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IMPORTANT: The video related to this story can be found at the end of the article.
Not everything is as it seems. Meat and seafood
One of the main problems with ground beef sold in supermarkets is that it rarely comes from a single cut of meat or a single animal. In many cases, what you’re buying is a mixture of scraps: cheap cuts, leftovers from deboning, excess fat, and, in some cases, tissues you wouldn’t normally eat if you saw them separately. All of that is ground together, packaged, and sold as “ground beef.”
And even if the label says “80% lean meat, 20% fat,” the truth is that this percentage doesn’t guarantee quality, nor that it’s freshly ground meat. Often, these blends come from meat that has already been frozen, thawed, processed, and repackaged.
The issue of color: a visual deception
Have you noticed that ground beef from the supermarket always has a bright, even red color? It seems like a sign of freshness, right? Well, in reality, that color is often achieved with the help of additives and gases like carbon monoxide, which help the meat look “fresh” for longer, even when it has already begun to deteriorate internally.
