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.

3 comments:

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

peterquixote 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,