Discussion
My b-i-l told me ages ago that when he was in his teens he worked there repackaging eggs that had expired...
A few days ago I bought Organic Beef mince to make burgers with, and I must say it was the most disgusting meat ever. It had pieces of cartilege and a lot of stringy fat, I cannot begin to imagine what pieces of meat they used to produce this junk. I am now also suspicious it was even not organic, not beef and not from the UK...
A few days ago I bought Organic Beef mince to make burgers with, and I must say it was the most disgusting meat ever. It had pieces of cartilege and a lot of stringy fat, I cannot begin to imagine what pieces of meat they used to produce this junk. I am now also suspicious it was even not organic, not beef and not from the UK...
i used to work at a butchers in my teens.. mince was made out of whatever was lying around. it's rarely going to include prime cuts.
it was always minced at least twice, and blood from the drip trays was sometimes needed to make it look leaner.
- it's all meat
if you want to know what's in your mince, buy your own joint and mince yourself.
it was always minced at least twice, and blood from the drip trays was sometimes needed to make it look leaner.
- it's all meat
if you want to know what's in your mince, buy your own joint and mince yourself.
Tanguero said:
Supermarket mince is going to be 90% lips and a
holes - in this case possibly pesticide free lips and aholes.
Why is there a perception that everything from the supermarket is crap, but from the local butcher is top notch. Plenty of dodgy butchers out there as highlighted above!holes - in this case possibly pesticide free lips and aholes.Think about why we mince food and especially meat. We need to change the texture of otherwise tough and potentially unpalatable cuts so that they don't go to waste. Mince is dry without fat. Thankfully the fattier cuts are often utilised but suet and other fats are added to bring up the percentage.
Mince has become acceptable as it makes burgers, bolognese and many other dishes where we don't question the contents of the meat elements.
Butcher, supermarket, farmers' market, organic or otherwise, most mince is made from certain cuts we otherwise couldn't identify with PLUS waste from other joints. There's nothing wrong with that, as long as you accept what you're eating and aren't under any illusions about where it comes from.
Mince has become acceptable as it makes burgers, bolognese and many other dishes where we don't question the contents of the meat elements.
Butcher, supermarket, farmers' market, organic or otherwise, most mince is made from certain cuts we otherwise couldn't identify with PLUS waste from other joints. There's nothing wrong with that, as long as you accept what you're eating and aren't under any illusions about where it comes from.
In a butchers shop there is normally 2 types of mince, Mince and steak mince.
Mince is normally off cuts and trim,also made into burgers.
Steak mince would be made from chuck, or shoulder steak.
One company I worked for sold a mince made from lamb,beef and pork,with some ox heart in for redness,this was sold to cafes or hotels that don't like paying for the best mince.
In all fairness it was tasty.
Mince is normally off cuts and trim,also made into burgers.
Steak mince would be made from chuck, or shoulder steak.
One company I worked for sold a mince made from lamb,beef and pork,with some ox heart in for redness,this was sold to cafes or hotels that don't like paying for the best mince.
In all fairness it was tasty.
used to have the odd pack of mince from supermarkets , never the budget stuff and was never keen on it at all
then we started using a decent butchers and costco and the differance is like night and day , so yeah god knows what youre getting at the supermarkets
wont buy any meat at the supermarkets now
then we started using a decent butchers and costco and the differance is like night and day , so yeah god knows what youre getting at the supermarkets
wont buy any meat at the supermarkets now
steveo3002 said:
used to have the odd pack of mince from supermarkets
then we started using a decent butchers and costco
wont buy any meat at the supermarkets now
Why? Because Costco have different cows and pigs than Sainsbury's?then we started using a decent butchers and costco
wont buy any meat at the supermarkets now
I buy most meat by sight and price. I had a pair of fantastic air dried rump steaks from a Morrison's recently and they beat anything my local artisan butcher was offering that day.
As someone said earlier in this thread, don't think that independent butchers are always better or giving you a fairer deal.
I'm staying in a tiny village in Cornwall this week. On Monday I went to the butchers and asked for some pork belly. He used every sales tactic in the book to upsell and increase the quantity and I ended up spending more than I intended. Thankfully it was a good piece but he left me feeling annoyed and out of pocket.
Kudos said:
Tanguero said:
Supermarket mince is going to be 90% lips and aholes - in this case possibly pesticide free lips and aholes.
Why is there a perception that everything from the supermarket is crap, but from the local butcher is top notch. Plenty of dodgy butchers out there as highlighted above!holes - in this case possibly pesticide free lips and aholes.You are right, there are some dodgy butchers, but as a broad generality, its easier to know what you are buying at a butcher particularly if you choose the cut of meat you want and ask them to mince it for you.
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