Gordon Couger wrote in message
...

Just spent this evening in a high quality butchers shop chatting to
the
guy, we are talking serious meat. He is into all sorts of things to
attact attention, one for christmas is three birds in one. You get
your
turkey, stuffed with breasts of duck, pheasant and guinea fowl plus
a
forcemeat.
Walk into his prepared meats cold room and the smell just makes you
feel
so hungry

I sure wish I could find someplace like that. The meat here is getting
more
and more uniformly unfit to eat.

Oh you can always buy poor meat in a British supermarket

This economic downturn Albertson's replaced
their Certified Angus Beef with a much cheaper product and try to get
the
same price. CAB is not the best beef I ever ate but it close. They do
unbelievably well for something that died that young and lean. But
that's
back to taste.

the guy I was talking to had always taken so many Orkney bullocks every
month. Orkney beef will not let a carcass of the island until it has
hung ten days, to guarantee a minimum standard. Since fmd he has
switched to local beef and has managed to keep the quality up.

I talked with my friend form outside London and he says you can find
anything on earth there. It must be nice living were you have a
history that
you don't know people that made it


I suppose your friend is right. I always remember an American friend of
mine who was driving round the UK touring and seeing the sights. He send
me his hotel bookings, I send him a route and suggest stop offs. What
Americans have trouble grasping is the sheer amount of country we pack
into every mile. We don't have the roads where you can drive for miles
and see nothing but the same field.

--
Jim Webster

"The pasture of stupidity is unwholesome to mankind"

'Abd-ar-Rahman b. Muhammad b. Khaldun al-Hadrami'



Gordon