| Archive for Downsizer For an ethical approach to consumption |
| lassemista |
if you can't hang meatIs there already a thread about this somewhere? I was talking to Jimmy Doherty's butcher about it yesterday, and he didn't know what they were going to do yet. I was wondering how DSs are approaching the problem.Andrea. |
||
| Jonnyboy |
This is news to me. | ||
| vegplot |
Aside from the humorous connotations of the thread title. I was unaware of the issue. | ||
| lassemista |
OH was listening to 'Farming Today' and apparently new EC rules mean that if you are going to use some of a carcasse for mince you can no longer hang it for more than (I think) 6 days. Something to do with the French and steak tartare - no it wasn't on April 1st. | ||
| RichardW |
Its not NEW I asume you mean the 1994 legislation re mincing meat thats been dead longer than 6 days? That came into force then was redone in 2004 & again 2007. There is an exemption for small local bucthers selling direct to end user or to traders selling direct to end user. The current hype is because the EU dint like the wording / method of teh exemption currently in force so they have repealed it. The FSA is doing a new document / exemption to put before them. Dont panic. Justme |
||
| Nick |
Link.
Meat over 6 days is deadly, raw egg is just fine, tho. Seriously, can we not invade France and batter them? But then this appears... So, clear as mud. |
||
| RichardW |
http://europa.eu.int/eur-lex/lex/LexUriServ/site/en/oj/2004/l_226/l_22620040625en00220082.pdf
http://www.food.gov.uk/consultations/consulteng/2007/hygieneenglandamend08 |
||
| lassemista |
Thanks for the extra info. I didn't hear the programme myself (having a lie in  ). But if there is no exemption in force at the moment, what are people doing? Copying the Frnch and ignoring it?
|
||
| RichardW |
Untill I actualy get notifictaion (we are registered as a butchers) then its biss as usual. Not that I have any to do at the min any way. If they take as long to notify me as they did over the jan 08 rules for tagging (got letter yesterday) then it will be sorted before I hear any thing. Also I dont see this as hugly difficult anyway. Trim the cheaper cuts off & mince asap. Hang the "better" cuts & sell trimings for animal food. As usual the big boys can get round it with special vac pacs & freezing ect. Justme |
||
| Rob R |
Makes you sick, a direct response from the dirty food movement, yet the clean food producers have to bear the brunt of it 
|
||
| Nick |
Aren't there microbes in wine and cheese? Perhaps we should ban them.... | ||
| lassemista |
Is it OK then to hang individual cuts rather than the whole side?
That solution doesn't address the Scottish point about tasty mince. |
||
| Rob R |
Tasty mince is more about what happens in the field than on the hook but individual cuts tend to dry quicker so don't stand up to hanging as well as a whole side but hindquarters are often hung longer. Of course the supermarket stuff is only hung as long as it takes to 'set', then it's diced up & left to 'mature' for a week or three in refrigerated vac packs. | ||
| RichardW |
Good point as most mince/ low quality cuts are from the forequarter & most meat that benifits from being well hung meat from the hind quarter it would be easy to comply that way. With creative spliting of the quarters (to exclude the ribs / belly & include the loin) the results would be even better. Sort of cut on a slope. Justme |
||
| RichardW |
Yes it is. Its not the best way as you get more losses as all exposed surfaces will need triming due to excessive drying & bacteria. Having said that we used to hang full sirloins that we got from a butcher (so already hung for 3 weeks ish) on a large rack in a cool store / fridge for another 3-6 weeks till they had dried out some more, were much firmer, darker coloured & most importantly tasty & tender. We used to have people come from miles to eat in the restaurant just so they could have one. Justme |
||
| lassemista |
We don't talk like that here - tch, tch. Wash your mouth out... 
|