This has been bugging me for the past few weeks, and I wonder if any body else has noticed this too. There seems to be a lot of water in the meat these days. Let me know if it's the same where you are.
Retired ex Butcher & ex Coles meat manager here. Back in the early 1980's the meat at Coles & Woolies was always fresh cut every day, and displayed for sale on foam trays cling wrapped, with absorbant pads underneath the fresh cut meat. In about 2015 Coles & Woollies' sacked all the tradesmen Butchers in every supermarket, in favour for meat that was cut in some far off city, cryovac'ed for long life, boxed and trucked hundreds of kilometres to their variouse stores. The very nature of 'cryovaccing' relies on massive suction which instantly removes all air from within the package, the result is the sucking out of blood, and water from the flesh. Corned beef cryovaccing draws out a large amount of the pickling brine within the meat + blood, hence the bag full of water (brine). Support your local Tradesman's Butcher shop and buy real FRESH cut meat, not month old crap !!
Well said, i worked for primo for 8 yrs and worked for coles for 8 yrs, it is true, buy what you wants in fresh cut, omit this business for ever for health.
We stopped buying meat at the supermarkets 2 years ago. The mince meat has so much water in it that it's impossible to brown properly. As soon as it heats up it releases all the water and poaches itself in gross grey water.
@@ceramicemu2063 We are so conditioned to mass marketing and like robots we obey!! I stopped buying supermarket meat about a year ago and haven’t looked back. My butcher sausages taste like meat not flour sticks!!
@@PeterDjordjevic-jo5fc well I don’t know about you but I was literally @#$& up A#$ by a Woolworths manager as dad & I were picking a lettuce for lunch of steak, homemade golden fries and a salad. Blocked it out for years until I moved back home.
So glad that someone is finally pointing out the criminal act of pumping meat full of water practiced by all supermarkets. This is done purely to raise the profit margins for the supermarkets. Some years ago a politician in the UK tried to have a law passed making it compulsory for all shops to advise the weight percentage of added water contained within the meat that they sold. Needless to say, that proposed bill never got past the first reading. What we need in Australia are a few politicians with the guts and determination to propose a similar law here here in Australia. Do you think that there are any Australian politicians who would be concerned enough to propose such legislation? Yeah, I have my doubts too.
@@Vesna-vj7hv No lady, we need less fruit loops and conspiracy theories online and more people power, actually telling the companies to change their ways, boycotting them would help......
@@MickH60 We need less people that think everything is a conspiracy theory and see it is actually a fact and do something about it and stop calling people stupid names like fruit loops because it actually shows that you are very un educated and shallow just who they the corporations llike , goodbye.
Yes mate I am a butcher meats like corned silver side will have more water in them cause there pumped with brine. But with other fresh meat they are definitely pumping with some sort of brine solution cause some of the meat we get it's just like slop. Sometimes we get fresh meat in and you open the bag up and slap it with your hand and it's like your slapping a bowl of jelly. There definitely ripping people off 👍
Back in the day, small retail butchers shops were regularly visited by government inspectors. The modern trend to cut costs by introducing industry " self regulation" gives the consumer little protection .
Cost of living in Australia is a Joke!!! Oh & in other news... our government is now at $1.1 billion given to the Ukrainian government... Also is a 🤡🤡🤡🤡🤡
We have to what American tells us to do,we all know Ukraine is the most corrupt country but try telling anyone who has half a brain cell and they call you a liar. Australia needs to start looking after us and not sending our money to Ukraine.
A tray of sirloin steak at Aldi’s is about $20-21 but you get four bigger steaks or five thinner pieces. It’s injected in the factories with water or something. That’s why it is so watery. We are paying more because the water makes it heavier.
Same thing with watered down meat patties used for burgers, which fell apart on the grill. Local butcher was supplying these to a drive-in, but lost the business because of this practice.🇦🇺
Try frying meat from the supermarkets, it will spit all over ur stove. That is the water reacting with your oil. I wouldn't eat their crap even as a last resort.
Wow... shame on those supermarkets..... returned some brisket not long ago at Coles.... the amount of hidden fat was roughly around a third of the weight.
Havent shopped at either coles or wollies in 4yrs. We buy only from Aldi and sometimes our local Foodworks for convenience. Our Aldi buys its meat from the abatoirs 3hrs from our home and fresh fruit and veg is so fresh that it lasts weeks. Our coles and wollies fresh fruit and veg is c grade and rotting within days so thats why we dont shop there....plus Aldi has prices a third of what coles and wollies have. Its a no brainer for us.
More recently, I used to buy scotch fillet from Coles, and it is great but expensive. I tried Aldi and never went back as their scotch fillet was disgusting and tough. I don't believe it was scotch fillet because it aligned more with meat that needed slow cooking to be edible.
@@dre44r56 Sorry to hear that as Scotch fillets is our favourite. We've never had that experience you mention so far with ALDI fillets. But, again we are lucky as our local ALDI buys local butchered meats. Maybe don't give up entirely and give them another try if you feel it worth it to match ur weekly budget (if you have one).
@@dre44r56facts, Aldi has the worst toughest almost inedible so called scotch fillet I have ever tried. Dog was happy as we had to cut 50% of inedible parts and fed to dog. Rip off
Spend more at your local butcher and know what you are getting and unlike coles and wollies and if you have any concerns or complaints your local butcher doesn't hide behind a phone and a corporate name and addresses any matters on the spot otherwise they would put themselves out of business because word of mouth spreads fast.
Local butcher is just more expensive! Same old cow hide tasting tuff old cow meat from the same abattoirs. Sorry but Australia is being scammed from their own government
It's very prevalent hear in UK in packaged bacon that shrinks to nothing when you fry it!! There used to be a cap on how much they could inject., the greedy watchdogs all turn a blind eye to rank profiteering these days. 😮😢
Get your meat from a real butcher because it’s prepared onsite, no water and not much price difference and you can usually customise your order, buy in bulk and share the cost with two or three friends
The new ripple trays hold water also ,if you tap the tray on the bench after pouring off extra run off ,you'll be shocked at how much extra weight those rippling trays hold .those trays hold water u can't tell is there unless u bang it upside-down ,
Vacuum packed meats retain the fluids that were otherwise lost through the older plastic wrap/Styrofoam tray packaging. It's due to the temperatures the meat is processed at being a lot colder than at the shops. As others have said, the corned beef is the brine.
Corned beef in particular is generally going to be this way. I remember getting one from coles or woolies a solid 10 years ago that was exactly the same. I think it has something to do with the salt preparation of it. Other stuff, kinda makes sense to me to have a bit of liquid floating around in there to eliminate any air pockets, as it will keep it fresher - but most importantly, they can charge you meat prices for water. Edit: the thing I found most disturbing about this video, is I couldn't tell any difference from my regular coles and aldi in Adelaide. Gone are the days of there being a unique store for every place, each state having vast differences easily spotted. Everything looks the same now wherever you go.
of course it is....but they dont need to package it in that much brine...its vacuum sealed and doesnt need to sit in the brine the brining liquid is already absorbed... that was at least an extra 150ml of liquid charged at $16 kg
Some good comments about the corned meat but the amount of brine in the cryovac packs has more than doubled over the last year or so. Some of it is also gel like which is different also.
You will always find moisture in corned silverside because its been brined totally normal and as for the beef that has been vacuum sealed will also loose some moisture, but what is common practice with mince is adding ice when doing the final grind that's why when you cook mostly supermarket mince heaps of liquid comes out . Indeed it is added to fluff up the mince and of course add weight,your best to buy from an independent butcher that doesn't sell pre packaged crap
I have complained to aldi for years now. Sometimes you buy steak and end up with soup. Steak floating in the pan as saline escapes from the meat as it heats up. I never buy there now I go to a butcher and I never have that problem with his meat.
When I lived in England 20 years ago I would buy chicken and try to fry it in oil and it would boil instead of frying because all the water injected into the meat, I think by law the supermarkets were allowed to inject 20% water and they did. Also at the same time you could buy organic chicken that was as natural as you could get it in the same shop and when you fried it in oil it would fry nice and golden brown as it should, and no pools of water coming out like that other garbage and it did taste way better. but it was double or more in price. It comes down to greed if they can water down drinks why would you think they can't do it to all meats that includes fish.
There was a time when the supermarkets used some chemical to keep the meat looking "bright red and fresh" forgot what the name of it was. Water just adds to the weight, I have had sausages that burst open and spit water and fat when cooking too. Bastards always find a way to boost their bottom line profits at our expense.
My sister used to work in a delicatessen next to a butchers in the eighties and they used to evacuate all employees when the butcher put the red stuff in. Needless to say she said she will never forget the smell , it was totally toxic. I too would like to know what it was. If you find out please let me know.
I worked at Coles in the early seventies as an apprentice butcher. When making up the salt water brine for the pumping tub, we would add stuff that would stop the meat turning grey on the inside. All other tubs that the meat sat in were salt water only. Salt will turn the meat grey. The next day when you cut the silverside or rolled brisket up, it would be a bright red. Only on what was the inside though. The ladies would put it on its tray so the red would be presented.
Mate the water in the packaging is just the injected saline that seeped out in the package because the over inject the meat. There is s load more saline in the meat itself. It comes out during cooking. You notice the meat shrink as you cook it.
Enjoyed your shopping trip folks🤗new subscriber 🎉 I do most of my groceries online with Woolies and they advertise it as liquid infused... So I try to avoid those meat products and besides everything is so expensive I have to cost meals in my head and try keep it under 5$ per person if possible ✌️
Marinated while it sits waiting to be bought. As long as it is a good flavour it saves time and effort doing it at home. Pretty hard to mess up some marinades.
We (friends and family) purchase our meats from our local butchers. I stopped buying meats from these big chains, they are an absolute disgrace!!! Hope the government does something to stop them cheating us!!!
I used to make brine for ham and bacon ,they make brine then put it through a machine which has about a hundred injector which pump the brine in,depending on how many times you have to put meat through these injectors,will determine how much brine is in there .for a leg of ham we were told to put it through about 4 times.cheap ham leaks out brine when sitting,we would add six kilo of brine on one leg
Just started buying fresh kill pig an sheep from farmer. Wow what a difference. Taste, smell an stays longer in fridge . Was really surprised how long it stayed fresh.
Yes, there is water in the packaging. Don't understand why they bother with the water absorbent pad. Maybe red coloured blood water does not look good for presentation. I suspect they packed the meat wet so they don't look dry and to remove air. Never bothered to weigh the meat for net weight though.
Lately, Coles chicken wings are labelled as "Chicken wing nibbles" which somehow allows each wing to have a large nondescript lump of meat attached to the large end of the wing. Same with the chicken breasts. On the non displayed side of the breast is a large mushy lump of meat that doesn't resemble actual breast meat at all. From now on, t's the butcher shop for me!
I noticed that with mince and will never buy that from the supermarkets. When you cook it - it all comes out along with the fat. But you keep it in a jar and watch it seperate in layers the fridge. Fat on top watery goop on the bottom.
Ok. This is de ja vu, I just got home from coles pakenham, I bought a corned silverside but I will say I was looking at it saying to myself this sure does have alot of water inside the packaging, disgraceful is definitely the word.👍
I have a confession. I worked in a butcher shop at Coles in the early seventies as an apprentice. As well as the usual beef mince, both fine and course, we sold a mince called pork and veal. While there was pork in there, especially pork fat. There wasn't veal. It could be any red meat from the offcuts. Be it beef or lamb.
Think its JBS Foods that supply meat for all the supermarkets in Australia they are known to have some pretty dodgy tactics. Good idea to check the used by date of anything your buying from supermarkets lately too, have noticed Coles are leaving well out of date products on the shelves for sale.
The way I understand it, all livestock going through salesyards now, must have been poked with the medical "cure-all"...so unless you want it by default, avoid meat at all cost.
Bought a leg of lamb to cook in the slow cooker from aldi, when cooked it was in 2 inches of water. Went back to IGAs legs of lamb and have never had water in the slow cooker after cooking.
Its happening in nz in places too, has been for a long time. I complained to mad butchers one time about too much water in the mince and the butcher guy got nasty . There are not many butchers places with good meat but if there are, a lot of people cant afford , because its very expensive. (considering the amount of cows and sheep we have around nz) NZ has become so greedy.
It’s happening to all the meat and it’s been happening for years now, because when you cook it at a low heat you will see a lot of water in the pan. Same as mince. I feed my dogs mince and then and I will buy 1 kg and I have scales and it be 1kg but when I cook it a lot of water comes out and then I weigh the mince afterwards and I have lost 400 grams where did it go? So we are paying for 400 grams of water per kilogram of meat 🥩
The wife bought some meat from Coles a few years back and it just didn't cook right or taste any good and we haven't bought anymore Meat from Coles since. (Yes it was in date)
