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Old 13-05-2013, 08:38
TVGirl319
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Do you, like me, find that meat, of any kind, is just not the same anymore?? Theres no flavour, no texture, and certainly, not digestable and it takes longer to cook even good cuts more than it used to!! I cooked a beef casserole over the weekend and, I swear, that even if I left it on a slow cook all day, the meat would still be virtually unchewable!!

Where are we getting our meat from now?? What are the meat producers doing to meat now to make it so unedible??
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Old 13-05-2013, 09:26
DenizenOfSW3
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I think it all depends where you buy it from.

Supermarket meat is abysmal... go to a traditional butcher.
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Old 13-05-2013, 09:43
smudges dad
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The better the butcher, the better the meat

(two exclamation marks and two question marks - this must be important to you)
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Old 13-05-2013, 09:50
indianwells
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I think supermarket meat has declined in quality and now buy all my meat from my local butcher who I trust. Build a rapport with him and he'll look after you.
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Old 13-05-2013, 13:10
walterwhite
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Do you, like me, find that meat, of any kind, is just not the same anymore?? Theres no flavour, no texture, and certainly, not digestable and it takes longer to cook even good cuts more than it used to!! I cooked a beef casserole over the weekend and, I swear, that even if I left it on a slow cook all day, the meat would still be virtually unchewable!!

Where are we getting our meat from now?? What are the meat producers doing to meat now to make it so unedible??
Supermarkets are to blame, they pay farmers so little for their produce that they cut corners and produce any old crap.
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Old 13-05-2013, 16:46
c00kiemonster72
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Supermarkets are to blame, they pay farmers so little for their produce that they cut corners and produce any old crap.
Any proof of this claim you make, or is it just your opinion that this is what's happening?
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Old 13-05-2013, 21:01
orangebird
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I think it all depends where you buy it from.

Supermarket meat is abysmal... go to a traditional butcher.
I have to disagree here - both waitrose and morrisons butcher counters are great.
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Old 13-05-2013, 21:21
dosanjh1
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It's the same with fruit and veg, I forgot how wonderful a carrot or a tomato tasted until I went abroad and bought it of a fruit and veg man selling it from a cart pulled by a horse in rural India.
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Old 13-05-2013, 21:38
DenizenOfSW3
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I have to disagree here - both waitrose and morrisons butcher counters are great.
This wouldn't be a DS thread if at least one person didn't disagree.
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Old 13-05-2013, 22:14
SeasideLady
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Theres no flavour, no texture, and certainly, not digestable and it takes longer to cook even good cuts more than it used to!! I cooked a beef casserole over the weekend and, I swear, that even if I left it on a slow cook all day, the meat would still be virtually unchewable!!

:
The meat I get from Tesco is always satisfactory, and cooks to perfection. The same goes for meat bought at a local farm shop. If you're a good cook you can make even a " value range " chicken taste great using olive oil/lemon/garlic/thyme etc. It would be interesting to know how you cooked the casserole - browning meat well and cooking in stock for about 3 hours on 160 should have made any meat tender.
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Old 13-05-2013, 23:16
mackara
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This wouldn't be a DS thread if at least one person didn't disagree.
Two now, I get my red meat and chicken from Lidls sometimes and it is hard to fault on price and quality.
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Old 13-05-2013, 23:35
Oliver Loxton-P
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You tend to get what you pay for. It's hard to find quality meat at the supermarket. I get most of my meat from the local butcher. It's much better quality. Cosco tends to be good quality as well.
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Old 14-05-2013, 07:54
neo_wales
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'A good workman never blames his tools' Usually its a bad cook that makes the food bad but its easier to blame the ingredients.
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Old 14-05-2013, 08:46
turquoiseblue
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Do you, like me, find that meat, of any kind, is just not the same anymore?? Theres no flavour, no texture, and certainly, not digestable and it takes longer to cook even good cuts more than it used to!! I cooked a beef casserole over the weekend and, I swear, that even if I left it on a slow cook all day, the meat would still be virtually unchewable!!

Where are we getting our meat from now?? What are the meat producers doing to meat now to make it so unedible??
I have Hugh FW's book on meat, it's a great buy. I wonder at your comment about the good cuts of meat? Generally the better the cut, the shorter the cooking time. For example I cook a fillet steak for about a minute each side, depending on thickness of course. Braising steak, on the other hand, I like to cook for about 3 or 4 hours on a low heat, with lots of onions and gravy, yum drool.

I find Morrisons are good with meat, and the butchers there are helpful. I've also found that they let you have some say in which piece of meat and how it's cut.
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Old 14-05-2013, 13:02
walterwhite
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Any proof of this claim you make, or is it just your opinion that this is what's happening?
It's a well known fact.
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Old 14-05-2013, 13:58
JulesF
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It's a well known fact.
Indeed. Rather amazing that anyone needs 'proof' that farmers are struggling massively to produce even bog-standard produce (not just meat).
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