and now for something completely different...

[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...

[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.

[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.