Hi, for red meat how to know when the reseller they have pumped/ injected the meat with water?
For example, at one store my wife says releasing a lot of water when pan frying. Same cut of meat at another shop doesn't release the same amount of water.
Thanks
OP please do some reading that isn't your wackjob aunt's Facebook feed.
Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone. People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals.
from: https://www.fsis.usda.gov/food-safety/safe-food-handling-and…
If you want less water in your meat - buy jerky. You might be shocked to find that the price/kg goes up drastically. Maybe then you can call up the ACCC and let them know that Jim is excessively drying your jerky.
A lot of butchers do it so it weighs heavier
Also fruit and vege shops too
No.
Yes
Make sure to beat your meat before cooking, that will get all the fluids out.
Wouldn't that make the meat 'dry'?
You ever heard of dry age steak? Anyway, pounding the meat will make it tender without help of chemical reaction. Over cooking will 'dry' any meat.
I haven't heard of dry age steak. Doesn't fluid make the meat more juicy & flavorful though?
Your wife releases alot of water when she's cooking, you say?
How old is she?
Tell her this is all just a normal part of aging.
Depends what he's doing when she's cooking.
got 99 chemicals in my meat to get upset about, but water ain't one.
If you've ever had a sous vide, you'd know that the temp you cook your meat to has a massive effect on how much water gets pushed out of the meat you cook. It's also not a linear loss, i.e. 30-35 won't do much but 70-75 will lose a lot. It would be very easy to test if you want to. Just buy a steak from each supplier, paper towel it dry, cook it to your preferred temp for an hour and a half, paper towel it dry and compare the end result to pre-cook weight.
Difference is when the animal was slaughtered. Meat from the butcher will tend to be a shorter time from slaughter and therefore normally contain more liquids.
This is completely wrong. a Butcher will be more likely to correctly the hang the meat. meat should be 2-3 weeks hanging before being cut up and put in the display, a good butcher will be hanging their meat a lot longer than coles or woolies and it will tend to be dryer.
You're talking about steak. I'm talking about meat.
You're also agreeing with me as supermarket meat has MONTHS of transport, storage and processing.
No, you made a BS statement that meat from butcher has more liquid, this is blatantly wrong. It will have less as it is hung longer, woolies don't hang it to store and transport, it is in cryvac packs and hence retains its moisture. hanging is what dries out the meat.
and FYI a lot of butchers also use cryvac as a means to store meat longer. We use that as well, but only after it has already been hung for sufficient time.
Ah that's why the ingredients in a joint say "80% meat" 😅