Posted on 12/29/2024 4:35:59 AM PST by RomanSoldier19
Please dont let this grow legs. I like cheap meat and DGAF if its glued. Concern trolling like this got my pink slime burgers wrapped with bacon pulled from the market. They were cheap protein and tasted fine.
We buy all of our beef and pork from a local family-owned ranch using a local slaughter-house 20 miles away.
No glue, no hormones, no gimmicks.
First of all.....what the hell is meat glue?
I actually dont have a problem with it if scraps from meat is glued together and sold as the cut that the scraps came from.
They recommend overcooking it because it is made of meat?!?
Should have started that sentence with "Roses are red, violets are blue"
And Soylent Green is people!!!!
Not because of this story, but I’m progressively losing interest in going to restaurants. I made risotto last night, know exactly what I put in it and how fresh it was, and didn’t have to pay through the nose for it or tip anyone.
The surface of a cut of meat will be the part contaminated by bacteria. Ordinary cooking heats the surface enough to kill bacteria.
But if the surfaces end up in the center, cooking the center rare will not kill bacteria.
It’s why E. coli outbreaks happen with burgers, not T-bones.
Very good point. Should have thought of that.
IMO, Filet Mignon is highly overrated.
Just give me a T Bone Steak, well done, with vegetables and steak sauce. Very tender meat only. I’m not into using meat as chewing gum, then trying to swallow that golf ball down.
Oh, yeah. I’d much rather have the flavor of a rare, marbled steak than a filet hockey puck.
This seems like a process a lot of restaurants just don’t t have time for.
Interesting.
Bkmk
That’s how they get ya!
https://www.youtube.com/watch?v=zvRXp35rqjk
[[First of all.....what the hell is meat glue?]]
I dunno but I wanna sniff it
Roses are red, I dunno why, I’m schizophrenic and so am i
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