I scored a pile of home-killed beef today.
After a slab of rump steak cooked rare, I am reminded of what crap most supermarket meat is.
I'm sure that their stock comes from culled-out dairy cows or anything near the end of it's life.
Not being a lion, and having to actually run my prey down, the oldest, weakest or the sick are not my target.
While it would be easy to say that quality has a direct correlation to price, but that's not always true. The wholesale cost of meat- restaurant or export grade, is less than the conveniently packed supermarket fare.
Knowing how long it takes me to cut and pack a whole rump, I don't think it costs that much to do the packing.
You are paying for the convenience and getting crap quality at the same time.
2 comments:
get it vacuum packed and leave it in the fridge for 6 weeks. alternatively freeze it and leave it there for 12 to 24 months. time gives the fibres time to rest.
trouble with all supermarket meat is it was killed 2 days prior and has use by dates on it.
btw - it looks as though you overdid it on the potatoes
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