Originally Posted by gerr60:
“Tried it all, its something to do with the meat we buy today,
Look at the meat in the supermarkets why is it different to the meat in a butchers window.”
Should'nt make a lot of difference if you have a good band of fat on the meat, to be honest I buy mature beef from a local butcher and its superb... Chine of beef makes wonderful gravy
Supermarkets cater the modern views on meat, lots of folk won't buy beef unless its bright red dripping blood...way too fresh. They don't even really label the cut/joints anymore, just something like 'Slow Roasting' or 'Casserole Steak'. Youngsters don't know the difference between meat cuts, don't know about Shin, Brisket, Rib/Chine, Shoulder, Rump, Sirloin et al and how best to store them, cook them (not saying that includes you). Tesco I note sell breast of Lamb rolled and labelled something like 'Lamb Roasting Joint' or something similar; I've very fond of a bit of breast myself