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Well hung !

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By (user no longer on site) OP   
over a year ago

So beef is best aged 28 days, or so we're told ... I love a nice bit of rump myself

And I'm sure the flavour is improved with a bit of age

I also love game too, and would love some venison on my plate

Any other meat lovers out there ?

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By *yrdwomanWoman
over a year ago

Putting the 'cum' in Eboracum

Animals are natures way of keeping meat fresh I'm a total meat lover myself.

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By (user no longer on site)
over a year ago

Big fan of meat and a firm believer in using as much of the animal as possible if I cook a chicken ill use the carcas to make a stock and then soup and other tasty meals

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By *odoudoMan
over a year ago

hereford

I like my sausage

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By (user no longer on site)
over a year ago

If we didnt eat farm animals they would have no use so wouldnt exist, therefore im doing my bit for the planet as often as possible

Gimp

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By (user no longer on site)
over a year ago

I love meat,chicken,venison,steak,mmm

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By (user no longer on site)
over a year ago

There isn't any meat I wouldn't try. Veal is a particular favourite. Had some pigeon over the weekend and it was lovely.

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By (user no longer on site)
over a year ago


"There isn't any meat I wouldn't try....."

Woohoooooo...!!!!!

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By *its n ballsCouple
over a year ago

Close to A55 in our own bubble

Hmmm not a real fan of meat. Very fussy has to have no fat what so ever. No meat that has been next to the bone either... but oddly enough I'm not a vegetarian. I will only eat meat if I have cooked it and definitely no burgers (even home made) no sausages. No mince of any sort. Might have a tiny bit of bacon every now and then.i just love my vegetables and salads and not too keen on fruit lol xx her

oh and he'll eat most stuff but no vegetables lol

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By *ScotsmanMan
over a year ago

ayrshire


"Big fan of meat and a firm believer in using as much of the animal as possible if I cook a chicken ill use the carcas to make a stock and then soup and other tasty meals"
. Me too i eat from arsehole to nose .

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