Butchers are by law meant to have this information on display for beef, our local one has a sign listing the holding the beef is reared on and the registration numbers of the two slaughter houses they use
When we go out to eat I hardly ever have a steak.. Been disappointed too many times. Yet order a steak pies and often have tasty tender meat in them ? Best steaks I've had was in USA with the best ever 15 stories up in a resteraunt in Louisville. Kentucky.
It looks like a good vet could bring it back to life
Are they selling direct again now?
53 quid ffs
Why is this SO hard ?
One of the positives of this awful lockdown year for me so far is that I have had time to do something I have wanted for a long time ............. learn to cook
I spent some money saved from a canceled ski holiday on a fancy smoker BBQ (Big Green Egg) back in March and have cooked almost daily on it ever since, surprising myself with what I am actually capable of cooking and as a bonus, no one has died yet !
So as you get into these things, join Facebook groups, forums, watch youtube etc you start to get more ambitious and want to try more unusual things, it becomes more than just food, its a new hobby at this point and as a result what you become prepared to spend raises accordingly.
I'm not alone, there is a big scene of other middle-aged twits like me all into this, mostly with money to spend - I can't help but feel the UK livestock industry is missing out here
YET (and here is the point of this thread) Top quality meat, particularly the unusual (expensive) cuts are very hard to get? why is this? I read constantly on here that British grass fed beef is "better" but where is it when I come to try to buy it ?
The first stop was the village butcher in a village a few miles away (my village has no shops anymore sadly) It's all very traditional looking and surely worth a premium over the supermarkets ? ............. but no, I've come to learn the meat is nothing special, no real provenance and pre-cut from wholesalers just being retailed. Ther first time I asked for a Picanha for example they hadn't got a clue what I was on about, I had to google it for them and what I got, in the end, wasn't really done properly.
I tried another local butcher (a bit further away but of BIG local reputation, I ordered Brisket and it turned up rolled ! I asked for "packer cut" they had no idea what I was on about despite the internet and a million youtube video's about cooking such cuts
Jacobs ladder, beef short rib, 4 rib, Tomahawks etc all command premium prices but are really hard to get until you discover the gems that do butcher their own carcasses like Tori nad Bens Fram shop etc Grass-fed Longhorn with quality and provenance worth paying for proving that these places do exist and do know how to provide what customers like me want and reap the premium price rewards to match, why are they so "hidden" though? why not the normal rather than the exception ?
Tori & Bens Farm Shop – Derbyshire Farm Shop & Deli
toriandbensfarm.co.uk
One place I have found you can get the unusual and better cuts is Costco ..................... but it's more often than not USDA and imported! I don't want to buy that but have done as it's so much easier
My question is why is this rare? what are not more livestock farms not butchering retailing direct? surely the internet has made it easier than ever before to cut out the middlemen who from what I see are doing a very poor job of butchering and retailing your products?
The processors here use "buzz bars" which put AC through the carcass immediately after the throat is cut, which helps relax the muscle fibre like a high-power TENS massage.
I agree,@Clive; you are using the Weber terminology ie from the States. You need a Smithfield guide to British cuts, although other regions have local names.
