beef label, what does it mean?
Posting Guru
Joined: Jul 2005
Posts: 1,940
Likes: 0
Originally Posted by Mil1ion
And here I thought it was the red dye they put in the meat 
Meat is actually purple when you first cut it, the redness comes after the surface of the meat has been exposed to the oxygen in the air, those of us in the industry call it "blooming".
Thread Starter
|
Post Fiend
Joined: Dec 2005
Posts: 6,110
Likes: 0
Originally Posted by Ford_Six
Yeah, rather than having healthy, red meat, naturally tender and juicy, they take old, dry, pale beef, and inject it with tenderizers, colorings, and "natural juices".
As a side note, to get rid of the salt taste, submerge the steak in fresh water for 24hrs. To clean up chicken, and make it more healthy, soak it in a weak salt water solution for 24hrs, then fresh water for 24hrs. The salt water will come out nasty and yellow, but the chicken will taste much better and be better for you.
As a side note, to get rid of the salt taste, submerge the steak in fresh water for 24hrs. To clean up chicken, and make it more healthy, soak it in a weak salt water solution for 24hrs, then fresh water for 24hrs. The salt water will come out nasty and yellow, but the chicken will taste much better and be better for you.
some poeple can't notice between sugar and corn syrup, i can though, something with corn syrup leaves in my mouth some plastic after taste that i can't stand.
thanks everyone!
New User
Joined: Jan 2008
Posts: 0
Likes: 24
XTR,
Back in the 70's/80's I used to get my Beef at Safeway at the corner of 4th st & Elbow
Drive.
Gerry & Mel in the meat dept usedf to hold back a couple of Sirloin Roasts and age them for another 2-3 weeks for me upon request.
Then after that time I would go in and they would cut up the 12-14 steaks of Top Sirloin at the sale price.
We used to get into the dye discussion a few times.
MY comment was always: "at least you guys don't need to inject my steak with Drugs & Red Stuff."
When other customers showed up and the steaks that "I didnt want" were placed on the display case, they were always the first to go.
The pink meat gets tossed aside
People in Calgary (long time Calgarians) knew their beef.
Back in the 70's/80's I used to get my Beef at Safeway at the corner of 4th st & Elbow
Drive.
Gerry & Mel in the meat dept usedf to hold back a couple of Sirloin Roasts and age them for another 2-3 weeks for me upon request.
Then after that time I would go in and they would cut up the 12-14 steaks of Top Sirloin at the sale price.
We used to get into the dye discussion a few times.
MY comment was always: "at least you guys don't need to inject my steak with Drugs & Red Stuff."
When other customers showed up and the steaks that "I didnt want" were placed on the display case, they were always the first to go.
The pink meat gets tossed aside
People in Calgary (long time Calgarians) knew their beef.
Thread
Thread Starter
Forum
Replies
Last Post
Greywolf
General NON-Automotive Conversation
4
Jun 17, 2014 06:25 PM
