Disappointing!!

I agree, but not necessarily for ethical reasons (although as I mentioned earlier I am choosy about meat for ethical reasons).

The main reason I agree comes down to value for money. Say if you could get a pound of good meat for a quid (I know those days are long gone but bear with me), and a pound of rubbish meat for 50p, you might save yourself 50p by choosing the cheaper meat, but if its not worth eating then you've thrown away 50p.

To be a tad more specific, meat these days now very often contains added water and animal protein to make it bigger. The animal protein, quite legally, can be from any animal, so your beef might be enlarged with water and say chicken protein and they can still call it beef. Often the cheaper the meat, the less there actually is of it because they bring the price down by adding more water and 'animal protein'. Apart from the taste difference, when you cook the cheaper meat, with the higher added water content, all that added water quickly leaves, leaving tough, flavourless and very much shrunken meat.

Has anyone ever wondered what that white scummy stuff is that sometimes forms on bacon as it fries? That would be the added processed protein being forced out of the meat by the pressure of the added water boiling inside the meat. If you fry a nice danish rasher and a cheap rasher next to each other in the same pan, at the same temperature, guess which rasher will leach the most of that white scummy stuff, and guess which one will shrink the most in the cooking process.

 

We did Halal about 6 months ago!!!

http://gardenerscorner.co.uk/forum/Thread-Do-you-know-what-your-eating.html?highlight=Halal+meat

Val