Thanks Dedy.  I also have bought meat at The Ginger Pig as it is just around
the corner.  However, I have found the  prices really high - but I am still
in supermarket mode I guess.  I am making a list tonight of some of the cuts
of meat I want to try from his book and will go armed with list to The
Ginger Pig tomorow.  I looked online and found many suppliers that will
deliver (including The Food Ferry), but again prices are high.  Still, I
agree that it is of priority and I will have to cut back elsewhere.

ILana
----- Original Message -----
From: "Rundle" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Friday, May 13, 2005 8:20 PM
Subject: Re: Book recommendation


> I'd love to get my hands on that book too... no time to read though:-)
>
> I do read his regular column in the monthly Observer Food magazine
> [http://observer.guardian.co.uk/foodmonthly/0,9957,475349,00.html] so I'm
> familiar with the subject...  I get my meat from The Ginger Pig on Moxon
st.
> W1 [they sell in Borough market too, all grass-fed and naturally reared]
and
> from the bio-dynamic water-buffalo farmer at the Marylebone's farmers
market
> on Sundays... occasionally I'd buy organic lamb from Waitrose as lamb is
the
> least processed meat and always grass-fed [well at least in the UK]
>
> As for prices, the above sources are cheaper than organic meat from the
> supermarket and I buy mostly cuts with bones etc. which helps keep the
> budget down too... OTOH... as the quality of the food we eat is one of our
> top priorities,   adjustments are made elsewhere in our budget :-)
>
> Dedy
>
>
>
> ----- Original Message -----
> From: "Ilana King" <[log in to unmask]>
> To: <[log in to unmask]>
> Sent: Friday, May 13, 2005 7:18 PM
> Subject: [P-F] Book recommendation
>
>
> Has anyone (In the UK probably) read "The River Cottage Meat Book" by Hugh
> Fearnley-Whittingstall?  I was given it by my husband for my birthday and
I
> must say I was amazed - there is so much I didn't know about meat.  It is
> not a Paleo book, but a book about everything we should know when choosing
> and cooking meat - from welfare/health issues, to the importance of
hanging
> and ways of cooking.
>
> Anyway, as a result, I have sworn to not buy anymore meat from
supermarkets
> and try to source all meat as free range or organic and grass fed.
Turning
> out to be very expensive though.  I was wondering if anyone else does this
> and has any tips?
>
> ILana
>