Europe Interfering With Mince Prices!

Farway

trying-very-trying wrote: »

I don't know what kind of mince you buy, but I only buy minced steak, the same cut as stewing steak isn't it

I do not actually buy mince, I also use a mincer as per Stephen Leak

But mainly for meat I stick to stuff I can recognise, like steak or joints, not, formed, chopped, shaped, pies, burgers etc.

But I can afford to pandy to my personal whims, I appreciate others are not able to make this choice

Quasar

I have no doubt that people who make their own mince pies use the best meat.

My post was merely referring to the Euro fears that usually arise when some whispers of new rulings get to the ears of certain newspapers who love to "inform" their readers of the awfulness of Europe.

Meanwhile, I read not long ago that Cornish Pasty makers are asking Europe to allow them to certify real Cornish Pasties to distinguish them from lower quality products. Europe bureaucracy works both ways, and the British can avail themselves of its laws to preserve their own products. A good quality mince pie is well worth preserving, and I'm sure that nobody anywhere will object to that.

moanymoany

Am I missing something here? Old mince rules allowed beef to be hung for 14 - 24 days to increase taste. New rules say that beef used for mince must be made from beef hung for less than 6 days. This means mince is going up about 40p a pound.



Surely any additional costs are going to be offset by not having to store meat - which takes masses of expensive space.

I would be interested to know just how long most beef is hung. The Sainsbury's taste the difference range of beef is advertised as having been hung longer, implying most regular beef is not hung for that long.

I think this is a bit of EU bashing being used as an excuse to out prices up.