Origins of meat, handling etc

patsy_mccabe

Right, I had a Lamb Chop the other night and it was absolutely delicious. Now, to be honest, I'm not a great lover of chops, but this was the real deal.

So sitting there chewing away I'm thinking - where did this lamb come from?. Must have been grazing up the side of a mountain on loads of wild herbs etc. Maybe it only came from down the road just fed on grass.

Would it not be a good exercise to label all meat with every detail about how it was produced, breed, grass fed, meal fed, county of origin, days curing etc. It would give great feedback to the producer too and help hone the production to produce a far better product. In the modern age with our IT capabilites, it shouldnt be that difficult.

_Brian

Be a big old label.

A QR code to bring a user
Somewhere the information was centralised might work.

You’d imagine Bord Bia would be all over this already but I don’t think it involves enough foreign jolly trips to be worth considering.

_Brian

There are other options, and I know I sound like a skipping record.

Find a trustworthy butcher who kills local animals. Nothing better than knowing the farms animals come from. Our local butcher does and I know the lads supplying the animals for slaughter.

It has the added advantage of keeping the money in a tight local circle which is a major thing these Days.

Say my name

I had cows go to the factory this morning specifically gone to the Chinese market.
The Chinese apparently want meat free from everything.
I took that to mean naturally produced and maybe free from meal too as they were finished purely on silage.
If you have the money and power and influence you'll get any food you want on the buyer's conditions.
If you don't well it's the basement of the freezer in your local supermarket with all the anoms of cuts.
Only hope you have is lobby the supermarket or wherever you bought it in the vague hope you might get to choose yourself from the rest of cuts.

Doctors room ghost

The same fcukers labelling meat won’t tell you the difference between a horse and a heifer after the mincer.its corrupt as fcuk to suit the producers.
Only hope you have is buy from a local butcher that has an abattoir and does his own in small numbers

Base price

_Brian wrote: »

There are other options, and I know I sound like a skipping record.

Find a trustworthy butcher who kills local animals. Nothing better than knowing the farms animals come from. Our local butcher does and I know the lads supplying the animals for slaughter.

It has the added advantage of keeping the money in a tight local circle which is a major thing these Days.

I try to buy most of our meat from our local butcher but he is a small operator and sometimes doesn't have the cuts/offal (liver) that I want. If I'm passing by Lidl in Virginia or Super Value in Oldcastle I will go in buy there.

gozunda

Rear your own or buy local - get local butcher to prepare different cuts for the freezer. Have done this most years and have had no problems to date. Also swap with family/ neighbours to ensure some variety.