Buying Top quality meat ? why so hard ?

[Clive]

That may appeal to the popeous middle aged pricks who have a bit of money to splash about and tear about in their range rovers ,plenty roar round north norfolk coast , think they are better than any one else , ,see them or did before covid but then they are buying up all the houses now to escape from london ,
Go into 29 in burnham market and see the soft pricks paying 20 quids for a burger ,with a few fancy cut chips delivered on a lump of slate ,ffffs that went out 00 s years ago , fair play if they gullible enough to pay for some thing you go 10 /15 mile inland for half or less ,and a lot better crack in the local pubs
We had a lump of brisket , done in slow cooker , no fancy sh!t on it , apart from a bit of mustard on plate ,few chips ,and carrots straight out of carrot pie dug into back garden , having some cold tonight , in some home made warm bread ,
Will last till thursday ,
Then a lump of @Old Tip 2 year old mutton , will go i slow cooker ,
We eat well ,and wife bakes ,and is a superb cook ,

take the money of the pompous middle aged pricks ?

more lucrative than moaning about them sureky !

this is my point

 

[ollie989898]

Here goes tomahawk I had for lunch today!

We've now got 2 butchers shops on our local high street. Can't see them both lasting. But supporting them at moment.

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Where is the £3000 barbeque you needed to cook that 'properly' though?

 

[Chae1]

Where is the £3000 barbeque you needed to cook that 'properly' though?

Just did both sides in a heavy frying pan and then chucked it in oven for ten minutes. As butcher recommended. Weighed 1kg.

 

[Tim G]

We are fortunate in having a good outlet for finished cattle at Colchester Market.
There are still a good company of butchers around the ring whose requirements are slightly different to mainstream abbatoirs.
For Cattle they generally want a smaller carcase, around 500kg live, lightly boned, tight belly, around 4h finish, white or creamy coloured fat.
in the past I used to buy a lot of heifers from the West Country to finish at home. A lot would have some Galloway blood in them, this would produce a compact heifer when finished which found a ready market.
The only unfortunate aspect is that many of these butchers are beyond what would ordinarily be considered retirement age, without anyone to carry on their businesses.

And the fact that there is usually only 3 bidding and they all know what each other wants......

 

[Will 1594]

take the money of the pompous middle aged pricks ?

more lucrative than moaning about them sureky !

this is my point

Not moaning , the more they get chrged the better they think it is .
We have a fairly basic pub in village , more a drinkers pub and does a food night for locals maybe once a month for regulars or did ,not been in since march with covid lark ,,its good crack ,dogs every where can go in in your wellies ,get a cheese butty ,or on a sunday night would make a couple of big trays of chips and sausages and scampie , all free ,for regulars ,
Other pub other end of village aims at the other end of market , extracting as much as possible out of the 2.2 kids and range rover click ,no atmosphere , over priced average food , but aways busy
And have a superb local butcher who puts beef red poll ,and shorthorn from farm at end of village through shop and very local pork lamb ,

 

[michael N123]

Local farm shop.

Both my parents were chefs; you don't need to blow thousands on the latest middle class lifestyle accessory to cook something.

ive shot a few but not a chance I’m doing it with a 22lr

 

[davidroberts30]

I'm confused how buying a peculiar or unusual cut of meat automatically makes it higher quality?

Meat not reared, killed or hung properly will not do it any favours irrespective of what cut it is. Cook it wrong and it will be fudged anyway.

Any wonder 'tomahawks' or whatever the hell they are called are unpopular given the size of them and probable cost per portion? A lot of UK consumers would not want to buy that because a lot of them would not be able to eat it in one sitting. I quite like eating beef with a fair few vegetables and the like so it wouldn't suit my preferences if I am honest. Not to mention eating hordes of red meat and not much else is hardly a diet we should be recommending to the average Briton whose diet is in all likelihood pants beyond belief to begin with.

be fair i would rather the ribeyes cut out of it and roll the rest

 

[Henarar]

Oh I'm going to lob a phrase of that arch Brexiteer the MP for the 19th Century not even "thin gruel"

'Twas always just for the love of it but I'm enjoying being on t'other side of the fence. Blood sports are cruel though although I've not pressed a report button unlike @Henarar

Thought it would be good for a laugh.
Not had a reply yet, odd that

 

[davidroberts30]

Set Up a butchers shop Clive and I could supply you with farm assured Scottish Aberdeen Angus and Scottish Hereford and Scottish Romney and Scottish saddle back pork ! All off hillys ranch

Get back in the que

 

[JD-Kid]

a few shops here. sell Flintstone steaks bit like a roast. with a rib bone on them hahaha

when I worked in Aussie years ago staying in a motel in the middle of nowhere was having a few beers. ended up talking to a butcher he worked for a supermarket chain going to all the shops teaching the butchers new cuts as demands changed also as the seasons changed as well

BBQ cuts in my mind will not be big sellers in the middle of winter gets a bit cold and lonely standing out on the deck with a beer and set of tongs

brought this up while tailing yesterday there is a few guys that go in to big BBQ events to help rase money to do it they have BBQ nights there events sell out in under 10 minutes starting to get more BBQ places as eating places as well
used to watch the pit masters on TV most of the cuts they used were big or lower end cuts same as a curry house or kabarb shop

used to use charcoal BBQs over here then gas come along easy cheep less fire risk faster to heat up easy to control the heat etc etc but yer might as well cook on a stove top

mate just brought a smoker BBQ has a gas one as well yes the smoker one more work to use but he will not go back to his gas one

 

[Wink]

@Clive - you will be pleased to know that the ahdb meat quality course I went on, did indeed include a butchery demo on adding value/cutting the rump of beef differently, of course including the picanha. It's basically seam butchery to utilise the 3 different muscles in what would usually be a D cut rump which would have slightly different tastes/textures.

I was the only current (part time) previous farmer there.

 

[Clive]

a few shops here. sell Flintstone steaks bit like a roast. with a rib bone on them hahaha

when I worked in Aussie years ago staying in a motel in the middle of nowhere was having a few beers. ended up talking to a butcher he worked for a supermarket chain going to all the shops teaching the butchers new cuts as demands changed also as the seasons changed as well

BBQ cuts in my mind will not be big sellers in the middle of winter gets a bit cold and lonely standing out on the deck with a beer and set of tongs

brought this up while tailing yesterday there is a few guys that go in to big BBQ events to help rase money to do it they have BBQ nights there events sell out in under 10 minutes starting to get more BBQ places as eating places as well
used to watch the pit masters on TV most of the cuts they used were big or lower end cuts same as a curry house or kabarb shop

used to use charcoal BBQs over here then gas come along easy cheep less fire risk faster to heat up easy to control the heat etc etc but yer might as well cook on a stove top

mate just brought a smoker BBQ has a gas one as well yes the smoker one more work to use but he will not go back to his gas one

good lump wood charcoal is an ingredient not just a fuel

like these cuts of meat people ate prepared to pay bog money for it ......... diversification op right there !

 

[puntabrava]

I can see @Clive now going into pets at home and asking for a conejillo de indias asado

View attachment 918342

Have a friend who is the uk king of asado, cooks at all sorts of celeb bashes and gets flown all around Europe all expenses paid to flail a bit of meat on some metal.

 

[Chae1]

@Clive - you will be pleased to know that the ahdb meat quality course I went on, did indeed include a butchery demo on adding value/cutting the rump of beef differently, of course including the picanha. It's basically seam butchery to utilise the 3 different muscles in what would usually be a D cut rump which would have slightly different tastes/textures.

I was the only current (part time) previous farmer there.

Our local slaughterhouse had a open evening for farmers/suppliers.

The butcher did a presentation and said the picanha was best cut! Never tried it myself.

Sure he said they exported that cut to south America!

Probably wrong.

 

[Cows 'n grass]

I haven't read all of this. We have an excellent local butcher (Aune Valley). It run by a family who also farm half the parish and a lot of the meat comes from their own farms.

A friend brings meat from Field and Flower when he comes to stay. This is exceptional quality and everything I've had has been delicious. I would highly recommend F&F if you're looking for top quality cuts.

 

[JD-Kid]

to be fair to a lot of butchers and like others have pointed out there main sellers are aimed at the common cuts and uses
clive is right as well saying there is a trend of diffrent styles of cooking with people watching the likes of you tube or overseas cooking shows and people taking up a interest in diffrent things

know here the butchers in the supermarket if you want the bone out of a leg roast will bone it out instore you buy the leg first then they do it

most butchers if asked before hand for a cut should be able to do it but if already cut up hard to do bit like walking in to a tire shop and hoping they will have a odd ball sized tire might not have it on the rack but if ordered the day before can get it in

 

[Steevo]

Have a friend who is the uk king of asado, cooks at all sorts of celeb bashes and gets flown all around Europe all expenses paid to flail a bit of meat on some metal.

A great friend to have....!

P.S I told you not to tell anyone!

 

[Wink]

Our local slaughterhouse had a open evening for farmers/suppliers.

The butcher did a presentation and said the picanha was best cut! Never tried it myself.

Sure he said they exported that cut to south America!

Probably wrong.

Maybe as its so popular there and there is demand for it. It is a great cut.

What we must remember is that although yes the anatomy is all the same, there are soooo many different ways of cutting and names, that those in the cutting trade would always say there isn't a time where you stop learning. It's fascinating. We shouldn't downgrade a butcher because he hasn't done it that way or called it that before. And there are different butchers etc for differing markets. Things are changing and experimenting and the cooking of these different cuts/muscle groups are the joys of the job.

 

[Wink]

to be fair to a lot of butchers and like others have pointed out there main sellers are aimed at the common cuts and uses
clive is right as well saying there is a trend of diffrent styles of cooking with people watching the likes of you tube or overseas cooking shows and people taking up a interest in diffrent things

know here the butchers in the supermarket if you want the bone out of a leg roast will bone it out instore you buy the leg first then they do it

most butchers if asked before hand for a cut should be able to do it but if already cut up hard to do bit like walking in to a tire shop and hoping they will have a odd ball sized tire might not have it on the rack but if ordered the day before can get it in

The meat trade - the job where you can never, ever win. Say that on a daily basis. Haha.

If you ain't got it - they want it.
If you got it - they don't.

 

[Post Driver]

Obviously you mean it 'could have' fed 12, you only had six round.