and now for something completely different...

[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.

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....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)

[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/me...ia-and-mayhem/