"Jeßus" > wrote in message
...
> On Sun, 11 May 2014 11:43:45 +0100, "Ophelia"
> > wrote:
>
>>"Jeßus" > wrote in message
>>> Well done I might try your stock idea too.
>>
>>It's the only way it works for us. BTW do you have any problems buying
>>meat
>>that is not excessively lean? When I am in North Yorks I always use a
>>good
>>butcher and ask for my meat 'not too lean'
>
> Yes and no, probably most of the meat I see in your average butcher
> here is quite lean, and it's often labelled as 'heart healthy' (yes, I
> know...
>
> About the only meat I buy is beef, that is usually bought from one of
> two farms and is usually nicely marbled. Having said that, I usually
> only buy Scotch fillet and Porterhouse, so I'm not too sure how lean
> the chuck steak might be.
>
>> He tells me I am very unusual asking for that
>
> You'd think it would be much more common now, what with a lot of
> cooking shows that aren't shy of saturated fats. I know such cooking
> shows have made once-cheap cuts like lamb shoulder and shanks quite
> expensive here in Oz now.

You would think so but I am finding it really hard to get a decent butcher
up here

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