Re: Colour of meat.
Tony Perkins in Union Road hangs his meat properly, and for the right length of time. He can tell you not only where the animal was bred, but also the date it was killed. Of course, his meat costs more than the supermarket or the market stalls. Properly hung beef is dark red in colour, with creamy yellow fat, not bright red with white fat. Proper hanging makes better meat. Better meat costs more, but it tastes a whole lot better.
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