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I've killed my butcher!

#1
Grrrrrrrrrrrrr, I was so mad, I ordered my meat in November from him, pork joint and 3 turkey legs boned. Simple, and plenty of notice. I rang to make sure everything was ok with the order on Monday and he said there was a problem with the legs and could only get me 2, but he would try and get another one. Rang again today to check and he still only has 2 legs, so I went into a bit of a rage at him. In order to shut me up, he offered me a free range turkey crown free to go with the 2 legs. Snapped his hand off as they were only for turkey and stuffing batches tomorrow night when the kids friends turn up. I am quite cross with the butcher as I have all my meat off him and he knows I'm fussy about it, so at this time of year where have all the turkey legs gone?, why when he has had the order since November is it only now a problem, and should I be thinking about changing my butcher in the new year now. At least my beef is hanging in the fridge for new year and has been for 2 weeks already so that should be lovely and tender.

Just a thought peeps, if you are buying beef that says its been matured for 21 days plus etc, please be aware that it has just been sitting in a plastic bag in a chiller for 21 days and not actualy hung, there is a huge difference in taste and tenderness.
 
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Sulleyp

The Minis Bad Boy
#2
So whats the difference between letting a chunk of meat hang for 21 days and say... letting it go 21 days past its sell by date in the fridge.
 

Donnie46

Slow but sure....
#3
Oh CG, I am so sorry, but your story put a vision in my head of your butcher running around chasing one legged turkeys with his meat cleaver, LOL......

You had a good bargain there though, a free range turkey crown is expensive, so well done.
 

judimac

Mad old Bat with Attitude
#4
Definitely got a bargain there Carolyne! But you do have the moral high ground!
 
#5
So whats the difference between letting a chunk of meat hang for 21 days and say... letting it go 21 days past its sell by date in the fridge.
Nothing at all, but if you hang it, the blood runs out and the meat is drier and of course your fridge must be running on very cold otherwise the meat would just go rancid on a normal setting. The colour the meat goes would put most people off as it does start to look a little like penacillin lol.
 


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