I feel that I must reply to the ridiculous
comments by the MLC concerning the sell by date of meat and in particular
At work we hang beef for at least two weeks.
All our beef is Welsh Black Organic and to suggest that any beef, in particular,
a steak would be edible and past it's sell by date 10 days after slaughter is
beyond belief !!!
Let me give you an instance. ABP abattoir -
who supply all the beef that goes to ASDA supermarkets mark the date the animal
is slaughtered. Let's assume it is three weeks before Christmas this year
and ASDA place on order for sirloin/rump and fillet steaks. The steaks are
to be delivered in the week prior to the holiday - but are for sale after Xmas
and the New Year. The law permits the supermarket and/or
abattoir/packing plant to add 56 DAYS to the life of the steak from the date of
slaughter. If this did not ocurr the supermarkets would have no fresh meat
for sale after the Xmas holidays. The beef sold to
supermarkets has not been 'hung' but due to
the packaging has 'matured'. Meat is hung
in order for the muscles to relax thus making the meat tender. A tough
steak is the result of either a distressed animal at slaughter or meat eaten
when it is too 'fresh'. This also applies to lamb and
We receive around ten whole lambs each week from
Hamer International Abattoir in Wales. The lamb is Welsh and organic (same
price at the moment as non organic !!). We rotate the lambs in our
big walk in chiller - which runs at 4C or below. It would be
impossible for us to use freshly killed lambs - we call them hot lambs - the
meat would be very tough.
I would suggest that the MLC does not have a clue
what they are talking about, unless of course, they are referring to the date
AFTER the 56 DAYS that the retailer stamped the meat. This is perfectly
legal and common practice.