I just read an article about McDonald’s Artisan Chicken Sandwich. McDonald’s is simplifying the ingredients because they realize that their customers want to be able to recognize and pronounce the ingredients in the food they eat. It was the push for higher profits that made their chicken sandwich a target for change in the first place.
What can we use that is cheaper, something that we can pass off for real meat? How much can we push the federal guidelines for the allowance of “other stuff” in our meat. How can we convert scraps that we would normally throw away into something the customer would recognize and purchase?
The people are waking up to what these big corporations are putting in our food. Wood pulp as filler in the beef. Meat glue used to combine meat particles together to mimic what they used to sell. Meat trimmings left over from the cut room floor, pressed into a familiar shapes and seasoned to taste like what it is representing, is all to popular for these corporations. No wonder why sales are dropping, people will only buy into their farce for so long before they expect better.
Have you read the label on packaged frozen chicken breasts in your local supermarket? I did, I found out that what I thought were actual chicken breasts, were actually made from the meat taken from in- between the ribs. This rib meat is then meat glued together into the shape of a chicken breast. It is pretty convincing, I wouldn’t have known until someone told me to look for it.
My Grandpa always said that he would never buy a chicken unless it was a whole chicken. He was afraid that parts of the chicken that went bad would be cut away and they would sell the rest of the chicken as parts. He had great vision and knew that people would do anything to retain profit even at the expense of others.
A friend of my parents says that he would never buy canned beef. He said it was made from the cow’s bag. Could be true. And they would be right in saying that it is 100% beef. The only thing is, the consumer is expecting actual meat from a muscle group. As long as it can be passed off as something more appealing, the company will have a good chance of making a sale. Selling the cow’s bag would increase the revenue that they can produce from one animal.
Back in the day they may have used the cow’s bag as a leather pouch, but unless I am mistaken, I know of no recipes that call for it handed down through my family. I know that back in the day they used all parts of the pig, and would use the squeal if they could. That is being resourceful, and frugal. But I am sure they didn’t hide what was in their stew and call it something that sounded more appealing. And if something “fell” into the meat as they were processing it, they took it back out. Corporations just figure that 2% of “other” non meat stuff is great because they can sell that too.
It is sad when you can’t trust what you buy to eat. I think that the only way to truly be able to trust what you are eating is to grow it yourself. The second best way would be to buy from a local farm that raises their animals like you would.
This is why I raise my own meat!!