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Glad there's just the two of us. Doesn't make economic sense to have a roast when we can buy the most wonderful Rib Eye Steaks enough for two of us for £7.00
Gerry
Meat is more pricey still in the butcher here in France but it is so beautifully trimmed that every bit sold is prime meat and I don't begrudge paying it. I'd rather eat less good-quality meat than lots of horrid stuff.
Meat is more pricey still in the butcher here in France but it is so beautifully trimmed that every bit sold is prime meat and I don't begrudge paying it. I'd rather eat less good-quality meat than lots of horrid stuff.
Totally agree.
A Smaller, leaner cut, fill plate with fresh veg.
But I do cook spuds in the dripping!
And I use all the juice and fat from chickens.
Don't forget the weak pound which makes buying British very attractive to the rest of Europe so it is demand and supply that pushes the price up also I have been told by several of my suppliers that there is a shortage of good quality beef as an independent butcher I pay about £80 for an English lamb so don't blame your butcher for the high prices (still a lot cheeper than the rest of Europe) blame economics.
Don't forget the weak pound which makes buying British very attractive to the rest of Europe so it is demand and supply that pushes the price up also I have been told by several of my suppliers that there is a shortage of good quality beef as an independent butcher I pay about £80 for an English lamb so don't blame your butcher for the high prices (still a lot cheeper than the rest of Europe) blame economics.
I should have said;
Find a good Farm, Market or Quality Butcher.
Far too many Supermarkets in our area put our Butchers out-of-business. Same as they did the Local Greengrocers, florist and others.
If you work it out 2 legs £16 each 2 shoulders £8 each loin £25 neck £8 2 breast £6 + wages bags rent insurance tax rates water electric etc etc makes that £16 leg of lamb sound too cheep now (I wish I was a plumber £60 just to look at a job lol)
Well lucky me as my B I Law is a butcher (Wholesale) and I buy in bulk
whole sirloin and belly pork( my favourite) and rack of lamb expensive even from him but so good as well as diced lamb, steak and chicken etc
But cuts like shoulder pork slow roasted (5hrs) about 8lb weight are delicious and just melt in the mouth
I still cook once a week for my family, well about 14 of them during term time so use meats that need longer slower cooking times as they are so tasty and cheaper Lamb hearts are a firm favourite with all of us even the younger ones cooked with herbs in the slowcook fantastic served with creamy mash
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