5punk

Dr. kitteny berk wrote:http://www.wellhungmeat.com/ is pretty good too, really not cheap though.

There is no way in hell I am clicking that link.

Pffffft. Well hung meat? £8.99 for shin beef, well pricey meat I think you'll find, the mixed boxes look quite good though. Fear's suggestion of internet meat (hur hur) is a better deal, those prices aren't much above what I'd pay*.

Still, for city dwellers it's probably easier than trying to find a good butcher, and infinitely better than the cheap stuff on a supermarket shelf.


All this talk of meat is making me hungry...




*If I want super fresh high quality dead animal, I just head back to Yorkshire and go into the butchers where I used to work and pay about 5-6 quid for a 15oz rib eye that's been hanging for 3-4 weeks.

Fear wrote:There is no way in hell I am clicking that link.

It's an online meat shop, organic hippy stuff, fucking pricey, but the few racks of ribs I've had from them have been well worth it.

HereComesPete wrote:Still, for city dwellers it's probably easier than trying to find a good butcher, and infinitely better than the cheap stuff on a supermarket shelf.

So hard, even where I am (village outside Leicester) There's like a butcher or 2 in every village locally, but only 2 that are half decent, and their stock is very limited to pre-prepared stuff, or the same cuts people have been buying for 30 years.

HereComesPete wrote:It seems like some great macho manly thing the first time you go out and shoot and kill something, then it hits you that you've just ended the life of a creature and suddenly it's not so funny

i found shooting the rabbits to be easy. but when the rabbit isn't entirely dead, like when it's gut shot, and you have to break it's back to kill it dead, now that's a bit harder. especially when you don't get it right the first time...

Fear wrote:BUY SOME FOOD HERE THEN

/shameless plug

(I had the nicest steak ever from here, it just so happens it's also one of my shops, )

The bacon has the rind on, that's a pain in the arse. Or am I a philistine?

Mr. Johnson wrote:
i found shooting the rabbits to be easy. but when the rabbit isn't entirely dead, like when it's gut shot, and you have to break it's back to kill it dead, now that's a bit harder. especially when you don't get it right the first time...

If I get them by accident in the gut (its rare as I'm a pretty decent shot even with a pissy .22) I find myself talking to the animal trying to calm it before either putting one through the heart or head depending on the animal and if its moving a lot. I also won't shoot anything I don't eat, I do respect animals in an almost strange hippy way.
Only time I never ate what I shot and killed was the foot and mouth cull.
Edit: and I felt like shit for it.

spoodie wrote: The bacon has the rind on, that's a pain in the arse. Or am I a philistine?

No, it is just a pain in the arse.

spoodie wrote:The bacon has the rind on, that's a pain in the arse. Or am I a philistine?

Actually that is one thing I really don't like about the farm-shop type shops - they all insist on keeping rind on the bacon, which is totally pointless. I suppose it adds to the weight so you can supply less edible meat. Best bacon for no rind and tiny tiny fat is Waitrose bacons, MMMMmmm.

I always cook bacon with the rind on as it adds to the flavour. It always gets removed before consumption though, as the mere texture makes me want to vomit.

spoodie wrote: The bacon has the rind on, that's a pain in the arse. Or am I a philistine?

Yes, yes you are.

Even if you hate the fat, it should be cooked with it on, that's a whole load of taste you're throwing in the bin. This really doesn't matter with water injected supermarket stuff, because the fat has very little taste, it's almost tallow white because of the diet the pig is on to help fatten it before death, if you get older free range pig baconz, it'll be a darker yellow and offer a lot of flavour.

A lot of people are the same as Roman, they find the texture to be nauseating and they sacrifice taste for expediency, removing the fat after cooking is messier than before but well worth the hassle imo.

HereComesPete wrote:

Yes, yes you are.

Even if you hate the fat, it should be cooked with it on, that's a whole load of taste you're throwing in the bin. This really doesn't matter with water injected supermarket stuff, because the fat has very little taste, it's almost tallow white because of the diet the pig is on to help fatten it before death, if you get older free range pig baconz, it'll be a darker yellow and offer a lot of flavour.

A lot of people are the same as Roman, they find the texture to be nauseating and they sacrifice taste for expediency, removing the fat after cooking is messier than before but well worth the hassle imo.

i concur.

The fat and the rind are two different things, surely.

FatherJack wrote:The fat and the rind are two different things, surely.

Yes...Rind is the skin.

Which when cooked turns into crackling.

buzzmong wrote:
Yes...Rind is the skin.

Which when cooked turns into crackling.

Unless it's on bacon, when it turns into rubber and brings nothing to the party.

Dr. kitteny berk wrote:
Unless it's on bacon, when it turns into rubber and brings nothing to the party.

Which is fine, as you discard it and eat baconz.

As spoodie said, it's a PitA - if cooked with it on it shrinks up and curls the bacons - meaning less is in contact with the cooking surface making it harder to cook to your satisfaction.

With gammon steaks where you may like to eat the rind, I find it useful to cut the rind with scissors every cm or so so the curling effect is lessened and you don't have to play the lottery of raw edges.

For some reason I ended up watching the Veal and milk-fed lamb episodes of this programme back-to-back last night, and that presenter can die in a fire. IN A FIRE I TELL YOU!

Each programme is the same, just with different species of fluffy being killed. "And now lets go over to our <strike>cook</strike> chef. What are you going to do with this animal? Oh. Spit roast. 3 shows in a row?" I appreciate that with freshly slaughtered animals it's harder to joint them, but surely there must be other cooking methods out there. Also: "Everyone saw these animals being slaughtered, but for two of our diners it was just too much" *Cut to shaky hand-held camera to interview people crying in the car park* This programme should have been really interesting, but instead it is contrived as fuck.

Having seen the veal one now, I'd definitely buy it if I saw it, but I fear that the prices may be a bit too high. The two veggies in that one really pissed me off though, and the guy behind them had a very valid argument when he said he doesn't mind vegetarianism if it's based on solid evidence and reasoning, but that to not eat meat because the thought of killing animals makes you cry is stupid.

For the record, one of my best mates who I lived with for 3 years is a veggie, primarily because he doesn't trust what happens to meat between the field and the shop, which I can kind of appreciate.

all of that.

The cook is still shit, I can understand not wanting to add much flavour if you're doing a direct comparison, but I'm sure there's better things to do to it.

Also, the fucking spitroast, WHY? The butcher complains about the sloppyness of the animal because the process is being rushed, then she spitroasts it, which I'm fairly sure will take longer than letting the meat set up, then cooking it in another manner.

I got a bit bored of the show after see one episode, other than the animals there's not much variety in the content. Also this is apparently the second series and I don't remember the first or easily find any evidence of it.