Yes, I don't know this cut. It looks like nice lean meat. If it's a pork loin like ours, it's a little higher than what I usually see in stores, but a lot of factors could come into play, like the breed of the pig (Berkshire pork is more costly in the US). I see it was specially raised so that could be another factor. Humanely raised with a good diet reflects in the quality of the meat.
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Yorkshire, Iberian, Hampshire, Berkshire, Duroc, Hereford...
in our grocery stores here we normally get what is called Pork - no other name is ever used.
This is probably because the suppliers are strictly in meat business and only ever use one breed.
Small breeders cannot compete with them.
Maybe a small butcher can tell you the specific breed he gets from specific breeders. Much pricier I imagine.
in our grocery stores here we normally get what is called Pork - no other name is ever used.
This is probably because the suppliers are strictly in meat business and only ever use one breed.
Small breeders cannot compete with them.
Maybe a small butcher can tell you the specific breed he gets from specific breeders. Much pricier I imagine.
blissful
Master Chef
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- Mar 25, 2008
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Everything except the citrus fruit is from the same employee owned grocery store. The citrus is on sale right now at PnS (Kroger) and Aldis.
I thought Hereford was beef.
Edit: just googled to find there is a pig Hereford too. I did not know that.
I order Berkshire pork online. I've never seen it in our local grocery stores.
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Very interesting! I live in Hampshire (which has a lot of pig farms), but this is very much "standard" quality pork, and very likely not from Hampshire at all, nor a particularly special breed. It's not the cheapest pork either - very much "middle of the road" I would say. The expensive pork has the name of the farm it is from on it, along with the breed of the pig.
Taxy, "crackling" is the name for the exceptionally crunchy skin that happens when you roast this type of joint with the thick skin and fat still on it. It is already pre-scored for this very purpose. You then rub salt into the skin and into the deep slashes before roasting. Exceptionally unhealthy!! But people here in the UK (not me) absolutely go mad for it.
So yes, you are totally correct!
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I have heard that while our inflation is coming down, inflation in the UK has not.
The US is probably light years behind the UK and Europe on the way we raise animals. A lot of the smaller farms obviously have higher overhead here, and the big pig farms probably aren't as kind to their animals and I believe they can use steroids and antibiotics. The Berkshire pork I mentioned earlier is raised more humanely and the farmers let the pigs roam in pastures and don't use steroids, so the pigs don't get as big as the big pig producers animals do.
I can bring over the brioche buns and the BBQ sauce. Let's eat!
Inflation in the UK is more or less stagnant as far as the average person on the street is concerned - but the various news agencies are telling us that it is VERY slowing reducing.
I have heard about steroid use in farming in the US and I believe, by comparison, it is extremely restricted in the UK. Obviously the UK is a tiny piece of land compared to the US too, so the lack of land, and lack of steroid use means meat production is pretty expensive per square metre. It is often cheaper to buy produce from outside the UK which is a bit sad. (I'm not sorry about the lack of steroid use - just to clarify!)
I am so with you on that sister. The UK and Europe are also fabulous about non-GMO products, which sad to say the US is again, far behind on that one.
I don't think I've eaten any heritage breed pork. I know I've never cooked any. I'd like to. I'm sure it will be well marked in the store, to justify the higher price.
Just buying pork that isn't pumped up with saline solution (salt water) costs extra. The ribs I smoked a couple weeks back were that way, and were almost twice the price per pound as the normal ribs with something like 15% salt water added to increase the weight. But, the final result was worth the extra cost.
CD
Let's face it, you get what you pay for. And you also buy what you can afford. There is a big difference in quality depending on what is in your wallet. For me, (just regarding meat), I try to buy the best I can afford, because I don't eat a lot.
I was at a farm shop in Hampshire and bought some lamb chops. They cost a fortune!! But OMG - I kid you not, you could eat them with a spoon and the flavour was just incredible! Unfortunately, I can't afford to eat like that on a day to day basis.
But I am glad I tried them.Yeah I get my lamb from Australia and it's amazing. The little lambs are so young and tender. I love them! I think I paid $14.99 lb for a rack last time, though I have found them in the grocery store for $11.99 lb before.I was at a farm shop in Hampshire and bought some lamb chops. They cost a fortune!! But OMG - I kid you not, you could eat them with a spoon and the flavour was just incredible! Unfortunately, I can't afford to eat like that on a day to day basis.
I completely agree with this.
As I am cooking only for myself and not a family of 6 (or more, depending on who's visiting) I too try to buy the best I can afford.
As you say - that Wagyu beef - glad I at least tried it, amazing stuff. Lamb is in that category as well, as are lobster tails.I was at a farm shop in Hampshire and bought some lamb chops. They cost a fortune!! But OMG - I kid you not, you could eat them with a spoon and the flavour was just incredible! Unfortunately, I can't afford to eat like that on a day to day basis.
Aunt Bea
Master Chef
I walked to the local Tops Friendly Market this morning to pick up a few things from the weekly flyer.
One of those items was a 30 oz. bottle of Hellmann’s mayonnaise.
I expected it to ring up at $3.49 as advertised in the flyer.
When I checked and double checked my receipt it rang up at $1.49.
I’m not sure if this was intentional or some sort of computer error in applying the discount.
Retail price $8.19
Bonus savings. 3.70
Store coupon. 1.00
Manufacturers coupon. 2.00
Final price $1.49
This bottle of mayonnaise will taste much better than the last bottle!
One of those items was a 30 oz. bottle of Hellmann’s mayonnaise.
I expected it to ring up at $3.49 as advertised in the flyer.
When I checked and double checked my receipt it rang up at $1.49.
I’m not sure if this was intentional or some sort of computer error in applying the discount.
Retail price $8.19
Bonus savings. 3.70
Store coupon. 1.00
Manufacturers coupon. 2.00
Final price $1.49
This bottle of mayonnaise will taste much better than the last bottle!
Maybe prices are coming down. That's fantastic on the tenderloin.
A few months ago I bought a big bag of snow crab legs for $5.99 lb, amazing price. I'm thawing out a cluster and a few broken legs and a claw now.
I bought large sea scallops at another store (frozen) for $9.99 lb. I took 8 of them out and soaked them, now drying them so I'm able to get a nice sear on them later.
Planning on making some sort of pasta dish with both later on using homemade spaghetti from my freezer. The hardest part is getting the crabmeat out of the shells.
I bought large sea scallops at another store (frozen) for $9.99 lb. I took 8 of them out and soaked them, now drying them so I'm able to get a nice sear on them later.
Planning on making some sort of pasta dish with both later on using homemade spaghetti from my freezer. The hardest part is getting the crabmeat out of the shells.
I have eaten scallops, but I have never cooked them. Is it standard procedure to soak scallops before cooking them?
