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butcher vs supermarket meats

THE BEEF differences  a lot of customers are confused about butcher and supermarket meat weel i can tell you their is a huge difference and why that is prepare to become knowledgeable like your local butcher  first of all the main difference is the quality of the product beef from the supermarket is generally  a lot older and has not had time to rest ie 10 to 14 days so basically this is the main reason the product is tough  and most are generally from feedlot so small areas and a lot of beef are stressed from birth to slaughter is also another reason also in my journey as a butcher  i have heard a lot of customers complain about the water coming out if steaks bought from the supermarket the reason for this as it was killed yesterday and on your plate today they snap freeze it in water baths so when they get distuputuide around the country they get sliced up frozen on a machine they cryvaced in those plastic trays so think about all the wet moister that has now ...
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butcher vs supemarket

Hi their I am a qualified butcher with more than 30 years of experience. I am here to share what I have learned over the years and what to look out for. As I update my blog, I will post pictures of sausages and important considerations. One tip at the moment is to avoid sausages that are in a plastic skin, also known as synthetic casings. Yes, it is safe for us to eat edible plastic, but it takes a while for our bodies to break down this product. Additionally, sausages in synthetic casings will often be rubbery and hard, which is not how a sausage should look. Always look for natural casings, as they will give you a far better product. A well-made sausage should give a “snap” sound after cooking, and these sausages will not split open. The most common reason sausages split is due to too much filling or excess water, similar to the mushy paste sausages from the supermarket. A good sausage should be a pale reddish-pink color; if it's brown, don’t touch it, as the meat was likely mean...
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lambs lambs from butcher vs lambs from supermarket

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