Meat Glued Water Steaks - The TRAGIC RESULTS of Meat Processing - The Wolfe Pit
Вставка
- Опубліковано 26 вер 2024
- VISIT ALL OF MY PLAYLISTS
Budget Meals - • EXTREME BUDGET MEALS
What Are We Eating? - • WHAT ARE WE EATING? H...
Appetizers - • Appetizer Recipes by T...
Beef - • Beef Recipes by The Wo...
Chinese Food - • Chinese Food Recipes b...
SPAM - • SPAM VIDEOS
Sandwiches - • Sandwich and Wrap Reci...
Side Dishes - • Side Dish Recipes by T...
Chicken Wings - • Chicken Wing Recipes b...
Breakfasts - • Breakfast Recipes by T...
Pot Luck Dishes - • Potluck Dish Recipes b...
BBQ - • BBQ Recipes by The Wol...
Grilling - • Grilling Recipes by Th...
Thanksgiving - • Thanksgiving Recipes b...
Deep Fried Food - • Deep Fried Recipes
Chichen - • Chicken Recipes by The...
Pasta - • Pasta Recipes by The W...
Cajun and Creole - • Cajun and Creole Recip...
Egg Rolls - • Egg Roll Recipes by Th...
"Broken Reality" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons...
VISIT ALL OF MY PLAYLISTS
What Are We Eating? - ua-cam.com/play/PLYRx9e6PeSoLBdLm2b4hn_k4SUx02-IMO.html
Budget Meals - ua-cam.com/play/PLYRx9e6PeSoJ7Bjn24q_AMSiWzCqEH962.html
SPAM - ua-cam.com/play/PLYRx9e6PeSoJ9qZUiWA2V_eKPHMl3-IhZ.html
Appetizers - ua-cam.com/play/PLYRx9e6PeSoKwG0B67dFYFM_xNY22SE-H.html
Beef - ua-cam.com/play/PLYRx9e6PeSoI8dsGZZU_yNFEpMSJsofvP.html
Chinese Food - ua-cam.com/play/PLYRx9e6PeSoLfmOcOJRwQFLKlMuw5v3we.html
Egg Rolls - ua-cam.com/play/PLYRx9e6PeSoKr4fisxCaFogAQu382m74l.html
Sandwiches - ua-cam.com/play/PLYRx9e6PeSoKUoiPhm0E93KuQJMWk3xIm.html
Side Dishes - ua-cam.com/play/PLYRx9e6PeSoKyWxDNQhAs_-RvPaGxyr9r.html
Chicken Wings - ua-cam.com/play/PLYRx9e6PeSoK8bs-NHHcCXrdPqQmA7c2u.html
Breakfasts - ua-cam.com/play/PLYRx9e6PeSoKTmGQd7BUshFco4Y_DiCY1.html
Pot Luck Dishes - ua-cam.com/play/PLYRx9e6PeSoJyUjfUwzWJ7EbwuvzsHPTt.html
BBQ - ua-cam.com/play/PLYRx9e6PeSoIGp-84WJThxwmwKxF7lYyY.html
Grilling - ua-cam.com/play/PLYRx9e6PeSoJttkS8t0ibhwuVOX6UOQO8.html
Thanksgiving - ua-cam.com/play/PLYRx9e6PeSoJ_I-fpw061hXaiIM3LhBJ9.html
Deep Fried Food - ua-cam.com/play/PLYRx9e6PeSoKR6nt9pf6qa4KQdbK-MNSf.html
Chicken - ua-cam.com/play/PLYRx9e6PeSoI5jT2-u8Qd_73MI-n6fR40.html
Pasta - ua-cam.com/play/PLYRx9e6PeSoJWGwxkf8JaWht6CbfRZQHG.html
Cajun and Creole - ua-cam.com/play/PLYRx9e6PeSoJ-2BCKZlxYW-70HS6vJ1rM.html
"Broken Reality" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/
9:28
I'll repeat my comment from 2019. Those blue plastic toothpick things remind me of a medical waste accessory.
Never seen them before... but I was recently on an IV in A&E...
It is disgusting that horrible products like this are legally sold. Thank you Larry for pointing out how nasty 'food' can be.
It's disgusting that a cow had to die for t h i s...well and a pig as well I guess
@@fxausmwk5671 well we can't let that cows death go in vain, and must savor every steak and strip of bacon they died for. Praise God! PG baybee
@@fxausmwk5671 Humans are omnivores. Follow the science.
@@josephgaviota I think he meant that the cow should have been made into a better quality meat.
I'll eat anything 😂when I'm drunk
My boyfriend got these once as a “treat” for us!!! Beyond awful… unless you like either rare bacon or super well done beef… and truly the bacon had an odd flavor as well… and yes, these actually cost more than more unprocessed steaks!!! I don’t think using scraps of filet is a bad concept at all… but it there’s got to be a better way and it should cost less, not more…
I agree! I tried these once too. As bad as the "steak" was, the bacon was the weirdest part.
I've had good bacon. I've had bad bacon. But until l tried this, l never had bacon, before or since, that l could not eat.
This product stands alone...
Utilizing scraps is great, mislabeling and misleading people into eating scraps sold for premium price is bs. Chop the scraps uniform and sell it as stew meat, use it for carne asada or sell it as shaved beef (for cheese steaks or such).
Use the scraps, there are ways to make scraps glorious, but dont mislead people or add all the junk on top of perfectly fine scraps.
I think the better way for using scraps is simply mixing those up with some fat (bacon fat for example) and make burgers. Indeed, burgers have always used cheaper cuts until the posher recent times craze
I think he was trying to break up with you
I hated the bacon
“I’m an idiot but I’m not stupid”
I love you man lol
It's another episode of..."WHAT THE FUCK ARE WE EATING?"
$7.99 is crazy for this, you can still buy steak on sale for $7.99 a pound at the grocery store.
Glue must be expensive
You are correct. The local meat market has bacon wrapped filet mignon at $7.99 for an 8 ounce. These fake steaks are only 6 ounce.
Yeah, but you don't get bacon with that! (Sarcasm)
@@jeff-hd9og This is actually my neighbor that lives right next to me. Her front door literally three feet away from mine and we've had issues with her since January. We've filed many police reports against her fake glue-shite processing (she do it for her husband, yah). 2 being assaults, one battery on me and one assault on my father with VIDEO EVIDENCE and we tried to press charges but because she never opened her door to the cops, nothing was ever done about it. She has been on police radar. I told the detective on my case against her that I was afraid things would escalate and she would start really hurting people and exactly that happened. LAPD and management of the building have been aware of her and problems she's caused and chose to look the other way. The last incident with her took place this past saturday at one in the morning she attempted to break into our apartment, we called the cops, THEY SPOKE TO HER AND LET HER GO BACK INTO HER APARTMENT. SOMETHING COULD HAVE BEEN DONE BUT NOTHING WAS.
@@JamminClemmons I just can't believe the price of oolong in southern china this year.
I feel bad for the animals that died to create that garbage.
In a warehouse, stuck in cages, born to die
Our entire meat industry is disgusting
No, I'm not a vegan.
Probably made out of horses or aborted babies
@@morrismonet3554 No they're not. They're made from scraps that would be thrown out if they weren't used to make this trash. Hamburger by law is made from far higher quality meat
They died to feed people. The scraps are what those are made from. That is why people need to THINK about their food. Too many people buy the ads and hype and not the contents of the package.
@@morrismonet3554 If you want to use scraps then mince them and use in a sauce or boil them into a broth, don't glue them together and try to pass it off as real steak
I have used transglutamase as a meat glue in professional kitchens before but only sparingly and for presentation (we were doing a small set menu for very fine dining) it was a piece of sturgeon with scallops "glued" to the outside to resemble fish scales when used as such and not making unholy culinary monstrosities such as these steaks it is a totally safe food additive it is chemically similar to what coagulates blood and seal cuts that we get
Thanks for all that you do, lots changed in my life since i started watching your videos everyday 2-2.5yrs ago, it feels good to watch again after some time away, also no longer have a partner who vocally disliked this corner of the value eating scene to push my canned meat eating and wolfepit watching into the shadows. Your videos had the perfect amount of "structure", comforting to see the same segments/languagge/criteria applied every time, they were good entertainment anytime (informative too, AND with that informed consent focus neither for nor against value/readytoeat/processed foods: truly for us, the people) but also came help me me through painful times, as something constant in my life, and as "company" when I needed a distraction or something to fill the space (in the room and in the head) or an inspiration to try a new snack/keep busy. You're one of my all time favorite youtube creators, don't stop doing what makes YOU interested because that little original spark of true creative enjoyment is tangible and contagious! to hell with the algorithm, I prefer the wolfe-gorithm!
I learned a long time ago to steer clear of these packaged meats. Have a great rest of your summer Larry.
I think this stuff could cause all sorts of health issues like cancer imo
@@HUYI1 Not at all, the meat glue everyone is afraid of is a natural enzyme that is in your body right now. If it wasn't for it you would be just a shapeless blob of flesh squishing around bone since it's what binds the cells together.
@@SilvaDreams so you would eat this gloop willingly? Do you see human ancestors from the past eating this stuff? They hunted and ate fresh meat from the bone they didn't eat McDonald's and microwave meals and had Cancer eating this horror.....
@@HUYI1 Would I? No I rather just buy the scraps and use them as stew meat rather than some hilariously bad slapped together wanna be steak.
But ironically you eat the same stuff with every mouth full of meat because like I said it's a basic enzyme that holds our meat suits together.
My local grocery store has all-natural ribeye steaks on sale this week for $6.99/lb. I've never eaten so good.
Kroger sells these rebranded in different packaging, and sometimes with the added “smoke-flavor”. I’ve bought them before, the first set I cooked on the grill actually turned out alright. I bought them again and one of the “steaks” was an absolute abomination of gristle and who knows what embedded in what looked like a filet, I first noticed after I let it rest, I was still outside and I tried slicing it with a sharp steak knife and couldn’t get through it. Then I ripped it apart and was so confused, threw it in the yard and my dog had trouble with it… I read the package the next time I was in the store and it blew my mind. They truly fooled my sleep-deprived self into buying that garbage.
They got me with those water logged scallops rip superior fish
Exactly what I was coming to say my husband bought these once and I told him never to waste the money again I used to by there dubork pork chops the kind that are already packaged with only two they were good for a while but I have noticed they were getting more and more pieced together looking I no longer buy meat from Kroger needless to say
Kroger has gone to hell, and they changed their meat stuff around dramatically.
@@StarlightEaterbuy from your local rancher and butcher. We are lucky to have both now
The scale had "lb" on the display screen, so it was measuring in pounds. Pressing the unit button would have probably changed it to grams. You could have put an empty plate on the scale and pressed the button on the right and it would have removed the weight of the plate and then you can set the steak on the plate instead of directly on the scale so you don't get the scale dirty.
If you are right then the .35 units was less than 6 ounces!
Ty scooter
(I turned this video off the second I noticed painted nails)
@@FAWWKKYEAHH It's his wife.
@@Pisti846 It's not unusual for products to contain less or more than what's written, if you look closely it says "net weight" instead of "weight", meaning that's the average weight
@@Pisti846Units isn’t a form of measurement. Lbs, ounces, grams are all different units
The direction of the grain in these "meat products" is about the same as the british government, all over the place and an utter mess...
USA ain't much better, pal...
@@darrengordon-hillatleast americans can see the sun
@@darling..............
I read The Sun every weekday...
Greetings from Holland! Same crap over here.
So glad to see this channel blow up. I remember 4 years ago or so when you were I believe under 100k.
Let's use our common senses: If it takes all that plastic packaging and a lawyer to write the description of what's under the plastic, right there should tell you what's up. @TheWolfePit, I remember buying some breaded shrimp from GFS (Gordon Food Service) that was supposedly brown and serve. Anywho, after following the package instructions, the 'shrimp' never browned. Now mind you this so-called shrimp was packaged like a dozen of eggs. I should have known something was up but I over-thought it and thought ...well maybe they're trying to be cute. Welp, after another run through the oven, said shrimp still not brown. Soooo...look closer at this 'shrimp' and wouldn't you know...these mo-fo's took the tail of a real shrimp and glued it to some concoction they called 'shrimp'. I had paid over $10 for that mess. It's no wonder that much of foods from America are banned in other countries.
So, basically larger-sized popcorn shrimp, since that's essentially what popcorn shrimp is: ground up shrimp and other seafood formed into a tiny shrimp-like shape.
damn GFS is usually really good about not stocking trash like that, I bet if you mentioned it to them the manager would pull it from their shelves. i buy from GFS for my small business and, at my location, they're super flexible for stuff like that.
Bahaha 😂 i gotta p I’m laughing so hard 🏃🏼♂️ 🚽
@@aleks1939 Yup...but that tail is the only authentic part of that mess....The part most people discard. I was livid. I can laugh about it now because I know the games they play.
@@realpatty This occurred some years ago and yes, I took it back to the store and they kindly returned my money. I'm just frustrated because even when we pay good money, that's still not enough and they serve us trash.🤷♀I will still shop there, but just like @TheWolfePit disclosed, I read labels more carefully cuz that 'added flavoring' will get you every time...lol.
My dad got these 1 time when i was a kid in the 90s and i always remembered how bad they tasted and i always wondered why lol now i know!! thank u!!!!
I'm amazed they still make these.
I know! It's a shame, isn't it?
I seen these before and never brought them even when I was dirt poor. Having worked at restaurants when I was young, there are some that use meat glue steaks and chicken. Next time you are at a buffet, if you see the fibers of the chicken are in different directions then you know it is meat glued.
This is what youtube was made for.
I understand why the things exist (greed), but also shake my head knowing this is the solution some companies come to.
Scraps are _wonderful_ and beyond easy to use, you don't have to make a frankenstein steak to sell them - shave them thin and package it as shaved beef for cheesesteaks, cut it uniformly and sell it as stew meat, grind it up with some organ meats for a mineral rich and very flavorful ground beef (there's a blend like this I regularly buy from Natural Grocers, the stuff is delicious).
There are ways to utilize scraps that aren't this - I understand greed and lack of concern for the consumer drives the decision, but I also don't understand it because it's extra effort for a subpar end result. The damage they do to their own image is completely avoidable by just: not making this sort of terrible product. Just sell some scraps packaged as they are; vacuum seal a container of basic veggies alongside it + some spice suggestions and sell it as a stirfry or stew kit, upsell it as being a companywide dedication to zero-waste business practices, there are various ways to make scraps profitable that are not _this_ .
You're absolutely right. You could make some killer beef stock from those scraps that could be the base for so many great things: borscht, pho, demiglace, brown gravy, Hungarian goulash, or just good old fashioned hearty vegetable soup. Do the fancy Jamie Oliver thing and freeze the stock in ice cube trays.
I can’t believe I made it through the whole video! I’m sitting here eating homemade sausages and black coffee looking forward to my real burger later today. I haven’t eaten glue since preschool!
Same, raw garlic, goats cheese and some eggs with some organic beef to boot, having a blast with a ice cold beer after, it's sad that some people have no choice but to eat something like this or be worse off 😢😢
I still eat glue whatchu mean
@@dustinduzgames1276 ewwww, are you serious?
I feel like we're inching closer and closer to the day when we're eating the bug protein bars from Snowpiercer so billionaires can buy a Supper Yacht for their Super Yacht.
That's gross. Thank you for covering this! I'm really surprised the sodium isn't higher
I love the long pauses between you talking rather than jump cutting like most people
I have been eating these for years always enjoyed them
To get the exact ounce measurment multiply the decimal by 16
First steak packaged : 5.6 oz.
First steak rested: 4.64 oz.
First steak cooked: 3.2 oz.
Second steak packaged: 6.56 oz.
Second steak rested: 5.6 oz.
Second steak cooked: 3.68 oz.
Third steak packaged: 6.4 oz.
Third steak rested: 5.76 oz.
Third steak cooked: 3.84 oz.
Numbers are scary.
Do one of these vids with frozen shrimp. I swear the 16oz jumbo white shrimp bags are one-third water or more. (When thawing out the shrimp that is..)
I got one for you to try Larry. CANNED SMOKED RATTLESNAKE!When my wife and I rented our first place. It was one the side if a state highway, way out in the country. We were still in the process of moving in, when a tired, hungry hitchhiker knocked asking for food and water. Water we had. But no food yet. BUT a previous tenant had left 3 cans of SMOKED RATTLESNAKE MEAT in the pantry. We gave those to him. He ate one right there. Said it was good... God it looked awful!
DO IT LARRY!
I DARE YOU!
What?! Rattlesnake meat? 😱😱🫢
Oh gods no that shit is absolutely horrid. Snake generally has very little to no taste on it's own like chicken breast but then can it and add some really bad artificial smoke flavoring... It tastes like you are licking a metal ash tray.
Back in high school and college (1968-1975) canned "weird things" were often used for club initiations. We would buy cans of gourmet food (example cbrand name: Reese's) in regular grocery stores and gourmet stores. The cans contained around 3 ounces of the edible substance (e.g., rattlesnake meat, chocolate ants, fried grasshoppers). Small amounts were then fed to each initiate in clean plastic spoons used only once per person. Each can could cost up to $5.00 and in those years minimum wage was around $1.60/hr so we had to be frgal. (Also, there would be less to clean up if somebody "tossed their cookies").
These products were considered delicacies in other countries/cultures. They contained no chemical additives and were canned under regular sanitary methods. The "yuck" factor was caused by the fact that they were NOT in our American regular "OK to eat" category.
It is good to know that U do these things FOR the people! I ate one of those steaks years ago, & thought I lost my taste receptors (pre covid by decades) . Thank you!
It weighs even less without the blue thing holding the bacon on. Nothing blue should ever be placed onto food.
My steak choice is always NY strip and it is always right around $6.99 a pound give or take a dollar. I figure that makes it way less than those fake glued together meat things. And oh yes, tenderloins here can be had when the Amish store has them, whole restaurant type packaging, cryovac, for around $$10 OR LESS a pound and you can make your own steaks exactly the size you want.
Quick conversion tells me that's about half what I pay for steak in Australia. I have no punchline that isn't in extremely poor taste.
Here's a hint buy THICK cut Porterhouse steaks and cut the meat off the bone and you have a strip and a tenderloin without the rip off.
Where do you find NY strip for that small of a price?
@@ancavalcanti92 small town grocery in the Midwest. It is great here.
Thanks, Larry. You know we all appreciate your vids.
It seems to me (and I'm _not_ one of those people who jumps to _more_ government involvement), but it does seem if it's a "glued" piece of meat; that should be labeled. Especially in view of the warning you posted at 9:20.
Thank you so much for this analysis! There was a TV news segment (I think it was NBC) back in the late 1980s-early-1990s called "The Fleecing of America" and this seems like it would be a good topic on that segment if they did it today.
Sweet, Man Made Horrors Beyond My Comprehension - just what I needed today!
I can't believe we allow this to occur and do nothing about it.
I’m a nurse at a for-profit long term care facility. Sadly, our residents don’t even get glued-together steak. We don’t even boil our own eggs. They arrive precooked and pre-peeled, swimming in a big plastic lined box of salt water. The texture is akin to a tennis ball dunked in ocean water.
And for this, they are charged ALL of their Social Security checks minus THIRTY DOLLARS A MONTH that they are allowed to keep for personal use. Most are diabetic and obese thanks to the crap they’re fed and I’m convinced that their lives are being significantly shortened because of it.
The quest for profit is deadly without significant regulation. Look at what it did to the price of insulin and epi-pens.
I can't thank you enough for NOT doing the "Scooter" voice.....
OOF. I spoke too soon.
It's like nails on a chalkboard, every time he does it, I'm like "Ooh you fu**ing a**hole"
Occasionally Winn-Dixie has tenderloin on sale. I think it’s usually imported and maybe not top quality but it seems to be real.
Thank you Larry!! Appreciate you so much!❤
Larry, you are a better man than me. No way I'd subject myself to this to demonstrate the problems with these kinds of products.
When the manufacturer feels the need to add 'beef flavor' to steak, you know you're getting something special.
if wolfe pit is telling me i shouldnt eat something, i know not to even give it to my dog
Well said, god dam 😢😢
Hey Wolfe! Love your channel. Been a lurker and not commented tip today so yay me? Lol. Your scale is set to pounds. The "lb" lit up in the bottom is the unit of measurement selected. I'm assuming if you hold the unit button down you can cycle through the different units and I bet ounces is one of them 😊
I am so glad to see that this channel has grown so much. I came like in 2019
I think the only thing in the ingredients list that I knew what it was, was brown sugar. Do you think the little plastic thing would taste better? These things are horrible!
Dang big dogg, I remember when you'd just started out a few yrs ago. Congratulations on all ur successes!
The button that says unit when you push will change to oz, grams, lbs. In the video you had it on lbs. I use one when I bake you have to click on unit until it says oz.
I'm so glad someone else said it to
It was bothering me so much that he was calling the weights "units"
Like the word hmu it means the unit of measurement it's set to at that moment like lbs or ounces lmao
The worst part is that animal could have produced some delicious and nutritious food, but instead it was transmogrified into Frankenstein's monster.
Sad, really.
I tried something similar to that, I bought 2, some price reduction. They were cheap enough to try at the time, but really a waste. There is too much fluid in them, they have a very strange texture and flavor. It ruined the bacon, I fried it after, it was wrong.
Thanks, Larry ❤
So glad you survived.
Thanx !!
You are not an idiot. Thank you for your content.
I usually go out around Christmas or thanksgiving and buy an entire striploin at Costco on sale. I can usually cut about 12-14 1in to 1 1/2in steaks and a couple of pounds of stew beef from the trimmings. I averaged about $10 a steak plus the bonus of the stew beef.
It's a good point that bits of meat glued together have a much higher contamination risk than a solid cut of meat.
For that reason the steaming effect of the 15% water might actually help prevent people from cooking it rare and getting food poisoning
I always wondered what happened to the beef that was rejected for dog food. Now I know!
Seriously, thank you for this. I feel like an idiot. I'm a freakin' Chef and I didn't even realize this!
Love your channel - it's one of my favorite late night treats. Keep on going!
Your Scooter impressions crack me up!
Can still remember the bachelor days of buying these 'filet mignons' in an action figure container. They always tasted good with A-1.
Thanks for the video, I always watch and rarely comment.
It would be a sad day indeed to wake up and realize your meat was glued... lol
I don't believe you're an idiot Mr. Larry, and I truly appreciate you making these videos to inform us, the people of what we're buying and eating.
I’m busy working on a car right now, but I saw you uploaded and wanted to show my support. So I gave you the 700th like on the video and I’ll watch later
These things are 7.99 for 6 oz… I get ribeyes on sale for 7.99 for 16 oz all the time. Last time I bought fillets (actually my least favorite steak) they were 5.99 for 16 oz. Now the only reason they were that cheap was because they were a quick sale item, but I bought all of them for that price and just froze them until I was ready to eat them. People should always look at the discounted meat and get that value when it’s there. I feel like items like these should be banned from the stores, because they are easily 2-3 times over the price for fresh meat that’s not made from chopped bits. These are a huge rip off and if your meat has an ingredient section on the package and has anything listed other than cow muscle then you need to set that package right back where you picked it up from.
You’re buying no roll which is not even graded or dairy cow
@@oldironsides4107 except it’s choice meat that’s just about expire in 2 days. It’s graded choice and the same exact package as the fresh stuff. I doubt Kroger sells non graded meat anyway.
Some of the time it’s even prime or certified organic yadda yadda that’s prepackaged and labeled quite well.
I always look in the discounted meat section in Kroger when I buy meat and I adjust what I’m making for dinner based off of what’s in my freezer at the time.
The most important thing to consider when buying discounted meat is the smell of the meat in my opinion. If it smells a little funky raw then it’s best to avoid that unless you’re making dog food. In my experience though just because it’s about to expire doesn’t mean that it’s not still good. My steaks are WAY better than 99% of the steaks at steak places. I’ve only fed the dogs with this kind of meat 2-3 times
I love your scooter impersonations 😂 Ty 420
OMG, I’ve bought plenty of these at Kroger. I had no idea.
I just bought a bunch at Kroger that were marked down to $1.70/ea and threw them in the freezer 🙁
They have to do something with the leftovers from all the slasher movies
Thank you for all you do for us. This I found to be totally disgusting to say the least. Thankfully there are people like you who take the time to do reviews so we are informed. I have never purchased these nor will I. I go to a trusted butcher.
Kroger sells the exact same product with their branding on the package. I bought 3-4 the first time seeing them thinking it was something good. Then ended up throwing a couple away from the freezer because I never made them a second time because I was so disappointed
Ooh that was a juicy ribeye very nice
The problem with meat glue is bacteria. Bacteria doesn't really penetrate muscle, it just kinda sits on the exposed surfaces. This is why you can safely eat meat blue rare. With the meat glue, they take a bunch of surfaces and stick them together, so now there is bacteria on the inside of the "steak". So eating this "steak" anything less than well-done has a decent chance of poisoning you. This is what that quote meant at 8:58
When I was in high school, I had to disect a sheep heart for science class. The texture on that "steak" looked exactly like the inside of that sheep heart. Nasty stuff
I had to run get my notes because I recently did a comparison with boneless chicken thighs...
Wmart FROZEN: 4 lbs @ $2.36/lb = COOKED: 1.5lbs(!) @$6.30/llb
(pkg'd FRESH: 6.62lbs @ $3.48/lb = COOKED: 3.12 lbs @ $5.76/lb
like you said of course there is SOME natural weight/fluid loss. But the point is, HOW much excess brine these things are pumped full of, (not to mention, the standard factory-farmed 'diet') and what you're actually paying per lb.
Now, i did screw up a little because at the end, I couldn't remember if I translated the $-math from decimals to actual ounces. But I was too busy/lazy to go back and recalculate, just wanted to prove a point to myself at the time. Either way, the weights are accurate!
I just found your channel this AM (via Carnivore diet vid, have my own story/journey which I'll comment over there with). But SO glad to see someone breaking down the reality of out Frankenfood!! I do it all the time, but seems many don't have a clue!
I was wondering what was going on with the fillet steaks I was buying. House brand at small grocery chain near my house. Thank you for explaining what is going on.
Units just refers to the unit of measurement which is notated at the bottom of the scale screen, in this case the scale say "Lb" for pounds in small letters look closely below the numbers.
I see no problems with glued meats. As long as you know its glued and thus cook it appropriately (you must fully cook a glued steak all the way through).. Meh. But the quality of the product, with the amount of water weight, yeah, that is a problem.
I find some folks' phobia of processed meats a little tiring sometimes because, at the end of the day, its an efficient way to reduce our overall food waste. It turns byproducts that would normally be discarded into food. Are there flaws? Yes, absolutely. The products typically using bottom of the barrel cuts of meat are also super cheap, resulting in products with no care put into them that are often a straight up rip off. But I feel like a lot of that is because we have convinced ourselves that stuff like meat glue and the infamous "Pink Slime" are utter trash, not worth consuming. Thus it inevitably finds itself relegated to poor people food because people with money won't touch it. So yeah, the products that use it are low quality. In part because they know nothing they do will get people of any sort of wealth to purchase it, so the only way to make it economical is to make it so cheap literally anyone can get it.
Meat Glue is used in Big name restaurants an hotels where servings must all weigh the same. .That's what a "cutlet" is, a glued together meat serving guaranteed to be a certain weight. . Our meat packer guy showed me tupperware shaped like a pork chop, you throw the glue powder and meat parts in, and let it set, then saw it up like a loaf of bread.
The sliminess of the "meat" is so immediately off putting
Restaurant turkey breasts are two breast lobes glued together with carageenan(sp?) Philly Steaks glued into portioned rolls. Fish sandwiches are glued together scraps. Crappy food is everywhere.
I've been realizing that it's often better to buy the cheap stuff than the cheap "good stuff"
Interesting food. Sadly we don’t have anything like this in the UK
How much water is in the meat we buy is actually criminal, we made homemade dry sausages, and we tried drying bought sausages, while homemade lost 40% water and only shrunk 20% bought sausages shrunk by 90%
I'm lucky to have nearby, a small 'meat market' version of a grocery store already known for their meat counter. I quite enjoy shopping there early afternoons for the well marbled steaks on display that are a wee bit dried. The moisture that hasn't evaporated has concentrated flavor.
@@johngalt97 Same! It has been interesting to watch their prices remain the same while chain store prices have risen to the point that they are now comparable for far lower quality. Difference is, my local spot gets their meat from a local ranch, and it is all grass-fed etc. I think the reduced cost of processing and shipping is what kept them from being affected by the pandemic supply-chain issues, and allowed them to keep their prices stable while everything else skyrocketed.
I don’t know how cheap the sausage your buying is, but it’s probably fat rendering out not water lol. Unless your buying shit tier sausage. Usually only very low quality meat has water or solution added. And even then it’s not to scam customers, but to add moisture and salt into the meat so it doesn’t taste horrible despite the quality
@@2010Failbrids if you don t know what you are talking about, why write about it? liquid is used when making sausages, but fat does not render when you DRY them, the sausage loses liquids with this preparation, the fat and the meat stay in, also the fat shrinks less than the meat during the drying process, so contrarily from what you said a fatter sausage would stay bigger, but who wants to eat a piece of fat anyway?
Thanks for informing us, the people.
Thanks for your honesty!
I also don’t recommend that you should cook these anything but well done. For the same reason you don’t cook store bought ground beef below 160. If you can grind your own burger meat, you can do that. If it’s a solid steak, you can do that. If it’s blade, tenderized steak, pre-ground meat, or this glued together tenderloin. Contaminants from the outside could be pushed inside. So you need to cook it past 160° to kill any bacteria inside. Don’t cook this glued meet below 160°, or pre-ground ground beef, or blade tenderize steaks.
I don't know if it's still true but in the early 90 Arby's roasts were meat chunks in a gelatinous goo. I still remember that slurping sound when it came out of the bag. For most of the 3 hour roasting a sheet of foil was on top. The congealed protein and chemical mass would eat holes in the foil and leave little grey spots (aluminum salts) on the meat.
I avoid everything with a brine or solution since I have to reduce sodium to a minimum. When I want tenderloin I generally just bite the price bullet and buy one whole from Sam's or Costco. If I'm going to eat meat trimmings I might as well cook and eat my own and avoid the glue and control the potential for food born illness. I find cutting them into fillets myself and wrapping them in my favorite thick cut bacon (local butcher bought) is far better than the pretend steaks that are glued together scraps. Frying up the scraps from my own cuts along with bacon makes a nice snack too.
So WHERE is the link to the previous video? It’s not in the description
Its extremely annoying when people say they've put a link in the description and the link isn't there.
Do you think a "Prison Snitch" would like these?
You do realize when you cook meat, it looses some weight, from it's precook state to a cooked state.
Thanks Scooter for pointing that out. haha :)
Well, I'll be honest. Meat glue doesn't offend me. If the meat's good, it's good. If it's small pieces glued together, it's still good. If you can turn a bunch of good small chunks into a big good steak or tenderloin, I'm all for it. I mean, it's the chicken nugget theory; processing the hard-to-eat-off-the-bone but tasty meat into a tasty small packet of happiness, that's good, yeah?
What offends me is when it's sold as something it's not, and it's "cheating" like the water in these. Cheap meat is good. I eat 5-for-$5 balogna. I'm *not* picky. But when you pump these cheap-ass cuts of meat full of liquid and sell it by the pound, well, that gets my gruff up a bit.
So I don't mind the bits being glued together. That's sort of what soup is, if you think about it. Taking a bunch of small bits and making something bigger and better of it. But when you fluff it with water that's just bullcrap and I can't abide it.
Ledbetter's Meat Sluree Concoction is what it should be rebranded as.
I don't even buy my meat at a grocery store, I am lucky to have a really good butcher shop close by where you can watch them cutting up all the meat. If I want seafood then I go real early drive 30 minutes and get fresh caught from the fishermen coming in.
I grew up pretty poor and crap like this was our "delicious meat" that we got as a treat.
I'm fully convinced it's why I ended up a vegetarian for 5 years, the only meat I ate for several decades was *terrible* and I didn't see the point.
I finally had a friend challenge me on it, having asked me why I was veg and I said "mostly because meat is expensive and gross" and she said she'd change my mind. I didn't have any crazy moral objections so I tried the grass fed filet she made me and well, the veggie diet went out the window xD
Well, at least most of the time hahaha, I still like a lot of vegetarian stuff but Friday is steak night for life.
It is a good thing that we find ways to be less wasteful, like turning trimmings into edible products. Yes, it should probably just be ground beef. My problem is that these things are pretty close to mislabeled, if we're being charitable.
Also, you might want to cook these to your ground beef temps instead of steak temps, as that's basically what it is.
Hey Larry, I just wanted to you let you know that the music you use for your videos is iconic. Wish I knew what it was called. Thanks!
7 dollars for meat that's glued together? America is wild.
Nice video. Along the same lines, if you shop at a supermarket that has those misters in the veggie section, be sure to shake off as much of that moisture from the veggies before you place them in the bag. The stores use those misters to make the produce heavier with water than they really are.
I never thought about that! Imagine how much moisture accumulates on the thousands of broccoli flowers.
Preeeeeety sure they just mist the produce so that it removes stuff like dirt, hair, and other nastiness that comes off of other people when they walk by and touch things - and it also keeps the produce from spoiling.
There’s no deep conspiracy through BIG WATER, to charge you through drops of water on your lettuce… and even if the mist does add any extra weight, it’s negligible, and nowhere near enough to make THAT much of an impact on the overall cost.
I'm not the sharpest shed in the drawer, but I'm fairly certain that those "steaks" shouldn't all have such a variance in weight.