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Livestock & Forage
Buying Top quality meat ? why so hard ?
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<blockquote data-quote="curiouscustomer" data-source="post: 7221020" data-attributes="member: 153233"><p>Update!</p><p></p><p>I made a trip to the Ginger Pig today, got hold of a very reasonably priced wild mallard and when I asked if I could buy any bones for stock the butcher went in the back and came out with a groaning bag that he gave me for free. I'll definitely be returning. Their prices aren't cheap but by no means unreasonable, particularly for the stewing cuts.</p><p></p><p></p><p></p><p>This is a brilliant idea, and pretty much what I was imagining ought to exist somewhere. I'm pleased it does, though there's nothing near to me and everything seems to be local schemes for collection rather than national delivery. There's a community veg box scheme near me though, that I never would have known about, so I may well give that a go. Thanks for the tip!</p><p></p><p></p><p></p><p>Clive, for what it's worth, I've come to very much the opposite conclusion to you after reading through this thread. My approach to cooking and eating meat (and everything else for that matter) is not the norm. Eating is a necessity but cooking is not something everyone derives any pleasure from, and what you describe as dumbed down is often just the things that people can most quickly and easily convert into nutritious meals so they can get on with whatever else they have going on. People like you and I will always be a minority, and we'll go to great lengths to seek out what we're after. It's probably not worth it for a butcher to go the extra mile to accommodate us, as we'll beat a path to their door anyway.</p><p></p><p>I'm pleased to read that offal and other formerly unpopular cuts are selling quickly these days, and I think value-add options like pies and sausages are a brilliant idea - someone has to put in the work on processing but there's no reason why it has to be the end consumer if they'd rather spend money than time to get their hands on a pie (and a very fine-looking pie at that, Tim G). In a way it's the same thing as supermarkets selling both bread and flour. Plenty of people bake, but no one bakes because they NEED to.</p><p></p><p>My interest isn't a newfound lockdown-related thing - I've been very into my food for a very long time. The logistical difficulties for a livestock farmer to put themselves in a position to sell directly to me in London are huge, and there are several well-established competitors already out there. During a lockdown and recession strikes me as a very risky time to be forking out large sums on setting up a new business or seeking to integrate your supply chain with the people who are essentially your customers.</p><p></p><p>For my part, I'm now quite tempted by the prospect of buying a chest freezer and a whole lamb. I agree with Clive that I'd prefer fresh meat all the time, but something has to give somewhere and it might as well be me. I'd rather adjust to the way things are than yearn for the way I feel they ought to be.</p><p></p><p>Thanks all - it's been eye-opening.</p></blockquote><p></p>
[QUOTE="curiouscustomer, post: 7221020, member: 153233"] Update! I made a trip to the Ginger Pig today, got hold of a very reasonably priced wild mallard and when I asked if I could buy any bones for stock the butcher went in the back and came out with a groaning bag that he gave me for free. I'll definitely be returning. Their prices aren't cheap but by no means unreasonable, particularly for the stewing cuts. This is a brilliant idea, and pretty much what I was imagining ought to exist somewhere. I'm pleased it does, though there's nothing near to me and everything seems to be local schemes for collection rather than national delivery. There's a community veg box scheme near me though, that I never would have known about, so I may well give that a go. Thanks for the tip! Clive, for what it's worth, I've come to very much the opposite conclusion to you after reading through this thread. My approach to cooking and eating meat (and everything else for that matter) is not the norm. Eating is a necessity but cooking is not something everyone derives any pleasure from, and what you describe as dumbed down is often just the things that people can most quickly and easily convert into nutritious meals so they can get on with whatever else they have going on. People like you and I will always be a minority, and we'll go to great lengths to seek out what we're after. It's probably not worth it for a butcher to go the extra mile to accommodate us, as we'll beat a path to their door anyway. I'm pleased to read that offal and other formerly unpopular cuts are selling quickly these days, and I think value-add options like pies and sausages are a brilliant idea - someone has to put in the work on processing but there's no reason why it has to be the end consumer if they'd rather spend money than time to get their hands on a pie (and a very fine-looking pie at that, Tim G). In a way it's the same thing as supermarkets selling both bread and flour. Plenty of people bake, but no one bakes because they NEED to. My interest isn't a newfound lockdown-related thing - I've been very into my food for a very long time. The logistical difficulties for a livestock farmer to put themselves in a position to sell directly to me in London are huge, and there are several well-established competitors already out there. During a lockdown and recession strikes me as a very risky time to be forking out large sums on setting up a new business or seeking to integrate your supply chain with the people who are essentially your customers. For my part, I'm now quite tempted by the prospect of buying a chest freezer and a whole lamb. I agree with Clive that I'd prefer fresh meat all the time, but something has to give somewhere and it might as well be me. I'd rather adjust to the way things are than yearn for the way I feel they ought to be. Thanks all - it's been eye-opening. [/QUOTE]
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Buying Top quality meat ? why so hard ?
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