Post by charlie on Jan 29, 2009 17:14:35 GMT -5
Have read various postings from people saying they have problems with some meat. There have been some real eye-opening programmes in Britain about meat production. Watching Jamie Oliver about Pork at the moment and there was one last week about cheap food production and both have investigated what they put in budget meat cuts, a nice plump chicken breast was 80% chicken and was injected with water and dextrose (chances are not a pure form). They have just shown the same done with pork joint as we now demand less fat on our joints so to stop them becoming dry they inject the cuts with water, phosphates and dextrose. This could explain why some people are having trouble with these.
We are very lucky where we live that we have some great local farm produced meat suppliers so you know what is in everything and they are all proper meat. The local butcher is looking into hams, saussages and bacons for us as they cure their own pork. I make all Megans meat pates now, they give me beef bones and chicken and duck giblets to make stocks and gravies and now it all tastes so much better home produced.
So moral of story is don't buy cheap budget food as chances are its padded out with non HFI stuff
We are very lucky where we live that we have some great local farm produced meat suppliers so you know what is in everything and they are all proper meat. The local butcher is looking into hams, saussages and bacons for us as they cure their own pork. I make all Megans meat pates now, they give me beef bones and chicken and duck giblets to make stocks and gravies and now it all tastes so much better home produced.
So moral of story is don't buy cheap budget food as chances are its padded out with non HFI stuff