At the high prices of beef and a trip to the butchers in general people are prepared to take the risk on a weekend meat parcel sold in pubs and clubs all over. But do people know where the cow was butchered to produce the parcels of steaks, etc., available at half price. Perhaps a risk worth taking as the sales person is the same one week after week so must be reliable and not in hospital.
Monday, January 17, 2011
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