Water in meat?

Mike87

I figure this is probably the best place to ask.

For the first time in years I was reluctantly forced to cook up some supermarket meat last night and the amount of water that came out of it was unbelievable. No doubt this extra water is a great scheme to give the meat extra weight when it comes to pricing.

My question is this. Who puts the water in it? I doubt the abatoir would do it, and I cant imagine supermarkets having staff out the back dedicated to filling meat full of water? And is there an actual point to doing it? Or is it some sort of legit way to rip people of?

Sam Kade

You are made up of 60% water yourself. Meat naturally is made up of a high water content.

Mike87

Sam Kade wrote: »

You are made up of 60% water yourself. Meat naturally is made up of a high water content.

I dont expect the meat to be bone dry. But there was a very noticeable difference compared to meat I usually get from the butchers.

20silkcut

Mike87 wrote: »

Sam Kade wrote: »

You are made up of 60% water yourself. Meat naturally is made up of a high water content.

I dont expect the meat to be bone dry. But there was a very noticeable difference compared to meat I usually get from the butchers.

Yes it is common practice for farmers to stuff animals full of water. Farmers buy great big bags of water at the co-op and generally stuff it up the animals arse.

Some farmers grow their own crops of water out in the fields. Bumper crop of it this year.

robp

Mike87 wrote: »

I figure this is probably the best place to ask.

For the first time in years I was reluctantly forced to cook up some supermarket meat last night and the amount of water that came out of it was unbelievable. No doubt this extra water is a great scheme to give the meat extra weight when it comes to pricing.

My question is this. Who puts the water in it? I doubt the abatoir would do it, and I cant imagine supermarkets having staff out the back dedicated to filling meat full of water? And is there an actual point to doing it? Or is it some sort of legit way to rip people of?

Salt water is routinely added to chicken meat. I am pretty sure its not illegal as long as its advertised. I have no idea if its widespread in Ireland or where though. There is plenty of information about it online.

pakalasa

Moral of the story - buy from the local butcher.

GoodisonPark

Most likely that this meat was in frozen storage at some stage.
Buy from your butcher in future.

Cedrus

Ham is injected with brine, it's quicker and cheaper than dry salting.

Other meats do not generally have water added but the longer hanging of meat by good butchers dries out the meat and intensifies the flavour. Supermarkets tend to use a vacuum ageing method (if at all) where the meat is vacuum packed and stored, this means that the meat doesn't lose any moisture/weight but doesn't gain any flavour either.

Mike87

20silkcut wrote: »

Yes it is common practice for farmers to stuff animals full of water. Farmers buy great big bags of water at the co-op and generally stuff it up the animals arse.

Some farmers grow their own crops of water out in the fields. Bumper crop of it this year.

No need to be a prick about it, I didnt say it was anything to do with farmers, I just figured you lot might have a better idea then the average joe in the street.

It was actually sausages. I cooked up about 12 of them and at the end they were swimming in water on the pan.

tim04750

I'd say the big retailers wouldn't be beyond something like that just look at what they do to chicken meat , and the fat & offal from meat processing has become valuable why ? maybe more of it is being included in processed food products.

grange mac

20silkcut wrote: »

Mike87 wrote: »

Sam Kade wrote: »

You are made up of 60% water yourself. Meat naturally is made up of a high water content.

I dont expect the meat to be bone dry. But there was a very noticeable difference compared to meat I usually get from the butchers.

Yes it is common practice for farmers to stuff animals full of water. Farmers buy great big bags of water at the co-op and generally stuff it up the animals arse.

Some farmers grow their own crops of water out in the fields. Bumper crop of it this year.

ill try not to flood the market with it this year!!!

mikemac1

Buy from the local butcher

A lot with be in Guild of master craftsmen but they can still be excellent if they are not members

Ask any question you want OP. No matter what your question is they can answer it and give advice

You won't get that service in a supermarket buying packaged meat

whelan1

ah now you cant beat superquinn sausages, there the best there is yummy....................

Conflats

In the last 20/30 years meat has got leaner with less fat, lean meat is made up of protein which is 2/3rds water so as the level of lean goes up so does the water.

However its only partly the reason due to things like freezing of food and preservation techniques but nothing wrong with good quality local meat

Bizzum

Mike87 wrote: »

It was actually sausages. I cooked up about 12 of them and at the end they were swimming in water on the pan.

Water or Oil?

There is a massive difference cheap sausages and those with a high meat count. You are probably also aware that sausages are a processed food product, we farmers don't grow them!

FREDNISMO

I taught a sausage was part of a pigs anatomy

Bizzum

FREDNISMO wrote: »

I taught a sausage was part of a pigs anatomy

No. Its only the cocktail sausages that are. They are the sows teats.:)

Ding Dong

I dont think the OP is having a go at farmers, rather asking them for their expert opinion.