Sean MacGabhann Wrote: ------------------------------------------------------- > > > I could be wrong MP but that doesn't read like one > of your tongue in cheek posts so... > > Butchers do compete on price - many purchases work > out cheaper than supermarkets > "perceived" quality - what's with the perceived. > Buy any cuts of pork, beef or whatever and do a > blind test - note the lack of water ruining the > meat. Even premium cuts in the supermarket have > been in those horrible cellophane wraps for how > long? > > > But the main problem I have when people compare > butchers with supermarkets is this: > > Butchers provide a butchering service. You can't > go to any supermarket and have a chicken boned. > You can't have your meat trimmed. You can't get > bones for stock. You can't ask for thicker or > thinner steaks. You can only buy pre-packed slabs > of often-watery meat > > Surely all told that is plenty to differentiate > than just "perceived quality"?? Don't forget you do have the choice of the fresh meat counter in Sainsburys which I have used when not able to get to WR ,and they do trim the meat if asked but I've never had a chicken boned.Its not as good but better than prepacked . I dont buy prepacked meat now not after using the butchers there's just no comparison, after all that's where I shopped before supermarkets were around.