Vcool Posted January 16, 2013 Posted January 16, 2013 This is exactly why I have my butcher grind me beef and preferably meat he comes out to show me. BTW, the best meat in the world for burgers is short rib...OMFG x2 Or grind your own. If you have a good butcher you shouldnt have any concerns with meat. By good butcher, I don't mean a guy you get along with behind the counter at a grocery store. I mean a butcher in a dedicated shop that sources his own meat from full carcasses and is responsible for all of the products sold. I have a great one in town, absolutely everything he sells he or one of his employees made it in to the end product from one of the carcasses hanging up, be it beef, goat, pork, whatever.
winelover Posted January 16, 2013 Posted January 16, 2013 Out of sight out of mind. Dig in! I like it
mazolaman Posted January 16, 2013 Posted January 16, 2013 Meanwhile, here in France.... Had some marvelous horse meat sausages the other day...damn good. Just hope they don't give me the trots...
canadianbeaver Posted January 16, 2013 Posted January 16, 2013 Meanwhile, here in France.... Had some marvelous horse meat sausages the other day...damn good. Just hope they don't give me the trots... Shoots diet coke from her nose....
Hugomarink Posted January 17, 2013 Posted January 17, 2013 I didn't buy any meat from them, but I sure bought plenty of four packs of Stella from the Curzon St. location, to replace the ones I drank from the hotel mini bar the night before, during my recent visit to London. It became a ritual. I would walk past Harry Nilsson's old flat and go get some replacement brews. Wow, I stayed around the corner from the Curzon St. Tesco over the recent Christmas and New Year's holidays. Walking distance to the good cigar shops! I'm pretty sure we did not buy any ground "beef" there.
CaptainQuintero Posted January 17, 2013 Posted January 17, 2013 I think you guys in the US can't get real haggis right? Because lungs are not allowed to be sold for human consumption there?
MIKA27 Posted January 17, 2013 Posted January 17, 2013 Horsemeat is quite popular in continental Europe, much of it sourced from the US. Irish meat suppliers are blaming European third party suppliers for the 'contamination'. Wish I could get Horsemeat here is OZ but it's not available. When I lived in Europe, it was easily available, lean and tasty.
Rushman Posted January 17, 2013 Posted January 17, 2013 Hog bung? Lips, snouts, connective tissue.........im going vegan just as soon as I'm done with my bologna sandwich! --- I am here: http://maps.google.com/maps?ll=19.307486,-81.379074
JY0 Posted January 17, 2013 Posted January 17, 2013 We process our own hogs and beef. It walks in....and rolls out in vacuum packed bags for two. Our hogs are drug and hormone free and 100% corn fed. We know the grower. Our beef is 1/2 Holstein and 1/2 Black Angus. Drug and hormone free, free range cattle. It is grass fed and we know the grower. Once you do this, you cannot eat store bought meat. The styrofoam packaging has more flavor. It's also much cheaper. I pay less than $1.00 a pound for pork, and $5.00 a pound for beef. We cure our own bacon and hams and make our own sausage...no scraps, just shoulder. This will be about 30 pounds of bacon cured with only brown sugar, black pepper and salt. It takes about 8 weeks with good weather. Hams curing. These are also cured with only brown sugar, black pepper and salt. They cure for aout 10 months. Last year' batch of bacon.
Sutton Posted January 17, 2013 Posted January 17, 2013 If anyone knows the Dutch MMA fighter Alister Overeem . He claims he got so big muscle wise from eating horse. There is also a local town here in Alberta that makes Ukrainian sausage ( kubasa) that was charged for putting horse meat in there sausage and let me tell you it is some of the best kuby in the league .
Vcool Posted January 17, 2013 Posted January 17, 2013 It's not illegal to consume in canada, so I'm not sure why they'd be charged...
REASON Posted January 17, 2013 Posted January 17, 2013 If anyone knows the Dutch MMA fighter Alister Overeem . He claims he got so big muscle wise from eating horse. There is also a local town here in Alberta that makes Ukrainian sausage ( kubasa) that was charged for putting horse meat in there sausage and let me tell you it is some of the best kuby in the league . Was that Mundare by chance?? I love their Sausage. er.... Kubasa,
rckymtn22 Posted January 17, 2013 Posted January 17, 2013 Not sure why there is such a outcry... us humans are weird! I guess if people rode cows we wouldn't be able to eat them too because they are pets! But saying that, buying ground beef one would assume that it is 100% beef.
CaptainQuintero Posted January 17, 2013 Posted January 17, 2013 the outcry I think was more because they were supposed to be 100% beef, turned out some were up to 30% horse..and not like farmed horsemeat, the horses that are tried up on town greens etc!
cigcars Posted January 17, 2013 Posted January 17, 2013 I was just listening the other night to NPR show 'This American Life' where they were discussing 'imitation calamari' made from 'Hog Bung', in other words pig rectum. I suppose it makes sense, it's grey, slices into rings, give it a wash and job done. Also it's not like people with kosher or Halal requirements would be eating calamari anyway. Anyway, think what proper sausage casings are made from. Urrrkkk!
Blakes Posted January 17, 2013 Posted January 17, 2013 So it's really true . . . They don't turn those horses into glue anymore. They just make it onto your grill as "burgers." Gross. A shame.. my guitars that are stuck together with horse are the better for it!!
canadianbeaver Posted January 17, 2013 Posted January 17, 2013 the outcry I think was more because they were supposed to be 100% beef, turned out some were up to 30% horse..and not like farmed horsemeat, the horses that are tried up on town greens etc! Bingo! (was his name-o). 100% beef, cow - is supposed to be just that. In Toronto, the biggest controversy I can remember is in Chinese restaurants where they were found to be using cats in their cooking. This is a very common practice in China, as seen in Google search for China/cat/food. But North America/ not so much.
Drguano Posted January 17, 2013 Posted January 17, 2013 Fortunatly none of the tests showed any signs of Horsemeat mixed in with the fish.. What about Seabiscuit?
Scdalak Posted January 17, 2013 Posted January 17, 2013 Wow this thread really took on a life of its own...
Drguano Posted January 17, 2013 Posted January 17, 2013 I was just listening the other night to NPR show 'This American Life' where they were discussing 'imitation calamari' made from 'Hog Bung', in other words pig rectum. I suppose it makes sense, it's grey, slices into rings, give it a wash and job done. Also it's not like people with kosher or Halal requirements would be eating calamari anyway. Anyway, think what proper sausage casings are made from. Evidently this story surfaced when some Hog Bung Connoisseurs (a new publication?) were grossed out when they discovered that they had been served artificial pig rectums that turned out to be squid.
frenchkiwi Posted January 17, 2013 Posted January 17, 2013 Once you do this, you cannot eat store bought meat. The styrofoam packaging has more flavor. It's also much cheaper. yeah can't beat that authentic styrofoam texture lol. the only meat at the supermarket here that is worth its salt is lamb because in this country they haven't managed to stuff up lamb farming yet. the huge watery chicken breasts that expire in 3 days max clues you in to everything else. so i switched to the local butcher a few years ago. As for horse meat i have eaten my fair share, particularly living in Algeria where it was hard to get anything else. I remember the local butcher in Algiers had a huge poster of a magnificent race horse on his wall !!! Quality produce eh ;-)
winelover Posted January 17, 2013 Posted January 17, 2013 We process our own hogs and beef. It walks in....and rolls out in vacuum packed bags for two. Our hogs are drug and hormone free and 100% corn fed. We know the grower. Our beef is 1/2 Holstein and 1/2 Black Angus. Drug and hormone free, free range cattle. It is grass fed and we know the grower. Once you do this, you cannot eat store bought meat. The styrofoam packaging has more flavor. It's also much cheaper. I pay less than $1.00 a pound for pork, and $5.00 a pound for beef. We cure our own bacon and hams and make our own sausage...no scraps, just shoulder. This will be about 30 pounds of bacon cured with only brown sugar, black pepper and salt. It takes about 8 weeks with good weather. Hams curing. These are also cured with only brown sugar, black pepper and salt. They cure for aout 10 months. Last year' batch of bacon. Awesome operation there mate. Respect what you are doing and the meat looks seriously tasty.
dangolf18 Posted January 18, 2013 Posted January 18, 2013 Actually, I stand to be corrected. On November 18, 2011, the ban on the slaughter of horses for meat was lifted as part of the Consolidated and Further Continuing Appropriations Act for Fiscal Year 2012. Don't think I'll be buying any anytime soon unless I happen to be in the south of France again.
mazolaman Posted January 18, 2013 Posted January 18, 2013 Evidently this story surfaced when some Hog Bung Connoisseurs (a new publication?) were grossed out when they discovered that they had been served artificial pig rectums that turned out to be squid. Funny. Is that a top shelf publication?
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