🇬🇧 New UK forum Category 🇬🇧

#46

Thank you.
And maybe a visit to Billingsgate…

(Norma Laming) #48

Hi all I’m Norma, a Londoner who’s been living in Ipswich for nearly 10years. I’m lucky that my local butcher has usually seen the beef on the hoof before slaughter and knows what they’re eating.

But these people are also good: Ford Hall Farm though I found their streaky bacon too salty for me. I know of other good places for meat by post, if anyone’s interested

(Allie) #49

I’ve been looking at this site… https://www.buyacow.uk

#50

I’m wondering if the companies that provide online cows, so to speak, maybe over butcher from a keto point of view and remove most of the fat. And the organ meat often has to be added as an extra.

So I’m going to enquire of local butchers and I’m hoping the costs will be lower especially if the butchered cow can be collected and not delivered.

(Norma Laming) #51

You ask them for what you want! I’ve never come across a butcher who wasn’t happy not to trim off fat

#52

I phoned a butcher in Lincolnshire where my mum gets her meat. This is what he said:

Cow - Lincolnshire Red, a native bread (75% native), higher fat, slightly smaller, late maturing, completely grass fed
Weight of one side - half a cow is 150kg or 330lb
Cost ÂŁ750 or ÂŁ5 per kg; beef prices are stable and unlikely to change
There are three qualities of meat in a cow:
top and silverside - 30%
rump, sirloin, fillet, ribeye - 30%
brisket - 40%
And any of these can be cut into different products eg mince or stewing beef, steaks or roasting joints.

He would need to know the numbers of people and how each person wants their proportion cut.

(Bella) #53

Now this guy ( he can be a bit extreme) is claiming that if a cow eats just one blade of grass in its lifetime then the producer can label it as grass-fed.
:weary:

(Allie) #54

Wouldn’t surprise me when you consider some of the other stupidities that qualify as laws here…

(Jack Brien) #55

IMG_20180630_153037
IMG_20180630_153037.jpg1632Ă—3264 1.43 MB

Bought myself a ribeye this afternoon.

(Vijay Bhakta) #56

Ok…taking the cow thing a bit too far…

(Allie) #57

Ummmm… what?! :thinking:

(Doug) #58
(mags) #59

Brits for you :grinning:

(Drew Says "Eat the Salt, you damned stinking Keto ape" Hardcore Label Licka ) #60

In the UK there are three distinct types. Traditional scratchings are made from shank rind and cooked just once. Pork crackling is also made from shoulder rind, but is fried twice. It is first rendered at a low heat, and then cooked at a higher temperature for a less fatty, crispier result, or cut from roasted pork joints to produce heavier but less fatty results. A more recent development is the pork crunch, which is made from back rind and again double-fried to become a large, puffy snack.[28] Some supermarkets now sell just the layer of skin and fat (no meat), in a raw form for home grilling or roasting, or cooked and ready to eat from hot food counters. The term “crackling” is also often applied to a twice-cooked variety of pork scratchings.

https://en.wikipedia.org/wiki/Pork_rind

(Elise ) #61

Long time forum stalker, First time poster, can anyone recommend a keto diet app that has a good library of foods in it? I have been using MFP but am getting annoyed with amending my macros all of the time.

(Steven & Kellie) #62

we did use Carb Manager for a while, and made sure we selected “from tesco, or sainsbury… etc.” to get the Uk equivalent. Stopped using now as we have a stable rotation of meals

(Drew Says "Eat the Salt, you damned stinking Keto ape" Hardcore Label Licka ) #63

Hi Rob can you and the admins help push this, as you and all of us in the UK know just how hard it is to find good food.

Regards
Drew

#64

Hi all,

A newbie here from East Kent.

Looking forward to learning more as my keto journey continues - 24 days in with intermittent fasting 20/4 per day, but occassional time off to enjoy a social life.

(bulkbiker) #65

Hi and welcome…

#66

Thank you Mark