Enhanced Meats

Anyone who knows me knows I like my food in its god given natural state until I start making it into a tasty meal. I even by pigs and cows from farmers if I am able. One of the things that helps keep the budget from busting (too badly) is frozen meats. I have no issues buying things near expiration, or anything with a good price of a suitable quality and freezing it. Ideally you can buy things already frozen as to avoid the slight textural breakdown. ********************************************************************** Quick lesson: When food is professionally frozen it is I.Q.F. or Instant Quick Freeze. They freeze it at such a low temperature that ice crystals don't have time to form in the cells of the meat, or what ever else you are freezing. When you freeze it at home it is a much slower process so crystal from from the liquid in the cells and essentially tenderize the meat. This is why I freeze my briskets before using them. ********************************************************************** I have noticed that it is next to impossible to buy frozen meats that don't have some kind of "added natural solution" that is usually up to 15%. Is that 15% by weight or volume? Did you discount the price by 15% so I am not paying for your natural solution? Exactly what is in your natural solution? The answer that the percentage is by weight and no they did not discount it by that amount. You are paying for that extra percentage of meat you are not getting. To me it's just one more way for food manufacturers take food one more step from nature. Anyone out there that reads labels knows exactly what I am talking about. More importantly it takes control of your food out of your hands. After you have learned to rely on the enhanced meat for cooking you won't be able to properly cook real meat, it will always seem dry because you are used to over cooking it. I was able to find an excellent link on this subject: http://www.virtualweberbullet.com/enhancedmeat.html I encourage you to read the whole article as the really good information is near the bottom. Anthoinette