Erky perky! (As Kev Kavanagh on Auntie Jack used to say!)
Chatting to Nellie today about my meal at Mud, we started discussing the beef cheek, and wondering exactly what part of the beef it actually came from. I couldn't believe it really was from its cheek. The cheeks of beasts just don't appear that 'meaty'!
Naturally Nellie googled it, as we DID discuss the possibility of it being from the beasts butt area, which seemed more logical to me.
Sure enough - it really does come from the cheeks! I don't know why, but that has really turned me off, and upset me a bit! How could I eat and enjoy so much this delicacy from right next to the poor things eyes?
I admit to having always felt squeamish about eating any kind of meat, but the inescapable fact of my utter enjoyment of a roast anything, or a lamb chop, or bacon or beef cheek have led me to the logical conclusion that I am really not cut out to be a pure vegetarian! I love the idea of it, and admire (in a way) people who are, but that is not my path.
But - as one of those women who feel physically ill at the sight or thought of bloodshed, or pain of any kind for any living creature, man or beast, the thought of what those poor animals have to go through so I can enjoy my Sunday roast is really hard to take. Not so hard that I will forego it, but hard all the same.
Todays revelation about the beef cheeks is pretty hard-hitting though! Don't ask me why.
I'm so sorry, animals of the world, especially the ones who donated their cute little cheeks to my meals recently.
God I wish I was a vegetarian!
Friday, 24 August 2007
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11 comments:
I will turn vegetarian if and when the day comes when I have to butcher my own food.
I 'm positive I'll be there with you that day lonie!
I'm sorry Rita, but I'm still having a chuckle. Would you rather eat butt cheeks? I was quite taken by your description of your meal at Mud. I'm sorry, but next time I see Beef Cheeks on the menu, I have to try them. I've heard too may good things.
Yes, me and the missus go through such trials of conscience too Rita.
It's tough.
I have seen on some curry masala mixes ``masala mix for hooves curry''.
The instructions tell you...take lower legs of cows, goats etc.....
Oh dear.
Sir Grumpy
You've got me there Anon - I don't know whether I'd have preferred them to be from the butt end or the cheek, but somehow the cheek 'thing' seems so much more yucky! Glad you got a good chuckle tho!
Seriously, do try it next time you see it on a menu. It really is a gorgeously tender & tasty bit of meat.
Sir G - glad someone else goes through the same agonies when they eat meat!
I have always believed that if you are going to eat meat then you should at least kill something you eat at least once in your life (this does not include fish) as it will give you a better appreciation for all you eat and waste. Saying this I was a vegetarian for a year, but that was more an experiment than anything.
Beef cheeks are wonderful Rita. A little hard to butcher, but once you have mastered this and the cooking, belissimo!!!
Try pigs cheeks also - even better!
Detachment. Its great isn't it. Our meat come neatly packaged and almost helps us to believe that it is not really dead animal. But of course we all know it is, and me I love it.
On Lonie's point, about butchering your own. I have personally slaughtered nothing larger than a Duck. I've butchered a few larger though. There are times it does make you stop and think.
On what Sir G said though, I have to say that all of us have eaten parts of animals we may not consider desireable, lets face it, just think sausage!!
I love watching a good chef or butcher carve up a carcass. Its pure poetry really. Not that I really have any idea WHERE most of the cuts are, its just really interesting to watch.
I am 100% positive that meat comes from the meat tree. No way is it made of furry animals.
Yes, the sausage comes to mind, cartouche.
But that's much better these days with wursthaus etc.
The old butchers' sausage with whatever was left over with some sawdust and floor sweeping are fading.
But I still won't buy a butcher's sausage till I know the place and ask.
Even then there is an element of trust!
We sometimes make our own chevachichi sausages at homes, it's easy, fun and we know exactly what's in 'em.
Sir Grumpy
Hmmm...everything old is new again.
Tete de veau, tripe, pork belly, goes back to the days when everything was used, restaurants now, finding prime cuts way tooo expensive, are now revisiting pre/postwar cuts. Just that now, pork belly is becoming expensive!!!
Where will it end?
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