Has anyone here sampled said questionable meats? Is it really that bad? Did you find yourself outraged (at yourself, the seller, or the processing plant) about when you tore the facade off the packaging you got an eyeball of how much you were being misled?
For sometime I wondered how long it would go until the subtle shift from one product to another as it is being slowly added (or I guess added in spades elsewhere).
I mean heck - last year we had test tube beef
I know there's this whole push for "know where you food comes from", but damn... I don't want to actually have to raise my own baby cow (named Norman), feed it, massage it, and after how ever many years kill it. That takes too much of my time, but then is there any reliable way for us to get the transparency in the food industry that would make us happy?
The Food Standards Agency (FSA) has two classifications for burger products - standard and economy.
A standard beefburger can only be classified as such if it comprises a minimum of 62% beef. Similarly, a chicken (or other poultry) or rabbit burger must contain a minimum of 55% meat, and a pork burger 67% minimum pig meat.
An economy beefburger must contain 47% meat, a chicken burger 41% and a pork burger 50% pig meat.