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Posted on 08/06/2026 10:08:03 AM PDT by econjack
Prepackage meat products are often under the weight marked on the package. Not only is the weight short, they put a thick absorbent pad under the product. That wad of material can weigh over a half pound by itself.
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People don’t realize that the packaging is “Tared”. I know it’s a law in MA. Maybe not where others are from.
Not defending them, but the pad weighs very little to begin with. As the meat juices seep into it, it increases in weight.
Do you mean the packaging is weighed along with the meat, or that the weight of the packaging is not included in the weight of the product?
And you are not going to squeeze the juices out of a pad. Perhaps you might pour them into a pot from a simple tray.
If they give the meat a quick rinse and put it on the pad, you are paying for rinse water.
He puts the pad AND the chicken on the scale and it’s still underweight.
Again, watch the video. Even adding the pad and chicken it’s underweight.
Correct. The pad itself is part of the "tare" of the package, and doesn't count towards the net weight of the packaged item. As the meat sits on it, some liquid will seep into the pad, but that liquid is considered part of the weight of the meat, so it's arguably legit to charge for that.
I don't know of any place that allows charging for the "gross" weight of the package -- the meat plus all the packaging. That's not legal anywhere AFAIK.
He found similar shortages at Kroger and other stores, too. Check out his other videos. Just search for Jimmy Wrigg.
I’ve noticed a fair amount of water boiling off when I cook hamburger from any store. I didn’t used to see that. They are obviously injecting water to increase weight. A ham will absorb an amazing amount of water. An old deli trick is to put newly bought hams in a container of water and let them absorb as much as possible.
LOL. That pad didn’t weigh that much when they put the meat on top of it. That’s the water and stuff coming out of it...which was originally in the meat. If you don’t like this...buy beef jerky.
I don’t doubt it, but so much of what is on YouTube is just not true; just misinformation by people wanting clicks for money and just love to hear themselves talk.
Agree, but check out the Kroger video:
https://www.youtube.com/shorts/RnDDGsB8uaE
There’s no way that this video is altered.
some beef roasts are injected with salt water and shrink as it cooks. RIP offs are everywhere.
Decades ago, an A&P supermarket butcher told my uncle that they are allowed to soak ground beef in water for a short time. I do know that if you grind your own beef, it is very dry, no matter fat content. And sausage recipes have you running ice trough the grinder to soften the texture.
..and then Hilary quoted “Ah don’t feel no ‘where’s Ta’red!”
That’s a Walmart video, but that’s amazing. I will weigh every bit of meat from now on. I just bought beef for 2-3 weeks from a warehouse type market, because it’s a lot cheaper. Now I’m wondering if the 4 pound chuck roast I paid $22 for really weighed that much.
Way back in the day I’ve seen ice run through the grinder with the beef. Then you have to double or triple diaper the grinds and it only looks nice and bright for one day.
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