Monday, April 17, 2006

Supermarket meat

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.


sagenz said...

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.

sagenz said...

btw - it looks as though you overdid it on the potatoes

Anonymous said...

well it worser than you think, it was a lamb what they used to sacrifice in these ceremony, but then the pope about 800ad he think a good idea if they bring up the theatrics a bit so they change to sacrificial lamb to a person, and givem vinegar and that why you dont get any meat or beer shop on friday, but you diet look ok with themherbs you got there,