good on yer Clive
I have been looking in to a project at the moment with wool and learning alot along the the way seems a hell of a big diffrence between waving the truck good bye and waiting for the cash to turn up than having to deal with scourers spinners weavers website guys banks etc etc
same in the meat industry alot of meat sold is out of spec and with the lock downs top end cuts have dropped like a stone price wise have seen fillet steak for low prices in shops
lamb not a big seller in the USA so alot of outfits doing online sales rant and rave about there product mail order. etc but tend to have basic cuts any of the flash cuts to be pre ordered which makes sence if it's just a one off cut
the covid thing has changed alot of things and Clive is highlighting it ring up any website guy and they are snowed under building websites due to more online shopping. people have had to home cook so have a new skill set etc etc
it's better to build a trap for the elephant than throw spears at it when it runs past think on that for a while
kinda could throw the ball back to Clive seeing yer in to cooking etc are yah going to do farm ground flour and a line of breads
Your produce a commodity, same as many beef producers.i think thats what got me thinking! maybe i will change the way i sell in the future
it would be easier if i produced a premium product though
As to the original question why is it difficult to get good meat.
Yes, the meat market has a payment system that grades on what a carcase looks like, no tasting involved!the problem with quality meat seems to be that all the shows seem to think that a large arse is the sign required probably on a large continental that is not finished properly as it would attract overweight penalties.
years ago a finished beast was carrying a far greater degree of cover, and the fat cells would be full throughout the life,to me its little wonder red meat is not relished like a malt whisky
Why don't you want frozen?Gas oh how I know feel sorry for you, meat needs a smoke, its an ingredient
I would rather not buy frozen meat, that's not the end of the market i'm interested in and I'm not alone
If you really want a premium, exceptional quality, grass reared piece or pieces of beef @Clive, butchered to your exact specification and shipped to your front door, I might possibly be able to spare a beast.
But then again, it's almost too good to share
Lucky I have half a dozen almost ready to go let me know how you want it cut up.
Why don't you want frozen?
Would like to see a taste test two cuts of meat off the same animal one frozen one not cook them the same and see if you could tell the difference