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Most meat and poultry sold in Ireland is not frozen and therefore suitable for home freezing. Air transport must add significantly to costs. I don't know to what extent it is used...

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by Frank Schnittger (mail Frankschnittger at hot male dotty communists) on Mon Sep 2nd, 2019 at 08:46:27 PM EST
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I can't imagine exported meat is fresh.

She believed in nothing; only her skepticism kept her from being an atheist. -- Jean-Paul Sartre
by ATinNM on Tue Sep 3rd, 2019 at 04:28:18 PM EST
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Irish lamb meat can be found in French grocery stores. And no, it's not frozen (that would be New Zealand lamb), but it must have traveled in refrigerated containers/trucks for a couple of days.
by Bernard on Tue Sep 3rd, 2019 at 08:32:36 PM EST
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No problem with that, meat is left to "mature" several days in cold store before sale anyway. 2-3 days for a lamb carcass, 2 weeks (or more) for a beef carcass.

Things are going to slide, slide in all directions
Won't be nothing
Nothing you can measure anymore
L. Cohen
by john_evans (john(dot)evans(dot)et(at)gmail(dot)com) on Wed Sep 4th, 2019 at 06:15:07 AM EST
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See how easy it is to lose one's mind?

One minute you're hacking off muscle from the rabbit you snared at 09:30 in your backyard for supper at 16:00. The next minute one's deliberating the "freshness" of refrigerated meat.

Who will think of the salt porkers? WHO?

Diversity is the key to economic and political evolution.

by Cat on Wed Sep 4th, 2019 at 03:57:21 PM EST
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