Too many cheeky buyers expect meaty discounts on well-done asking prices; not on my turf, says Alan Page.
The next time I go to my local butcher for a couple of steaks, here’s what I’m going to do.
When he’s cut, weighed and priced them, I’m going to make him an offer.
If he’s asking £10 for the steak, here’s what I’m going to say:
“Look I know these are two wonderful steaks, probably dry-aged for 35 days and from a farm where you know each animal by its first