WOULD BE FROZEN OR FREEZE DRIED…………
AND IF THAWED OUT AFTER SIX WEEKS OR MORE OF SHIPPING WOULD BE
…..(IF NO BALL TAMPERING HAD TAKEN PLACE)…..
….TO BE BUTCHERED INTO JOINTS AND STEAKS…
…TO BE SOLD “FRESH” IN BRITISH SHOPS IF ALLOWED TO BE IMPORTED.
MUCH OF IT UNINSPECTED BY PUBLIC HEALTH ?
MAYBE 20% OF THE CONSIGNMENT
(The New Zealand lamb now in the shops has travelled 11,000 miles by ship
in near-freezing conditions, taking six weeks or more. …
That means that although it is sold as ‘fresh’ in supermarkets,
it is nearly two months old when we eat it.)
British lamb, by contrast, will be on the shelves within three to four weeks of slaughter.
BRITISH BEEF IS HUNG, CHILLED,
FOR A MINIMUM OF 21 DAYS
AND CAN THEN BE INDEFINELY MATURED……
Most British butchers proud of what they do will leave beef in the……
….(well ventilated) chiller
for at least 21 days, with 28 days generally being regarded as ticking all the boxes and specialist producers not relenting until 5 weeks are up.
It is perfectly acceptable to ask for it to be left hanging for longer.
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