Results 1 to 5 of 5

Thread: Bugger!! Super Butcher special this weekend.

  1. #1
    PeterL1 Guest

    Default Bugger!! Super Butcher special this weekend.

    And we won't be here....... Bugger :-(



    "Buy a Whole Black Angus Porterhouse $22.99kg and receive for FREE: 1 kg Lean
    Black Angus Mince, 1 Corned Silverside (up to 2 kg), 1 Black Angus Topside
    Roast (up to 2 kg) and 1 kg Black Angus Sausages, FREE!
    As I said they love their Porterhouse in Victoria but I did not see a Black
    Angus Porterhouse for under $35/kg (it was as high as $48/kg.)but then again,
    without being disrespectful, a normal Butcher shop does not sell as much as
    we do (we go for high volume ,small margin rather than small volume, high
    margin). I have bought in a 10,000 kg parcel of Porterhouse because this is
    one of the best deals we have ever done. Our everyday low price on our Black
    Angus MSA Porterhouse is $22.99/kg (which is already 50% cheaper than most
    people). But this week we are also giving away over $50 worth of meat FREE.
    The Porterhouse are 6 kg and I have aged them for approximately 10 weeks, so
    ask the butcher to slice them for you as they are ready to go."



    --
    Peter Lucas
    Brisbane
    Australia

    Killfile all Google Groups posters.........

    http://improve-usenet.org/

    http://improve-usenet.org/filters_bg.html

  2. #2
    ViLco Guest

    Default Re: Bugger!! Super Butcher special this weekend.

    PeterL1 wrote:


    > FREE. The Porterhouse are 6 kg and I have aged them for approximately
    > 10 weeks, so ask the butcher to slice them for you as they are ready


    10 weeks ageing?!?!?
    Looks like a lot of time, I've never heard of meat aged more that 4 weeks,
    maybe I'm making confusion between "frollatura" (ita/eng dictionary:
    tenderising) and "ageing". How's this ageing done?
    --
    Vilco
    Don't think pink: drink rosŤ




  3. #3
    Ophelia Guest

    Default Re: Bugger!! Super Butcher special this weekend.


    "ViLco" <[email protected]> wrote in message
    news:hkgu8r$nn9$[email protected]..
    > PeterL1 wrote:
    >
    >
    >> FREE. The Porterhouse are 6 kg and I have aged them for approximately
    >> 10 weeks, so ask the butcher to slice them for you as they are ready

    >
    > 10 weeks ageing?!?!?
    > Looks like a lot of time, I've never heard of meat aged more that 4 weeks,
    > maybe I'm making confusion between "frollatura" (ita/eng dictionary:
    > tenderising) and "ageing". How's this ageing done?


    Vilco... this *is* Lucas posting you know!


    --
    --
    https://www.shop.helpforheroes.org.uk/


  4. #4
    Peter L7 Guest

    Default Re: Bugger!! Super Butcher special this weekend.

    "ViLco" <[email protected]> wrote in
    news:hkgu8r$nn9$[email protected]:

    > PeterL1 wrote:
    >
    >
    >> FREE. The Porterhouse are 6 kg and I have aged them for approximately
    >> 10 weeks, so ask the butcher to slice them for you as they are ready

    >
    > 10 weeks ageing?!?!?
    > Looks like a lot of time, I've never heard of meat aged more that 4
    > weeks, maybe I'm making confusion between "frollatura" (ita/eng
    > dictionary: tenderising) and "ageing". How's this ageing done?


    stfu you itallian wanker.

    --
    Peter Lucas
    Brisbane
    Australia


    Killfile all Google Groups posters.........

    http://improve-usenet.org/

    http://improve-usenet.org/filters_bg.html

  5. #5
    atec 77 Guest

    Default Re: Bugger!! Super Butcher special this weekend.

    Ophelia wrote:
    >
    > "ViLco" <[email protected]> wrote in message
    > news:hkgu8r$nn9$[email protected]..
    >> PeterL1 wrote:
    >>
    >>
    >>> FREE. The Porterhouse are 6 kg and I have aged them for approximately
    >>> 10 weeks, so ask the butcher to slice them for you as they are ready

    >>
    >> 10 weeks ageing?!?!?
    >> Looks like a lot of time, I've never heard of meat aged more that 4
    >> weeks, maybe I'm making confusion between "frollatura" (ita/eng
    >> dictionary: tenderising) and "ageing". How's this ageing done?

    >
    > Vilco... this *is* Lucas posting you know!
    >
    >

    If you check the super site they actually advertise meat aged that long
    it does taste good but I wonder if it's worth the price , I doubt you
    will though being a sickpuppet or is that sockpuppet ?

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32