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Old 11-28-2019, 07:33 PM   #31
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Re: The Real Cost Of Meat


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Originally Posted by Mystriss View Post
Most of the "weight" of meat is water and fat, both of which evaporate while cooking (fat melts then evaporates.)

I figure the best way to get your "money's worth" out of the process is to cook as little as possible as previously suggested.
Right - most weight IS water in any living organism, being animal or plant. But correction- fat does not evaporate. water can evaporate, or an organic solvent can evaporate (alcohol). But fat is neither. Fat is a lipid.

Yes, fat melts if warmed/heated, but will never evaporate. There is no water in fat to form an aqueous vapor (like steam). It can burn/char though if heated to much of course.

Anyway, I still buy food with water in it, and never had any complaints.....LOL.
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Old 11-28-2019, 09:33 PM   #32
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Re: The Real Cost Of Meat


I have to agree with the premise of the thread.
I made an extra "Turkey Breast Roast, " in addition to a turkey. I guess Roast is a code word for a bunch of left over breast pieces held together in a netting. The label said 20% additional liquid, 2% something else and a gravy packet.
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Old 11-28-2019, 10:50 PM   #33
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Re: The Real Cost Of Meat


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Originally Posted by papereater View Post
Right - most weight IS water in any living organism, being animal or plant. But correction- fat does not evaporate. water can evaporate, or an organic solvent can evaporate (alcohol). But fat is neither. Fat is a lipid.

Yes, fat melts if warmed/heated, but will never evaporate. There is no water in fat to form an aqueous vapor (like steam). It can burn/char though if heated to much of course.

Anyway, I still buy food with water in it, and never had any complaints.....LOL.

Fair point, but it can become aerosolized and end up on the range hood, backsplash, inside of bbq lid, etc. until you get yelled at to clean it (or it reignites).
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Old 11-29-2019, 12:19 AM   #34
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Re: The Real Cost Of Meat


And you bought it after it already had a 30% loss during butchering.
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Old 11-29-2019, 12:06 PM   #35
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Re: The Real Cost Of Meat


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Originally Posted by papereater View Post
Right - most weight IS water in any living organism, being animal or plant. But correction- fat does not evaporate. water can evaporate, or an organic solvent can evaporate (alcohol). But fat is neither. Fat is a lipid.

Yes, fat melts if warmed/heated, but will never evaporate. There is no water in fat to form an aqueous vapor (like steam). It can burn/char though if heated to much of course.

Anyway, I still buy food with water in it, and never had any complaints.....LOL.
Ah I see. It's not so much that the fat "evaporates" it's that it's "lost" to the water. That's why they recommend high heat searing to keep in the fat, yeah?
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Old 12-02-2019, 06:54 AM   #36
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Re: The Real Cost Of Meat


I just cooked a LB of U15 scallops last night for dinner and there was 4oz of frozen water in the bag. They must spray the scallops with water as they freeze them to get that much water on them.
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Old 12-02-2019, 05:30 PM   #37
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Re: The Real Cost Of Meat


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I just cooked a LB of U15 scallops last night for dinner and there was 4oz of frozen water in the bag. They must spray the scallops with water as they freeze them to get that much water on them.

Not surprised. Seafood freezer burns easily. If I freeze fish I'll drop the fillets in milk cartons and fill them with water.
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Old 12-02-2019, 06:55 PM   #38
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Re: The Real Cost Of Meat


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I just cooked a LB of U15 scallops last night for dinner and there was 4oz of frozen water in the bag. They must spray the scallops with water as they freeze them to get that much water on them.
If they were marked IQF, then yes, they were sprayed with water to assist in being Individually Quick Frozen (IQF).

Also, check the bag for Sodium TriPolyphosphate (STP). And, no, not the stuff you put in your oil!! It helps the seafood retain moisture. It is mostly in shrimp, but it is in scallops and other seafood as well.
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Old 12-02-2019, 10:00 PM   #39
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Re: The Real Cost Of Meat


There's some scam where a fish is used instead of scallops. They cut a scallop shape. But, I'm too tired to find it. Anyone?

Stingray, skate or shark. See scallop scam. 50%!!!
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Last edited by Nik333; 12-02-2019 at 10:04 PM.
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Old 12-02-2019, 10:13 PM   #40
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Re: The Real Cost Of Meat


Since the title of this thread is "The Real Cost of Meat", I thought I would give a little more information on the steps it takes from getting that piece of meat on your dinner plate.

That beef steak you ate the other night took the rancher 2 years to raise from birth to butcher (so to speak). And during that 2 years he had to make sure that it:
Had enough to eat.
Had enough to drink.
Had enough shelter.
Wasn't eaten before it was eaten.
Didn't die of illness.
And so on.
Until it reaches the proper weight for it to start it trip on it's way to your dinner plate, hamburger bun or the dog's dinner dish.

Animals tend to be auctioned off as a lot, but some animals are done individually. Regardless, once auctioned off, it heads to the finishing lot (Feed Lot). Beef animals are sent here to add a bit more mass to their bodies. Fat in other words. Most of the times, it is done by grain, but some are now finished in grass. Which means their last few meals were grass, not grain. Even grass fed cattle can end up in the finishing lot, just lazing around, being fed grass and not having to go get it on their own.

At this point, then cattle is ready to be sent to the slaughterhouse. Once it has been through the process of going from cattle to beef, it is then inspected by the USDA for wholesomeness. (I believe it is check even before that by the USDA, but I am not sure.) If it is not wholesome enough for human consumption, it is sent to animal feed processors to be turned into dog or cat food or other animal feed.

At this point, it can also be graded. Grading is not required, but if it is sold for human consumption, it usually is. The USDA, or it's agents, does the grading for a fee. They check it for wholesomeness at no cost.

Once it has been slaughtered checked for wholesomeness and graded (if desired) it is ready for the butchers. Sometimes the beef will be bought as a whole, a side or a quarter. A lot of high end restaurants will buy their beef whole, once their inspectors have checked it, and then break it down themselves and age the cuts they want.

Others will have their butchers buy and cut their meat and age it for them.

Meat packers on the other hand will down beef into Primals, (Large beef sections, Chuck, Rib, Loin, Round, Flank, Short Plate, Shank and Brisket). And then down even further per the buyers instructions. For example, they will cut the loin down into Porterhouse, T-bone, Club Steak, Filet Mignon, New York Strip, Sirloin Steak, Sirloin Cap, Chateaubriand, Tri-Tip. Any scraps will be made into ground beef.

Ground Beef can be from any of the Primals. However, Ground Chuck, Ground Round or Ground Sirloin, can only come from the chuck, round or sirloin. It also must meet the lean to fat content on the label.

This was the long form of the steps from ranch to table, below is the short form.

Here are the the steps in a more concise order:
First step is the rancher. Two years in the raising.
Second is the auction.
Third is the Finishing Lot. Where it can be fattened up if needed, grass finished or grain finished.
Step four is having it checked for wholesomeness. It can be done at the slaughterhouse or the Meat Packer.
The Slaughterhouse is step 5 (Get it, Slaughterhouse 5!!)
Six is the meat packer. Which is sometimes at the Slaughterhouse.
Step Seven is having the meat graded if wanted. Having it checked for wholesomeness is "Free"
Eight is cutting the beef down into the 8 Primals from which are cut the various steaks, roasts, etc..
Step 9 is deciding whether or not to age the beef, and if so, dry age or wet age.
There are more steps, but you get the gist.
And don't forget to add the cost of transportation between each step.
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Old 12-02-2019, 10:25 PM   #41
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Re: The Real Cost Of Meat


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Originally Posted by Nik333 View Post
There's some scam where a fish is used instead of scallops. They cut a scallop shape. But, I'm too tired to find it. Anyone?

Stingray, skate or shark. See scallop scam. 50%!!!
@Nik333 , Those were the 3 types of fish that were mostly used. Otherwise it was some type of firm white fish.

And it was a cookie cutter type of stamp used to cut out the scallop like things.

Although it mostly over with as people are much more used to surimi based simulated seafood.
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Old 12-02-2019, 10:34 PM   #42
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Re: The Real Cost Of Meat


Pretty simple....The real cost of meat is a function of supply and demand.

You can "somewhat" control demand.
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Old 12-02-2019, 10:44 PM   #43
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Re: The Real Cost Of Meat


Kobe Beef are given a copper deficiency so they can't stand & thus are tender.

Don't buy Kobe Beef.
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Old 12-02-2019, 10:47 PM   #44
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Re: The Real Cost Of Meat


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Kobe Beef are given a copper deficiency so they can't stand & thus are tender.

Don't buy Kobe Beef.
I thought it was the beer and daily massages. I know that a daily massage followed by a few beers would turn me into jello.

And, I wouldn't buy Kobe beef anyways. Wagyu maybe, but never Kobe. But last year, we bought a third of Jasper. And he was quite tasty!!
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Old Yesterday, 06:49 AM   #45
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Re: The Real Cost Of Meat


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Originally Posted by lenaitch View Post
Not surprised. Seafood freezer burns easily. If I freeze fish I'll drop the fillets in milk cartons and fill them with water.
I just put the fish in ziplock bags, add just enough water to cover then sqeez out the rest and seal. Doesn't take as long to thaw and works quite well.
Quote:
Originally Posted by ktownskier View Post
If they were marked IQF, then yes, they were sprayed with water to assist in being Individually Quick Frozen (IQF).

Also, check the bag for Sodium TriPolyphosphate (STP). And, no, not the stuff you put in your oil!! It helps the seafood retain moisture. It is mostly in shrimp, but it is in scallops and other seafood as well.
@ $10-lb the 4oz of water they added costs $2.50, nice profit on water.

Quote:
Originally Posted by Nik333 View Post
There's some scam where a fish is used instead of scallops. They cut a scallop shape. But, I'm too tired to find it. Anyone?

Stingray, skate or shark. See scallop scam. 50%!!!
I've heard of that but never experienced it. I buy my scallops, shrimp ect from the same manufacturer and only when on sale. That stuff is way too much $$$ to pay full price.
I don't buy that "imitation" crab meat either. I tried it but don't like it. Red lobster uses that crap on some entrees. Real crab meat(blue claw crab)is nice and sweet tasting but difficult to come by fresh away from the east coast.
I have to stop now I'm getting hungry.....
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