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Meat Quality

  • 15-08-2020 10:05am
    #1
    carmo13
    Registered Users, Registered Users 2 Posts: 28 ✭


    Has anyone here noticed a decline in the quality of beef lately? We have purchased steak from three different sources recently and noticed it was really tough and full of grizzle and in the last case it smelled off and was tough as old leather!


Comments

  • #2
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    What sources?


  • #3
    ganmo
    Registered Users, Registered Users 2 Posts: 7,748 ✭✭✭ganmo


    What cuts?


  • #4
    greasepalm
    Registered Users, Registered Users 2 Posts: 5,582 ✭✭✭greasepalm


    No as i buy from butchers and their steak is hung for think 21 days and when i cook them they are not bloody in the centre.


  • #5
    carmo13
    Registered Users, Registered Users 2 Posts: 28 ✭carmo13


    Got Sirloin steaks from two supermarkets and local butcher.


  • #6
    greasepalm
    Registered Users, Registered Users 2 Posts: 5,582 ✭✭✭greasepalm


    Ever over southside of Dublin?


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  • #7
    Potatoeman
    Registered Users, Registered Users 2 Posts: 4,479 ✭✭✭Potatoeman


    Butchers with the craft logo are sourced and checked. My butcher gets it meat from a farm in Meath.


  • #8
    greasepalm
    Registered Users, Registered Users 2 Posts: 5,582 ✭✭✭greasepalm


    Meath cough cough.


  • #9
    skimpydoo
    Registered Users, Registered Users 2 Posts: 5,009 ✭✭✭skimpydoo


    I get my meat from Higgins probably the best butcher in Dublin.


  • #10
    imme
    Registered Users, Registered Users 2 Posts: 3,200 ✭✭✭imme


    carmo13 wrote: »
    Got Sirloin steaks from two supermarkets and local butcher.

    Sirloin has been one cut with the biggest variation going back years imo.

    I haven't noticed any change lately.

    I have found that it's hard to trust butchers in terms of longevity and freshness.


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