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Butchers

  • 08-04-2009 7:12pm
    #1
    Shazforgrub
    Registered Users Posts: 102 ✭✭


    Is the beef sold in butchers mostly heifer beef, and if so why is this the case?!


Comments

  • #2
    massey woman
    Registered Users, Registered Users 2 Posts: 296 ✭✭massey woman


    consumer demand for tender soft meat and the cost of the actual portions eg 5 chops @ €4 each versus €10 each from a 900kg charollais bullock


  • #3
    leg wax
    Closed Accounts Posts: 2,296 ✭✭✭leg wax


    massey woman wrote: »
    consumer demand for tender soft meat and the cost of the actual portions eg 5 chops @ €4 each versus €10 each from a 900kg charollais bullock
    do charollais heifers not grow to 900kgs.sorry massey dont like your explantion, i would go along the line, that years ago the female animals meat was more tender and the younger the age the better and this mentality has been ingrained in thegenerations and passed down,i just think that back in those days they did not know how to cook different meats as they did on the contineant ,as in slow roast cooking a pieace of beef from a cow for 6-8 hours,there is nothing wrong with the meat its the cook and implements and flavourings.surely one of your chops from a900kg heifer would cost the same?:P


  • #4
    Shazforgrub
    Registered Users Posts: 102 ✭✭Shazforgrub


    yeah i think i would be more inclined towards leg waxs explanation! thank you anyway guys


  • #5
    massey woman
    Registered Users, Registered Users 2 Posts: 296 ✭✭massey woman


    Carcass dimensions
    Larger carcass
    Larger cuts
    Did you ever cook roast rib of beef with the rib intact, beautiful, if it is a 500kg weanling/year and a half
    Go to France and see the full sized rib cooked
    Take a week for a family to eat, so much so that you will only get it in restaurants ?


  • #6
    leg wax
    Closed Accounts Posts: 2,296 ✭✭✭leg wax


    massey woman wrote: »
    Carcass dimensions
    Larger carcass
    Larger cuts
    Did you ever cook roast rib of beef with the rib intact, beautiful, if it is a 500kg weanling/year and a half
    Go to France and see the full sized rib cooked
    Take a week for a family to eat, so much so that you will only get it in restaurants ?
    the question been asked was why heifer:confused:


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  • #7
    nilhg
    Registered Users, Registered Users 2 Posts: 5,167 ✭✭✭nilhg


    leg wax wrote: »
    the question been asked was why heifer:confused:

    Generally speaking heifers will finish younger than steers, and so will be smaller and more tender than them with cuts more suitable in size for the home table.


  • #8
    robototitico
    Closed Accounts Posts: 71 ✭✭robototitico


    Do any of you know anyone who sells their own meat? Is it profitable?


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