and now for something completely different...

[funkfool]

Meat Glue...
Ss_b-dRIOOg

[alxone]

Meat Glue...
Ss_b-dRIOOg

[Shock][Eek2][Eek3][Puke]

[Zundfolge]

This is why so called "consumer reporters" annoy me.

Ok, so this is "so cleaver that nobody can tell, not even an expert", Then what's the problem? If it comes off (even to an expert) as the same as a nice filet, than who is harmed? Hell, if they can make a significantly greater number of filets this way than it brings the cost of filet down (via greater supply ... simple basic econ).

The argument that "glued meat" is going to increase your chances of getting food poisoning is probably exaggerated because if most restaurants are using this "glued meat" and the numbers of food poisoning are not going up then I'd take that as a sign its probably perfectly safe.

[Guylee]

This is why so called "consumer reporters" annoy me.

Ok, so this is "so cleaver that nobody can tell, not even an expert", Then what's the problem? If it comes off (even to an expert) as the same as a nice filet, than who is harmed? Hell, if they can make a significantly greater number of filets this way than it brings the cost of filet down (via greater supply ... simple basic econ).

The argument that "glued meat" is going to increase your chances of getting food poisoning is probably exaggerated because if most restaurants are using this "glued meat" and the numbers of food poisoning are not going up then I'd take that as a sign its probably perfectly safe.

+1. It really doesn't seem like a big deal to me...I mean it's still tasty meat and it's probably not half as bad as some of the crap we knowingly and willingly put in our bodies...

[mcantar18c]

I remember playing dumb little pranks in summer camp... shaving cream, superglue, seran wrap... but this meat glue turns it into a whole new ball game [Muaha]

[Cman]

They've been doing this for awhile and all it does is incease the profit for the meat companies. Doesn't lower the cost to us consumers.

[Delfuego]

Truly horrifying.... [Puke]

We are being poisoned in this country in the name of higher profits. The agricultural industial complex has lobby money and is turning this country's food supply into the worst most vile food in the modernized world. How come when I travel to other country the beef and chicken taste like they used to? Didn't it use to be the other way around?

Additionally, did you know they renamed and re-categorized a grade of meat that wasn't available for retail grocery sales? It was formerly called "No-Roll" and was the grade above feed grade. Now it is called "Select" and is in a grocery store near you! Be warned.

Also this link is about Tomato farming and flavor/nutrition.

http://www.npr.org/2011/06/28/137371975/how-industrial-farming-destroyed-the-tasty-tomato

[fitz19d]

Was going to agree with above. Chances are some of these things being stuck together are being called higher grade meat when it could be from other parts and doesn't have same quality and taste, etc.

Think of it this way, let's say one cut right now is $12/lb, now would you be happy paying that if you knew that cut was made from a package of "beef for stew" @ 1.20/lb glued together? I'm not because you are getting a substitute. Regardless of similar taste. I'd rather just do it myself with the $1.20 meat if it was that simple to do.

Or better yet, I've always enjoyed my skillet steaks and other cheap cuts when cooked right. (Usually just faster. I'll admit it's no nice just thick hank of steak, but neither is it any worse I think than any of these real expensive tiny cuts like the fillet mignon.)

[Zundfolge]

Was going to agree with above. Chances are some of these things being stuck together are being called higher grade meat when it could be from other parts and doesn't have same quality and taste, etc.
But if you watch the video that is NOT what is happening ... they couldn't tell the difference between the two meats when they ate them.

IF they were gluing together inferior bits of meat and claiming it is something better than it is, then yes that would be wrong ... but gluing together small QUALITY bits of meat seems like no big deal to me.

[Delfuego]

Glueing together scraps of meat is bullshit! If you order and pay for Filet Mignon you damn sure better get it!

This entire concept is horseshit! What if I piece together a Porsche and sell it to you? Does it have the same value? Not to mention that your eating that fucking chemical?

I am crazy to be pissed about this type of behavior? This is the tip of the iceberg with the food industry in our country.You guys hear claim to be patriot and about freedom, honesty and disclosure. If this doesn't bother your a SHEEP!!!![Rant1]

[Cman]

Because of the way the chemical/meat companies constantly change the food chain I only buy grass fed and finished meat with no chemicals in it. It taste like the meat I used to eat when I was young! Cooks in 1/2 the time and is very lean. Wow I'm getting hungry!

[Delfuego]

And it doesn't have that ligament/vein that is anatomically incorrect in the middle of your steak either!

It also shouldn't cost an arm and a leg (pun intended) to buy healthy food.

[mutt]

The argument that "glued meat" is going to increase your chances of getting food poisoning is probably exaggerated because if most restaurants are using this "glued meat" and the numbers of food poisoning are not going up then I'd take that as a sign its probably perfectly safe.

Modern food processing techniques and perfectly safe should never be used in the same sentence. This looks like a British documentary, so I wonder if the use of glued meat is wide-spread here yet.

And I wonder how many people are sickened by their food but never put two and two together? Most people never realise that bit of upset stomach may be food poisoning. Unless enough people get sick enough to be hospitalised or die, bad food generally goes undetected.

Consuming a real steak cooked to medium is fine because the solid muscle tissue that makes up the interior of the steak is bacteria free. The outside will have microbes but they get killed when you cook it. This idea is basically allowing bacteria to fester inside the 'steak'. Not good. I don't care how clean the processing facility is, the outside surfaces of these meat parts are host to bacteria. Normally they would have been ground (and we all know to cook ground meat completely) or become stew meat whose exterior surfaces are cleansed by cooking. Putting them into a form people tend to eat a bit pink is a bad idea.

[Delfuego]

140 degrees is the magic temperature (to kill bacteria). Once you go past that, you are just damaging the product.

[mutt]

140 degrees is the magic temperature (to kill bacteria). Once you go past that, you are just damaging the product.

That's assuming a real piece of solid steak. 140 deg is a medium steak. Ground meats, which is what these franken-steaks should be considered, require 165 degrees to kill everything. So medium, which is how many people like their steaks, won't cut it for safety. Don't even consider medium rare or rare...

[fitz19d]

But if you watch the video that is NOT what is happening ... they couldn't tell the difference between the two meats when they ate them.

IF they were gluing together inferior bits of meat and claiming it is something better than it is, then yes that would be wrong ... but gluing together small QUALITY bits of meat seems like no big deal to me.


I can appreciate that, that if ya they tasted the same, say in a restaurant might not bother me as much. But if I *knew* it was just bits, even good quality bits mashed toghether. Might not be as happy. (Even assuming that the "danger" is overblown bs.) It's a more principle thing, Ie charge me $12/lb for the filet, but $10/lb for the assembled stuff. They still get a high price for quality bits, it's honest and in the open and we know what we are getting and can go cheaper if desired.

[Delfuego]

the assembled stuff.[Puke]

These are scraps! We used to make hamburgers out of it, tasty burger for sure, but no Filet! In this instance they were "making" a steak out of like materials. But you can bet-your-sweet-ass that is the exception more than the rule. BTW Filet runs more like $25/lb and it is not acceptable to pass this crap off as a better product. Just because some people cannot decipher the taste difference does not make it less of a bastardization.

People on this site Piss & Moan about so much stuff, why the shrug of the shoulders here? This is food! one of the few things (if any) we all do 3 times a day; and it goes into our bodies! This type of shit is killing us Americans, and we don't seem to give a shit. Where do you think colon cancer comes from?

Sorry for the rant....[Rant2]Delfuego out...

[funkfool]

"Hooves... It's whats for dinner."

[theGinsue]

If they could make sawdust boards look like natural wood boards would you be willing to pay the same price for it as you do true solid natural boards? How would you feel if it was passed off as a natural solid wood board, even though it isn't - it's still just scraps of wood glued together to make a board.

This is what they're doing with the meat.

Sorry, I disagree with those of you who don't think this is an issue. I feel that this is just another bit of fraud being passed off on the consumer.

Sounds a lot like... (just sayin)
Z7BuQFUhsRM

[jscwerve]

Since this is a British report and he clearly states that "this practice is illegle overseas" I'm assuming that means the US, Canada, or both. Has anyone looked into this before putting their tin foil hat on?

I do think that IF it was going on over here it would be an issue. Personally I could care less except for the fact that I want what I pay for, not "glued meat"


http://meatblogger.org/2011/05/27/meat-glue-mania-and-mayhem/

[Graves]

I'll take a T-Bone.

[gnihcraes]

This is why so called "consumer reporters" annoy me.

Ok, so this is "so cleaver that nobody can tell, not even an expert", Then what's the problem? If it comes off (even to an expert) as the same as a nice filet, than who is harmed? Hell, if they can make a significantly greater number of filets this way than it brings the cost of filet down (via greater supply ... simple basic econ).

The argument that "glued meat" is going to increase your chances of getting food poisoning is probably exaggerated because if most restaurants are using this "glued meat" and the numbers of food poisoning are not going up then I'd take that as a sign its probably perfectly safe.

You apparently don't know anyone with severe food allergies or intolerances. There are days that I just nearly starve to death and cry because I cannot find something to eat that won't make me sick. Currently any animal or fish protein causes about 7 days of internal severe pain for me. Several years of doctors and tests have shown no issues, it must be an intolerance/allergy. Eventually after years now of eating nothing and testing small amounts of different foods, i've determined that Soybean (soy, soya) are a serious issue also. If I get too much of it, joints hurt, stomach pains for days.

So if you're interested, test yourself, choose one day to avoid anything with soybean in it. You'll be amazed when you start reading labels. Anything that contains "Vegetable Oil" is also marked (Soybean) almost 100% of the time.

No butter, No salad dressings, no fast food (all cooked in vegetable oil(soybean)).

Same with anyone who has a milk allergy or peanut allergy. Try the Gluten (Wheat Allergy) diet, avoid anything with wheat in it for a day or two. You must read the label, don't assume anything.

The food industry also hides things, like Coconut, they use the Scientific name on the label, so if you don't know what all the names are, you're screwed.

Example on coconut from wikipedia:

Topical allergies
Coconut-derived products can cause contact dermatitis. They can be present in cosmetics including some hair shampoos, moisturizers, soaps, cleansers and hand washing liquids. Coconut-derived products known to cause contact dermatitis include: coconut diethanolamide, cocamide sulphate, cocamide DEA, CDEA, Sodium Laureth Sulfate, Sodium Lauroyl Sulfate, Ammonium Laureth Sulfate, Ammonium Lauryl Sulfate, Sodium Lauroyl Sarcosinate, Sodium Cocoyl Sarcosinate, Potassium Coco Hydrolysed Collagan, TEA Triethanolamin Laureth Sulfate, Caprylic/Capric Triglyceride, Also watch TEA compounds (Triethanolamine) Laureth Sulfate, Lauryl or Cocoyl Sarcosime, Disodium Oleamide Sulfocuccina, Laureth Sulfasuccinate & Disodium Dioctyl Sulfosuccinate.

It's a big problem for many people not knowing what is in the food you eat. I eventually was given many food allergy tests and ended up with a list of about 10 items I could eat, and only eat those for about 2 months. I either was going to feel better or worse, ended up about the same and discovered the meat and soybean issues. I do pretty well now knowing what I and cannot have.

My 2 cents. As I crave a Fillet Mignon and some bacon. [Rant1]

[Byte Stryke]

Greed.

Additives that the US corps.put in food cause plenty of problems for people. Got family that can't drink/eat dairy here but when we go to Ireland, no problems. They come back to the US, instant GI problems. Not tin foil hat stuff either. Amazing how much better a free range egg is compared to a factory egg. Eat a natural, Black Angus hunk of meat and it will ruin it for you for life.

ABSOLUTELY

I find it odd I am only somewhat lactose intolerant in CONUS.

[waxthis]

[Puke]

These are scraps! We used to make hamburgers out of it, tasty burger for sure, but no Filet! In this instance they were "making" a steak out of like materials. But you can bet-your-sweet-ass that is the exception more than the rule. BTW Filet runs more like $25/lb and it is not acceptable to pass this crap off as a better product. Just because some people cannot decipher the taste difference does not make it less of a bastardization.

People on this site Piss & Moan about so much stuff, why the shrug of the shoulders here? This is food! one of the few things (if any) we all do 3 times a day; and it goes into our bodies! This type of shit is killing us Americans, and we don't seem to give a shit. Where do you think colon cancer comes from?

Sorry for the rant....[Rant2]Delfuego out...


I'm with you 100%!!