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

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    3,726
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    London
    .... put a piece of paper under mince when it is packed?

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

    Di Active Member

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    23,696
    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

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    3,726
    Location:
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    Yeah, that too!
     
  4. brassneck

    brassneck Active Member

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

    Pops2501 Active Member

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    Barnton, Cheshire
    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

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    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

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    Might it be because it was cheap?
     
  8. Maestro

    Maestro Active Member

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    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

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    11,866
    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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