Why do Butchers....?

Discussion in 'Off-Topic Chat' started by Will the Sec, Aug 14, 2007.

  1. Will the Sec

    Will the Sec Active Member

    .... put a piece of paper under mince when it is packed?

    Mr Perks? Your territory, I think!
  2. Di

    Di Active Member

    You mean the stuff that is totally stuck to the bottom of the meat, no matter how much you've defrosted it? :rolleyes::mad:

    All meat for that matter, not just mince.
  3. Will the Sec

    Will the Sec Active Member

    Yeah, that too!
  4. brassneck

    brassneck Active Member

    Will, are you meaning the greaseproof paper that's placed under the mince?
  5. Pops2501

    Pops2501 Active Member

    Isn't it to soak up the excess blood in the pack? I'm not sure - I get ours from Ed - our local butcher and the meat is excellent (Also ex-cornet and trombone playing member of Barnton).
  6. Thirteen Ball

    Thirteen Ball Active Member

    Maybe comes from the days when they had to weigh it and didn't want it to mess up the scales?
  7. brassneck

    brassneck Active Member

    Might it be because it was cheap?
  8. Maestro

    Maestro Active Member

    Might it be just to annoy us. They might just well be having a right laugh at us trying to unstick it all. :-?
  9. brassneck

    brassneck Active Member

    My mum was telling me that the butchers tied white string round the paper wrapped meat in days gone by! I wonder if any butcher still does that?

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