Does anyone know how common it is?
It made me wonder the other day when I cooked a steak from outer beef fillet. The meat looked unusually (suspiciously) consistent and was darker in colour. But, it tasted good.
2
reiney
Have you ever had a California Roll? Imitation crab meat has it.
I'd suggest it's not common at all for cuts of steak you buy raw, especially if you go to a reputable butcher. The product itself can be used in molecular gastronomy type fine dining restaurants as well - skip to the culinary applications section of the link for an overview.
3
strauss1944
There are also species of Asian fresh water fish, banned else where because of health concerns but are sold in Australia. The boffin's recomendation about the fish is there is any doubt about it's health concerns at all it should be banned, and there is about the way it is farmed and fed, and it looks like we should do the same with this stuff as well.
4
myanmarbound
Of course everything Asian must be dodgy.
I went round an abattoir in Australia - they admitted using an odourless, colourless glue to stick together a small number of offcuts into sellable pieces. I would suggest that as a consumer you would never know and shouldn't bother worrying/
6
northamerican
I suspect that similar processes have been in existence a long time. Back in the 1980s I worked on an advertisement for a meat processing company, and I was surprised to learn that the boneless turkey breast that they sold to delicatessens was not "real." What I mean is that they shaved the raw meat off the bones, and, if I remember correctly, pressed the meat into a mold where heat and pressure caused the freshly cut meat to congeal into a solid, which was then baked, roasted, or otherwise prepared for distribution and sale.
7
fieldgate
tony & NorthAm,
I susupect it's normal procedure - if not steak, it's sausages, hotdogs, ham, turkey - to a different degree. Supermarket food.
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