How do you get your meat?

Where to buy, how to use. Stuffers, casings, spices, grinders, etc.

How do you get your meat?

Postby aris » Sun Dec 05, 2004 10:37 am

Some questions for everyone - i'd like to get an idea of what everyone does with regard to meat.

If everyone could try and answer this quesionnaire, i'd appreciate it:

1) Do you mince/grind your own meat?

2) Where do you usually buy your meat?
(butcher/supermarket/wholesaler/etc..)

3) What cuts do you usually buy?
(neck-ends/leg/shoulder/etc..)

4) Do you buy with rind on?

5) If so, do you mince the rind (in the case of pork) into your sausages or remove it?


Thanks.
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Postby _Darkstream_ » Sun Dec 05, 2004 5:09 pm

I'll get ths out of the way quickly.

Tesco and Waitrose, super low fat minced pork and Angus beef. Can't do anything else at the moment, but there may come a time when I could get something different and defat and mince it myself.

But some of us live in the same counties. Perhaps there is an oppourtunity to co-operate with meat purchase, equipment, etc.? We are all aficionados of one sort or another in a virtual club.

Just an idea.


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Re: How do you get your meat?

Postby Twoscoops » Mon Dec 06, 2004 10:06 am

1) Do you mince/grind your own meat?
Yes

2) Where do you usually buy your meat?
Always a butcher/farm shop, and I always insist on free range, British meat (I certainly can't afford to but meat from supermarkets, who charge scandalous prices for poor quality meat).

3) What cuts do you usually buy?
The cheapest for sausages, and always some fatty pork belly or breast of lamb to go with it.


4) Do you buy with rind on?
Yes

5) If so, do you mince the rind (in the case of pork) into your sausages or remove it?
Mince it in.


Thanks.[/quote]
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Postby Wilf » Mon Dec 06, 2004 6:21 pm

1) Do you mince/grind your own meat?
Yes

2) Where do you usually buy your meat?
At Farmers markets which we do, Angus Beef, Rare Breed Pork

3) What cuts do you usually buy?
Shoulder/Belly for Sausage, Rib Rolled or with bone for Roasts


4) Do you buy with rind on?
Yes

5) If so, do you mince the rind (in the case of pork) into your sausages or remove it?
No
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