General Chat

I've a memory of food poisoning caused by beef imported from South America.

Some one said the beasts were slaughtered while in transit...seems impractical ?

I "thought" sweet bits were lamb's testicles too :-S

Never had tounge ...wouldn't eat anything that's been in a cow's mouth.

Thanks Maggie, I will look in our local Tesco.

Morrisons, over the road, sells pigs trotters now, and a few other strange things, that I can't remember now but didn't tempt me lol!

Lizx

The same thing happened in Australia when in the 2000's the meat industry became self-regulating with the resultant chaos and scandals that ensued. At least WA was quick enough to reinstate Inspectors on the premises, but only to oversee things and to do follow-ups for hygiene.

All physical meat inspection is now done by abattoir staff.

oh the alluring siren song of HACCP (Hazard Analysis Critical Control Points).

It might have worked for NASA but certainly not for the meat industry :-|

.......and then, after vast abattoirs were established, the Government reduced the number of inspectors...

Yet this is a case where a 'proper' pair of eyes is much better than carefully placed CCTV!!

As you say, particularly in a small village where the slightest transgression of any kind is quickly brought to view and in this case Macclesfield with its supermarkets and other butchers' premises was not too far from the village

I thought that would be the case.
I was very disappointed at the numbers that were closed in the 1980's - on the basis they weren't 'hygienic'.
Fewer abattoirs mean the animals face longer journeys in cramped lorries.
The cruelty can start there.

Walking Bill the bullock through a village ensured you couldn't be cruel - people would see.
Bill would be led into an empty room - previous blood washed away - no bellowing of other, distressed animals.
Probably more hygienic than 'approved' vast abattoirs have become.

Definitely, Maggie.

Mr Williams bought his own livestock and slaughtered them himself. The minute you step into multi-operator premises that is where the cruelty can creep in.

Over the years I've met, and worked with, many slaughtermen and to most it was just a 'job' to be done and some weren't bothered how it was done.

Owner operators were by far and away the better breed

Just out of interest, in your opinion, were the smaller abattoirs/back of shop slaughterhouses more humane than the big ones?

Strangest slaughter situation I had was in Shetland.
At the time, we were living in a caravan owned by a young widow called Winnie.
Our electricity supply was an extension cord from her house, to under the caravan, with a socket from our caravan plugged into it!! :-S
Yes, very dodgy and illegal, but it gave us somewhere to live and Winnie some extra income.
One day, she invited us in to her house to watch TV, as 'the men' needed the extension lead in the adjoining barn, for the stun gun, to kill a sheep or two (Shetland sheep are small) for her freezer!

It had its moments, Maggie. :-D

When I worked for the Macclesfield Rural District Council back in 1971 (my fist job as a qualified Public Health Inspector) there was a small butchers shop in a village named Chelford. The owner, Mr Williams, did his own slaughtering in premises just behind his shop. He only slaughtered sufficient for his own needs, but as he opened early on Mondays I used to pop over there on a Sunday afternoon to do the inspections.

I took OH with me as it was a lovely run out and whilst I was doing the inspections OH would chat away to his wife. It was from her that I picked up many cooking tips, including the correct method for boiling tongue.

My mother always bought ready cooked tongue slices from the local UCP so I never saw her cook one. By the time I had access to a plentiful supply, my mother had passed away

That must be/have been a job full of mixed blessings, Allan :-(

When I lived in Horrabridge (Devon), Mr Chinn the butcher used to slaughter the animals in a room behind his shop.
If we children saw a cow/bullock being walked up the street, we'd follow it, in the hope of seeing it being slaughtered - we never did - probably for the best! :-\ (gosh, we were feral!!)
At least there, we knew we were getting local meat, freshly killed :-D
...and a butcher's shop in a village!!!

My gran used to get a travelling abattoir man in to kill her pigs -this was a rare occurrence, but she didn't want to stress them.
She used to tickle their tummies and ears every morning and evening :-0

Love tongue and usually buy one from the local abattoir, then do it in the pressure cooker. I used to cook them on the hob, long and slow fantastic.

I also enjoy lambs liver, very lightly fried so that is still rare in the centre, so usually slice it thin then fry for about 30 seconds on each side.

I did like kidneys but as OH doesn't and can't stand the smell I no longer eat them. I did try telling her that by soaking them in milk the smell is removed.

Braised stuffed heart , again a favourite from years ago.

And yes lamb testicles fried for breakfast.

Having done meat inspection for most of my working life I've had access to most offal and 'cheaper' cuts of meat, all of which, if properly cooked, are delicious

Solrosen - yes, now you mention it - I too remember two types of tripe.
I wonder which one my mum used? Will have to discuss with my siblings :-D

My sister used to eat pigs trotters when she lived in a bedsit.
There's an image of times gone by :-D

Mind you, she only ate them so she had more money for clothes and going out!!!

When I was small I remember going to the indoor market with my Grandma - where she would buy tripe .... honeycomb, thick seam and I think the one that looked like an old window leather was called 'slutt', or something similar. My Grandad ate it with, I think, vinegar and a sprinkle of pepper. I remember trying it but wasn't impressed at that age.
She also did a mean casserole with a cow heel chucked in! Made you lips stick together.
Can't remember whether she used pigs trotters or not.
This thread has brought back a lot of culinary memories.
Did any of you ever have cheese dip? cheese cooked in milk which went really soft and stringy? I know it was yummy ... well from what I remember.
Thanks Maggie :-)

Ann - just found it!!! Thank you :-D

Brenda - someone else who ate raw tripe!!
I really must try it.

We used to grow our own veg - strange that the runner beans never had any beans below 2ft, the mange tout were always scarce, and carrots would have tops - but no carrot :-(
....the children loved helping themselves!! :-D
We kept ducks too. killed them ourselves and ate them.
Shop one's aren't nearly as nice.

I thought Mad Cow Disease was PMT. Oops.

Being a child during the war and meat ration was so small,we ate a lot of offal.
Always chose lambs liver as it wasn’t as strong a taste.kidneys also were nice.I still like liver and Onion in gravy.

Had brawn occasionally,loved tongue,but went into the pantry one day and on the cold slab(no fridges,) was a great big tongue with skin on,,a bit frightening and after loving it was not so sure after.

Never fancied tripe,but used to go to the tripe shop on way home from school and get honeycomb or thick seam for mother .she loved it raw with a salad in the summer and with loads of vinegar.

Still like steak and kidney pie or pudding.

Mum also used to make stew with rabbits legs but roasted the breast and that was nice.dad grew all our veg so lots of nice stews....guess we had a very healthy diet!

LJ Smith Bishopstoke Maggie

Thanks






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We've a jointed rabbit in the freezer! It was sold at the annual food fayre, a bit like a farmers market.

The previously mentioned butcher sells them when a local butcher has been culling wild ones.

I'm afraid I don't like wabbit - but love hare.
...something else I haven't had for a long time....

*starts list of things to look out for*

Ann, I'll look out for it *searches online*
We don't normally go that way, but could make a detour

:-D