What is in grocery store meats
Our main grocery chain (Hyvee) went to prepackaged c02 pack meats in the meat case a few years ago. The week they switched I asked one of the butchers what he thought of it. He quietly told me he wouldn't eat it. Since then meat at our stores have just gotten worse. Most of it is gelatinous and slimy both the beef and the pork like it has been treated with something to break it down. Much of it comes from Hormel The rest has store brand labels.
Anyone have a clue what they are doing to all the meat to make it into meat jello? There is nothing on the labels about additives.
Our other big store option is Sam's club, the big cryovac packs always have this thick liquid that doesn't quite seem to be meat juice because it is rather thick and syrupy. Anyone know what that is?
We have seriously cut back in how much grocery store meat we buy because I look at it and it is just unappealing. I have bought more from local farmers and a small meat locker when I can. I am just at a loss for how bad grocery store meat has become.
The thick and syrupy meat juice in the cryovac packs may be partially myosin, a sticky protein. It isn't something we'd normally see in the past since butchers cut from whole hanging carcasses, rather than having meat cutters in the store cutting from packaged primals.
I have to say, one of my local markets has switched to the Hormel-branded pork in the black styrofoam packaging, and it's the best pork I've ever had. Despite Hormel's checkered name, being associated with Spam, I don't have a problem buying it.