Nah mate, I’m from a fishing background, but I knows my beef
How much is per kg of an Angus heifer down in the mart in Kilmallock
About 2euro mate, I told you I know my beef
Wine is for steamers though, I’m not comfortable in this thread
I’m only talking about Hawksmoor, they have their own farms and kill native breeds and age them longer the usual. Top class establishment when I was last there.
You’re not buying in Africa mate farmers have to make a living.
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How much do you think they’re getting?
Flavins butchers is up by your neck of the woods. I’m told that he gets the best meat. This from the farmers I’d be lushing with.
I wouldn’t go near him/it, if he has any decent meat he’s flogging it from Castletroy
I’ll help you out here. After keeping the cunts alive and in the best of health for nearly 3 years, we get €4/kg for 50% of the animal. The other 50% the processor get for free and make about 3-400 quid out of in the form of offal, hide etc.
In about six weeks when that meat is on the butcher’s counter it sells for €30/kg for the prime cuts all the way down to €12/kg for mince. The industry is tied up in favour of processors and retailers but the government don’t give a fuck.
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I haven’t said a word mate, just pointed out a price which appears to be about right, perhaps if the farmer was better compensated Irish beef would be of a higher standard in general,
Would you agree that most Irish beef in supermarkets and plenty of butcher shops leaves a lot to be desired, some of it is amazing but the reputation we give ourselves is undeserved in my humble opinion,
What do you mean by higher standard?
Ouch…
Toddle along now @backinatracksuit
You get what you pay for you cheap cunt.
Are you happy with the quality of the butter?
You might be able to help me out here
Take a popular and expensive cut, my personal favourite, the rib eye steak, many, in fact most butcher counters in my experience will have this piece for sale with no discernible ‘eye’ of fat, essential for the flavour,
You’ll buy striploin steaks for 8euro each that are as tough as round steak and have added inedible gristle.
Are there butcher shops selling meat from dairy herds and advertising it as Angus/Hereford etc?
Irish butter is absolutely outstanding
I only buy my beef now from one butchers shop and I am very happy with it, my previous points would have been my experience up to a couple of years ago although I’d still buy the odd steak in Aldi, they can be alright
See a simpleton like yourself wouldn’t understand the market & what is on it at any time.
As regards Striploin, there’s fuck all wrong with it if you have the brains to cook it properly you stupid prick.
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What makes good butter doesn’t necessarily make good beef. Having said that I remember Rick stein visiting a famous Spanish restaurant that would throw anything on the grill as long as it had been hung for long enough.
Noel O’Connor?
There’s a few things there. The native beef breeds such as shorthorn, Hereford and Angus are lighter cattle with less muscle than European breeds (Limousine, Charolais, Simmental), but they have a high level of marbling or fat cells through the muscle. These native breeds have been replaced by the European ones because they carry more lean muscle and the European markets want this type of meat, which we find rotten tbh.
A purebred Angus or Hereford is the perfect type of meat for Irish/British taste but they don’t really exist any more. What you get is dairy herds which are a 100% Friesian or Holstien cow and bred with an Angus or Hereford bull, the result of which is marketed as Angus/Hereford but is only 50%.
Another problem is we have to kill cattle under 30 months due to stupid restrictions imposed at the time of BSE twenty years ago, which we didn’t have in Ireland might I add. An older animal killed at say 40 - 60 months would have a more tender meat, which they do in France and Spain.
Finally, a major issue is aging the beef. The side of beef is stored in refrigeration for anywhere from 14 day to 30 days. The impact of this is massive on the quality of the final product but processors keep it as short as possible as it’s expensive and you lose volume the longer it’s aged.
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