Tamara wrote: <<VBG> Reminds me of my grumble for the past year or so... Every time I go past the meat cases in the grocery store, I say "museum exhibits" and "Sotheby couldn't charge more".>
You can repair the soles of your shoes with most of the prepacked meat that comes out of supermarkets, because it's killed and on display within a few days instead of being hung for three weeks. My current philosophy is "If I can't take it with me, I'm going to eat it." so although I can't eat red meat, but I'm currently paying £29.49 a kilo (GBP13.40 a pound) for best fillet steak (which just means it's been hung properly) for DH. Obviously he doesn't have it every week, but I can't see the point of spending good money on rubbish - I'd rather go without than do that.
My supermarket's butcher (on the fresh meat counter as opposed to repacked) says that you should buy red meat from supermarkets and then leave it in the fridge until it's about to turn black if you want it tender - he says that's what butcher's do. Ssupermarkets won't supposedly because of health and safety :-( but really because it would cost them more to hang it, which would put it beyond most people's pockets. I can't bring myself to do that, so I'll just pay more for the stuff that has been hung.
Jean in Poole, Dorset, UK
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