The ‘steak issue’ is really bothering as Americans are prefering natural juice of steak to be replaced with something so crass, like a sugar-sodium solution. It is reported that this deviation from natural flavors has given an upper hand to the meat manufacturers to push up the prices for the solution that is added to the steak to make the meat juicy. Facts provide that both treated and untreated packs of meat cost as much as $4.99 per pound in six of the seven supermarkets at New York, Washington and Newport, Vt.
Consumers are clearly paying the price for their wrong choices, for the very reason that they want both tender and juicy steak, without realizing that they are forgoing the latter in want of the former. Processed meat manufacturers take the advantage by giving unfinished information about the nutritional labels, hiding the facts about additives to the consumers on a low-sodium diet.
It is obvious that meats become lean at the loss of fat, but making lean meat tender and losing the natural juices is as good as eating grass. Addition of sodium, sugar and chemicals not only makes the protein a poisonous consumption for the consumers but also makes it the most uninteresting piece of steak on the table. It is high time consumers realize that their hankerings for tender meat can be served by low-cal, homemade marination and pressure cooker. Accepting what the processed meat gives them is like accepting bad health and not giving a chance to fresh, grass-fed and organic meat.
Via: NY Times
