Well theres meat and then theres 'meat'
difference-
Meat- is ,for instance pure muscle[ think,a roast,sirloin fillet that kind of thing
'Meat'-can be nearly any part of the animal inc offal
If you trim the little bit of fat off your sirloin steak ,that little piece of fat with a trace of muscle left on it ,is called brock
Brock [pronounced 'broke'] is the 'meat' part of most made products ,ie sausages, pies ,sausage rolls that kind of thing
In a regular butchers shop,the 2 items that need sell well are mince and sausage,if either of these 2 products are of poor quality ,then the shop will fold,this is where all your offcuts go in to,so the real meat content will be as high as 85% any higher and you risk a dry sausage that can be tough to chew.
The last shop i worked in .made 48 different 'flavors' of sausage
Its an art to sausage making, if you get the mix wrong it can destroy your trade and can eventually cause the shop to shut
In industrial butchering for mass produced goods ,ie cheap frozen sausage,bakers products [pies,sausage rolls]
High levels of [what a real butcher would cal]l 'fatty' brock,as as much lean has been gleaned from it ,for cheap frozen mince or tinned mince and the like
All thats left is the fatty brock
Now when you cook this ,loads of fat comes out and the product tastes 'greasy'.To get over this the industrial manufacturer adds lots of a bread product called rusk ,this soaks up the majority of it ,and a chemical additive called 'nupro binds the water in the fat to the [if any
protein]
meat content for bakers product is i think about 35%
but i personally wouldnt call that meat
supermarkets[again] helped destroy the great british sausage ,by defining what exactly meat content is [after pressure on the governing bodies]
they even con you on pies they say 1 LB of meat in each pie,in reality its only 10 oz the other 6 is the gravy,gravy in the industrial world of piemaking is also classed as meat[again thanks to pressure on goverment]
Notice how after sausage was getting a bad press because of all the shit they were putting into them and classing it as meat
They now,advertise 'real butchers sausages' that do have a high real meat content but cost 3 times that of a retail shops
Thanks for getting me started on this Harry
Bottom line is
If you dont support your local shops ,you cant blame Tesco or Morrisons for destroying your local economy,the fault is entirely yours as the person that chooses to go there
Pure ******* Laziness
