glarius
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Thu Sep-15-11 05:07 PM
Original message |
Does anyone here agree that Canadians are being cheated in buying meat? |
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Edited on Thu Sep-15-11 05:15 PM by glarius
This is something I believe that began fairly recently. I believe they are loading out meat with WATER to make it weigh more! Here's what I'm talking about....For some time now, I have noticed that I buy a big, fat package of ground beef to make hamburgers and when I make large patties, cook them in a non-stick frying pan, I am left with cooked patties about 1/2 the size they were when I put them in the pan, and a whole lot of water. I never use oil or anything else in the pan...just the patties alone. The same is true of steak. I always end up with smaller pieces of meat and a lot of water. This was not true in the past and I just wonder if any of my fellow Canadians have noticed the same thing?
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NightWatcher
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Thu Sep-15-11 05:11 PM
Response to Original message |
1. Doesn't the package have fat content percentage listed? |
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I once bought 80/20 (80%meat to 20%fat) and there was nothing left after a few minutes in the frying pan.
I try to get 95/5 or better.
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glarius
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Thu Sep-15-11 05:14 PM
Response to Reply #1 |
2. I'm not talking about fat...they are loading the meat with WATER |
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to make it weigh more and you think you are getting more than you really are. I am left with a lot of water in the pan, not fat.
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NightWatcher
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Thu Sep-15-11 05:17 PM
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4. Damn, that's cold. Try to find a butcher and buy fresh cuts |
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I try very hard to not buy precut/packaged meats.
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NNN0LHI
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Thu Sep-15-11 05:15 PM
Response to Original message |
3. You been buying your meat from someone selling it out of the back of an S-10 pickup? |
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If you have chances are that was horse meat.
Don
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glarius
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Thu Sep-15-11 05:17 PM
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5. I'm talking about good stores and the meat is good....there's just less of it |
Bluenorthwest
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Thu Sep-15-11 05:21 PM
Response to Original message |
6. I buy from the butcher, who does no such thing of course |
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But in the US, added liquid has to be on the label, is that the case in Canada?
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arthritisR_US
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Thu Sep-15-11 05:23 PM
Response to Original message |
7. given the water content inherent in muscle tissue there should water in |
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the pan. We are made up of 1/3 to half water so animals are quite similar...there should residual water.
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Cool Logic
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Thu Sep-15-11 05:24 PM
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8. Beware of "enhanced" meat and poultry products... |
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Many grocery stores are now offering meat and poultry products that have flavoring solutions added to them. For example, pork chops may be packaged with a solution of water, salt, and sodium phosphate.
Leaner beef also contains more water and today's animals are bred to be leaner. The fat in meat contributes to flavor, so a leaner cut might not taste as good as a fattier cut. Thus, leaner cuts may also be enhanced with a flavor solution.
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MedicalAdmin
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Thu Sep-15-11 05:29 PM
Response to Original message |
9. That is a good question for your MLA or local politico... |
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I grew up in Alberta eating organic beef that was mmm mmm good.
I was up there again this summer (in BC) and bought commercial meat and didn't notice what you are talking about. Someone above mentioned flavor enhanced meat.
I can tell you that adding stuff to meat in a long standing tradition in meat packing circles (see Sinclair Lewis - "the jungle".)
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notadmblnd
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Thu Sep-15-11 05:31 PM
Response to Original message |
10. Ground beef is labled here. 85/15 or 80/20 |
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but yes, I do believe it is a new thing. Steaks, I haven't noticed or don't have one often enough to notice if they are shrinking.
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Fri Apr 26th 2024, 02:53 PM
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