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Colour of meat.
I just preparing myself a nice beef cassarole when my cousin droped in, so to make life easier I roped in my visitor. Now yesterday I was at the farmers market and as per usual there was a few meet stalls with there own wears on display (heaven) and as is the norm I bought some meat that had hung for 3 weeks and as such was a lovely dark colour.
Now I asked for my cus to hand me the meat only to be met with expetives about it being off and should be binned and I would be ill if I ate it. After some explaining etc etc etc I managed to get it in the pot and it got me thinking as to why we as a rule always buy meat that is redder than than China. Even at a high street butchers the meat has only been hung for about 8 days and it sells. The supermarkets its about 5 days, either that or its loaded with colourings.
To me the meat that has hung longer though it costs more has a better texture and flavour yet I have only seen it at these farmers markets or farm shops. Are we really that easily put of meat because of its colour or do we blame advertising and the supermarkets for this?
I dont know how many of you prefer which kind of meat ie supermarket butcher of farmshop but why should somethings food value be judged on wether its red or not? Is it because a piece of supermarket beef looks fresher because its bright red or because we demand it that way?
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