So how did the 'experts' make such such a
careless mistake - in a leaflet that consumers and those who organise Farmers'
Markets [and EHOs?] might use for reference?
The need to have two of our steers killed before
they turned 30 months prompted me to contact the MLC to get the official advice
on "Selling Beef [and lamb and pork] Direct
to the Customer". The leaflet they sent me contained the advice that "The
shelf life of beef is determined by the method of packaging used. If cuts
are going to be displayed for sale in a farm shop then they should be maintained
at temperatures below 4 C and ideally sold and consumed within 7 to 10
days of slaughter." [My emphasis]. The leaflets on lamb and
pork contained the same words.
I rang the MLC man who sent me the leaflets and
asked him to explain how the advice could be reconciled with the need to hang
the beef. We normally aim to have ours hung for at least three weeks,
probably four weeks, before it is cut up - we also aim to hang our lamb for
a least a week. He hastily backtracked into suggestions that the 7 to 10
days meant after the hanging...
So how did the 'experts' make such such a careless
mistake - in a leaflet that consumers and those who organise Farmers' Markets
[and EHOs?] might use for reference?
I believe that the massive throughput meat
factory/abattoirs that supply the supermarkets, have to rush the carcasses
through because they don't have the massive hanging space that is needed.
They probably do aim to sell their meat within 7 to 10 days of slaughter.
They try to compensate by giving the carcasses electric shocks and plying them
with gas - and turn out tough textured cardboard which looks bright red in the
display cabinets. Clearly the MLC intends to level the playing field
for these unfortunate Supermarkets by exhorting those selling in
Farmers' Markets to produce meat of equally low