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Can't believe it has come to this

foodieX2 Jun 9, 2013 11:39 AM

Prepackaged 100 calorie "steaks". One of the nastier processed diet things I have ever seen.

 
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  1. juliejulez RE: foodieX2 Jun 9, 2013 12:35 PM

    Ew that is gross. And, I know from experience that 100 calories of an actual steak is nowhere near that size, so it makes me shudder to think of what that actually is.

    1. iluvcookies RE: foodieX2 Jun 9, 2013 12:36 PM

      Where on earth did you see this travesty?

      3 Replies
      1. re: iluvcookies
        foodieX2 RE: iluvcookies Jun 9, 2013 12:38 PM

        Stop and Shop, Norwell Ma

        1. re: foodieX2
          i
          Isolda RE: foodieX2 Jun 11, 2013 05:13 AM

          Well, that explains it. Stop and Shop is the worst grocery store chain in Massachusetts. Their prices at the location near me (Lexington) are ridiculous and their produce is so dreadful the produce manager should not only be fired, but shot. I only shop there when I need some boring staple like milk or paper towels.

          1. re: foodieX2
            drongo RE: foodieX2 Jun 11, 2013 10:34 AM

            They have them at Shop and Stop in Middletown, NJ, also. (That's where I saw the label that I quote elsewhere in this thread.)

        2. drongo RE: foodieX2 Jun 9, 2013 01:00 PM

          Those "Chef's Requested" steaks do look revolting, squished into their plastic containers. But I think they're only small-portioned vacuum-packed trimmed pieces of intact steak, rather than being excessively processed.

          2 Replies
          1. re: drongo
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            Nudibranch RE: drongo Jun 9, 2013 06:24 PM

            I also think that's the idea. But they look gross in the picture.

            1. re: drongo
              drongo RE: drongo Jun 10, 2013 05:11 AM

              I retract what I wrote about them not being excessively processed. Here's the way the company describes them:
              "Made from an extremely lean, tender cut of Choice beef and mechanically enhanced for high palatability. Lean USDA Choice steaks marinated for flavor and portioned to contain 100 or 200 calories with zero waste." http://www.chefsrequested.com/wp-cont...

              "Mechanically enhanced" and "marinated for flavor" suggest excessively processed to me.

            2. n
              NekoNekoFancyPants RE: foodieX2 Jun 9, 2013 01:32 PM

              I think the idea is, if your on a diet you keep that in the freezer and look at it every time your hungry to suppress your appetite.

              'Oh Im really hungry for a steak, lets see what I got in the freezer.....eh no, I'll just have an apple.' :p

              1 Reply
              1. re: NekoNekoFancyPants
                foodieX2 RE: NekoNekoFancyPants Jun 9, 2013 01:48 PM

                LMAO.

                I think they took the notion that a serving size should be no more than a deck of cards a little too literally. Thhat stuff looks like a deck of meat.

              2. i
                INDIANRIVERFL RE: foodieX2 Jun 9, 2013 01:53 PM

                It looks to me like another use of meat glue. Think McRibs.

                2 Replies
                1. re: INDIANRIVERFL
                  LindaWhit RE: INDIANRIVERFL Jun 16, 2013 06:01 AM

                  That's exactly what I thought of - a combination of meat scraps and pink slime.

                  1. re: INDIANRIVERFL
                    The Professor RE: INDIANRIVERFL Jun 16, 2013 12:25 PM

                    Exactly... I had a close look at these things at the supermarket, and it looks precisely like a glued/formed product.

                  2. sunshine842 RE: foodieX2 Jun 9, 2013 02:41 PM

                    It does put a new slant on the term "cube steak".

                    No thanks, I'll pass.

                    1. NanaMoussecurry RE: foodieX2 Jun 9, 2013 06:30 PM

                      hideous

                      1. l
                        liza219 RE: foodieX2 Jun 9, 2013 09:18 PM

                        I'm willing to bet you that it's water-added, and loaded with sodium. Add a little flavor, and there ya go a "100 calorie" meal.

                        1 Reply
                        1. re: liza219
                          westsidegal RE: liza219 Jun 9, 2013 11:38 PM

                          nitrates, nitrites, phosphorus, chemicals that we can't pronounce. ... . .

                        2. mrbigshotno.1 RE: foodieX2 Jun 10, 2013 06:29 AM

                          Some of you folks are going way over the top on this, they are not as bad as you think.

                          3 Replies
                          1. re: mrbigshotno.1
                            sunshine842 RE: mrbigshotno.1 Jun 10, 2013 06:44 PM

                            have you tried them?

                            1. re: sunshine842
                              mrbigshotno.1 RE: sunshine842 Jun 11, 2013 05:19 AM

                              I've used them at a place I worked for small breakfast steaks, no complaints.

                              1. re: mrbigshotno.1
                                sunshine842 RE: mrbigshotno.1 Jun 12, 2013 04:19 PM

                                "used" is not the same as "eaten"
                                "no complaints" is not the same as "good"

                          2. h
                            HillJ RE: foodieX2 Jun 10, 2013 06:30 AM

                            I just saw these in the "special meats" at Stop & Shop Sunday night. Really turned me off.

                            Easier to buy a kitchen scale and learn how to portion your own food don't you think?!

                            1. Atomic76 RE: foodieX2 Jun 10, 2013 06:52 AM

                              I made the mistake of buying this brand of steaks once at Walmart (they were in a box instead). They're disgusting. They're soaked in some sort of salt solution with caramel color and other junk.

                              11 Replies
                              1. re: Atomic76
                                drongo RE: Atomic76 Jun 10, 2013 06:59 AM

                                Here's what the label says: "Lean Boneless U.S.D.A. Choice Beef Seasoned With Up To Twenty Percent Of Water, Seasoning (Salt, Dehydrated Garlic And Onion, Spices And Chili Pepper, Modified Tapioca Starch, Rice Flour, Citric Acid, Soy Lecithin), Potassium Lactate, Sodium Phosphate, Potassium Acetate And Natural Flavor. Allergen: Soy"

                                Btw, the 100 calorie claim does seem to make sense. The label on a pack of 3 says the weight is 11.25 oz, so that's 3.75 oz each. If it's 20% water, then the weight of the meat itself is 3.0 oz. Flat iron steak is 35 calories/oz (according to http://www.sparkpeople.com/calories-i... ) so 3.0 oz is 105 calories (assuming the calories in the 20% liquid are negligible). So I think there's nothing magic going on here -- you could do as well by using 3 oz of an unprocessed lean steak such as flank, skirt, or flat iron.

                                1. re: drongo
                                  foodieX2 RE: drongo Jun 10, 2013 01:41 PM

                                  Yes, We would do well using good meats but it is not marketed to us. It is marketed to the same people who buy those pre portioned bags of everything from chips, crackers to popcorn and candy.

                                  Unfortunately we have a society, here is the US at least, that has lost ability to self regulate and practice portion control. And many who don't even know what a proper portion size is for their needs because they have grown up with "super size", "Hungry Man", "Big Gulps" combined with every day foods getting bigger and bigger. Just compare a bagel from the '70's to now.

                                  God knows I am guilty of it myself. There is one snack my son loves that I am addicted to. I finally broke down and bought the small bags because I would eat half of a family size bag when portioning them out for his lunches <hangs head in shame>

                                  1. re: drongo
                                    sunshine842 RE: drongo Jun 10, 2013 06:45 PM

                                    *gross*

                                    That's even worse than I thought.

                                    20%?! Yike.

                                    1. re: drongo
                                      n
                                      Nudibranch RE: drongo Jun 11, 2013 05:03 PM

                                      I am so using that now.

                                      "It seems a bit bland. What did you season it with?"
                                      "Water!"

                                      1. re: Nudibranch
                                        drongo RE: Nudibranch Jun 11, 2013 05:54 PM

                                        Actually, I'm sure it's not bland because in addition to 20% water they include: "Seasoning (Salt, Dehydrated Garlic And Onion, Spices And Chili Pepper, Modified Tapioca Starch, Rice Flour, Citric Acid, Soy Lecithin), Potassium Lactate, Sodium Phosphate, Potassium Acetate And Natural Flavor. Allergen: Soy". '

                                        Actually, my local supermarket has lots of pre-marinated meats. I don't buy them. But I think they're not very different from this product (except for portion weight).

                                      2. re: drongo
                                        DoobieWah RE: drongo Jun 14, 2013 10:05 AM

                                        How do you cook a steak that's 20% water?

                                        1. re: DoobieWah
                                          sunshine842 RE: DoobieWah Jun 14, 2013 08:14 PM

                                          kinda becomes a braise by default, doesn't it?

                                          1. re: DoobieWah
                                            d
                                            DeppityDawg RE: DoobieWah Jun 17, 2013 07:17 AM

                                            Regular, "unprocessed" steak is about 70% water. With 20% _added_ water, this goes up to 76%.

                                            Steak that's 20% water is called beef jerky.

                                            1. re: DeppityDawg
                                              DoobieWah RE: DeppityDawg Jun 17, 2013 10:11 AM

                                              OK. How do you cook a steak with 20% ADDED water?

                                              Feel better?

                                              1. re: DoobieWah
                                                d
                                                DeppityDawg RE: DoobieWah Jun 17, 2013 10:44 AM

                                                I feel fine, thanks. To answer your question, I guess I would broil it or cook it in a frying pan. There are probably more detailed instructions on the package.

                                                1. re: DeppityDawg
                                                  DoobieWah RE: DeppityDawg Jun 17, 2013 02:35 PM

                                                  Help you'self, bra.

                                                  All yours.

                                      3. ItalGreyHound RE: foodieX2 Jun 11, 2013 01:10 PM

                                        Ack! That looks absolutely repulsive. Now I know what thread to visit when I find myself craving a snack at my desk...that right there is an appetite killer!

                                        1. t
                                          Tom34 RE: foodieX2 Jun 11, 2013 05:37 PM

                                          I am not fond of lean meat nor on a diet, but if I was I would buy a lean cut of meat, portion it to the desired calorie count, needle it with my Jaccard tool and marinade it in something I could pronounce.

                                          Sooner or later there is going to be a major issue with pumped proteins.

                                          2 Replies
                                          1. re: Tom34
                                            sunshine842 RE: Tom34 Jun 11, 2013 06:21 PM

                                            and why pay for 20% of the weight to be *water*?

                                            that's a pretty serious premium for no benefit.

                                            1. re: sunshine842
                                              t
                                              Tom34 RE: sunshine842 Jun 11, 2013 07:00 PM

                                              Around our parts a gallon of water from the utility costs less then 2 cents. A gallon weighs about 8 lbs. so paying "protein" prices for what is essentially water has to be one of the biggest scams of all time.

                                          2. b
                                            blackpointyboots RE: foodieX2 Jun 14, 2013 08:36 PM

                                            They look like they would come out gelatinous. I shudder to think what mystery additives are in that..

                                            1. m
                                              magdeline687 RE: foodieX2 Jun 14, 2013 09:36 PM

                                              Anyone eating this is doing it all wrong. Just go low-carb, and you can eat all the (real) steak you want.

                                              3 Replies
                                              1. re: magdeline687
                                                sunshine842 RE: magdeline687 Jun 15, 2013 10:52 AM

                                                You should have stopped at the first period.

                                                This is just wrong -- no matter what diet you are following. 20% water plus a bunch of gunk is NOT eating healthily by any standard.

                                                1. re: sunshine842
                                                  m
                                                  magdeline687 RE: sunshine842 Jun 16, 2013 10:42 PM

                                                  Touché. :)

                                                2. re: magdeline687
                                                  juliejulez RE: magdeline687 Jun 17, 2013 09:04 AM

                                                  I'm a calorie counter and even I wouldn't eat that.

                                                3. kaleokahu RE: foodieX2 Jun 14, 2013 10:02 PM

                                                  Oh, I wish I hadn't seen that...

                                                  1. Chemicalkinetics RE: foodieX2 Jun 14, 2013 10:10 PM

                                                    I think they are cool

                                                    2 Replies
                                                    1. re: Chemicalkinetics
                                                      drongo RE: Chemicalkinetics Jun 15, 2013 11:17 AM

                                                      "Better Living Through Chemistry"?? :)

                                                      1. re: drongo
                                                        Chemicalkinetics RE: drongo Jun 16, 2013 03:00 PM

                                                        These steak blocks could taste good. Don't forget that many people love Filet-O-Fish. :)

                                                    2. Firegoat RE: foodieX2 Jun 15, 2013 11:14 AM

                                                      I have not had this particular product, but I have tried the Chef's Requested Bacon Wrapped Filet Mignon. (My ex was doing the shopping and they were on sale!) Individually portioned and sealed in that clamshell plastic container. My one time experience with it was that the fillet actually seemed to be at least two scrap pieces of filet held and pressed together to appear as one steak with the bacon. Despite the additional fluids I was able to get a decent sear on it (on an outdoor grill). Was it the worst steak I've ever had? No. Was it cheap as hell? yes. Would I ever buy it again? No. If someone served it to me would I eat it? Yes.

                                                      20 Replies
                                                      1. re: Firegoat
                                                        drongo RE: Firegoat Jun 15, 2013 11:25 AM

                                                        They are indeed cheap. $3.28 for a package of two bacon-wrapped filets of beef (10 oz total) and there are reports on the web of a $3 coupon that brings the price to 28 cents per package -- or 14 cents per 5 oz steak! Can't complain at that price, even if Fido or Fluffy ends up eating it!

                                                        1. re: drongo
                                                          Firegoat RE: drongo Jun 15, 2013 11:27 AM

                                                          Holy crap that IS cheap. I may need to revise my answer on would I buy it again if I ran across a $3 coupon.

                                                        2. re: Firegoat
                                                          t
                                                          Tom34 RE: Firegoat Jun 15, 2013 01:10 PM

                                                          They are beef scraps glued together. The same thing is done with scraps of scallop meat to make big jumbo scallops. Imitation crab meat has been made that way for years.

                                                          The clue is the differing grain patterns running through the product.

                                                          1. re: Tom34
                                                            d
                                                            Dirtywextraolives RE: Tom34 Jun 15, 2013 04:01 PM

                                                            ??? Scraps of scallop meat to make jumbo scallops? Where the heck do you get your shellfish?

                                                            1. re: Dirtywextraolives
                                                              drongo RE: Dirtywextraolives Jun 15, 2013 06:14 PM

                                                              As long as you're not in New Jersey or Los Angeles you're prolly ok. :-)

                                                              1. re: drongo
                                                                d
                                                                Dirtywextraolives RE: drongo Jun 15, 2013 06:48 PM

                                                                Um, I am in LA. And at least where I shop, there is no wrapping of scallop scraps around each other to form one scallop. And if I bought some and brought them home and realized what they were, I would bring them back and complain. Very loudly. That's why I end up paying like $25 /lb for them.....

                                                                1. re: Dirtywextraolives
                                                                  t
                                                                  Tom34 RE: Dirtywextraolives Jun 16, 2013 04:29 AM

                                                                  Same is true for the "meat glue" fillets. Why do you think most restaurants have low lighting :-)

                                                                  1. re: Tom34
                                                                    d
                                                                    Dirtywextraolives RE: Tom34 Jun 16, 2013 09:21 AM

                                                                    I guess lucky for me I'm smart enough to not order filets when I go out...... Thanks for the heads up....

                                                                    1. re: Dirtywextraolives
                                                                      t
                                                                      Tom34 RE: Dirtywextraolives Jun 16, 2013 02:11 PM

                                                                      I think your OK if you go to a good reputable restaurant and pay a fair price for a meal.

                                                                      Same is true for buying raw seafood from a monger. You usually get a good product when you pay a fair price.

                                                                      I only know about the glued/pressed products because a friend who owns a restaurant was given samples from his purveyor US Foods.

                                                                      From what I saw upon "close" inspection there were noticeable changes in the grain pattern.

                                                                      Chains probably use the glued scallops for things like fried seafood platters where the breading conceals the product.

                                                                      If you Google "Meat Glue" & "glued scallop scraps" something should come up covering the process and the products involved.

                                                                      1. re: Tom34
                                                                        d
                                                                        Dirtywextraolives RE: Tom34 Jun 16, 2013 02:44 PM

                                                                        I agree it definitely depends on where you purchase the product, and how its prepared.....

                                                                        Just bought 8 jumbo sea scallops from my grocery store that has the best fish counter and they were $20.99 a pound. I am simply searing them, so I will certainly be able to tell if they are "glued" together with scraps, and if they are, I will get my money back!! But I highly doubt it, they are a very reputable chain here in LA.

                                                                        1. re: Dirtywextraolives
                                                                          t
                                                                          Tom34 RE: Dirtywextraolives Jun 16, 2013 02:57 PM

                                                                          $20.99 a lb is not cheap & I think you got the real deal :)

                                                                          1. re: Tom34
                                                                            d
                                                                            Dirtywextraolives RE: Tom34 Jun 16, 2013 05:01 PM

                                                                            Yeah, I can only hope.....!

                                                                        2. re: Tom34
                                                                          johnb RE: Tom34 Jun 19, 2013 07:33 AM

                                                                          >>>If you Google "Meat Glue" & "glued scallop scraps" something should come up covering the process and the products involved.<<<

                                                                          I Googled exactly that and nothing definitive about scallops came up. A few general remarks was all, mostly about how you could do combos of, say, scallops and salmon. This thread was what came up first of course. Frankly I'm skeptical that glued fish pieces being sold as scallops is common. But then again, it was stated on the internet, so it must be true :)

                                                                          1. re: johnb
                                                                            t
                                                                            Tom34 RE: johnb Jun 19, 2013 11:00 AM

                                                                            Yeah, some of the videos have been removed. The process is the same though for seafood as beef. The scallop product is carried by big purveyors like Sysco & US Foods. I have not seen it in supermarkets.

                                                                2. re: Dirtywextraolives
                                                                  t
                                                                  Tom34 RE: Dirtywextraolives Jun 16, 2013 04:27 AM

                                                                  Both US Foods & Sysco Foods have been selling them to restaurants for some time.

                                                                  1. re: Tom34
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                                                                    INDIANRIVERFL RE: Tom34 Jun 17, 2013 06:10 AM

                                                                    I guess that is better than stamping them out of skates wings.

                                                                    1. re: INDIANRIVERFL
                                                                      t
                                                                      Tom34 RE: INDIANRIVERFL Jun 17, 2013 10:41 AM

                                                                      I have heard the skate rumors but never actually saw a scallop product made from them.

                                                                      1. re: Tom34
                                                                        sunshine842 RE: Tom34 Jun 17, 2013 06:42 PM

                                                                        If you've ever worked with both in the raw state, you'd find it pretty hard to believe

                                                                        1. re: sunshine842
                                                                          t
                                                                          Tom34 RE: sunshine842 Jun 17, 2013 06:56 PM

                                                                          Threw back hundreds of lbs of skates the size of a car hood back in the day. Wish I knew!

                                                                          1. re: Tom34
                                                                            sunshine842 RE: Tom34 Jun 18, 2013 05:47 PM

                                                                            oh, skate wings are divine eaten as skate wings.

                                                                            I love me some scallops, but I'll take skate (or stingray) wings any day if given the option.

                                                                            They're a total pita to clean, but oh, cooked gently in brown butter....heaven.

                                                            2. d
                                                              Dirtywextraolives RE: foodieX2 Jun 15, 2013 03:59 PM

                                                              Now I need to go bleach my eyes......

                                                              1. k
                                                                knusprig RE: foodieX2 Jun 15, 2013 07:09 PM

                                                                uh oh .. a designer hybrid gmo steak .. creative indeed
                                                                I'm curious what price tag it has and if there's expiry date

                                                                1. MGZ RE: foodieX2 Jun 16, 2013 06:12 AM

                                                                  Even made this dirty old 'hound shudder. Think I'll stick to table scraps and what I can find in the neighbors' trash cans.

                                                                  1. foodieX2 RE: foodieX2 Jun 16, 2013 06:13 AM

                                                                    How timely to listen to a series on NPR about "shmeat" also known as "in vitro" meat that is grown in lab.

                                                                    http://www.motherjones.com/blue-marbl...

                                                                    1. DuchessNukem RE: foodieX2 Jun 16, 2013 11:37 PM

                                                                      Aaaahhh nooooo. Prefab steak in tiny plastic coffins.

                                                                      Sadly, my husband can't walk away from a package that promises "100 calories" ("Dog turds! Individually wrapped and ONLY 100 CALORIES EACH!!") so I fear these Frankensteaks may turn up in the fridge one day.

                                                                      Nutritional info:
                                                                      http://chefsrequested.com/index.php/c...

                                                                      Compare with USDA data for a steak (I chose chuck here):
                                                                      http://ndb.nal.usda.gov/ndb/foods/sho...

                                                                      1 Reply
                                                                      1. re: DuchessNukem
                                                                        LindaWhit RE: DuchessNukem Jun 17, 2013 06:04 AM

                                                                        300 mg sodium for the coffin steak; 62 for the real steak.

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