Colour of meat.

SPUGGIE J · 15-05-2006, 12:43

I just preparing myself a nice beef cassarole when my cousin droped in, so to make life easier I roped in my visitor. Now yesterday I was at the farmers market and as per usual there was a few meet stalls with there own wears on display (heaven) and as is the norm I bought some meat that had hung for 3 weeks and as such was a lovely dark colour.

Now I asked for my cus to hand me the meat only to be met with expetives about it being off and should be binned and I would be ill if I ate it. After some explaining etc etc etc I managed to get it in the pot and it got me thinking as to why we as a rule always buy meat that is redder than than China. Even at a high street butchers the meat has only been hung for about 8 days and it sells. The supermarkets its about 5 days, either that or its loaded with colourings.

To me the meat that has hung longer though it costs more has a better texture and flavour yet I have only seen it at these farmers markets or farm shops. Are we really that easily put of meat because of its colour or do we blame advertising and the supermarkets for this?

I dont know how many of you prefer which kind of meat ie supermarket butcher of farmshop but why should somethings food value be judged on wether its red or not? Is it because a piece of supermarket beef looks fresher because its bright red or because we demand it that way?

pendy · 15-05-2006, 13:29

Tony Perkins in Union Road hangs his meat properly, and for the right length of time. He can tell you not only where the animal was bred, but also the date it was killed. Of course, his meat costs more than the supermarket or the market stalls. Properly hung beef is dark red in colour, with creamy yellow fat, not bright red with white fat. Proper hanging makes better meat. Better meat costs more, but it tastes a whole lot better.

SPUGGIE J · 15-05-2006, 13:47

Pendy I never knew there was a butcher still selling proper meat. Now I know this I can get some proper meet when I am next down in Accy.

grannyclaret · 15-05-2006, 15:19

I have got to say i go for red meat,, I sometimes think very dark meat looks off....especialy bacon.....

pendy · 15-05-2006, 16:19

Bacon is different, that shouldn't be too dark. I was always taught that pork should be pinkish-grey, with white fat, lamb should be pinkish-brown with white fat, but beef should be a good dark red colour, just like the colour of the wine you cook it with! Tony does great bacon too, and he cuts it off the flitch for you. He makes his own sausages, beef, pork, pork and mustard, and pork and leek with leeks from his own garden. He also makes fabulous potted meat, tongue, and pressed beef - and before you ask, I'm not on a commission!

cpcman · 15-05-2006, 21:00

Last time i bought some meat off the meat wagon it was lamb!! I threw the lot in the bin it smelt like poo!!! i have never been back since allways youse brian hodders on Barnes street clayton bit dearer but goog meat

SPUGGIE J · 15-05-2006, 21:25

Quote:

Originally Posted by cpcman

Last time i bought some meat off the meat wagon it was lamb!! I threw the lot in the bin it smelt like poo!!! i have never been back since allways youse brian hodders on Barnes street clayton bit dearer but goog meat

Better the devil you know. Still do use the same butchers but the chance for proper meat is always grabed eagerly.

Nell · 15-05-2006, 21:45

I'm not a vegetarian, but i dont like to eat much meat. Its not what colour it is, or when it was killed. Its what its been fed on that i dont trust. Even if you know the farmer, i'm just very distrustful,the line goes right back. Saying that, we've all been fed so much poison by now, that it doesnt make any difference what we eat! I'm keeping my diet to strictly chocolate only

(and i dont care how it was made)

Busman747 · 15-05-2006, 21:49

It amuses me to watch customers in the supermarket choosing beef that is lean. The tastiest beef should be marbled with fat!

As for lamb, my favourite is one of the cheapest cuts, Breast of Lamb. It is so full of flavour.

As a general rule, the closer to the bone, the better the flavour.

SPUGGIE J · 15-05-2006, 21:54

Agree there Busman. The best bit of lamb for me is the shank and when cooked on the bone tastes like heaven with all that flavour. Its a shame that people dont realise what they are missing when eating supermarket meat as opposed to proper meat. As for beef again the bone helps and I love cooking with shin.

Its sad that meat that is marbled is shuned when it is the best out there.

Busman747 · 15-05-2006, 21:59

Quote:

Originally Posted by grannyclaret

I have got to say i go for red meat,, I sometimes think very dark meat looks off....especialy bacon.....

Try not to put people off but - - going back 35 years, I was a bacon cutter for an up-market supermarket chain. We had bacon deliveries just once a week and in the main it was Danish, but just occasionally, we had bacon from South Africa.

South African bacon was very popular as it was extremely lean but what the customers were unaware of is that before we cut up the side of bacon, all the maggots and eggs would have to be removed!! It sounds awful, but as far as I am aware, no one became ill on South African bacon. (A case of what you can't see won't hurt you )