Bye bye MEAT! How will the post-meat future look?
- Thread starter MrCurry
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Spymaster
Plastic Paddy
Do you use fillers?
butcher
boner at the ready
butcher
boner at the ready
Breadcrumb in the first two, nothing in the Italian. I don't use rusk as I don't like it.
I also do bespoke bangers over 2kg in quantity, and have made everything from Lamb Merguez to Pork and Liquorice Allsort
Spymaster
Plastic Paddy
butcher
boner at the ready
Yes, that is the coarse ground Italian
Jeff Robinson
Marxist-Lentilist: Jackboots and Jackfruit
More of an intestines than nose guy then?
littlebabyjesus
one of Maxwell's demons
The 'frothing' has mostly come from the fact that said study appears all over the place and certain posters (well, a certain poster) are in the habit of bombing threads with a multitude of links that actually all link back to Poore et al.
And it's not just in the media that P&N are all over the place. According to google scholar, Poore & Nemecek has been cited more than 2,500 times. It's been cited twice as much as the most-cited article that cites it.
Criticisms of Poore and Nemecek need to be taken seriously, I would think, as a hell of a lot rests on it. What's your take on the criticisms?
butcher
boner at the ready
Yes but I draw the line at Andouillette, a colon stuffed with innards that tastes like it was still in use ....
Spymaster
Plastic Paddy
I’m pretty much a nose to tail eater but I can’t get past those either. Loads of Chinese intestine dishes are delicious as can be tripe when it’s done well but I’m pretty sure that andouillette is the French taking the piss.
Spymaster
Plastic Paddy
Do you do online or by post? I wouldn’t mind trying your breakfast ones. If I like your attitude to seasoning and fillers (plenty of both) I’ll order some bespoke honey and lemon. I’m very hard to please with bangers and now that Biggles, and Simply, have gone, gooduns are very hard to come by. I always found Biggles too dry anyway.
friedaweed
Me and me girl named Jane
I make my own boerwors. Have done for years. They're a great addition to a BBQ.
friedaweed
Me and me girl named Jane
Yes appologies. I actually saw the thread top of the forumn and looked in to see if there was any discussion about this.well done again, proving the dull depths
Revealed: world’s biggest meat firm appears to have avoided millions in UK tax
Exclusive: major supplier to brands including KFC and Nando’s used offshore companies allowing them to reduce UK tax payments, investigation suggests
I was surprised to find an interesting discussion about snorkers taking place and got carried away. I've always made my own sausages.
butcher
boner at the ready
Sorry but it is walk in only
Next time I am in the smoke I will pm you and bring a sample if you like.
Honey and lemon though, would work well with preserved lemons.....
butcher
boner at the ready
Personally I would not touch their crap.Yes appologies. I actually saw the thread top of the forumn and looked in to see if there was any discussion about this.
Revealed: world’s biggest meat firm appears to have avoided millions in UK tax
Exclusive: major supplier to brands including KFC and Nando’s used offshore companies allowing them to reduce UK tax payments, investigation suggestswww.theguardian.com
I was surprised to find an interesting discussion about snorkers taking place and got carried away. I've always made my own sausages.
No surprise the likes of Sainsburys use them.
Small is beautiful especially in the world of food.
ddraig
kicking against the pricks...
wasn't aimed at yooooYes appologies. I actually saw the thread top of the forumn and looked in to see if there was any discussion about this.
Revealed: world’s biggest meat firm appears to have avoided millions in UK tax
Exclusive: major supplier to brands including KFC and Nando’s used offshore companies allowing them to reduce UK tax payments, investigation suggests
I was surprised to find an interesting discussion about snorkers taking place and got carried away. I've always made my own sausages.
Spymaster
Plastic Paddy
Yes appologies. I actually saw the thread top of the forumn and looked in to see if there was any discussion about this.
Revealed: world’s biggest meat firm appears to have avoided millions in UK tax
Exclusive: major supplier to brands including KFC and Nando’s used offshore companies allowing them to reduce UK tax payments, investigation suggests
I was surprised to find an interesting discussion about snorkers taking place and got carried away. I've always made my own sausages.
I wouldn’t worry about it mate. No idea why anyone would consider this a vegan thread when it’s expressly about meat. I’m sure some might want to make it all about them though.
WouldBe
Dislicksick
Don't be daft. How are you supposed to feed them into the router?
WouldBe
Dislicksick
How could you be so cruel with them all packed tightly together and on top of each other?
And the poor things are all bald.
It might make the veggies feel better if you are least gave them blankets.
friedaweed
Me and me girl named Jane
Yeah I know but the theme of the thread is a bit anti-meat so I suppose there's people on it who have invested more in the discussion who don't want people waving sausages in their face. I am actually quite passionate about sausages though and I'm actually quite passionate about the meat I eat
It's not really though is it. Even the OP poll sets out the theme of discussion and it delivers on it's intent. There's clearly no room for discussing meat in a positive light here.
A proper thread about meat would be good though but this clearly isn't a thread for that discussion.
I've always enjoyed butcher 's contributions on the subject over my years of posting on urban. I agree with much of what he says and I've been a considered purchaser of meat for over a decade now.
I am very selective about where I will buy my meat because of the obvious issues in the industry.
Not sure if we visited him when you've been up here but my cousin and her husband are market butchers and he has evolved his buisness selling from very traditional fare when he statered in the 80's to priding himself on knowing the origins of every beast that gets cut on his block. The pair of them are very hard working and have both done it since they started as Saturday jobs in their teens. If I want something nice I generally go to him. I see the cut, chose my size, he can prepair things for me that you never see in the supermarket like tournedos fillets tied for cooking or a brisket untrimmed for smoking, beef rib etc. You know me, I like to cook for people so I don't want my main ingredient being anything other that the best for them.
There's a better market for it up north now too I think because there seems to be an appetite for more ability to source and sell between the farm and the butchers block. Plus there are a lot more conciencious customers who would rather pay for better meat than just hope what you get in vacume packs in a supermarket is going to taste ok. I honestly can't find pork chops on a supermarket shelf that I'd want to see in my skillet and don't get me started on the quality of bacon and chicken.
I spent 14 years and had two children to a vegatarian (Who ate fish as long as it didn't have eyes or a tail) and I was the one who did most of the cooking for the 4 of us. The eldest went vegan for a while and was always bringing home friends who had "Special dietry" requirements. I've spent years not caring if what I had had meat in it but sausages are probably the one thing that I don't understand other people not wanting to eat
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butcher
boner at the ready
We only sell the bald ones, any butcher will tell you that we take home the stuff that has gone hairyHow could you be so cruel with them all packed tightly together and on top of each other?
And the poor things are all bald.
butcher
boner at the ready
I think that talking from the other end of the trade from the Supermarkets and Nandos of the world gives a bit of balance and shows that there are still people in the meat industry who are passionate about animal husbandry, welfare, provenance and treating customers and produce with respect .
I always appreciate that what I sell was once a living creature so I try to buy the best I can and treat it accordingly.
ETA this week a have a 15 year old ex-dairy British White rare breed side of beef that lived its whole life on a nature reserve on grass.
That has had a good long life and will be treated as something special by me and my customers
I always appreciate that what I sell was once a living creature so I try to buy the best I can and treat it accordingly.
ETA this week a have a 15 year old ex-dairy British White rare breed side of beef that lived its whole life on a nature reserve on grass.
That has had a good long life and will be treated as something special by me and my customers
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Funky_monks
Neo-Rustic
friedaweed
Me and me girl named Jane
I think that's what's been lost mate through raging capitalism and the search to provide things cheap and plentiful. That never ends well.
Funky_monks
Neo-Rustic
JBS (one of the companies mentioned in that article) is big on developing synthetic plant based meat alternatives.Yes appologies. I actually saw the thread top of the forumn and looked in to see if there was any discussion about this.
Revealed: world’s biggest meat firm appears to have avoided millions in UK tax
Exclusive: major supplier to brands including KFC and Nando’s used offshore companies allowing them to reduce UK tax payments, investigation suggests
I was surprised to find an interesting discussion about snorkers taking place and got carried away. I've always made my own sausages.
For the millionth time: The meat "industry" (ie processors) and the plant based alternative industry are (mostly) the same people.
Skim
Well-Known Member
No, it clearly isn’t that thread. Hasn’t stopped some piss-poor trolling, though.
8ball
Decolonise colons!
Hope he was charged with a sustainably sourced rechargeable and recyclable battery.
friedaweed
Me and me girl named Jane
I think if you want to play fairly on that front the opening post was a tralalala-trolling.
friedaweed
Me and me girl named Jane
Yup and that's a conversation that a lot of vegans and vegatarians seem to find hard to swallow. Whatever you choose to eat, the thing that you shit out will definately be marketised by the same corporations eventually. They will dine out on your ethical choices as much as turkey twizlers.
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