William Rose v Rye Lane

[lenk]

Anyone fancy a pint?

[Gimme]

If you do go buying meat in Rye Lane, just make sure you avoid the streams of fishy water that run down the streets around closing up time.

[alib]

HAL9000 Wrote:

-------------------------------------------------------

> There's a good English

> fishmonger just off Rye Lane at 26 Choumert Road

> (if he?s still in business). The market stalls

> there about offer good quality fruit and veg at

> very low prices.

>

He is still there, well-stocked and helpful, never disappoints. Oddly he also sells 2nd hand books. The shop opposite him has excellent fresh fruit and veg at giddy prices that make Sainsbury's in particular look like a fool's choice.

[lenk]

Gimme Wrote:

-------------------------------------------------------

> If you do go buying meat in Rye Lane, just make

> sure you avoid the streams of fishy water that run

> down the streets around closing up time.

I bought a litre of that stuff from a bloke outside the station.

Worst fish stock ever.

completely ruined my bouillabaise.

[woofmarkthedog]

I was bought up in the country and I am very interested in food and it's production I also lived on a small holding in Sussex for years. My friends parents owned an abattoir in Yapton.

Cheap meat is about raising the stock fast to achieve bulk.

Chickens.

Kept in sheds in the U.K , (however most cheap meat comes from Thailand) & a completely artificially lit environment, I have worked in these, I used to recover the dead birds. Feed a high protein diet usually a fishmeal/grain/antibiotic meal mix. deloused by powdering killed at weight around 12-20weeks. Unpleasant but legal production max bird per footage. Equals more yield profit.

Customer.

Fast food takeaways , bulk buy shops, pet food manufacture, some birds sold live & crated for specific cultural slaughter.

Beef.

I know small holders who go to market & buy a young bullocks cost ?45.00 approx. These are of no use to and unwanted by the dairy industry, many are killed/disposed of at source. They are the kept in a loose stalls 20 x 30 ft.in a field and fed up with grain meal & the overproduction from the local commercial bakery. White bread ,cakes,biscuits & confectionary products. It all gets used. These cattle bulk (un-surprisingly) fast and are ready for market in about a year.

Customers

Goes to market, sold to pet food buyers, cheap retail outlets, fastfood wholesalers.

Pork

Little more tricky though here as we have the world standard on pork production.We implemented this best practice at the Oxford research unit.So we tend to now produce specialist slow grow breeds for the upper end of the free range market. We banned closed sow stalls sometime ago, however we import mainly scandinavian meat where stalls are still legal and subsidies make it cheap.

Lamb

This is the anomaly, basically you can't rear lamb in an intensive controlled environment. It is a hill stock beast so the quality of pasture really counts thats why Cumbria, Wales , New Zeland produce top quality meat .Essentially free range. Organic designation is based on the land certification & a few other details/ compliances.

Cheap meat is achieved by strategic purchase and stowage/deep freezing, see super market shrink wrapped legs on offer, they look well traveled & stored because they are, the carcass has been prime butchered for the chops, legs sell slower but require less work so are are traded as a bulk commodity.

Spring lamb spikes the markets so cost per carcass goes up.It also is weather dependent and every day counts cost/value regarding herding transport to market and the slaughter has to be well timed. Some costs/breeds are specific Herdwick and Normandy are virtually brands now. We are seeing small breed specific farmers in the Uk changing their routes to market by direct suppling to chosen outlets ,last night we had the niece staying here of a Lady sheep farmer from Cumbria, they make more by direct marketing the product. also their husbandry is outstanding, they designate & rotate pasture weekly & seasonally. The meat is outstanding because of this so we buy 1/2 and whole lambs at a time.

Out of season slaughter and Imported meat keeps prices low. Other E.U countries such as the Greece produce good meat, however they supply their internal & domestic markets first as they produce a rangey , gamier & leaner meat due to the conditions, if somebody could find a stockist of Lamb from the Ommolos plateau in Crete i would walk on broken glass to get it.

The bottom line is.

Slow raised & grazed on a good diet, free range & Organic meat takes longer to produce on more space, so costs more to buy.

William Rose and other of that ilk, Moens ,Doves will by large know the breed producer , the farm maybe & even the farmer.

On Rye lane try asking the same questions,you usually draw a blank.

Imported meat from countries who's husbandry standards are lower than ours equals cheap meat.

Take your pick & pay your money.

I know where I'm going.

W**F

Thankyou moos* I slipped on m'cows there.

[matthew123]

Very interesting Woof, it sounds like Lamb will always be good regardless of whether you get it in supermarket, W.R. or Rye Lane, and so it just comes down to price. I've probably over simplified that.. so could you please give us some more information on the Lamb story.

[Jeremy]

lenk Wrote:

-------------------------------------------------------

> I bought a litre of that stuff from a bloke

> outside the station.

>

> Worst fish stock ever.

>

> completely ruined my bouillabaise.

haha, very good!

Lenk, you are mellowing. What happened??!!

[v_the_gelfling]

I'l second the butchers on Nunhead Lane. Very reasonably priced and good cuts of meat :-)

[JetSetWilly]

wr very rarely used, all of my meat and poultry comes from sainsbos, as regards rye lane, ever since one of the butchers was in the mid 90,s caught selling boiled, smoked animal heads, i cant remember which exactly (monkey,dog,goat), i have tended to avoid them, the butchers that is.

[lenk]

good article in the Economist's bigger brother 'Intelligent Life' about food in Peckham...

http://www.moreintelligentlife.com/story/eat-in-peckham

As they mention, I think the 'bushmeat' rumour was always just a rumour...

[Moos]

lenk, thanks for that, it was interesting. Parts of it do give the impression of having been written by a 16-year-old fresh in from Hampshire, though. Who doesn't know the difference between a banana and a plantain? And "an assertive, face-and-elbows-forward, don't-meet-eyes stride is usually called for"? Really.

Woof, why are young heifers no good to the dairy industry? I would have thought young bullocks would have been cheaper, unless they were to grow up to be stud bulls.

[HAL9000]

What keeps drawing me to Rye Lane is the huge variety of tropical fare. I'm currently munching my way through the many different types of yam, taro and other exotic roots and tubers available.

There can't be many places in Europe where one can buy such an extraordinary variety of fruits and vegetables from all over the world. Not to mention the exotic spices, herbs, dried or tinned ingredients, and other delicacies offered by the grocers.

Where else locally can one find Turkish-style sheep-milk yoghurt and cheeses made in Scandinavia and Germany? For the epicurean adventurer or the curious palate, Rye Lane is an irresistible paradise.

[legless]

I live in Peckham and have tried some of the butchers. Also I have used two fishmongers.

I really like the father and son shop sib which is near starburger . They make sausages on site which are very tasty.

Sib is very passionate about what they sell and they are very clean. Also they have cheap fruit and veg.

When I first moved to Peckham they were so welcoming and friendly. I think they are great.

[HonaloochieB]

Thanks for the info on the yams HAL900, the Dioscoreaceae family. Who knew.

[HAL9000]

HonaloochieB Wrote:

-------------------------------------------------------

> Thanks for the info on the yams HAL900, the

> Dioscoreaceae family. Who knew.

I wouldn't want to "fugu you".

Anyway, yams are for hams - the big boyz are into Colocasia esculenta.

[HonaloochieB]

HAL9000 Wrote:

-------------------------------------------------------

> HonaloochieB Wrote:

> --------------------------------------------------

> -----

> > Thanks for the info on the yams HAL900, the

> > Dioscoreaceae family. Who knew.

>

> I wouldn't want to "fugu you".

>

> Anyway, yams are for hams - the big boyz are into

> Colocasia esculenta.

Whooh, even someone who's served with the SAS like Ross Kemp would think twice before tackling one of those elephant ear mofos.

I'm gonna stick with your first recommendation so yam.

[The Nappy Lady]

If you don't want to queue at William Rose, or go down to Rye Lane, then try the small butchers in Nunhead, a couple of doors along from Sopers Fishmongers, next to the pedestrian crossing.

It is run by 'Naz' a young Sicilian guy who is really friendly and helpful. Some of the stuff he stocks comes from personal contacts in Sicily - the Olives, sundried tomatoes and some of the hams I think, though of course this does vary according to supply.

Meatwise he will always get stuff in for you if you ask, and is always willing to listen to suggestions about what he should be offering. He has in the past made up wheat free sausages for me, and always minces beef up in front of me so I can see exactly what I am getting. He is a really lovely guy, and the quality of meat (and service) is very good.

I have to say I don't like the other butchers in Nunhead (the one on the corner) at all, but that is mostly about the attitude of the butcher, I once went in to complain about a chicken I had bought and he was so off hand, despite me being a regular customer, so I decided I would take my business elsewhere in future! His loss.

Oh, if you do go to Naz for meat it is cash or cheque only as he doesn't have a switch machine.

Molly

[Peckhamgatecrasher]

I like shopping in Nunhead. Last Friday bought salmon fillets in Sopers and pork joint (which gave wonderful crackling) in butchers. Also purchased two huge marrow bones for dog for the princely sum of 50p. I now need to find recipes for said bones for my own consumption!

[HAL9000]

HonaloochieB Wrote:

> Whooh, even someone who's served with the SAS like

> Ross Kemp would think twice before tackling one of

> those elephant ear mofos.

Indeed - just to make sure in case anyone else tries this: when sampling Rye Lane's exotic tubers, roots and any unfamiliar vegetables in general, take care to identify the product properly (shopkeepers of different ethnicity know them by different names) and cook them appropriately because some are toxic when incorrectly prepared. Often, it's the same toxin found in rhubarb leaves - oxalic acid. Ask the shopkeeper by all means but verify independently because they don't always know exactly what they are selling.

It sounds a bit risky but the extra effort is well rewarded by a cornucopia of culinary delights for those who dare.

[lenk]

Well, it's the same as buying a shedload of moong dhal and not cooking it properly.

I'll leave it to your imagination as to what happens.

Get a decent recipe is all I suggest...

[BoyGeorge]

The butchers on the corner of the parade of shops on Evelina Road in Nunhead is excellent and quite a bit cheaper than William Rose

[vivienne]

I always shop at Naz's in Nunhead lane, he's helpful, personable, sell s lovely Ham off the bone and artichoke hearts, great sausages, lovely bacon etc....When I lived in Peckham I used to shop regularly at the butchers at the top of Rye Lane with the dummie outside looking all jolly in a red and white striped apron.....I liked the Music that they played in there and always got my chicken breasts stripped so I could hang out. Cant remember what the meat tssted like, It was back in 1998 and I was even poorer than I am now AND I had two children under ten...they are both still alive and thriving so I guess it was all ok.

[njc97]

I like Naz the butcher (ironically names Bakers) but it's very small and gets too busy at weekends. I always found the other one (Smith?) to be very good as well - butchers are friendly and helpful and meat is good as well (especially the english lamb at the moment).

[shaun]

Halal meat = wrong.

[Keef]

Rye Lane Butchers mainly sell Halal meat don't they? I avoid it as I don't think the method of slaughter is humane or ethical.

Your opinion, to which you are entitled, and well voiced.

Halal meat = wrong.

Not so well voiced.

Do you think that in every country around the world, meat, halal or not, is butchered in the way that you'd like it done?