Vent about Meat !

EycplUK

Why do meat prep companies who do most of the supermarket meats insist on taking all the fat out of meat especially joints ?
One of my fav joints is Point End of Brisket , needs a long slow cook and the fat is essential to the flavour looked at some Brisket in M`s , T`s , S`s and can I find a joint with the required fat ? can I doodle !! :mad:
Even the local butchers now seem to "Buy-In " the various cuts and joints and are as guilty as the big boys in this respect !
Give us the fat and the taste

problemcashback

because its what customers want unfortunately, find a good butcher who does the prep themselves but even then you would probably need to order it with more fat as they will be preparing it for the masses. you could ask for some extra fat though they will give it to you happily

DKLS

Because for years they have been told Fat is bad, and they in turn have been using farmers to produce leaner and leaner meat. I suggest finding a good independent butcher or farm shop, we have one nearby and their Rib of beef joints are to die for, dotted with veins delicious yellow fat which doesn't look or taste like any meat from a supermarket.

janiebquick

EycplUK wrote: »

Why do meat prep companies who do most of the supermarket meats insist on taking all the fat out of meat especially joints ?
One of my fav joints is Point End of Brisket , needs a long slow cook and the fat is essential to the flavour looked at some Brisket in M`s , T`s , S`s and can I find a joint with the required fat ? can I doodle !! :mad:
Even the local butchers now seem to "Buy-In " the various cuts and joints and are as guilty as the big boys in this respect !
Give us the fat and the taste

Couldn't agree more! I just hate these adverts that show a succulent joint of FATLESS meat being carved. WRONG!! If it's fatless, it isn't succulent!

If your butcher won't play ball, you could try a local farm shop or farmers market where they know how to produce a proper cut of meat!

rustyboy21

Because people will come on here and start complaining that their Sunday roast didn't go as far, due to the amount of fat the joint had on it. They will also want compensation for the resultant melting of the fat and further down the line a law suit stating that 'X's' meat gave them heart issues.


They cannot win.


Best bet is do as another poster said, find a good butcher or a farm shop and get the meat from there. I go to one in Lancs, who breed their own cattle on grass and barley, hang it for 21 days then sell it. The fillet steaks can be cut with a table knife, the joints stay the same size and everything they sell if Fabulous.
http://www.taylorsfarmshop.co.uk/index.php