Topic: What's the price of Water?

[tim]

The Co-op's getting much more sophisticated these days & I usually give them praise.

Just bought a pack of bacon which proudly announced 82% Pork!!

Soon it will be Pork flavoured?

[calendula]

there's that dreadful man in norfolk, you know the "bootiful" one, whose slurried hams et al are 99% water - no wonder the nation gets ill  >:(

[valmarg]

there's that dreadful man in norfolk, you know the "bootiful" one, whose slurried hams et al are 99% water - no wonder the nation gets ill  >:(

If you're daft enough to buy his products, you really are not intelligent enough to post on this site!!!!!!

valmarg

[valmarg]

Sorry, calendula my post looks a bit snottier than I meant it to be!!

On the TV news tonight they are reporting birds being slaughtered because they have asian bird flu at a site near Diss.  Is this the same bootiful producer?

valmarg

[katynewbie]

 ???

Same thought struck me Val! I am sure we will find out...eventually!


 >:(

[calendula]

Sorry, calendula my post looks a bit snottier than I meant it to be!!

On the TV news tonight they are reporting birds being slaughtered because they have asian bird flu at a site near Diss.  Is this the same bootiful producer?

valmarg

That's ok I didn't imagine it was meant for me  :-\ I never touch any of his produce, it disgusts me and I would gladly slurry him and those like him. Not sure where his farm is but I'm not surprised if it is his and even if it isn't also not surprised that the turkeys are getting so ill kept as they are on these dreadful factories at this time of year - there is also much evidence to say that the bird 'flu doesn't exist (just drug company propaganda) and that these birds are just at death's door due to their living conditions

so many have a lot to learn regarding what goes into food, so we have a right to be as snotty as we like  ;D

[valmarg]

The bit that really irritates me, if it is Mr bootiful's flocks that are being slaughtered, we the british taxpayers will have to pay him compensation, under EU rules, for his unhygienic conditions, the same as we did after the last outbreak on his premises.  That really makes my blood boil!!

No calendula, my remark was not targeted at you, and neither do I touch any of his products.  Since I learned about it,  (many years ago) I have never been a fan of reconstituted slurry.

Two books I read a few years ago were 'Shopped', and 'Not on the Label'.  I shall have to look up who the authors were, but they were real eye openers when it came to buying supermarket meat.

I do do my best to buy free range, meat, eggs, etc.

valmarg

[littlebabybird]

once upon a time a long time ago i worked for the said bootiful producer, i was 18  and lasted 2 days, i have done some truly awful jobs in the 20 odd years since but i still have nightmares about tat place and have been a veggie since those 2 days in Aug in the 80's  he does have factory's in diss and hungry and somewhere else maybe germany, and since he is the biggest turkey producer in Europe (have they seen what he calls turkey) i think it could be safe to assume they are his birds!
isn't it sad that we live in a world wheremost children can order quite happily from a fast food/burger place or know what processed carp they like from the supermarket freezers but we have to teach in schools that milk comes from cows!!
OK I'm going to shut up now lol

[longlad]

hows this for good kids then  mother in law bought cheap burgers and kids (6 &3) would not them said there not ones like daddy gets whats all stuff in the pan m-i-l "just a bit of fat out of the burgers" kids left them   

[tim]

I was sad to see that the last free range Chicken we had from our excellent Butcher had hock burn.
I shall be having a word with his supplier.

[calendula]

we have to be fussy and demand better, try and educate others but phew! that's a full time job ;D

[Barnowl]

Whatever happened to reducing compensation because of contributory negligence?

[euronerd]

Calendula you don't need to demand anything if you use a proper butcher, and if you can cultivate a relationship with him there's all sorts of perks. He gets to know your preferences so you can come away with exactly what you want. Just last week when I called he went into his fridge and came out with a piece of topside which was very old and dark, knowing that's what I prefer. I bid him a fiver and got it for six. This was over 2½lb of Aberdeen Angus from Scotland with a certificate of provenance.
In the interests of keeping within the thread, if I was going to buy a turkey from him I know that it would have come from a farm which I can actually see if I look out of my Velux-a-like window. Ditto most of my pig meat, all with no added water. This is really an advert for local butchers,  ;D but seriously it does seem a shame to fill our plates with home grown veg, then ruin it all with sub standard supermarket meat.
Apologies to all the veggies among you.

Geoff.

[Baccy Man]

I was sad to see that the last free range Chicken we had from our excellent Butcher had hock burn.
I shall be having a word with his supplier.

'Free range' hens bred for their meat are often kept in sheds (often converted batteries) in flocks of 16,000 or more. They are allowed access to the outside, as the law requires, but many of the birds will never leave because the exits are guarded by more aggressive birds hence the hock burns.
Overcrowding inside the sheds causes difficulties to arise with the large numbers of hens. As the birds can only recognise a maximum of about 100 other hens, no pecking order – and hence social stability – is established. This results in aggression, feather plucking and cannibalism.
Although 'free range' claims to be the humane option, debeaking is in fact more common in 'free range' hens than battery hens. Debeaking is where a hen has the tip of their beak removed with a red-hot cutter. The hen's beak is very sensitive so this causes immense suffering.

[calendula]

Calendula you don't need to demand anything if you use a proper butcher, and if you can cultivate a relationship with him there's all sorts of perks. He gets to know your preferences so you can come away with exactly what you want.
Geoff.

oh I do I do but i found out he's also selling viagra on the side  ;D

[tim]

Yes, Baccy Man - I was afraid someone would confirm our belief. One just lives in hope.
I must suggest that the butcher visits the farm so that he can best advise his clients.

[Baccy Man]

Our local butcher can tell you exactly where each piece of meat came from right down to the field it was living in the day before it went to the abattoir so you can check the conditions for yourself. They also guarantee all meat in the shop is 100% vegetarian, they refuse to sell meat from animals given an unnatural diet.
Unfortunately Tesco is currently trying to purchase a large section of the town if they succeed then in a small town like Machynlleth the local shops are likely to go out of business & we will be stuck with the low quality mass produced crap that the likes of mr Matthews produces & very little information relating to the conditions it was reared in.

About the only information you can get easily from meat sold in supermarkets is from the label on wrapped meat products which carries a code from which you can easily find the producer. Just type in ‘astab’ and the UK number on a Google search eg "ASTAB 4014" and the supplier’s name will appear. Although this information is of no real use in most instances.

[tim]

All most helpful.

And only a week ago the Competition Committee - or whatever it's called - ruled that Tesco & the like were not putting the small shops out of business. In God's name, where can one go from here? Who's paying who to say that??

Our Butcher is ace with meat, but I suppose that he has to compromise with what he can get locally in the way of Birds. And who can he find that runs a humane system??

Glad to see that the Co-op is becoming more & more Fair Trade &, for what it's worth, Freedom Food.

No, don't spoil that one for me too!!

[euronerd]

lol @calendula  ;D I need to watch my phrasing don't I?

[davee52uk]

There is nothing particularly new about food adulteration. This was widespread 200 years ago with Sulphuric acid beind added to vinegar and chalk to bread. Food manufacturers will always try to make profits by cutting corners. In some cases what they do is both legal and helpful to preserve the product; in other cases not.

The obvious moral of this story is - GROW YOUR OWN!