Burgers and Horsemeat
Discussion
Pesty said:
Do we know that? Butchers are there to make a profit as well. ARe you absolutely sure that not a single one has ever done anything to increase his profit?
Every single Butcher does 'something' to increase his profit, thats the whole point of being in business. Start using local Butchers, you'll will soon find one you feel you can trust. chris watton said:
How powerful the media is.
Why is this still the most talked/written about topic, yet the 1200 NHS deaths through neglect is all but buried!
IIRC, the private care homes got a severe kicking (if the bosses killed so many under their charge, there'd be trials for mass murder) - rightly so - but horsemeat top of the news - and 1200 deaths seem to be brushed under the carpet. What a sick society we have now. Not one person has died because of this horsemeat story.
As Chris Morris once said - "Keep watching to find out what to think!"..
Well the only 'good' think about people thinking about what they eat might be, as other posters have said, that good, local butchers benefit at the expense of the big, evil corporates for once.Why is this still the most talked/written about topic, yet the 1200 NHS deaths through neglect is all but buried!
IIRC, the private care homes got a severe kicking (if the bosses killed so many under their charge, there'd be trials for mass murder) - rightly so - but horsemeat top of the news - and 1200 deaths seem to be brushed under the carpet. What a sick society we have now. Not one person has died because of this horsemeat story.
As Chris Morris once said - "Keep watching to find out what to think!"..
As for the NHS and PS in general, the two recurring scandals - the crux of the issue - seems to be the contracts of employment for senior management and their totaly lack of accountability thus far. Although the tide (thanks it has to be said to the press) does now seem to be turning in favour of not allowing idiots to remain in jobs where they have been proven to have royally cocked up.
Thank God some others get the Dobbin burger vs NHS scandal that I have been banging on about for some time.
It's not just about the lack of accountability of management but also the complete denial by many at the shop floor in NHS accompanied by much finger pointing.
In other sectors people would have been arrested and interviewed under extreme prejudice nay interrogated. NHS nah nothing to see here move along please at least according to many.
Nobody has even been made sick by eating Dobbin.
It's not just about the lack of accountability of management but also the complete denial by many at the shop floor in NHS accompanied by much finger pointing.
In other sectors people would have been arrested and interviewed under extreme prejudice nay interrogated. NHS nah nothing to see here move along please at least according to many.
Nobody has even been made sick by eating Dobbin.
Buy local. My local butcher will mince a steak in front of you.
From working in butchers while I was in school, I know that what goes into sausages and burgers tend to be poorer quality meats, but that's to be expected and in most cases you at least know what type of meats are going into them.
From working in butchers while I was in school, I know that what goes into sausages and burgers tend to be poorer quality meats, but that's to be expected and in most cases you at least know what type of meats are going into them.
To be honest I would rather eat the minced a
hole and innards of one of the local prize winning beasts sold by our local butcher than some end of life battery hen that’s been injected with water to make it look plump and well fed before being chucked into a plastic wrapper and having “Value,” “Supersaver” or “Cheaparse Special” labels applied.
hole and innards of one of the local prize winning beasts sold by our local butcher than some end of life battery hen that’s been injected with water to make it look plump and well fed before being chucked into a plastic wrapper and having “Value,” “Supersaver” or “Cheaparse Special” labels applied.Rude-boy said:
To be honest I would rather eat the minced ahole and innards of one of the local prize winning beasts sold by our local butcher than some end of life battery hen that’s been injected with water to make it look plump and well fed before being chucked into a plastic wrapper and having “Value,” “Supersaver” or “Cheaparse Special” labels applied.
As for cheapo chicken, I know a little about this only because one of our hydraulic fitters used to look after a huge, bulk-chicken plant. They don't inject the water - the zargon is 'glaze', whereby flash-frozen meat is sprayed with a mist of water. It may only add a few grammes to the weight, but when you;re shifting a few hundred thousand packages a day, it all helps.hole and innards of one of the local prize winning beasts sold by our local butcher than some end of life battery hen that’s been injected with water to make it look plump and well fed before being chucked into a plastic wrapper and having “Value,” “Supersaver” or “Cheaparse Special” labels applied.Also, the premium and cheapo chickens are randomly, mechanically selected from the same line, with the only difference being a little more time trimming of skin/fat/remnants of feathers.
As far as chicken goes, IME the only way to be sure of getting something with a decent bit of meat and flavour is to go slow-grown, grain fed.
ETA: http://soanespoultry.co.uk/about-us/
Edited by Digga on Wednesday 20th February 12:33
Rude-boy said:
IroningMan said:
Who cares what's in value burgers? Leave well alone and make your own.
10 years ago i would have agrued with this post but having had homemade burgers for the last 7 or 8 years I have to agree 100% with it. It takes very little extra time (about 10 minutes once you've done it a few times) to make up a batch and you can freeze them for later if you make more than you need. They taste much better, are cheaper, and you can make lots of different ones.
MarkRSi said:
Possibly a stupid question, but I assume you get your mince from a local butcher rather than a supermarket?
As a rule.There are times when we have bought mince from the supermarket. Fact is though that you have to go in with your eyes open and not believe that everything is finest fillet! There is a reason a Darcia is cheaper than a Merc, yet when it comes to food there are far too many people who think that they are comparing apples with apples!
Art0ir said:
Buy local. My local butcher will mince a steak in front of you.
From working in butchers while I was in school, I know that what goes into sausages and burgers tend to be poorer quality meats, but that's to be expected and in most cases you at least know what type of meats are going into them.
As a child (getting on for 50 years ago now) I remember being sent by my mum to the butchers to ask for "a pound of steak minced". She warned me to make sure that I watched the butcher cut a piece of steak off and mince it, and not to accept mince that had already been made.From working in butchers while I was in school, I know that what goes into sausages and burgers tend to be poorer quality meats, but that's to be expected and in most cases you at least know what type of meats are going into them.
matchmaker said:
As a child (getting on for 50 years ago now) I remember being sent by my mum to the butchers to ask for "a pound of steak minced". She warned me to make sure that I watched the butcher cut a piece of steak off and mince it, and not to accept mince that had already been made.
Yes, if the customer wants steak minced then that's what they get, though will have to pay the price of that steak.In a butchers shop mince is done every day, fresh, where as the supermarkets will buy mince from these suppliers,some good some not so, which has been minced at least a week before it arrives in the store with at least another 6-10 days date on it.
I know this as I have worked in a meat plant that did just this for supermarkets.
Pesty said:
Terminator X said:
Dump the Supermarkets and go to a Butcher instead. Whilst we should have known better it's now quite clear that the Supermarkets value profits over everything else incl the welfare of their customers.
TX.
Do we know that? Butchers are there to make a profit as well. ARe you absolutely sure that not a single one has ever done anything to increase his profit?TX.
TX.
Odie said:
I personally dont understand what the big fuss is about, its just miss selling, its not like they have been putting something in the burgers that can harm us (well anything that they shouldnt be putting in that can harm us)
If I wanted to eat horse meat though I'd buy it. Like most people that have taken offence, I have/had no intention of eating a horse yet despite that it appears that I've been eating it for some time!TX.
Changedmyname said:
rogerthefish said:
Having worked in the trade 25 years ago, I can tell you will struggle to find a straight butcher,
Well I have been in the trade for 38 years and that remark is foolish.Terminator X said:
Odie said:
I personally dont understand what the big fuss is about, its just miss selling, its not like they have been putting something in the burgers that can harm us (well anything that they shouldnt be putting in that can harm us)
If I wanted to eat horse meat though I'd buy it. Like most people that have taken offence, I have/had no intention of eating a horse yet despite that it appears that I've been eating it for some time!TX.
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