Craig Welch wrote in
:

Nancy2 wrote:

Craig Welch wrote:

When I buy meat, I just expect to get meat. Nothing else.

Well, if you buy pork, you're buying injected meat - unless you know
a real butcher, or can verify your supermarket's butchers.

I buy my meat from a 'real' butcher.

From time to time, when discussing a cut of meat, he has me join him
in
the cool-room, and takes meat off the carcass while we discuss it.


Even if you buy pork from a supermarket here, I don't think it's
injected. I know I've read a lot about this here on RFC, but it's not
something I've noticed here.

--
Rhonda Anderson
Cranebrook, NSW, Australia

In article , Andy q says...

I made the mistake of buying some beef at Target without looking at the
label. I grilled a nice-looking strip steak and tasted it without adding
any salt - and it was too salty. Retrieving the ingredients list
revealed injection or soaking with a brine solution. Yuck! I generally
like Target but I will not be buying meat there again.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Rhonda Anderson" wrote in message
.5...
Craig Welch wrote in
:

Nancy2 wrote:

Craig Welch wrote:

When I buy meat, I just expect to get meat. Nothing else.

Well, if you buy pork, you're buying injected meat - unless you know
a real butcher, or can verify your supermarket's butchers.

I buy my meat from a 'real' butcher.

From time to time, when discussing a cut of meat, he has me join him
in
the cool-room, and takes meat off the carcass while we discuss it.


Even if you buy pork from a supermarket here, I don't think it's
injected. I know I've read a lot about this here on RFC, but it's not
something I've noticed here.


Maybe butchers don't inject meat there in Australia. I'd be really happy to
hear that, if that's the case. Here, it's more the norm to get meat
injected with a water/saline solution, up to as much as 30%. It makes the
meat heavier, which means more $$, and it's a replacement for taste because
meat is leaner these days. That's why my husband goes to specialty meat
markets to buy our meat. The main market we use, the "Dreaded Meat Market"
I call it, uses their own meat suppliers and has their own butchers. It's
not only cheaper, but you can ask for specific cuts, the meat is fresher,
and you get more for your money.

kili

"kilikini" wrote

Maybe butchers don't inject meat there in Australia. I'd be really happy
to
hear that, if that's the case. Here, it's more the norm to get meat
injected with a water/saline solution, up to as much as 30%. It makes the
meat heavier, which means more $$,

I know I'm going to take a beating for saying this. I think that
Wal-Mart has illustrated it for us quite clearly. We want our
meat to be as cheap as possible. We won't pay over (whatever)
per pound. We brag we get chicken for 29 cents a pound.

Then we are surprised that they start injecting the meat with water
so they can get more money for the product.

Just sayin.

nancy

"Don Salad" wrote

I watched a local news segment this morning. It disclosed the product
which colors the imitation crab we put in those California sushi rolls.
.. .It seems the product used to color, is nothing more than crushed
beetles!

Not exactly, but you can believe that if you want. It's
just the compound carmine, which is derived from a type
of insect. Nor is it the only dye used.

It seems their now re-thinking the labeling on products, so folks
actually know!

Years ago, DH worked at a sirimi plant, where they made imitation
"krab" meat, and he told me about the beetle coloring. At first I
thought he was kidding (he's like that), but nope...

Crabs and beetles are both "bugs" so what's the problem?

The major difference is that, unlike rollie pollies, the
crustaceans who stayed in the sea don't need gooey insides.
They are pretty much just muscle and a digestive tract.
No crunch-splat of guts effect -- you can remove the
exoskeleton and just eat the muscle.

--oTTo--

Bailey Legull wrote:
-L. wrote:
Margaret Suran wrote:
http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

That's one reason why I buy from the local, organic farmer.

-L.

Oh. Do you pay two or three times the price of the regular
store-bought meat?


Depends on where we buy it. We don't buy beef so it's a non-issue for
us in that regard. We buy buffalo which is expensive, anyway, and
poultry (and an occasional pig) from the farm, which tends to be
moderately priced.

-L.

In ,
Nancy Young typed:
"kilikini" wrote

Maybe butchers don't inject meat there in Australia. I'd be really
happy
to
hear that, if that's the case. Here, it's more the norm to get
meat
injected with a water/saline solution, up to as much as 30%. It
makes the
meat heavier, which means more $$,

I know I'm going to take a beating for saying this. I think that
Wal-Mart has illustrated it for us quite clearly. We want our
meat to be as cheap as possible. We won't pay over (whatever)
per pound. We brag we get chicken for 29 cents a pound.

Then we are surprised that they start injecting the meat with water
so they can get more money for the product.

Just sayin.

nancy

It also extends the "shelf life" of the meat. The "best by" or
whatever date can be as much as two months off for this "fresh" meat.

BOB

Nexis typed:
"notbob" wrote in message
...
On 2006-08-09, Margaret Suran
wrote:
http://www.nytimes.com/2006/08/09/di...=1&oref=slogin

So, what's the problem? Drowning our meat in some kinda brine has
been all the rage around this ng for more than just awhile. Papaya
juice brines, Fat Man brines, and all manner of salty silliness.
Now,
someone does it for use and we're all in a snit. The bounders!

/sarcasm mode off

nb

The difference is, I CHOOSE which meats I brine, and which I don't.
And if I do
brine, it isn't with a load of chemicals. I prefer to decide for
myself what I
ingest, as much as I possibly can.

kimberly

BINGO! We have a winner here.

BOB

Richard Kaszeta wrote:
To be honest, I find the problem much more over in vegetables. Last
time I went to buy shallots, they were $1.29/lb normal, and $6.99/lb
for organic. I'll risk those damn pesky chemical fertilizers for that
price difference...

My feelings exactly! Thank goodness, then, for Trader Joe's. Don't
know how they do it, but their frozen ORGANIC spinach, green beans and
broccoli are under two dollars a pound. That's maybe a 25% premium.
Now I just have to deal with is the guilt of using frozen, but frankly
I have waaaay better things to do than wash vegetables.

In article .com,
"sf" wrote:

Richard Kaszeta wrote:

I only pay around a 30% premium for my organic meat.

"Only"? A lot of people still watch the bottom line.

And a lot of people have decided that it's smarter to spend some
money now than spend a lot later: that antibiotic-laden,
hormone-infused cattle are not a healthful choice for humans (and
doesn't do much for the cattle); that the risks of "mad cow"
disease, resistant antibiotics, and e. coli infections are greater
than people should be exposed to; that the problems of factory
farms, including odors and manure runoff, can be avoided by farming
on a more humane scale; and that paying meat prices for water, salt,
and preservatives is a false economy. Most products have a cost
subtantially higher than the price marked on the item.

sd

BTW, buying free-range/organically-produced/minimally-processed meat
and poultry costs me about 40-50% more than buying
warehouse-supermarket meat. But at least what I'm buying isn't
adulterated and it tastes like a pork chop or chicken.

Craig Welch wrote:
Margaret Suran wrote:

http://www.nytimes.com/2006/08/09/di...=1&oref=slogin


Greatly troubling.

I can't imagine buying any meat that is tampered with in any way.

When I buy meat, I just expect to get meat. Nothing else.


"Wal-Mart, for example, says a majority of its fresh offerings are
enhanced with a 6 to 12 percent solution of water, salt, sodium
phosphate and natural flavorings."

And unfortunately since the packers have had to change their process to
furnish adulterated meat for Walmart it is getting harder to find
unadulterated meat.

LT wrote:
"Wal-Mart, for example, says a majority of its fresh offerings are
enhanced with a 6 to 12 percent solution of water, salt, sodium
phosphate and natural flavorings."

Now there's a quality retailer known for its ethics...

The Ranger


Stopped buy meat at Wally-World a few years ago, when we figured this out.
We now get most at Whole Foods, or similar upscale places. Costs more, but
"you are what you eat"

Larry T


The large family owned Italian market in a nearby town prides itself in
unadulterated meat and is less expensive than buying Walmart adulterated
meat. And they cut everything on site and will happily cut anything you
would like on demand if it isn't in the display case.

George wrote:

The large family owned Italian market in a nearby town prides itself in
unadulterated meat and is less expensive than buying Walmart adulterated
meat. And they cut everything on site and will happily cut anything you
would like on demand if it isn't in the display case.

We have a similar deal here. A grocery store run by an Italian family sells
great meat much cheaper than the larger stores. A lot of their other items are
also cheaper than the bigger grocery stores. The only thing lacking is variety.
If they have what I need I will get it there rather than run around to multiple
stores. But some things I want/need they just don't carry. The only meat I don't
buy there is hamburger because my wife complains that it is too lane......
flavourless.

Dave Smith wrote:
George wrote:


The large family owned Italian market in a nearby town prides itself in
unadulterated meat and is less expensive than buying Walmart adulterated
meat. And they cut everything on site and will happily cut anything you
would like on demand if it isn't in the display case.


We have a similar deal here. A grocery store run by an Italian family sells
great meat much cheaper than the larger stores. A lot of their other items are
also cheaper than the bigger grocery stores. The only thing lacking is variety.
If they have what I need I will get it there rather than run around to multiple
stores. But some things I want/need they just don't carry. The only meat I don't
buy there is hamburger because my wife complains that it is too lane......
flavourless.



Ours does a good job with the ground beef. They always have ground
chuck, ground round and ground sirloin.

This place has good variety and a huge produce department. If the
parking lot is any indication it seems more people are discovering that
"low prices every day" may not be a good deal.

On 9 Aug 2006 06:16:23 -0700, wrote:

I watched a local news segment this morning. It disclosed the product
which colors the imitation crab we put in those California sushi rolls.
. .It seems the product used to color, is nothing more than crushed
beetles!

It seems their now re-thinking the labeling on products, so folks
actually know!


Would that coloring agent be cochineal?

modom

"Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives."

--Robb Walsh, Legends of Texas Barbecue Cookbook