Meat

[Bluesboydave]

No butchers any more near me, so it has to be the supermarkets

 

[Grey Man]

Thanks - didn't know that about the wood chips. All very nasty isn't it?

IMO a good measure of bacon is how much it shrinks by when you sling it in the pan and all the water's boiled off - would be interesting to do a back to back test and work out actual value for money based on cooked mass. Guess the cheaper stuff's better value in terms of "cost per chance of cancer", mind..

Take some bacon and toss it into boiling water. The crap that comes out is phenomenal. It's like milk. And needless to say, the cheaper it is, the more crap comes out of it. I notice that the fat now refuses to render properly as well.

Of European countries, Britain is the one that allows the most injected water into meat and poultry products (no doubt the usual link up between politicians and Big Business ...).

Even after cooking, a cheap chicken may still exhibit red blood near the bone. The reason is chemical in nature ...

 

[pjgtech]

I always prefer a good local butcher, but do also buy from the big shops sometimes. The local butchers are much better quality meat IMHO, but are a bit more expensive. I don't mind paying a bit extra for better quality.

 

[ped]

Tesco do a half price deal on joints of lamb, beef and pork twice a year at Easter and Christmas so I stock up and spend about £200 each time. I buy the stuff but wifey thinks as it's that cheap she can give it away to her bloody kids, so feck all for me.

i do the same from aldi usually 6-8 legs of lamb 3-4 legs of pork and a couple of beef roasting joints
all sliced up into steaks and froze
usually get my Dad to cut it as he was a butcher a long time ago