Fake steak cuts, is anyone suprised? Jumping off a topic in the meme thread

[LuvOrlando]

Businesses lie, I know it is shocking but here is a story about trickery :/

https://www.wsbtv.com/news/2-invest...e-swapping-steaks/W3GB5THNEFGSFKCDLTG3QHZLXY/



yummm, reformed

 

[Kathryn Merteuil]

Ewwww... I really cannot say this surprises me though.

 

[TiggerTrigger]

I would have liked to hear more about the hinted at risks of eating this stuff in a rarer meat prep. I like my steaks rare, which has always been considered safer in a steak vs. something like a hamburger patty. On top of that, people with dietary issues probably aren't going to be factoring in whatever is in that meat glue. This is from a UK website so I'm not used to the labeling, but it's still something diners probably didn't plan on for their meal...

 

[fly girl]

Low standards for a profit. Sadly, not surprising.

I am really trying my best to stick to fresh clean food. Of course, I do love a horrible snack full of processed junk from time to time, but I am trying to be more conscious of my food choices. Guess I will stick to eating Costco filets at home because eating meat glue sounds very unappealing.

 

[LuvOrlando]

I would have liked to hear more about the hinted at risks of eating this stuff in a rarer meat prep. I like my steaks rare, which has always been considered safer in a steak vs. something like a hamburger patty. On top of that, people with dietary issues probably aren't going to be factoring in whatever is in that meat glue. This is from a UK website so I'm not used to the labeling, but it's still something diners probably didn't plan on for their meal...

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I've read a lot about why ground beef is more dangerous and assume the same reason lends it self to this. For this it is probably the layers that are the biggest issue so when you eat a more rare steak you are mostly heating the outside which is expected to be contaminated and saving the inside from high heat which isn't as much necessary because the inside never got exposed to germs or anything being it is inside.

From what I understand for anything that is not a solid cut like ground meats has unique challenges. Ground beef & such is more dangerous that a solid cut because first, there is more surface area which invites more spots for contamination second, when you mash it up you are rolling possible contaminants into the mix and protecting the germs from heat in all the layers and third, with it is just one cut there is just one animal but when you use bits of anything you are mixing up a bunch of different animals and any one of them can be sick so the exposure is much greater.

 

[kdonnel]

It's not just beef, fish is not something you can trust either.

20+% of the time you are getting a different fish than what the label says at stores and restaurant menus.

https://www.cnn.com/2019/03/07/health/fish-mislabeling-investigation-oceana/index.html

The only way you can really know what you are eating is to farm/raise it yourself.

Everyone should eat their Soylent Green and be happy!

 

[cabanafrau]

Everyone should eat their Soylent Green and be happy!

I just got all excited in another thread because I was inspired to switch things up tonight and have marinated grilled pork chops for dinner, which probably would have been quite a surprise for DH. This made me think I might want to go back to plan A and portobello burgers instead.

 

[NYCgrrl]

Just another reason that I step away from chain restaurants.

 

[cabanafrau]

Just another reason that I step away from chain restaurants.

The food at the mom and pops is generally so much better -- if they're doing it right and not trotting out premade, processed. Unfortunately we recently were out and about and commented about 3 independent restaurant closures we noticed. It's been really rough times in the industry. Although in the past couple months we've also noticed several chain locations closing up shop as well, surprisingly including a Burger King. Usually you see that when they're actually going to tear down the building and rebuild, or relocate very nearby in a more advantageous spot.

A few months back we noticed that a fast food hamburger restaurant that closed years back in the city my mom lives in and sat empty all this time now has a new, independent burger restaurant operating there. They spent a bit of money making the drab, plain Jane building have a little personality. Hopefully they have good burgers and manage to survive.

 

[AnnaS]

I have heard that pork cutlets are used instead of veal cutlets. Not surprised unfortunately

 

[leebee]

Back in the early 1980s I worked for the National Marine Fisheries Service, testing fish samples to determine authenticity. Basically, you can extract the fish proteins and then look at the banding pattern using gel electrophoresis. Each species of fish has a distinct, unique banding pattern. You'd be surprised how much skate wing is sold as scallops, and how many random flat fish are sold as sole.

 

[neverlandsky]

Just another reason I keep going more and more vegetarian with my food choices.

 

[tvguy]

It's not just beef, fish is not something you can trust either.

20+% of the time you are getting a different fish than what the label says at stores and restaurant menus.

https://www.cnn.com/2019/03/07/health/fish-mislabeling-investigation-oceana/index.html

The only way you can really know what you are eating is to farm/raise it yourself.

Everyone should eat their Soylent Green and be happy!

Another issue with fish is, different names are sued in different places for the same fish.
Branzino is one I see once in a while in restaurants and on cruise ships . It's Sea Bass.
Crawdads can be cray fish or mudbugs.
Pollock is also sold as colin.
pickerel is also walleye
etc etc

 

[tvguy]

Businesses lie, I know it is shocking but here is a story about trickery :/

https://www.wsbtv.com/news/2-invest...e-swapping-steaks/W3GB5THNEFGSFKCDLTG3QHZLXY/



yummm, reformed

Not fake steaks, just less expensive cuts.
Just googling steak there are over 24 different types. Ate dinner at the Harris Ranch Restaurant, a huge beef producer and they have a butcher shop attached to the restaurant and one of the types of steak they sell is "Baseball Steak". I had never seen or heard of that before.

 

[NYCgrrl]

Just another reason I keep going more and more vegetarian with my food choices.

I eat less meat as well for a variety of reasons.

Another issue with fish is, different names are sued in different places for the same fish.
Branzino is one I see once in a while in restaurants and on cruise ships . It's Sea Bass.
Crawdads can be cray fish or mudbugs.
Pollock is also sold as colin.
pickerel is also walleye
etc etc

The regional naming of fish doesn’t bother me (or the Feds) as long as a standard is followed thru via the market supply and you are not given say tile fish for sole.

Read some interesting articles about marketing fish recently. I’ll see if I can find it.

 

[dizneegirl]

I haven't ordered a steak at Roadhouse in years... DH and I used to each order the same cut. When we stopped getting what should have been the same cut - identically sized and cooked - delivered to the same table - I gave up. Now, if he doesn't see ribeyes in the case as you enter the restaurant, he just orders a sirloin, because that's probably what he'll end up with anyway. I'll just stick to buying/cooking/eating steak at home.

 

[LuvOrlando]

Back in the early 1980s I worked for the National Marine Fisheries Service, testing fish samples to determine authenticity. Basically, you can extract the fish proteins and then look at the banding pattern using gel electrophoresis. Each species of fish has a distinct, unique banding pattern. You'd be surprised how much skate wing is sold as scallops, and how many random flat fish are sold as sole.

We watched fisherman bring in lots of dogfish and talked with them, apparently they are mostly sent over to the UK for fish and chips. From what I gathered customers often assume it is cod

 

[LuvOrlando]

Not fake steaks, just less expensive cuts.
Just googling steak there are over 24 different types. Ate dinner at the Harris Ranch Restaurant, a huge beef producer and they have a butcher shop attached to the restaurant and one of the types of steak they sell is "Baseball Steak". I had never seen or heard of that before.

No, I disagree, if it is a cobbled mass of bits it is not a steak it is a sculpture and should be named as such. If it is a solid thing cut straight from an animal I am ok calling it a steak of some sort, what the cut is may be different but it is not a sculpture of bits.

 

[MillauFr]

This is why I always buy my steaks at Costco.

 

[TippyThomas]

This is why I don't eat steaks.