Companies add water to meat to make it heavier so they can charge more.
I once left a pound of frozen ground beef from the farmers market in water but the packaging was damaged, so it was watery. I patted it dry with paper towels.
Months later I bought ground beef from a store and it felt like the watered patter dry beef. I even dried it using 2 paper towels afterwards…
I have seen videos of the machines injecting water into shrimps (lots of needles), this isn’t a conspiracy theory!
A similar thing is fat; force-feed cattle quickly and they get a big lump of fat (it will just melt away, but you still pay for it), feed them normally and exercise them and the fat will be in “stripes” and makes the meat taste way better.
Companies add water to meat to make it heavier so they can charge more.
I once left a pound of frozen ground beef from the farmers market in water but the packaging was damaged, so it was watery. I patted it dry with paper towels. Months later I bought ground beef from a store and it felt like the watered patter dry beef. I even dried it using 2 paper towels afterwards…
high-steak conspiracy theory
This is 100% true. Have had a supermarket GM tell me about how much water they ‘had’ to pump into corned silverside to meet a price point.
I have seen videos of the machines injecting water into shrimps (lots of needles), this isn’t a conspiracy theory!
A similar thing is fat; force-feed cattle quickly and they get a big lump of fat (it will just melt away, but you still pay for it), feed them normally and exercise them and the fat will be in “stripes” and makes the meat taste way better.
If it was just fat! I save all the fat from cooking, but this thing… has no fat!