On 09/02/2013 16:35, Arfa Daily wrote:


"Rod Speed" wrote in message
...


"Tim Streater" wrote in message
...
In article ,
The Natural Philosopher wrote:

On 08/02/13 12:46, Dave Liquorice wrote:

What I find rather disturbing is that no one in the whole long supply
chain, from abattoir to retail outlet, appears to have been routinely
testing that a batch of meat or product called "beef" really is 100%
beef.

How would you know?

DNA testing is scarcely the sort of thing that people engage in
routinely.

Company X decides that in practice people can barely tell horse from
cow, stars mixing in horse, and the frozen mince goes off to
McDonkeys suppliers, who use the sort of it in lasagne as well.

They undercut everyone else's prices, so guess who else start to copy.

Soon, as with banks, 'everybody is doing it' throwing in the rats
squirrels, dogs, deer - anything that is or can reasonably be
described as 'edible meat' goes in one end. and death burgers come
out the other.

And you thought Ankh Morpork was fictional.

Rat on a stick, eh? Yum!

Mate of mine always called it Kentucky Fried Rat back in the 60s

Does tend to stick in your mind a bit.


My missus insists that KFC stands for Kan't ****in' Cook ... :-)

Arfa

Dead-lucky Fried Buzzard.

But the problem with them is that they stink out several hundred metres
around each branch. Some take-aways smell nice even if they are
unhygienic and sell garbage - really don't know how a) they make so much
stink; b) they are allowed to do so. And it isn't a single branch - it
is everywhere.

--
Rod