not this time.. got enough fresh pasta for now... didnt have the good stuff in stock so left it for now.. not got a lot of pasta food anyway
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not this time.. got enough fresh pasta for now... didnt have the good stuff in stock so left it for now.. not got a lot of pasta food anyway
Steak for tonight. Just conditioning temp wise..
Was going to have veg with it but ended up cutting too many chips.
Veg can do tomorrow.. Lol https://uploads.tapatalk-cdn.com/202...44599df678.jpg
according to code it was cut etc by ST MERRYN MEAT LTD of Merthyr Tydfil. supplied to me by Donald Russell Scotland..:eyebrows:
Label is obscuring which cut of Ribeye it is but i suspect it is short loin.
Looks good, but I don't get the Merthyr Tydfil bit... It's supposed to be 100% Scottish produce!:scratch:
Marco.
origin is uk.. code 7176 relates to that meat processing estabishment.. At least its all there and traceable.. got it out of packet now.. it looks nice and Looks like chuck end of ribeye(the best bit)
Yeah but for me the origin should be Scotland. It's sold and marketed as being Scottish produce, so stuff shouldn't be coming from bloody South Wales!:doh: How does that improve freshness?
When I go to my local butcher, I'm buying meat from 10 mins up the road in a farm in North Wales, so I know it's as fresh as it possibly can be, and if I lived in Scotland, I'd expect the same, in terms of its Scottish provenance.
Anyway, I'm sure you'll enjoy your steak, but I personally won't be buying anything else from DR (not that I have for ages anyway), as it's patently not what it says it is.
Marco.
Looks nice.. Might be Scottish beef, but the pro easing was done in Wales. https://uploads.tapatalk-cdn.com/202...6b5c54880c.jpghttps://uploads.tapatalk-cdn.com/202...17b28112fe.jpg
Sorry, what's "pro easing"?:hmm:Quote:
Originally Posted by struth
My point is, mate, the WHOLE PROCESS from start to finish should've been done in Scotland, as that's the image that the company portrays - and their stuff (at full price) isn't exactly cheap.
Marco.
totally concur. but you read label.. here are the eec no's.. should have been processing..lolQuote:
Originally Posted by Marco
steak was cooked to 66c
well site doesnt say scottish meat etc.. was a lovely flavoured steak
No worries. See here: https://www.donaldrussell.com/about-usQuote:
Originally Posted by struth
...and I quote: "We hold a Royal Warrant and are renowned for the quality of our hand cut steaks and roasts. Our small team of Aberdeenshire butchers made our name serving some of the most prestigious hotels and Michelin-starred restaurants worldwide."
So you wonder why can't the whole lot be done in Aberdeen [for me the bit in bold and the subsequent purported quality and freshness of using LOCAL, i.e. Scottish, produce is the KEY selling point], and why instead the meat has to go to a processing plant in South Wales? When I buy steaks from my local butcher, the meat hasn't been for a tour around the UK!:D:rolleyes:
The question I'd ask be asking them is *exactly* where is the meat being sourced from and exactly what the role is of their "small team of Aberdeenshire butchers" in the whole process...?
It's a major bugbear of mine when I'm being sold something that is fundamentally different from what I was expecting. Despite what it says in their website in black and white, Donald Russell pitches itself as being Scottish, and indeed as "Scotland's Finest Butcher", so that's where their produce should come from. End of.
Anyway, glad you enjoyed it!:cool:
Marco.