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Butcher/meat questions

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  • #16
    I am extremely lucky and have 3 really good butchers in my nearest town. My favourite one has a list of which 3 farms the beef has come from that day, and knows the source of all his meat. He cures his own nitrate-free bacon, gives me free bones to make stock, and always has offal available! Couldn't ask for more.

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    • #17
      Even though I live in a semi-rural area surrounded by farms no-one has grass fed beef and there is a dearth of butchers on the high street. In fact there is a dearth of high street.

      I rang around and I hunted on the internet, in the end I order my meat from a farm a couple of hundred miles away and pay for it to be delivered. Quite a depressing state of affairs really but I cannot see that I have a choice.

      On a more positive note, I do have a fantastic contact for lamb and every autumn I drive out to him to get half a lamb, rare breed and short of being cuddled, very well looked after.
      Perseverance is not a long race; it is many short races one after the other.
      Walter Elliot

      I am a horse for a single harness, not cut out for tandem or teamwork; for well I know that in order to attain any definite goal, it is imperative that one person do the thinking and the commanding. Albert Einstein

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      • #18
        Thank you for that link to Edible. Passionate fisherman in Santa Barbara, heck yeah. But I think all the butchers are bored.
        Female, 5'3", 50, Max squat: 202.5lbs. Max deadlift: 225 x 3.

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