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(Yahoo) Scary That prime filet mignon you just bought may actually be low grade scraps held together by meat glue, the same goes for other meats, poultry and fish. w/scary vid   (au.todaytonight.yahoo.com) divider line 323
More: Scary, poultry, unfair business practices  
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22382 clicks; posted to Main » on 16 Apr 2011 at 6:22 PM   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»   |    Get this fabulous T-Shirt and impress the methane out of your friends! shirt it!



323 Comments   (+0 »)
   

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2011-04-16 11:34:00 AM
This angries up the blood more than a 2-pound porterhouse.
 
2011-04-16 11:37:39 AM
Meat Glue would be a pretty good band name.
 
2011-04-16 11:42:33 AM
Looks yummy enough for me. Just don't charge me prime price for it and I'll be good.
 
2011-04-16 11:55:42 AM
i54.tinypic.com

Republican Pornography
 
ZAZ [TotalFark]
2011-04-16 11:56:29 AM
I bet submitter has something against plywood too.
 
2011-04-16 11:57:01 AM
FloydA: Meat Glue would be a pretty good bandkama sutra position name.
 
2011-04-16 12:21:42 PM
Glued meat is being supplied to some of Australia's most popular eateries.

Who looks like an idiot?

I do! I do!
 
2011-04-16 12:27:08 PM
NewportBarGuy: Glued meat is being supplied to some of Australia's most popular eateries.

Who looks like an idiot?

I do! I do!


Don't worry about it. You're ok in my book.
 
2011-04-16 12:41:32 PM
I think they overhype the danger of the glue, and if food is cooked to the correct temperature, what's the harm?

I know that they used to discard a good percentage of scallops caught in the chessapeake bay, but now they glue the pieces together to form premium sized scallops and sell all of them.

Also, if they were to discard all of those pieces of tenderloin from beef, they would have to kill more cows to make more tenderloin. However, if they can put the scraps together and sell them again, GOOD. Kill less cows, and use meat efficiently.

Acting like the glue is dangerous is media-hype. Give me a citation on "this is dangerous stuff".
 
2011-04-16 02:02:46 PM
Isn't meat glue something that frequently found on tube socks?
 
2011-04-16 02:10:42 PM
TexasPeace: Isn't meat glue something that frequently found on tube socks?

OMFG!! You revealed the secret

The same ingredient is also found in subbys moms pantys.
 
2011-04-16 02:23:25 PM
Site requires Media Player 6.4 Shim Add-On? WTF??

Elmer's glue for white meat, Gorilla glue for red.
 
2011-04-16 04:42:57 PM
Australia

i239.photobucket.com
 
2011-04-16 04:43:55 PM
Damn now I want steak. Only eat steak that has a bone in it, problem solved.

But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.
 
2011-04-16 05:02:51 PM
ongbok: But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.

Actually there are a few left in the US. Also Sizzler is now owned by an Australian company.

/yeah I had to google that
 
2011-04-16 05:16:59 PM
fuzzwell: Acting like the glue is dangerous is media-hype. Give me a citation on "this is dangerous stuff".

According to the FDA it's "generally recognized as safe"

lots of info here ^
 
2011-04-16 05:26:25 PM
Everybody fall apart!

Media hype bullshiat.
 
2011-04-16 05:34:47 PM
fuzzwell: I think they overhype the danger of the glue, and if food is cooked to the correct temperature, what's the harm?

Cross contamination. With a solid piece of meat like a steak or roast, the only part that you normally have to worry about bacteria is the outside, and that gets killed by the higher external cooking temp. If you're buying a filet or roast that's made with this stuff, you'll have to cook it thoroughly in order to make sure that it's safe. That means an internal temperature of at least 160F, instead of the normal 120F for rare or 150F for med well.
 
2011-04-16 05:48:23 PM
2xhelix: fuzzwell: I think they overhype the danger of the glue, and if food is cooked to the correct temperature, what's the harm?

Cross contamination. With a solid piece of meat like a steak or roast, the only part that you normally have to worry about bacteria is the outside, and that gets killed by the higher external cooking temp. If you're buying a filet or roast that's made with this stuff, you'll have to cook it thoroughly in order to make sure that it's safe. That means an internal temperature of at least 160F, instead of the normal 120F for rare or 150F for med well.


That makes sense.
 
2011-04-16 05:59:47 PM
ongbok: Damn now I want steak. Only eat steak that has a bone in it, problem solved.

But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.


www.cityweekly.net

We have one here in Salt Lake City. Couldn't find a good picture, but it's the one above. It sits at the edge of Sugarhouse Park. The wife and I call it "Salt Lake City's Tavern on the Green", for obvious reasons.
 
2011-04-16 06:19:08 PM
more fear-mongering...
 
2011-04-16 06:24:59 PM
When you eat Grade-D Log-O-Beef, you know it.
 
2011-04-16 06:25:48 PM
ongbok: Damn now I want steak. Only eat steak that has a bone in it, problem solved.

But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.


It's only fair since they sent us Outback.
 
2011-04-16 06:27:00 PM
real shaman: more fear-mongering...

Not really, it can be dangerous when you cook it to levels that are actually tasty- rare, medium rare.

Also, its deceptive. I have no problem with them disclosing that its glued meat with a warning saying you have to cook it until its a hockey puck. I wouldn't buy it though.
 
2011-04-16 06:29:50 PM
And this is why I order my meat half a cow and half a hog at a time through the local meat locker.

/Back to my 2 inch porterhouse.
 
2011-04-16 06:30:52 PM
I have a friend who is a butcher. He tells a great story about a local steakhouse serving him a cheap cut of meat when he ordered a Prime Rib. He called over the waitress who assured him it was a prime rib and he explained that it wasn't. He then took the manager to school about cuts of meat when the manager tried to assure him it was a prime rib as well.

He tells it great and of course he never went back again because it was ridiculous that a freakin steakhouse didn't actually know anything about steaks. And he was convinced it was genuine ignorance by the time the argument was done, they weren't conning him intentionally, they didn't know the difference. They apparently were just cooking from the box labled "Prime Rib" sent from corporate supply and had no idea thats not what they were,
 
2011-04-16 06:30:52 PM
I've been using meat transglutaminase for a while. I'm not trying to pass off scraps as steak. It's useful for a bunch of interesting molecular gastronomy sorts of applications. You can have stuffed chickens with nothing to sew up, duck and beef on the same piece of meat, pasta made entirely of meat and lots of other fun effects.

MTG is not dangerous. The EU banned one product but rescinded it after further research. The only risk is contamination. Every cut you make in a piece of meat has a chance for bacteria. If you're going to make "Mosaic steak" you need to cook thoroughly so that all those edges get sterilized.
 
2011-04-16 06:30:59 PM
I get to watch the butcher cut meat as I request. They didn't glue that whole farking cow/pig together.
 
2011-04-16 06:31:04 PM
ZAZ: I bet submitter has something against plywood too.

Only if subby is a termite
 
2011-04-16 06:31:46 PM
images3.wikia.nocookie.net

Somebody get me a Wonder Meat Maker, 1 slab of mole rat meat and 1 bottle of wonderglue.
 
2011-04-16 06:32:00 PM
Walmart sells meat, don't they?
 
2011-04-16 06:32:27 PM
Three Crooked Squirrels: ongbok: Damn now I want steak. Only eat steak that has a bone in it, problem solved.

But on another note, the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.



We have one here in Salt Lake City. Couldn't find a good picture, but it's the one above. It sits at the edge of Sugarhouse Park. The wife and I call it "Salt Lake City's Tavern on the Green", for obvious reasons.


We have one just south of Seattle, in South Center. A couple Shakey's hidden away too.
 
2011-04-16 06:32:28 PM
That's why I just buy the cheap cuts and brine them at room temp all day. makes delicious.
 
2011-04-16 06:33:38 PM
mrlewish: That's why I just buy the cheap cuts and brine them at room temp all day. makes delicious.

Or season, vacuum pack and cook sous vide.
 
2011-04-16 06:34:38 PM
Digitalstrange: I have a friend who is a butcher. He tells a great story about a local steakhouse serving him a cheap cut of meat when he ordered a Prime Rib. He called over the waitress who assured him it was a prime rib and he explained that it wasn't. He then took the manager to school about cuts of meat when the manager tried to assure him it was a prime rib as well.

He tells it great and of course he never went back again because it was ridiculous that a freakin steakhouse didn't actually know anything about steaks. And he was convinced it was genuine ignorance by the time the argument was done, they weren't conning him intentionally, they didn't know the difference. They apparently were just cooking from the box labled "Prime Rib" sent from corporate supply and had no idea thats not what they were,


That's why it literally says "Prime Rib" on the menu... as in, there were quotes around the words ON the menu.
 
2011-04-16 06:34:59 PM
How is this different from Spam?
 
2011-04-16 06:35:04 PM
This is why we should let the market pol__e itself.
 
2011-04-16 06:36:52 PM
That was interesting, and somewhat vile. I had to raise an eyebrow, though, when one of the anti-meat-glue spokesmen was seen scrolling through infowars.com. Kind of killed a bit of his credibility for me.
 
2011-04-16 06:37:00 PM
You had to say mignon and give me a sad.
Screw you subby.
 
2011-04-16 06:37:22 PM
I can't believe all of you retarded rationalizing low-standard apologists are honestly "totally cool" with being lied to explicitly, being charged even money to eat the industry's garbage, increasing your risk of food poisoning, completely unaware if your cut of meat is a single piece actually from where it is labeled to be. This is why businesses can step on us, because you're letting them. If you sell me a steak, it has to actually be a slab of meat, not your messed up thrombin-treated frankenloaf.
 
2011-04-16 06:38:05 PM
This whole thing is a temporary issue anyway... it won't matter once they get the vats up and running. Meat will be designed with a 3D CAD program, just like your car, your house, your bike, and your video game levels.
 
2011-04-16 06:38:36 PM
Sizzler. Australian for meat glue.
 
2011-04-16 06:40:09 PM
Digitalstrange: I have a friend who is a butcher. He tells a great story about a local steakhouse serving him a cheap cut of meat when he ordered a Prime Rib. He called over the waitress who assured him it was a prime rib and he explained that it wasn't. He then took the manager to school about cuts of meat when the manager tried to assure him it was a prime rib as well.

He tells it great and of course he never went back again because it was ridiculous that a freakin steakhouse didn't actually know anything about steaks. And he was convinced it was genuine ignorance by the time the argument was done, they weren't conning him intentionally, they didn't know the difference. They apparently were just cooking from the box labled "Prime Rib" sent from corporate supply and had no idea thats not what they were,


Ponderosa (Pondegrosser) calls itself a "steak house."
 
2011-04-16 06:40:11 PM
Look closer. It say filaria minkum on the menu. Cant just place you order without checking anymore
 
2011-04-16 06:40:58 PM
Calmamity: Everybody fall apart!

Good thing they have the meat glue to put us back together.
 
2011-04-16 06:44:05 PM
fuzzwell: Acting like the glue is dangerous is media-hype. Give me a citation on "this is dangerous stuff".

Well, I'd imagine the masks and gloves are required when handling it because humans are made of meat, and it's likely to do to your lungs what it does to the meat on the table.
 
2011-04-16 06:44:30 PM
this reminds of rei do gado in downtown san diego.
 
2011-04-16 06:45:25 PM
ongbok: ...the Sizzler is in Australia? We managed to banish them from the U.S, but it found refuge in Australia.

News to me and the one within walking distance of LAX, too. The things you learn on Fark.
 
2011-04-16 06:46:10 PM
meat glue = baby gravy
 
2011-04-16 06:47:06 PM
We should have an Administration that monitors Food & Drugs for safety.
 
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