Yeah, I reckon that we are getting all the meat from the ancient cows here. You are right, I think the key to this is to find a decent butcher.
So 70% is exported, no doubt all of the best. I have a friend in The Isle of Skye in Scotland. They harvest a huge amount of Dublin Bay prawns, these are so delicious. But they never get to the shops, they are almost all exported, perhaps some get to hotels and top notch restaurants.
Whenever we go over, she goes to the factory for some.
