I know I keep banging on about the excessive wetness of meat (and smoked fish), from Sainsbury’s, but it really is a major problem – we are paying meat prices for water. Whether it’s a product of dubious production methods (slaughterhouses not allowing slaughtered animals to bleed out sufficiently, and the meat not hung for even the shortest time, with retained blood thus boosting the apparent weight all the way down the line to retail level), or deliberately added. As I’ve said in an earlier post, there’s an excuse in cured meats, as the cure is dissolved in water and injected. There’s no excuse in a beef roasting joint. See footnote, also.
I bought a Continue reading