'think outside the box..' campaign post #2

The second of a few rants about boxed meat. This one is about choice. Now, I'm not necessarily referring to the 'choice' in beef as in the cut of meat, or prime rib, fore rib, sirloin or anything from the choice as such. I'm talking about our right to choose. Now as it stands most butchers, do not get full bodies of beef in. Gone are the days of seeing fore quarters and hind quarters being delivered into a shop. There are still a few of course that do, but I can guarantee you that they will have to supplement it with boxed meat. Whether this is boxed chuck for mincing or dicing or extra fillet as each loin only has the one and it is the sort of thing which can fly out for that Friday night steak night.

Now I know not all butchers are cooks, but sometimes it is worth quizzing them. If you go into a shop and they don't have what you are looking for, why not ask them for an alternative. Instead of chuck steak, why not try clod or neck? There are so many fantastic beef cuts, like salmon, bowler or feather. Now feather steaks, once the gristle has been taken out, are sublime. Just quickly fried. We need to start exploring our options when it comes to cooking, there are so many choices, why not choose something else?

gb