>>>>love the white water that comes out of meat...hmmmmmm - wonder what that is?
meat hasn't been hanged properly... for long enough
Meat people told me smaller farms' beef here is hanged for about 4 weeks (which is good news) but in vacuum (which is rather strange, where did the exessive liquid goes then?). The bone-in rules are unclear,too: they say bones are a big no-no since the foot-and-mouth times, all cuts are sold boneless. This might explain that butcher at the market in Tampere selling marrow bones only together with the loin, as a package
But Kallion Liha in Helsinki sold me bones OK last year and Turku market sells bone-in cuts all right...
Still, I miss a metsästäjäkortti...