How Bad is Supermarket Beef, Really?

[SmokinAussie]

I started watching this fella on YouBoob.

An English Butcher giving an appraisal of Supermarket meat compared to what he does in his own shop. It's really got me thinking about where I should be spending my money.


He's got a lot of other videos. Very interesting on the whole, particularly the butchering itself as it's a bit different to the US and Australia too.

I might be going to a local small butcher. That is if I can actually find one that does what this fella does. I feel it is more likely that most places around here get primals in packs rather than a whole carcass.

Cheers!

Bill

 

[JLinza]

We are getting a half of a beef this year. We have in the past but have still bought from the store. But those days are over for me. All my beef will come from local ranches from now on, either in my area or ones I trust here in Colorado.

 

[Brokenhandle]

Might be doing the same! Usually we ate mostly venison, but most of the deer in our area were killed off by disease. Haven't hunted for two years.

 

[sandyut]

We are getting a half of a beef this year. We have in the past but have still bought from the store. But those days are over for me. All my beef will come from local ranches from now on, either in my area or ones I trust here in Colorado.

I might consider this. the beef industry is a mess. as is a lot of other things, but I wont derail the topic.

 

[JLinza]

Might be doing the same! Usually we ate mostly venison, but most of the deer in our area were killed off by disease. Haven't hunted for two years.

Thats a bummer, hopefully that gets straightened out for you soon. We rely on deer and Elk here too

 

[Charlene G]

Wow what a good video! Here in Canada, supermarkets have been famous for the Rename of a cut of beef so that they can charge more money. Unless, you look at it in the package closely sometimes you cannot tell. As for the rolled roast (the one with the fat tied on with the string-not happening here. I asked the butcher for a piece of fat for a roast I was cooking...you would think I was asking for his first born! The quality of the meat is not the same as it was 40 years ago. Mass production, poor quality feed etc for maximum profit.