There was a fellow on the radio talking about gelatine. He works where
it is manufactured and said that, contrary to popular belief, here in
Australia cow hooves are not used in making Aussie gelatine. He said that
the good quality gelatine is made from sheeps trotters and it is mainly
destined for export. The ordinary stuff for the domestic market is made
from a mix of odds-and-ends from the abattoirs--mostly scraps of cow hide
and bull pizzles.

... just thought you'd like to know.

So it's not surprising that some of the blood and bone fertilisers now
contain no blood and no bone--the abattoirs have probably found other
things to do with these waste products, too. (I'm amazed that the humble
meat pie still tastes as good as it does, considering what is allowed to
go into it under the general label "beef protein".)
--
John Savage (news address invalid; keep news replies in newsgroup)

I had to do some work at Burt Brothers tannery at Mascot a few years back
and the way gelatine is made would turn you off for ever.The offcuts from
the hide get chucked into a 44 gallon drum and sits outside in the weather
putrifying before it is processed.When I worked there the smell was so
horrendous that I had to go and sit in my car with the windows closed to
have lunch or smoko, and this was in summer as well, never again.
"John Savage" wrote in message
om...
There was a fellow on the radio talking about gelatine. He works where
it is manufactured and said that, contrary to popular belief, here in
Australia cow hooves are not used in making Aussie gelatine. He said that
the good quality gelatine is made from sheeps trotters and it is mainly
destined for export. The ordinary stuff for the domestic market is made
from a mix of odds-and-ends from the abattoirs--mostly scraps of cow hide
and bull pizzles.

... just thought you'd like to know.

So it's not surprising that some of the blood and bone fertilisers now
contain no blood and no bone--the abattoirs have probably found other
things to do with these waste products, too. (I'm amazed that the humble
meat pie still tastes as good as it does, considering what is allowed to
go into it under the general label "beef protein".)
--
John Savage (news address invalid; keep news replies in newsgroup)

"John Doh" writes:
I had to do some work at Burt Brothers tannery at Mascot a few years back
and the way gelatine is made would turn you off for ever.The offcuts from
the hide get chucked into a 44 gallon drum and sits outside in the weather
putrifying before it is processed.When I worked there the smell was so
horrendous that I had to go and sit in my car with the windows closed to
have lunch or smoko, and this was in summer as well, never again.

I'm sure ice-cream is never going to taste quite so good, from now on. :-)

It's not clear from what you say whether the 'putrifying' is an essential
part of the process, or just sloppy procedure at that particular plant?
Can you confirm either way?
--
John Savage, off to search for ice-cream made from agar, or something ....

John Savage wrote:

I'm sure ice-cream is never going to taste quite so good, from now on. :-)

john, please, ice cream has never tasted good for the last 20 years
unless it was Shoalhaven or Serendipity (for NSW). Everything else was
just a chemist concoction.

I attribute some of my weight to driving past the old Shoalhaven ice
cream shop near Bulli/Coaldale/??? each weekend. Sadly they have moved
to Rockdale???


--
Terry Collins {:-)}}} email: terryc at woa.com.au www:
http://www.woa.com.au
Wombat Outdoor Adventures Bicycles, Computers, GIS, Printing,
Publishing

"People without trees are like fish without clean water"

I have to tell you that it isn't. Or shouldn't be. If you boil a ham
hock for long enough when making a good stock you get a weak jelly
when it cools anyway. That's just from the natural gelatine in the
skin in the hock.

Linda

John Savage wrote:

It's not clear from what you say whether the 'putrifying' is an essential
part of the process, or just sloppy procedure at that particular plant?
Can you confirm either way?