Regallion
Cook
I'm intrigued to hear what quality of beef you guys get around the world.
Here's the situation in the UK where supermarkets are concerned:
The big supermarkets in the UK are convinced and obsessed that the British public want joints of meat that are bright red with absolutely no fat showing at all. In fact I think they've convinced the British public that's what they want. /sigh.
To get that red colour they just don't age the meat other wise it would go a "disgusting" brown colour. Let's also not forget that ageing beef loses some moisture which makes the joint weigh less and hence loses the supermarkets money because they charge by weight.
The bottom line is this makes for the most bland tasting, tough meat.
I think things are changing slowly - some supermarkets are now offering "Aged" beef at a real premium price which realy pisses me off considering this how it should be!
So - what's it like in your country?
Here's the situation in the UK where supermarkets are concerned:
The big supermarkets in the UK are convinced and obsessed that the British public want joints of meat that are bright red with absolutely no fat showing at all. In fact I think they've convinced the British public that's what they want. /sigh.
To get that red colour they just don't age the meat other wise it would go a "disgusting" brown colour. Let's also not forget that ageing beef loses some moisture which makes the joint weigh less and hence loses the supermarkets money because they charge by weight.
The bottom line is this makes for the most bland tasting, tough meat.
I think things are changing slowly - some supermarkets are now offering "Aged" beef at a real premium price which realy pisses me off considering this how it should be!
So - what's it like in your country?