http://abclocal.go.com/kabc/story?section=news/consumer&id=8642900 Maybe some of you that worked in resturants can comment on this.
Meat glue ?
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A chunk of meat, cooked rare, with the never to have seen the atmosphere surfaces seeing it for the first time, and the exposed surfaces charred has worked for a pretty long time.
Ground beef a little less long (pemmican excluded, but it was dried), but a rare ground beef, unless tartare is a risk.
taking bits or exposed meat, surface to volume, and sticking them together...blech.
It's bacteria and food poisoning waiting to happen.
Ground beef a little less long (pemmican excluded, but it was dried), but a rare ground beef, unless tartare is a risk.
taking bits or exposed meat, surface to volume, and sticking them together...blech.
It's bacteria and food poisoning waiting to happen.
Being as the article is from San Francisco makes me question it right there.
I take very little from CA as gospel.
I take very little from CA as gospel.
That is why disclaimers exist on the menu about eating undercooked food at your own risk. Do like I do and eat your steaks well done and avoid the whole situation.
Actually raw meat has enzymes which is the optimal. Can't beat fresh but the industrial to make every $$$ is what today is. What is lacking is enzymes which is why I eat natto.
Originally Posted By: Shannow
It's not undercooked if it's not piecemeat
What about hamburgers? I can get undercooked hamburgers at almost any restuarant.
It's not undercooked if it's not piecemeat
What about hamburgers? I can get undercooked hamburgers at almost any restuarant.
I like my meat medium rare, I'll take my chances. I have had food poisoning before but it wasn't the meat.
Originally Posted By: SVTCobra
That is why disclaimers exist on the menu about eating undercooked food at your own risk. Do like I do and eat your steaks well done and avoid the whole situation.
Well done is a bit extreme, in my opinion.
Problem is that most consumers do not have a good understanding of what "medium" truly is when they arrive at a steakhouse.
That is why disclaimers exist on the menu about eating undercooked food at your own risk. Do like I do and eat your steaks well done and avoid the whole situation.
Well done is a bit extreme, in my opinion.
Problem is that most consumers do not have a good understanding of what "medium" truly is when they arrive at a steakhouse.
If the beef is fresh ground, like they do at Fuddruckers, I have no problem with a rare burger.
I love steak tartare, FWIW.
I'm also a fan of Kibbe nayyeh
I love steak tartare, FWIW.
I'm also a fan of Kibbe nayyeh
As much as I prefer not to eat pink slime or glued meat, I think they are not the worst thing in our food supply.
At least the ammonia in pink slime and the glue occurs in natural environment as well and our body can tolerate it, as well as sodium nitrate (that cure meats just like meat glue).
The bigger problem I found is the antibiotic, hormones, etc that is pumped into the animals they raise.
http://en.wikipedia.org/wiki/Ractopamine
The ractopamine stuff they add to pork fed to make them lean can be more serious, especially if you are into pork livers and other organs.
At least the ammonia in pink slime and the glue occurs in natural environment as well and our body can tolerate it, as well as sodium nitrate (that cure meats just like meat glue).
The bigger problem I found is the antibiotic, hormones, etc that is pumped into the animals they raise.
http://en.wikipedia.org/wiki/Ractopamine
The ractopamine stuff they add to pork fed to make them lean can be more serious, especially if you are into pork livers and other organs.
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Originally Posted By: SVTCobra
Originally Posted By: Shannow
It's not undercooked if it's not piecemeat
What about hamburgers? I can get undercooked hamburgers at almost any restuarant.
Hamburger is piece meat,and I'll never eat rare minced meat unless I've made it myself (or as stated at a restaurant that knows what they are doing).
Eating meat well done does you no favours.
Originally Posted By: Shannow
It's not undercooked if it's not piecemeat
What about hamburgers? I can get undercooked hamburgers at almost any restuarant.
Hamburger is piece meat,and I'll never eat rare minced meat unless I've made it myself (or as stated at a restaurant that knows what they are doing).
Eating meat well done does you no favours.
Originally Posted By: Mamala Bay
http://www.meattradenewsdaily.co.uk/news/130212/usa___more_media_lies_about_the_meat_industry.aspx
Quote:
Since corn prices skyrocked a few years ago, industrially raised pigs have been finding an increasing amount of a cheaper corn byproduct called distillers grains—a leftover from the corn-ethanol process—in their rations.
Hmmm...I wonder what made corn prices skyrocket....
http://www.meattradenewsdaily.co.uk/news/130212/usa___more_media_lies_about_the_meat_industry.aspx
Quote:
Since corn prices skyrocked a few years ago, industrially raised pigs have been finding an increasing amount of a cheaper corn byproduct called distillers grains—a leftover from the corn-ethanol process—in their rations.
Hmmm...I wonder what made corn prices skyrocket....
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