely cuts that no one else seems to want and some I get for free. It is nice to get all your produce direct from source.
Like you say, how cool is that?!?!
However, due to the convenience of supermarkets and their discounted prices for what I honestly say isn't too bad a produce (but in no way as superior and complexed flavoured as produce such as 28 day mature rump steak, salt marsh lamb and less common cuts etc), and the stupidly increased council business rates of the premises, my butcher tells me his business is in dire straits.
It's a shame.
At this rate, I'm going to have to corral animals in my back garden...If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by minestrone View PostNobody buys brisket these days. Everyone demands pure red meat and it became hard to shift marbled beef.Comment
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Originally posted by hyperD View PostTotally agree, and norrahe, you are very lucky to get that source. My local butcher occasionally has things like trotters, but because nobody buys them at the end of the day, he gives them away for free.
Like you say, how cool is that?!?!
However, due to the convenience of supermarkets and their discounted prices for what I honestly say isn't too bad a produce (but in no way as superior and complexed flavoured as produce such as 28 day mature rump steak, salt marsh lamb and less common cuts etc), and the stupidly increased council business rates of the premises, my butcher tells me his business is in dire straits.
It's a shame.
At this rate, I'm going to have to corral animals in my back garden...Comment
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Originally posted by norrahe View Post28 day matured, I love to see pieces of meat that are really dark coloured and you know its been hung for quite a while. the farm I get my poultry and game from even hangs their chicken and turkey briefly to give them extra flavour.
My butcher was telling me about an EU Directive that was trying to ban local butchers from hanging their own meat, under the HSE act. Not looked into it, but once again he was complaining.
It is a shame. Most people are so dependent on "sell by date" rather than "nose" and "eye" that I fear quality and flavour will be outlawed by the very nature of EU central bureaucratic legislation.If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by norrahe View PostI found that out when I went to my local butcher and asked for brisket and shin of beef and he looked at me funny. Apparently he only sold "popular" cuts.
Give me roast hough in the oven for 5 hours stewed in red wine rather than a bit of rolled sirloin any day of the week.Comment
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Originally posted by minestrone View PostNobody buys brisket these days. Everyone demands pure red meat and it became hard to shift marbled beef.Originally posted by MaryPoppinsI'd still not breastfeed a naziOriginally posted by vetranUrine is quite nourishingComment
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Originally posted by d000hg View PostWhat's the cheap stuff they sell as Stewing Steak in supermarkets, that you have to slow-cook?If you think my attitude stinks, you should smell my fingers.Comment
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Originally posted by d000hg View PostWhat's the cheap stuff they sell as Stewing Steak in supermarkets, that you have to slow-cook?Comment
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Originally posted by minestrone View PostStewing steak (or shoulder cut) is right next to the brisket. It is only cheap because there is no demand for the cut, not because it is inferior quality. Casserole heaven I tell ye.While you're waiting, read the free novel we sent you. It's a Spanish story about a guy named 'Manual.'Comment
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