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Why is it that the price of a leg of lamb can be £24 one day, and £12 the next?
This happens all the time, and has been happening for a long time, now. Do they produce/process lamb in batches, or something? Is it supply and demand? And how come lamb that comes halfway round the poxy world from New Zealand can be cheaper than the meat produced here?
I just don't understand it.
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http://www.bbc.co.uk/news/uk-scotland-40642230
The world and his wife will be wanting it, now it's "sustainable". How can cod be "fully traceable"? Are they all bar-coded or something?
When we were in Alaska recently one of the locals told us that Alaska ships all its salmon out to China to be gutted and processed and then it's shipped back. It's still cheaper to do it this way than to process it in their own country.
Because Welsh lamb lives on scraggy steep mountain/hillsides ....poor grazing and steep hills make for well muscled animals that are tough eating ...........gently undulating rich pasture of Dorset makes sweeter more tender lamb fed on chalk based grass.
NZ breeds not as good eating as UK indigenous.
Dorset New Seasons is most expensive.
French Lamb from West France and Limousin region is comparable - lot of science in livestock food farming.
Ironic but Camel meat in Saudi etc is also graded by region and local diet .
Don't even get started on Kobe Beef !
About the alaska fish thing. IIRC there was a programme on TV about UK chicken being frozen (to avoid VAT) then exported to Holland where is was make into chicken dippers, re-frozen (to avoid VAT) and sold in the UK.
I've also wondered why shops like Morrisons have whisky on offer, made in Scotland but imported by a company with an Aus/NZ address.
Kobe is nice, but I'm not sure why half the world is so obsessed with wagyu and Angus. The best beef I've had by far is Japanese Hida beef, but they don't export it (or at least not to anywhere I've been). It's spectacular stuff.
(*Just to make it clear, I don't eat doner meat every day.)
they're not really promotions, the prices just seems to change. It's the huge variation that I don't get.
Edit - it was Tesco Henley-on-Thames and he was said to have been caught ordering blocks of cheese at the delicatessen counter and taking bottles of wine, but putting only some items through the scanner and walking out with the rest. (thanks Google)
I understood the machine knows from the barcode how much an item should weight, so you can't scan a kinder egg and put Eight Ace in there.
Why does he bother paying at all? If he's happy to steal he could just walk out with what he wants.
I don't know.....He's only someone I know (not very well), he might be just a full of shit blagger. It was a while back too, so I'd have thought Supermarkets would have sussed it.
I don't agree with what he does/did. I expect he didn't steal something, in a "walk out without paying" sense cos that would likely result in being caught, whereas his "little trick" worked with little effort (if it not just hubris bullshit).
I had a friend at school who nicked whole train sets from Woolworths. Those things came in massive boxes, god knows how he managed it. He did it a few times but never got caught.
A well-dressed woman walks around the meat section, putting stuff in her trolley and a few minutes later, a scruffy group of men head straight for the booze aisle and start pissing about. While the guard's busy in the booze aile, she walks out with a trolley full of meat.
I work for a meat wholesaler - the price of meat changes on a daily basis - quite dramatically sometimes.
What I can tell you is that supermarkets often sell joints of meat (the traditional sunday roast types) at a price much lower than they have paid for it themselves and more often than not for less than their supplier can buy it for. There's probably some loss leader, impulse buying stuff to do with this that I don't understand