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Originally Posted by Lisbet  I know enough to realize that once raw meat has been frozen that it can't...or shouldn't... be frozen again. The problem with the ready-ground meats from the supermarket is that you don't actually know, and they don't tell you!! Have never seen packages marked "prevously frozen"! At least, I have not seen ground meats so marked; only in the freezer section when you are deliberately buying already frozen meats.
Also, some time ago, in the past, didn't they add a red food coloring agent to ground meats to keep them "fresh" looking?? Wonder if they still employ this practice! |
i AM SURE YOU ARE TO YOUNG TO REMEMBER THE 50S AND EARLY 60S. But working in butcher shops in that era , we used to use a chemical we called DYNAMITE WHICH WAS IN REALITY SODIUM NITRATE. It is still used today in corned beef and frankfurters as a preservative mixed with sodium nitrite but is not added to raw ground beef anymore. The meat got so red you could not put it out right away.
A lot of ground beef today is Frosted.
The markets store it at 32 F. when they first put it out for sale it is a little hard to the touch but is not totaly frozen, this way it does not have to be LABELED FROZEN .. What should be a law is nameing Country of Orgin on the meat as 1 pound of chuck could come from 5 countries, and itis all legal.Tricks to the trade they call it.
