It`s enough to make you turn veggie.

LooseBoots



Joined: 08/02/2009
Posts: 1258

Message Posted:
29/01/2012 15:12

Bought supposedly beef topside from a local supermarket and it turned out to be as tough as old boots. Think will stick to chicken or veggie.

suehowlittle


Joined: 31/10/2010
Posts: 1202

Message Posted:
29/01/2012 15:15

Buy it from a butchers, perhaps they care more than the supermarkets about the quality of their produce. I can say that the butchers in the village at Alsancak (father of fast food cafe owner) has really good quality meat. My friends also buy beef from Atakara and they say that it is very good quality.



I would never buy meat from the supermarkets either here or in the UK.

judyr


Joined: 07/07/2009
Posts: 956

Message Posted:
29/01/2012 15:19

I buy all mine from Kibet in Karakum and never had a tough bit yet.

Nannykathleen


Joined: 01/10/2011
Posts: 23

Message Posted:
29/01/2012 15:39

I have always had good beef from Astro, the butcher says it is local, although haven't bought any for a while from him. Have bought two pieces a few months apart from Starling both of which were inedible despite being cooked slowly for hours, I had to fish it out of the sauce and liquidise it! Have given up buying lamb there too, it is also dreadful.



Would appreciate any recommendations of butchers west of Girne.

stockiefan


Joined: 04/05/2009
Posts: 574

Message Posted:
29/01/2012 16:10

I spoke with a local who I know very well, hes not young and he knows a thing or two. Probably common knowledge but he knows a lot of butchers, they are of the opinion that if they hang the meat it loses about 25% of its weight, so, why would they sell it for 25% less?

Karmels


Joined: 20/12/2011
Posts: 58

Message Posted:
29/01/2012 17:00

msg 5



One of the reason is the locals don't eat roast beef, another is they have their meat minced twice for dolma.



I have used a butcher in the old town ( Cakir ) for as long as I have lived here, he will hang meat for as long as you require.

Geoff


Joined: 25/06/2008
Posts: 1370

Message Posted:
29/01/2012 17:09

Re Msg 6: Same here, we have a butcher in the Famagusta Old Town who hangs meat for the requisite time.

Fairly cheap too.

Geoff

Pipie


Joined: 05/01/2008
Posts: 5499

Message Posted:
29/01/2012 18:44

Can you give directions and name for butcher in Famagusta Geoff ? cheers.

Geoff


Joined: 25/06/2008
Posts: 1370

Message Posted:
30/01/2012 07:15

Drop me an email Pipie.

Geoff

scoobydoo


Joined: 10/11/2008
Posts: 2434

Message Posted:
30/01/2012 07:32

Looseboots,



I have experienced the same problem when buying some meats from the supermarkets.



As you live in Catalkoy, why don't you try the Kibet Shop almost opposite Karakum Lemar?



So far, touch wood, I have had some nice steaks and both beef and lamb to roast from there (the lamb chops were a bit tough once) but so far this has been the best for us.

canada


Joined: 17/05/2011
Posts: 195

Message Posted:
30/01/2012 07:47

if its tough ,marinate it in vodka or any booze over 40 percent overnight.



i buy meat at orphanides ,good quality and good prices

MartinM


Joined: 03/10/2009
Posts: 166

Message Posted:
30/01/2012 08:20

Great lamb from the "Butik" butcher next to Mr Pound but the freeze dried beef is not strictly my cup of tea.

martinD41


Joined: 06/09/2010
Posts: 3001

Message Posted:
30/01/2012 09:26

mas12...It's not "Freeze Dried" , it's "Air Cured" there is a huge difference....And in terms of taste, it is about as good as it gets in TRNC...

simbas



Joined: 16/07/2007
Posts: 5943

Message Posted:
30/01/2012 09:29

First class Butchers in Iskele .

Simbas

emineden1


Joined: 22/12/2008
Posts: 512

Message Posted:
30/01/2012 10:30

we had roast beef yesterday and as iihad taken it out the night before could.nt marinade it over night so i made up th emarinade of oil yougurt garlic and herbs left it for 15 minutes then put it in the oven the meat just fell of the fork and very tasty too . lol xx

emineden1


Joined: 22/12/2008
Posts: 512

Message Posted:
30/01/2012 10:32

sorry about the spelling not quite awake yet

Jovial_John


Joined: 31/01/2009
Posts: 1024

Message Posted:
30/01/2012 11:34

Message 4



As you head towards Girne there is a butcher on the right 200 metres before Starling and next to Aydin Pharmacy. He is very good and his meat is excellent (especially his ribeye steaks) and all beef is hung for a minimum of 20 days. Talk to him - tell him what you want and ask what he recommends. Sometimes he has beautiful rump steak and single rib veal chops (not white veal). I have used him for 4 years (previously he worked in a small supermarket which is now Lifeline gym) and I have maybe had 3 or 4 disappointing pieces from him.

judyr


Joined: 07/07/2009
Posts: 956

Message Posted:
30/01/2012 11:40

As per my message 3. I roasted a shoulder of lamb last night which I bought from Kibet and it was perfect; not tough at all!