why is butcher's meat better?

[crisgal]

we treated ourselves to a lovely fillet of beef from a local butcher today.
I cut it into thick steaks, and pan fried with just a little seasoning.
There was quite a lot of marbling, whuch just melted away.
They were the the most delicious, tender fillets I've ever tasted (despite the fact that i did overcook a tiny bit)
The last time we did this, we got them from the supermarket and were so disappointed with them.
Why do they taste so good from the butcher? It shouldn't make that much difference, surely? They were both the same cut from the same type of animal!

[scotman]

Could be just better quality and maybe hung for longer.

[ummmm]

And supermarkets add things to make the meat look more appealing. Beef shouldn't be bright red...

[Prudie]

Don't know crisgal but you are right. There is no comparison in taste and tenderness between meat from our 'proper' butcher and the supermarket, even the 'finest' range. Especially noticeable with beef.

[scotman]

I don't buy a lot of beef anywhere these days but I have found our local Coop has quite good ribeye steak.

[crisgal]

well i certainly won't be buying it from anywhere else.
I'd rather go veggie for a fortnight - it'd be worth the wait!

[ummmm]

Did you find it better value as well?

[Cowtipper]

We get three grades of beef from the supermarkets here. Prime, choice, and select (in descending order) with prime being the best. Our groceries normally carry choice and select and some prime. I'd be willing to bet your butcher only uses prime.

[DTCwordfan]

coop is not bad....

before anybody goes on about price - you are better off to eat less quantity of good meat from the butch and really enjoy it (for the ame £ spent), than eat a Tescos finest cardboard. Ditto chicken etc which is all about water in the supermarket meat.

[askyourgran]

I prefer my local butcher's meat, it's always tastier than supermarket meat. My butcher sells meat from local farms, its hung properly, not bulk bought and not pumped full of water or colouring or frozen to death like supermarket stuff.

[crisgal]

yes, these are all things i've learnt today.
It was definitely more expensive, but SO worth it!

[DTCwordfan]

less of, better quality is the way.

makes me cringe when I see my mother buying the crap she does and I would guess 1/3rd is thrown out - but then we also have dementia to factor in.

[RATTER15]

Well I must say, Carakeel is the fussiest person I have ever known for buying steak and she really knows a good steak, especially a good rib eye,. Some of the best steaks we get is from Morrison's, Carakeel will usually reject what is on display and request that a joint is brought out for her inspection, she will then choose a cut from that if suitable, we are very rarely let down and she cooks it so it just melts in the mouth mmmm

[craft1948]

You always have to queue at our local butchers every Friday and Saturday........

[Cowtipper]

I'm def with Gran on this one. All my beef gets grass fed right here behind the barn, has never been transported further than a couple of miles down the road and hasn't been soaked down with antibiotics like they do for mass sale.

[Cowtipper]

Yup. I can see several from where I'm sitting.

[DTCwordfan]

and all those poor moo-eys with their butts wiped down, a bit sliced off, and slapped on the barbie, CT.......

I love it - Night.

[hc4361]

My butcher only buys locally reared meat, hangs his meat himself and is mortified if a customer is not satisfied.
He is a proper butcher.
Try asking Morrison's butcher for skirting or aitchbone. I know Morrison's can't supply either. The instore 'butcher' does not butcher the meat, simply cuts joints to size.