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Started By
Message
re: Meat Glue Filet Mignon
Posted on 12/15/11 at 12:49 pm to NaturalBeam
Posted on 12/15/11 at 12:49 pm to NaturalBeam
You guys do know you have been eating this in your lunch meats and sausages since you were knee hihgh to a toad stool right?
2
Posted on 12/15/11 at 12:51 pm to Bleeding purple
It doesn't bother me. It is the same grade of meat, just "glued" together. What do you think luncheon meat is?
Now, I'm not going to pay premium prices, but $4.50 sounds reasonable.
Now, I'm not going to pay premium prices, but $4.50 sounds reasonable.
Posted on 12/15/11 at 12:54 pm to Bleeding purple
quote:I agree - I don't worry about that shite. If it tastes good, I'll eat it. Don't care how many animals suffered in the process. Don't care about the latest Dateline NBC scare.
You guys do know you have been eating this in your lunch meats and sausages since you were knee hihgh to a toad stool right?
The only reason I don't eat these anymore is b/c my budget has gotten slightly better. And those little things never quite cooked right for me.
Posted on 12/15/11 at 1:00 pm to kkille1lsu
quote:
It doesn't bother me. It is the same grade of meat, just "glued" together
Id rather buy the 4.50 worth of stew meat and make some stew.
Posted on 12/15/11 at 1:03 pm to kkille1lsu
quote:
It doesn't bother me. It is the same grade of meat, just "glued" together.
I'm thinking the greater issue is bacteria in the glued up areas that is not killed when cooked to med-rare..
Posted on 12/15/11 at 1:04 pm to NaturalBeam
Don't get me wrong , I prefer a properly aged whole steak.
But the entire scare is over increased bacterial load due to surface bacteria now being on the inside of the steak where it could be undercooked. Although this is a some what real concern (the same reason ground meat is supposed to be cooked throughly to 160) it does not make the gluing process dangerous itself.
As far as the glue being "scary shite" and "so toxic you msut wear a mask", it is a fine powder that is made from animal serum and is not sterile. Of course you dont want to freaking inhale it into your nasal passages or lungs. For that matter, I would not want to inhale cayenne pepper, pickling salts, or raw pork blood either.
Sensationalism, plain and simple.
FWIW, fresh deer butterflied backstrap >>>>> beef tenderloin and wild sow tenderloins >>>> brined store bought domesticated hog.
But the entire scare is over increased bacterial load due to surface bacteria now being on the inside of the steak where it could be undercooked. Although this is a some what real concern (the same reason ground meat is supposed to be cooked throughly to 160) it does not make the gluing process dangerous itself.
As far as the glue being "scary shite" and "so toxic you msut wear a mask", it is a fine powder that is made from animal serum and is not sterile. Of course you dont want to freaking inhale it into your nasal passages or lungs. For that matter, I would not want to inhale cayenne pepper, pickling salts, or raw pork blood either.
Sensationalism, plain and simple.
FWIW, fresh deer butterflied backstrap >>>>> beef tenderloin and wild sow tenderloins >>>> brined store bought domesticated hog.
Posted on 12/15/11 at 1:05 pm to NaturalBeam
quote:
If it tastes good, I'll eat it. Don't care how many animals suffered in the process.
Who in the hell said anything about animals suffering? The animal has been dead for some time before gluing meat together comes into the picture. This doesn't have anything to do with animals suffering. It has to do with health and what you put in your body and I for one think anyone who uses meat glue should have to state such on the package just like cigarette manufacturers have to put warnings on their packages.
Posted on 12/15/11 at 1:08 pm to wiltznucs
quote:
I'm thinking the greater issue is bacteria in the glued up areas that is not killed when cooked to med-rare..
That is the concern for regulations, but it can easily be solved by proper techniques. Who eats hamburgers med-rare? No big deal.
Posted on 12/15/11 at 1:09 pm to Casty McBoozer
I dont have issues with content labeling and would really like to see full labeling on all consumer products.
However, what documented risk would you like them to warn people of "like cigs"?
However, what documented risk would you like them to warn people of "like cigs"?
Posted on 12/15/11 at 1:10 pm to kkille1lsu
quote:
Who eats hamburgers med-rare?
Its the only way to eat a hamburger.
Posted on 12/15/11 at 1:19 pm to Bleeding purple
quote:
fresh deer butterflied backstrap >>>>> beef tenderloin
A good Filet Mignon is the worlds finest piece of meat...period.
Posted on 12/15/11 at 1:23 pm to Casty McBoozer
quote:I get that - I'm talking about a larger point that I don't care what goes into my food or how it got on my plate. I've eaten those walmart meat glue steaks before - they tasted fine, so I bought them again. Probably have had them 5 times in my life.
This doesn't have anything to do with animals suffering
quote:Hell no. The FDA has a ridiculous amount of power as it is - but as long as food passes their standards, then why require anything else? We don't need more government here.
I for one think anyone who uses meat glue should have to state such on the package just like cigarette manufacturers have to put warnings on their packages.
Posted on 12/15/11 at 1:47 pm to kkille1lsu
People that have a clue eat hamburgers medium rare.
Posted on 12/15/11 at 2:52 pm to kkille1lsu
Not sure if serious...
Posted on 12/15/11 at 2:53 pm to BigBossMan
quote:
Not sure if serious...
Cooking hamburgers medium-rare is acceptable as is cooking these steaks.
Posted on 12/15/11 at 3:05 pm to Bleeding purple
quote:
As far as the glue being "scary shite" and "so toxic you msut wear a mask", it is a fine powder that is made from animal semen
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