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| Thread ID: 48036 | 2004-08-12 08:13:00 | Very OT. Butchers Opinion Needed | gerrypics (323) | Press F1 |
| Post ID | Timestamp | Content | User | ||
| 260924 | 2004-08-12 08:13:00 | sal.neoburn.net My other half bought this meat and told me this is the colour meat I should look for when shopping. Looking at it, I made some best forgotten comment. Upon poking it with a fork the true colours became obvious. Not only that, but the packed on date is tomorrows date. Can anyone tell us what makes it so red just on the outside and so dull on the inside. Meat never looked like back on the farm as a kid. |
gerrypics (323) | ||
| 260925 | 2004-08-12 08:21:00 | Probably a dye similar to the dye used in saveloys. Cheap bastards. |
promethius (1998) | ||
| 260926 | 2004-08-12 08:22:00 | > Can anyone tell us what makes it so red just on the outside and so dull on the inside. Chemicals. ;-) Its a butchers trick, especially for supermarket meat. Cant remember what they put in it but they do it to make it look fresher and more "appealing". |
Fire-and-Ice (3910) | ||
| 260927 | 2004-08-12 08:32:00 | Take it back unless you ordered aged meat. The give-a-way, apart from the brown colour under the surface is that the fat has been dyed as well. On second thoughts complain to some higher authority either within the store or elsewhere, that packing date is very suspicious, I bet they wouldn't like that to be known in the neighbourhood ;) Cheers Murray P |
Murray P (44) | ||
| 260928 | 2004-08-12 08:55:00 | #1 The packing date is definitely dodgy #2 The meat colour may not be so dodgy. The red colour is from hemoglobin - oxygenated hemoglobin (i.e. the stuff on the outside exposed to air) is bright red, whereas deoxygenated hemoglobin (on the inside) is a darker purply red - the same colour as old cough-and-spit smokers' faces and mouths, and for the same reason. If the cut surface of the meat is left exposed to air for a few minutes it should turn the same colour as the red outside. If not then the colour is also dodgy. |
annie (6010) | ||
| 260929 | 2004-08-12 09:07:00 | This looks like it has been rolled in dye as the colour is the same all round, even on the side sitting on the poly tray. | gerrypics (323) | ||
| 260930 | 2004-08-12 10:00:00 | 8 years in a butcher shop and we never used a drop of dye. You'll find supermarket "butchers" (and I use the term very loosely because technically they are knife-hands, not butchers) are more inclined to do this. Any half decent butcher shop will be using aged meat, especially mince which is offcuts and aged meat, for things such as dog food. In saying that, this can also potentially be caused by uneven refridgeration, snap chilling or disturbing the meat (no, I dont mean revealing yourself to it ;) - letting it settle and then knocking it about) where the blood in the meat seperates with the meat fibres and groups to the side in vivid glory. If a butcher was to dye aged meat seriously, they'd get their hands in and mix it about to make sure the dye penetrates properly. But as I said, supermarket butchers are usually just knife hands so they dont know everything about the trade. A fun fact about butchers: They're perverts, alcoholics and gamblers. Or any combination of the three. I dont gamble ;) And no, I didnt find the job smelly. Quit your crying, you get used to it after 5 minutes ;) And yes, the animals are still twitching several hours after they're killed :D And no, I dont consider myself a murderer. Many times some vegan hippy has accused me of being a murderer, where this about as correct as accusing a carpenter of killing trees - something a lumberjack does. A butcher just views the meat as something to be processed, we dont get all hung up on "boohoo this was living yesterday." Actually to be honest I'm not big on animal violence.. through being raised with my mum as a nurse and working all those years in a butcher shop I'm fairly desensitised to a lot of things, blood and gore included, but I cant handle watching an animal suffer. I went out with our slaughterers for a day and was violently ill after the first job. Go figure. |
whetu (237) | ||
| 260931 | 2004-08-12 10:28:00 | i ussually don't bother with the colour so much but check out how much fat they leave in to bulk it up. | tweak'e (174) | ||
| 260932 | 2004-08-12 10:53:00 | If you like your wholegrain you must read this about Gutless Grills (maddox.xmission.com). Caution unpleasant language may be used, this of course depends on your personal perspective but, you have been warned. Cheers Murray ;P |
Murray P (44) | ||
| 260933 | 2004-08-12 11:07:00 | Why oh why do I have to be fat? | Growly (6) | ||
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