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Markets past and present meat market evolution and advice
The author contrasts conventional markets with self-service supermarkets from World War II onward, noting the meat head’s control in traditional shops and the shift to self-service and policy driven quality. He cites price advantages of supermarkets, warns about reduced cooking guidance, and suggests seeking good traditional butchers for prime aged beef and tailored cuts with cooking tips. Jack Shelton weighs in on choosing affordable venues, applying the same logic to meat purchases.
MENTIONED IN THIS ARTICLE
England
Jones
Jack Shelton