This thread has given me an idea for a bit of investigating............
Because of the way our (UK) government interprets EEC rules over here, we have lost one mighty load of small slaughter-houses and abattoirs which logically means there must be just a few big ones (the bit I intend to investigate).
Over the last few Christmasses, I have noticed that if I try to roast potatoes and parsnips in the tray with my Leg of Pork joint - they turn out BOILED !!
Last "crimbo" I asked one of the butchers on the local market if he knew where I could get fresh meat that was NOT pumped full of water (mixed with protein powder made from rendered down skins etc )
His sharp reply was that we got what he got. I didn't take it further but it did set me thinking. If the slaughtering is done centrally - is all meat pumped up the same. I have even heard the excuse that they pump it full of water for our convenience because meat is so lean these days in needs moiturising. Well thanks a bunch Mr Supermarket man - but if my meat needs moisurising - I'll do it myself thank you - the water out of my tap is cheaper than yours !!!
p.s. I think that the white gunge we now find in the bottom of our roasting trays with the water is that protein - and I recently bought some frozen Cod which I baked in the oven - Hey presto - there's that white gunge again - in fish ???? - never seen it in my life before and I'm an ex-fisherman and live in a fishing port!!
pps : How many people in the UK realise that their fresh, baked on the premises, supermaket bread is made from a bread mix made by 5 or 6 flour producers spread about the country. The only difference between Asda's, Sainsbury's Tesco etc - is the amount of water the bread dept. operators (I refuse to call them "bakers") add to the mix.
So what is it like in other countries ??? - this thread certainly seems to cover it.
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