K
kevnbro
Guest
> Here, Sam's is one of the more expensive places to buy meat, and it
> looks a little better (not much) than what's in the supermarkets. The
> supermarkets all sell watered-down Wal-mart meat now.
>
> Bob
What's "watered-down WalMart meat"?
I know that some pork producers inject their pork with a brine mixture
but that's mostly done to tenderize, flavor as well as preserve. You
can't "take meat away", so although you may be paying more for an
injected cut, (due to added liquid weight) the meat itself isn't being
replaced as you seem to indicate by "watering it down".
If you've ever brined a pork tenderloin, chops or chicken, you'll
understand at least part of the reason why they inject it with a
brining solution... it flat out tastes better, is tenderer and more
moist after cooking.
Aside from that, i've never come across a solution injected cut of
beef... I imagine, it would be a beef producers equivalent of market
suicide if they ever did. Kev
> looks a little better (not much) than what's in the supermarkets. The
> supermarkets all sell watered-down Wal-mart meat now.
>
> Bob
What's "watered-down WalMart meat"?
I know that some pork producers inject their pork with a brine mixture
but that's mostly done to tenderize, flavor as well as preserve. You
can't "take meat away", so although you may be paying more for an
injected cut, (due to added liquid weight) the meat itself isn't being
replaced as you seem to indicate by "watering it down".
If you've ever brined a pork tenderloin, chops or chicken, you'll
understand at least part of the reason why they inject it with a
brining solution... it flat out tastes better, is tenderer and more
moist after cooking.
Aside from that, i've never come across a solution injected cut of
beef... I imagine, it would be a beef producers equivalent of market
suicide if they ever did. Kev