revtothelimit - motorbike forum

gremlin wrote: Fri Mar 06, 2026 9:50 am Just reading that the average UK household in 1980 purchased 128g of sheep meat per person, per week.

That's now 23g per person, per week.

I love a bit of lamb and have a butcher near me who also sells hoggett and mutton to order. In fact, we're having a lamb shank curry for dinner on Saturday. Mind you, four very average-sized shanks were nigh-on £30. They used to be virtually giveaway. To use the neck fillet the recipe suggested worked out nearer £80.

Add in the vegetableists and no wonder everybody is buying cheap chickens from Tesco.

Noggin wrote: Fri Mar 06, 2026 9:57 am
That's the problem with TV chefs recommending hte old fashioned cuts that no one wanted for years because they were the "cheap" or "poor" cuts. But, extra tasty. Soon as the TV chefs started reminding people of this the price went through the roof cos they are no longer for poor people

gremlin wrote: Fri Mar 06, 2026 2:03 pm One word: Tripe.

Noggin wrote: Fri Mar 06, 2026 9:57 am

gremlin wrote: Fri Mar 06, 2026 9:50 am Just reading that the average UK household in 1980 purchased 128g of sheep meat per person, per week.

That's now 23g per person, per week.

I love a bit of lamb and have a butcher near me who also sells hoggett and mutton to order. In fact, we're having a lamb shank curry for dinner on Saturday. Mind you, four very average-sized shanks were nigh-on £30. They used to be virtually giveaway. To use the neck fillet the recipe suggested worked out nearer £80.

Add in the vegetableists and no wonder everybody is buying cheap chickens from Tesco.

That's the problem with TV chefs recommending hte old fashioned cuts that no one wanted for years because they were the "cheap" or "poor" cuts. But, extra tasty. Soon as the TV chefs started reminding people of this the price went through the roof cos they are no longer for poor people

I wanted to get oxtail the other week from the local butcher - apparently I have to "order" it!!! And they don't give away bones any more (butchers are/were apparently charged for bone disposal so they gave bones away) - now more people understands the benefits of bone broth or using it as stock, butchers can make money on something that used to cost them!!

I don't begrudge them making money in the slightest, just that I'm very behind on these things and now I want to try all these cheap cuts, they are bastard expensive !!!!!

gremlin wrote: Fri Mar 06, 2026 2:03 pm One word: Tripe.

gremlin wrote: Fri Mar 06, 2026 2:03 pm One word: Tripe.

636mick wrote: Sun Mar 08, 2026 9:26 am

gremlin wrote: Fri Mar 06, 2026 2:03 pm One word: Tripe.

When I were a lad, well, 50 years ago anyway, my Mum would feed the dogs on tripe and hearts. My job was cutting it up after it had all been boiled and feeding them. Back then I would happily have a few chunks myself. Can’t remember the taste but buggered if I would eat it nowadays.
I feel one’s palate has improved somewhat
Mick

Count Steer wrote: Fri Mar 06, 2026 1:57 pm

Noggin wrote: Fri Mar 06, 2026 9:57 am
That's the problem with TV chefs recommending hte old fashioned cuts that no one wanted for years because they were the "cheap" or "poor" cuts. But, extra tasty. Soon as the TV chefs started reminding people of this the price went through the roof cos they are no longer for poor people

I suspect most UK* restaurant businesses think the TV chefs are a bloody nuisance if that's what they're doing 'cos it kicked off with restaurants trying to increase their margins by selling dishes of pimped up cheaper ingredients (+ the ubiquitous liver n' bacon menu item in lesser establishments). Add in the public health difficulties regarding anything in spinal proximity, so 'scrag end' and 'best end' are replaced by 'neck fillet' at £ /lb.

Fortunately it doesn't seem to have created hyper-inflation for lamb hearts yet.

* the French love of 'autopsy meat' cuts has seen stuff like andouillette on the menu like, forever. Oddly enough, it appears one of the few things that got cheaper to make as they were banned from using the expensive ingredient - veal. (Smells and tastes like pig's toilet paper, with or without ).