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mince meat with 20% fat?

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Comments

  • #32
    Chareth Cutestory
    Registered Users Posts: 6,608 ✭✭✭Chareth Cutestory


    The best meat's in the rump


  • #33
    strobe
    Closed Accounts Posts: 7,872 ✭✭✭strobe


    Why are people under the assumption that meat from a butcher is miraculously of a better quality than that of a supermarket? Wanna buy a bridge?

    "No but butchers are independent, that somehow means they don't buy the cheapest muck they can possibly get their hands on."

    **** off outta that.

    Jesus Christ....


  • #34
    michellie
    Registered Users Posts: 2,691 ✭✭✭michellie


    ciano1 wrote: »
    You're doing it wrong :(

    It's actually lovely!! Not too bad of a dinner to be eating on a diet :)


  • #35
    Billy86
    Closed Accounts Posts: 23,495 ✭✭✭✭Billy86


    darkpagandeath wrote: »
    20% also packaging ?

    And don't forget the 20% margin for error.


  • #36
    Billy86
    Closed Accounts Posts: 23,495 ✭✭✭✭Billy86


    strobe wrote: »
    Why are people under the assumption that meat from a butcher is miraculously of a better quality than that of a supermarket? Wanna buy a bridge?

    "No but butchers are independent, that somehow means they don't buy the cheapest muck they can possibly get their hands on."

    **** off outta that.

    Jesus Christ....
    It's typically cheaper in a butchers.

    Also, go buy a chicken breast fillet from a butchers, and another from a Tesco. Try to get them the exact same size raw, and after being in the oven... tell me which has shrunk more. Also, try to squeeze the moisture out of both and tell me which one has (typically significantly more) water in it.


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  • #37
    Victor
    Registered Users Posts: 78,234 ✭✭✭✭Victor


    The Backwards Man wrote: »
    No, it means 800g isn't fat.

    Note that not all off that will be meat, as there will also be grizzle etc. in there.


  • #38
    I am pie
    Closed Accounts Posts: 4,652 ✭✭✭I am pie


    strobe wrote: »
    Why are people under the assumption that meat from a butcher is miraculously of a better quality than that of a supermarket? Wanna buy a bridge?

    "No but butchers are independent, that somehow means they don't buy the cheapest muck they can possibly get their hands on."

    **** off outta that.

    Jesus Christ....

    Because a butcher will make the mince in front of you, you get to pick the cut of meat, check the quality and get it minced.

    The rest is up to you, pick a good butcher, inspect the meat to see that it is fresh. Some great, some not so much. I imagine that butchers that sell cheap muck don't last too long given they have to compete with supermarkets. Supermarkets sell on the basis of convenience and mass marketing, an independent butcher can only really compete on price & quality. I can't imagine price alone cuts the mustard so surely quality must be a factor.


  • #39
    zx complex
    Registered Users Posts: 28 ✭zx complex


    I recently tried the Tesco Organic mince, expensive but tastes 10 times better than the cheaper 20% fat crap.


  • #40
    H2UMrsRobinson
    Registered Users Posts: 763 ✭✭✭H2UMrsRobinson


    I suppose it all depends on personal taste, I love a bit of fat on my meat. A pork chop or steak with a big fatty rind on is my idea of heaven. I like mince soup - my own recipe - fried mince chucked in a bowl of gravy, dash of red wine and a hunk of crusty loaf to dip in it. Ohh I'm soooo hungry now.


  • #41
    5live
    Closed Accounts Posts: 4,438 ✭✭✭5live


    strobe wrote: »
    Why are people under the assumption that meat from a butcher is miraculously of a better quality than that of a supermarket? Wanna buy a bridge?

    "No but butchers are independent, that somehow means they don't buy the cheapest muck they can possibly get their hands on."

    **** off outta that.

    Jesus Christ....
    It depends what butcher you go to. Most of the local butchers around here still have their own abbatoir and storage so they buy the right animal(angus/hereford) at the correct fat cover/weight and kill and hang them for the correct length of time and sell it properly processed.

    Other butchers/most supermarkets buy to a certain specification/price and sell on price only.

    If you buy on price, you get what you pay for. Find a proper butcher and you actually can taste the difference between what he sells and what a supermarket sells.


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  • #42
    Wibbs
    Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 60,065 Mod ✭✭✭✭Wibbs


    TouchingVirus wrote: »
    The same for whole milk. Typically it's 3.5% fat by volume, but in terms of calories it's also got a very high fat content, a lot more than 3.5% :)
    Aye but skimmed/low fat milk has higher sugars/lactose and I know which I'd rather have. Fat doesn't make you fat. That's mostly a nonsense, unless you're shoveling lard into you by the bucket. Sugar however is the real baddie. People on high animal fat diets are on average healthier than those on high sugar diets.

    Calories are also a nonsense. How do they measure calories? By sticking the item into a glorified oven and burning it and measuring the heat/energy given off. However this does not equate to a bioavailable "calorie". Take the usual one "alcohol is very high in calories". Well yes as it's inflammable. You can set light to brandy and it goes up like methylated spirits(which it kinda is). This does not mean that the alcohol in a neat vodka is in any shape or form bioavailable to the human body and will "turn into fat"*. It's the sugars in alcoholic drinks that are absorbed and could fatten you up. More like the chinner dinner after the feed of beer.. Coal burns and burns very well and has a high calorific content. Does this mean you'd put on weight if you added ground up coal to your food? Nope.

    TL;DR? So called calories in food are not created equal. Not by a long shot.






    *alcohol does cause insulin changes which may lead to issues, but that's an entirely different mechanism.

    Rejoice in the awareness of feeling stupid, for that’s how you end up learning new things. If you’re not aware you’re stupid, you probably are.



  • #43
    clairefontaine
    Closed Accounts Posts: 4,390 ✭✭✭clairefontaine


    Wibbs wrote: »
    Aye but skimmed/low fat milk has higher sugars/lactose and I know which I'd rather have. Fat doesn't make you fat. That's mostly a nonsense, unless you're shoveling lard into you by the bucket. Sugar however is the real baddie. People on high animal fat diets are on average healthier than those on high sugar diets.

    Calories are also a nonsense. How do they measure calories? By sticking the item into a glorified oven and burning it and measuring the heat/energy given off. However this does not equate to a bioavailable "calorie". Take the usual one "alcohol is very high in calories". Well yes as it's inflammable. You can set light to brandy and it goes up like methylated spirits(which it kinda is). This does not mean that the alcohol in a neat vodka is in any shape or form bioavailable to the human body and will "turn into fat"*. It's the sugars in alcoholic drinks that are absorbed and could fatten you up. More like the chinner dinner after the feed of beer.. Coal burns and burns very well and has a high calorific content. Does this mean you'd put on weight if you added ground up coal to your food? Nope.

    TL;DR? So called calories in food are not created equal. Not by a long shot.






    *alcohol does cause insulin changes which may lead to issues, but that's an entirely different mechanism.

    Surely butter is fattening?


  • #44
    Days 298
    Closed Accounts Posts: 1,311 ✭✭✭Days 298


    Dont waste money on organic whatever you do. Scam.

    Put an organic sticker on non organic meat, sell it to someone who buys organic for 20% more than non organic stuff and they wont know the difference.


  • #45
    Mr. CooL ICE
    Registered Users Posts: 17,489 ✭✭✭✭Mr. CooL ICE


    clairefontaine wrote: »
    Surely butter is fattening?

    Everything if fattening if you eat enough of it. Eat a truckload of broccoli every day and you will get fat


  • #46
    Capt'n Midnight
    Moderators, Recreation & Hobbies Moderators, Science, Health & Environment Moderators, Technology & Internet Moderators Posts: 90,657 Mod ✭✭✭✭Capt'n Midnight


    It's that old German joke


    The English make the best bread in the world.

    Ya, but why do they call it sausage ?


  • #47
    Frances Massive Blanket
    Posts: 0 ✭ Frances Massive Blanket


    Aidric wrote: »
    Don't buy mince meat from a supermarket.

    The meat in supervalue is excellent and they have some brilliant offers. 1kg of steak mince yesterday for 6 euro for instance.

    All this "watch the butcher mince your meat" who in reality actually does that? Nobody.


  • #48
    somuj
    Registered Users Posts: 866 ✭✭✭somuj


    http://www.bloomberg.com/news/2014-01-06/china-agency-says-wal-mart-improper-inspection-leads-to-fox-meat.html


    Go to China and try out some Fox mince. mmmmmmmmm yummy


  • #49
    somuj
    Registered Users Posts: 866 ✭✭✭somuj


    http://www.bloomberg.com/news/2014-01-06/china-agency-says-wal-mart-improper-inspection-leads-to-fox-meat.html


    Go to China and try out some Fox mince. mmmmmmmmm yummy


  • #50
    Annasopra
    Registered Users Posts: 40,755 ✭✭✭✭Annasopra


    michellie wrote: »
    I buy the less than 5% mince, had it tonight when I made a low fat taco chip :)
    What's the more than 95%

    It was so much easier to blame it on Them. It was bleakly depressing to think that They were Us. If it was Them, then nothing was anyone's fault. If it was us, what did that make Me? After all, I'm one of Us. I must be. I've certainly never thought of myself as one of Them. No one ever thinks of themselves as one of Them. We're always one of Us. It's Them that do the bad things.

    Terry Pratchet



  • #51
    bbam
    Closed Accounts Posts: 7,410 ✭✭✭bbam


    In our local butchers you can choose your meat and he'll mince it in a few seconds while you wait.
    He also slaughters his own animals which are bought from local farmers.

    Traceability is there if you look for it and pay a little extra.


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  • #52
    aidan24326
    Registered Users Posts: 5,925 ✭✭✭aidan24326


    Temptamperu wrote: »
    Tastes lovely though, all the flavor is in the fat.


    Lean mince is far far nicer than the awful fatty stuff with that whiteish colour. The redder and leaner the better when it comes to mince, it's such an underrated meat product and it's worth paying a bit more for the better quality stuff.

    By the way, you're right that fat provides a lot of the flavour, but cheap low-grade mince will have too much fat not to mention whatever other crap has gone in there. Ideally you want mince that is basically a piece of round steak (fat and all) put in the mincer.


  • #53
    suicide_circus
    Registered Users Posts: 19,802 ✭✭✭✭suicide_circus


    Wibbs wrote: »
    Fat doesn't make you fat. That's mostly a nonsense, unless you're shoveling lard into you by the bucket.
    There goes my Saturday night :(


  • #54
    Xios
    Registered Users Posts: 2,072 ✭✭✭Xios


    Fat is part of the god damned food, just friggin eat it.

    Christ you nut jobs and your low fat foods.


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