Companies add water to meat to make it heavier so they can charge more.
I once left a pound of frozen ground beef from the farmers market in water but the packaging was damaged, so it was watery. I patted it dry with paper towels.
Months later I bought ground beef from a store and it felt like the watered patter dry beef. I even dried it using 2 paper towels afterwards…
Frustrating if true, since I’ve heard several people float the same conspiracy while shopping in my store, despite this not being something that we do. The price of meat (at least in Canada) has just risen to absurdities post-pandemic. I don’t even buy it anymore.
Typically it’s not the chain that sells it. It is the processor before it gets to the store, think of the prepackaged meats with the weight stamped on a sticker. Or even bulk bags of parts.
I was talking about large producers like Tyson or Foster Farms adulterating their products.
Your family is in a completely different league than them. I say this as someone who grew up splitting a cow from the farm with family members and having a local butcher do the work of splitting it into parts.
I have seen videos of the machines injecting water into shrimps (lots of needles), this isn’t a conspiracy theory!
A similar thing is fat; force-feed cattle quickly and they get a big lump of fat (it will just melt away, but you still pay for it), feed them normally and exercise them and the fat will be in “stripes” and makes the meat taste way better.
Companies add water to meat to make it heavier so they can charge more.
I once left a pound of frozen ground beef from the farmers market in water but the packaging was damaged, so it was watery. I patted it dry with paper towels. Months later I bought ground beef from a store and it felt like the watered patter dry beef. I even dried it using 2 paper towels afterwards…
There is advertisment in Netflix that is a company saying they don’t do this like other companies. It is real
https://aboutseafood.com/wp-content/uploads/2017/05/USDA-Added-Water-Regulations-Summary.pdf
A company in Canada, Lilydale, used to market their chicken as “no water added”
Frustrating if true, since I’ve heard several people float the same conspiracy while shopping in my store, despite this not being something that we do. The price of meat (at least in Canada) has just risen to absurdities post-pandemic. I don’t even buy it anymore.
Typically it’s not the chain that sells it. It is the processor before it gets to the store, think of the prepackaged meats with the weight stamped on a sticker. Or even bulk bags of parts.
My parents have a local butcher in town. It’s about half the price of the supermarket and excellent quality.
I was talking about large producers like Tyson or Foster Farms adulterating their products.
Your family is in a completely different league than them. I say this as someone who grew up splitting a cow from the farm with family members and having a local butcher do the work of splitting it into parts.
I bet the sausage they make is amazing!
high-steak conspiracy theory
This is 100% true. Have had a supermarket GM tell me about how much water they ‘had’ to pump into corned silverside to meet a price point.
This is absolutely a thing with chicken. Always go for the “Air-Chilled” chicken if you can afford it.
https://www.eatlikenoone.com/air-chilled-chicken-whats-the-difference.htm
I have seen videos of the machines injecting water into shrimps (lots of needles), this isn’t a conspiracy theory!
A similar thing is fat; force-feed cattle quickly and they get a big lump of fat (it will just melt away, but you still pay for it), feed them normally and exercise them and the fat will be in “stripes” and makes the meat taste way better.
If it was just fat! I save all the fat from cooking, but this thing… has no fat!