Originally Posted by spinach
Sifreynir makes a good point, but I wonder if beef back in the day is equivalent to today's product.
Well I know I sometimes say i feel like an old woman but OMG lol!
Where I was brought up the local butcher could probably tell you where your dinner was from that week and most likely the name of said animal! But I remember nan doing it with corned beef hash!?!
It should also be noted that top quality beef is left to hang to produce higher quality flavoured meat. Also 'back in the day' it wasn't refridgerated. So it would have been left out all night for a number of nights before you even got to touch it!
You wouldn't believe the price they pay for that now over here...allowing it to 'hang' rather than cutting its throat and slapping it on a plate!