I WAS surprised to read that restaurants wanted “fresh” meat, when I think they should have said “well hung” quality meat (Buy local, The Press, March 21).
Fresh meat is uneatable – it wants “hanging” for at least two to three weeks for beef, for flavour texture and colour.
Bright red beef, as I am sure butcher David Swain will verify, is not on his agenda. He will know how long he wants his pork and lamb “right” for his customers.
If you have a “local” butcher still in your area, as we have in Dunnington who knows his “meat” and customers, you are fortunate indeed. As with all local shops, you should use them or lose them – an old post office saying.
Pamela Z Frankland, Dunnington, York.
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