We haven’t had a cattle beast butchered for years because when there’s normally only two of us in the house it takes too long to eat the meat.
When we used to get it done the best cuts that could be grilled or roast were always used first and we were left with the mince and cheaper cuts languishing in the freezer which meant weeks of meat balls, bolognaise, stews and casseroles. All of these can be very tasty but it takes more time and effort to cook them.
Then there was the offal which I won’t touch which I always gave away to people who had a taste for it.
I realise not everyone can choose to be so picky and butchers report that rising prices are forcing people back to the cheaper cuts of meat.
Taranaki Master Butchers Association president and owner of New Plymouth’s Kiwi Butcher, Peter Morrison, said more people were seeking cheaper cuts and specialist advice unavailable at supermarkets.
. . . He said: “A lot of the young ladies don’t know what skirt is – aside from the one worn around the waist – even though there are four varieties when it comes to beef, and it’s the best meat you can buy for stews.”
When you’ve been brought up with a microwave and convenience food it’s quite possible that the old fashioned staples are foreign food.
This is one of the factors which prompted the formation of Super Grans in Oamaru. It matches older people who can pass on their domestic skills with with younger ones whose knowledge of such things as cooking cheap, nutritional meals are lacking and it’s working well.
But not even a Super Gran could convince me that offal is anything but awful.