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Gross things found in meat
XL BGE, Large BGE and RecTec590
Comments
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I'm with you on this - the American food "industry" is so profit oriented it has long stopped giving a sh*t about nutrition and quality and is focused on extracting as much money as it can from consumers.
A gelatinous pink substance in each chicken wing, a product that is sold by the pound, might be harmless to your health, but you paid $X per pound for that stuff when you should have gotten 100% chicken.
I couldn't find a Thanksgiving turkey in the grocery store that didn't have X% "solution" of salt water and whatever else for $X per pound.
Look at the shelf life of "food" in the interior shelves at the grocery store.
They're killing us.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Eat what you kill as much as you possibly can. (if you kill).Been doing it for years.Atlanta, GALarge Egg ~1998 model
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I don't disagree with you, food science and focus on production profit has no doubt led to some compromises in our food supply that aren't always visible, there have been some gains for the consumer as well - just compare the price of any organic/free range/non-hormone meat to what you get at a super, or frozen from Costco. That brine-plumped turkey is no doubt going to be cheaper than the natural one. Merely shifting to buying from a local storefront rather than a national chain storefront may not get you where you want to be, you have to ask to know where they source their meat - some small shops are opening up the same boxes of cryo-packed meat that the large supers do.
Your concern about the contribution of food science in disease development is a good one - the history of margarine bears that out and maybe also show's it's not always about the evil empire. You might find this article interesting as well, it looks at links between cancers and genetic mutations, environmental factors and heredity. No mention of karma, but some people will sub that for luck in the article - depends on your personal PoV.
http://www.bioquicknews.com/node/2088
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I'm less worried about the price, and more concerned with the health effects. While it may be immediately harmless, it's not a natural thing to put throught our digestive system. I still have no idea what it was. It would jiggle like underarm dpfat when you shook it, and was fully contained against the bone below the skin. I grew up slaughtering livestock, or at least being around it. While chickens are dirty animals, by nature, there is very low occurence of growths or tumors in them, unless they are exposed to methods to increase the growth or productivity. Large chain grocery chicken now has as much fat content as beef did 50 years ago. Chickens do not naturally have the yellow, thick fat we find in them today. That is from growing too large too fast. A local store, Stripling's General Store, in Watkinsville, GA, raises their own hogs on family farms in S GA. For beef and seafood, the get directly from Buckhead Beef. Certified angus beef and frsh, wild, gulf caught seafood trucked in a few times a week. For specialty meats, they use Snake River Farms. The get their chicken locally and won't accept a bird over 3 lbs...their natural size, and where the meat is most tender and bad fat content hasn't started to produce. I've been buying most meat from them, but from now on, everything will come from them.Athens, GA
XL BGE, Large BGE and RecTec590 -
If you think buying a 3 lb bird is healthier than a 5 lb bird beacuse its a more natural weight you're mistaken. The life cycle of farmed chickens is very short. Small bird about 4 weeks, large bird 10-12 days longer. They just harvest them sooner for the smaller size. Go organic free range if you want to be healthier.Jacksonville FL
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So what is the gelatin like substance found in chicken wings? I see that here all the time and have always wondered wtf it is?NW IOWA
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Philly35 said:So what is the gelatin like substance found in chicken wings? I see that here all the time and have always wondered wtf it is?
I tried chicken feet once and found it wasn't as good as my normal stock IMO. I use a lot of chicken bones in my stock. I'm canning some Ham stock as I type. It was a nice gel coming out of the fridge this AM.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Frankly, I have enough to worry about trying to control my sodium, saturated fat and cholesterol intake. I have to limit beef and pork products and eat a LOT of poultry. I've never noticed any weird stuff in grocery store chickens (or chicken parts) though I do have to read the sodium label. Some birds contain 400+mg of sodium per 4 oz serving. Others, 50 or less. I hate labels!
Still, I refuse to become a vegan.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:Frankly, I have enough to worry about trying to control my sodium, saturated fat and cholesterol intake. I have to limit beef and pork products and eat a LOT of poultry. I've never noticed any weird stuff in grocery store chickens (or chicken parts) though I do have to read the sodium label. Some birds contain 400+mg of sodium per 4 oz serving. Others, 50 or less. I hate labels! Still, I refuse to become a vegan.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
I'm eating healthier, most of the time. Want to extend the 'good years' without becoming a monk, whatever that balance is. On the other hand...http://www.theonion.com/articles/world-death-rate-holding-steady-at-100-percent,1670/+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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Zmokin said:Philly35 said:So what is the gelatin like substance found in chicken wings? I see that here all the time and have always wondered wtf it is?
I tried chicken feet once and found it wasn't as good as my normal stock IMO. I use a lot of chicken bones in my stock. I'm canning some Ham stock as I type. It was a nice gel coming out of the fridge this AM. -
I've also been reading a lot more about the chemical-infused meat products we buy. i used to buy things that were the absolute lowest cost because i am frugal. when it comes to spending money on the big green egg and its accessories, that's another matter...
But, I have begun shopping around in my area for more holistic type type of organic foods. in fact, i make my own red sauce now for pasta and for pizza on the egg using organic plum tomatoes which i blanch, peel and then crush. fresh, organic produce is everywhere in Phoenix.
As to the meats, Whole Foods, Sprouts and a few other local butchers have some decent offerings which i'll be doing a lot more experimentation with on the cooking side.
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Okay, who is going to post the squirrel thread?? @MickeyColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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This thread needs pictures! Come-on there has to be some good stuff out there. :-\"Sudbury, Ontario
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@Chubbs you mean this beauty of a thread?
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Did someone say "where be da pictures?!"
______________________________________________I love lamp.. -
Mayberry said:Not to go completely hippie,Signed: Class of 77 and consumer of Whole Foods type meats and poultry.(and former pot smoker)Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
This kind of thread reminds me of investigative journalism where they bring a black light to a nice hotel room so you can see hidden disgusting things. Call me an ostrich, but I don't want to know. The alternative is to never buy meat or sleep in hotels.
Flint, Michigan -
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When the title said "gross things found in meat"...I thought my wife was on the forum.Green egg, dead animal and alcohol. The "Boro".. TN
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Anyone got a good "egged lettuce" recipe? :-S_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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damn @Nolaegghead was that necessary??
X_X -
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henapple said:When the title said "gross things found in meat"...I thought my wife was on the forum.
Flint, Michigan -
Oregon disease. Not what was on your wings, but still quite common.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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cottonseed said:Eat what you kill as much as you possibly can. (if you kill).Been doing it for years.
And hunters get a bad rap -
Fredflintstone. Get your head out of the sand or where ever it may be my friend and hunt or pick up road kill for a living like I do :-&
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Yep. That's the one. :-htheyolksonyou said:@Chubbs you mean this beauty of a thread?
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
What @NolaEgghead posted is a fear of mine. Pay good money for a large roast for an important meal. Go to slice table-side, and when the first slice falls, something is looks and is obviously very wrong.
I wonder if they can/do screen/x-ray for things like that?
I wonder if I would notice a difference when I put my thermometer in prior to cooking if I would notice a difference in resistance?!?
With doing as much fishing as I do, I have seen all kinds of things when cleaning fish. Tumors, worms in their flesh, parasites etc. Only once can I remember discarding a fish because of something gross. The rear half of a tuna loin was very dark and super mushy. Kind of like something rammed it, badly bruised it, and the muscle was rotting from the inside out. We ended up cutting it up and using it for chum on the next trip. At least it was not "wasted" via throwing it to the crabs, seagulls or worse yet, the trash.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
As far as I know, I've never heard you can get tumors from eating tumors, or worms from eating cooked worms. Also, disease can be very, very tasty. For example, corn smut from the pathogenic fungus Ustilago maydis.
______________________________________________I love lamp..
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