Butchers

DM said:
Its not even about money, i dont really care what i spend on food, its the trial and error of finding that elusive good butcher, coupled with the pain in the arse of not being able to just park and shop.

Like i said iv just become jaded with driving, parking and shopping :(

I stand corrected on my earlier remark about Tesco being as good or whatever i said, see its been a while since i last found a good butcher.
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Have you tried buying online?
 
DM said:
Yea i thought about that, but then went off the idea.
:)
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Any reason?
When ordering tell them your "safe" place Ive used under the car, in the garage, in the unused recycling bin. You can even get proper lock boxes for parcel delivery.
 
Judgeneo said:
My local butchers is more expensive that Tesco certainly, but the quality of the meat is miles higher.

When I buy mince from Tesco, I have to pour water out of the pan when frying it, that doesn't happen with butcher bought meat
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thats becuase they inject the meat with water. it makes them look bigger and bulkier
 
AcidHell2 said:
Any reason?
When ordering tell them your "safe" place Ive used under the car, in the garage, in the unused recycling bin. You can even get proper lock boxes for parcel delivery.
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Sorry iv lost the plot a bit there, its not a problem of no one being in to recieve the order, its finding an online butcher i fancy trusting.
 
I have just been to the biutchers this morning before work (7am) to pick up my weekend bacon supply.

18 rashers of thick cut back bacon with a maple syrup glaze.

Thats right people, this weekend my wife is going to EAT THE MEAT.
 
DM said:
Sorry iv lost the plot a bit there, its not a problem of no one being in to recieve the order, its finding an online butcher i fancy trusting.
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Donald russell are good, but very pricey if you sway away from their offers. It's all frozen though so if you can wait til what you want is on offer then it works out reasonable, but I certainly wouldn't just buy stuff from there willy nilly.
 
Obviously depends on prices of supermarket and butcher.

I found my local butcher charged about 20% more for skinless chicken breasts compared to supermarket.... but.... there was easily 1/3 or as much as 1/2 meat from the butchers and almost no water came out when cooking compared to supermarket cuts.

I tend to buy £70-80 worth of chicken breasts, minced lamb for chilli con carne and cheap lamb cuts for curry - once I've cooked batches that will give us at least 3-4 meals a week for 3 months which is less than £2 a meal.

Typically I find the quality of the cut and overall taste much better from a butchers, although we have fairly limited supermarkets here with previously only the Co-Op or M&S and no in-house butchers in either.

My butcher is a mate and tends to pick the better cuts for the money which is great!
 
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CoxyBoy123 said:
That does sound very cheap :)
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It depends....this butcher tends to be rather expensive when it comes to lamb product where as we have a local abbatoir and that is where he gets his beef and pork from so you tend to save on those meats.

He only charged me a pound for the rabbit, the burgers were about a pound each but were a good size.

The sausages are made right there in the shop and he will sell you the meat before being linked if you ask for it.

The pork ribs were awesome on the barbeque, just boiled them for 5 or so minutes, then poured worcester sauce and brown sugar onto them and left them to marinade for a few hours.
 
I dont eat so much meat, preferring quality over quantity. Was in a bit of a bind yesterday, needed to feed the wife comfort food as she'd been working all weekend. Bought a lump of beef from M&S to roast with some yorkshire puds. It wasn't bad, but would have rather paid the bit extra to get something nice.

We'd got a chunk the other week, cost about double but was basically sirloin and was delicious. This M&S piece was topside, had a layer of sliced fat added to it. Meat was okay, bit tough and lacking in flavour. Some will probably go in the bin.
 
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Use your left over meat and gravy to make a cottage pie, you get a very different texture with precooked beef.

Topside is a paasble roasting joint but not the best, it's too lean and the grain is very firm. Rolled rib of beef is the roasting joint of choice.

Topside makes excellent corned beef though which is a really fantastic homemade dish. You'll need to get a recipe but basically it involves curing the joint in a brine for 5-6 days then boiling it in a pickling spice for several hours. It is absolutely delishes served as thick slices hot or cold.
 
PlacidCasual said:
Use your left over meat and gravy to make a cottage pie, you get a very different texture with precooked beef.

Topside is a paasble roasting joint but not the best, it's too lean and the grain is very firm. Rolled rib of beef is the roasting joint of choice.

Topside makes excellent corned beef though which is a really fantastic homemade dish. You'll need to get a recipe but basically it involves curing the joint in a brine for 5-6 days then boiling it in a pickling spice for several hours. It is absolutely delishes served as thick slices hot or cold.
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Will have to try that, i'm busy curing some belly pork at the moment :)
 
Judgeneo said:
My local butchers is more expensive that Tesco certainly, but the quality of the meat is miles higher.

When I buy mince from Tesco, I have to pour water out of the pan when frying it, that doesn't happen with butcher bought meat
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Absolutely - Co-op chicken breast is terrible for that. I always have to change the tray when using the George Forman but with butcher sourced stuff I barely have a drop!
 
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