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Livestock
Livestock & Forage
Buying Top quality meat ? why so hard ?
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<blockquote data-quote="anzani" data-source="post: 7221123" data-attributes="member: 73404"><p>Delighted to learn that you have made the 10-15mile trip I refered to in a previous post. Further points I think you might reflect upon. Buy whats available to suit your taste before you decide your menu. Perhaps when you find the item is available, you buy not just for today but perhaps a few for the freezer. Remember that to have an ox heart to sell, the butcher has to sell 1 complete carcass, or buy a 15kg. case from a wholesaler. Each animal comes with just one.</p><p>Supermarkets , certainly Morrisons, do sell offal, but not very much. I trawl my local store , often on a Tuesday (10am), to take advantage of the 'reduced to sell-short life' items unsold from the weekend. I often find offal, lambs hearts, ox kidney, liver and sometimes rump steaks, etc. These are typically dark, fatted and after a spell in the fridge on a plate (10 days beyond use-by date is best), really quite good.</p></blockquote><p></p>
[QUOTE="anzani, post: 7221123, member: 73404"] Delighted to learn that you have made the 10-15mile trip I refered to in a previous post. Further points I think you might reflect upon. Buy whats available to suit your taste before you decide your menu. Perhaps when you find the item is available, you buy not just for today but perhaps a few for the freezer. Remember that to have an ox heart to sell, the butcher has to sell 1 complete carcass, or buy a 15kg. case from a wholesaler. Each animal comes with just one. Supermarkets , certainly Morrisons, do sell offal, but not very much. I trawl my local store , often on a Tuesday (10am), to take advantage of the 'reduced to sell-short life' items unsold from the weekend. I often find offal, lambs hearts, ox kidney, liver and sometimes rump steaks, etc. These are typically dark, fatted and after a spell in the fridge on a plate (10 days beyond use-by date is best), really quite good. [/QUOTE]
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Buying Top quality meat ? why so hard ?
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