Beware of ring pull cans!

cajef

Sorry but they do not seem any different or difficult to open to me than any other can with a ring pull, just opened a can of baked beans and the edge of the lid is no sharper than a tin of corned beef, maybe people that are worried about injuring themselves will have to boycott any tin with a ring pull.

stugib

I nearly sliced my finger off once with the old key method trying to pull back the bottom after the key broke yet again. I won't miss them.

kevanf1

cajef wrote: »

maybe people that are worried about injuring themselves will have to boycott any tin with a ring pull.

That's just it, it's past the stage of worrying about injuring ourselves it is actually happening. I happen to agree about ring pull baked beans cans, they are no problem at all the same as small sardine/sild/mackerel tins. If I can find a manufacturer that offers a low salt version of corned beef in the old fashioned key opening can then I most certainly will boycott this ring pull style. Until then I want to eat healthier and have less salt in my diet.

moonrakerz

shellsuit wrote: »

Why do they make corned beef in a stupid shape anyway?

Make it round, and all you need is a can opener to open the can with, like everything else that comes in a can.

So does anyone know why corned beef is made that way?

It is not a stupid shape - it is the best shape to get a solid object out of a can.

If the can was round or parallel sided, the contents would "pull" a vacuum and would not slide out.
A common mistake with these cans is to put them in the fridge so the meat is nice and firm and easy to slice - wrong ! This merely solidifies any fat or grease round the meat and glues it securely inside the can.

Putting a small hole in the narrow end with a conventional can opener will make it easier if you have a problem - I never do !

kevanf1

moonrakerz wrote: »

It is not a stupid shape - it is the best shape to get a solid object out of a can.

If the can was round or parallel sided, the contents would "pull" a vacuum and would not slide out.
A common mistake with these cans is to put them in the fridge so the meat is nice and firm and easy to slice - wrong ! This merely solidifies any fat or grease round the meat and glues it securely inside the can.

Putting a small hole in the narrow end with a conventional can opener will make it easier if you have a problem - I never do !

Swings and roundabouts in my opinion. Agreed the fat does solidify and does make it difficult to get the meat out of the tin (if you can open it in the first place). On the other hand it does make slicing the meat far easier. Trying to slice it from room temperature is a nightmare and very difficult when you want to cut nice thin slices. As for the fat. I find it much easier to get rid of when it is cold as it just crumbles away from the main block of meat.

Side issue but as the post author I feel I can bring it up, has the amount of fat increased just lately?

Thanks for all the replies so far

Take care all.

Kevan

moonrakerz

kevanf1 wrote: »

Swings and roundabouts in my opinion. Agreed the fat does solidify and does make it difficult to get the meat out of the tin (if you can open it in the first place). On the other hand it does make slicing the meat far easier. Trying to slice it from room temperature is a nightmare and very difficult when you want to cut nice thin slices. As for the fat. I find it much easier to get rid of when it is cold as it just crumbles away from the main block of meat.

Side issue but as the post author I feel I can bring it up, has the amount of fat increased just lately?

I am eating a lot of salads of late and find corned beef to be a very good value.

I open the tin "warm" - and find it easier to scrape off the fat then. I then put it in the fridge in a box until I need it.

I, too, have thought that there is more fat on the meat than there used to be !

sarahg1969

kevanf1 wrote: »

Both myself and my wife followed the instructions absolutely to the letter. This has happened with at least 4 cans now. On a local forum I have heard of others having exactly the same problem and they too have ended up cutting themselves because of the design. It's not a case of not following instructions.

Four times? Did you not learn your lesson after the first time or two, and use a tin opener instead?

kevanf1

sarahg1969 wrote: »

Four times? Did you not learn your lesson after the first time or two, and use a tin opener instead?

The last one we opened the other day my wife did indeed use a tin opener. It was actually rather difficult to do so because of the corners. I would also ask this, what would happen in the event of a serious injury if somebody uses a standard tin opener to open one of these tins? That person would not be opening the can in the approved manner as set out by the manufacturer.

Take care.

Kevan

BillTrac

stugib wrote: »

I nearly sliced my finger off once with the old key method trying to pull back the bottom after the key broke yet again. I won't miss them.

I have a nasty scar down my middle finger due to the old style opener. So I find the new style much easier/safer

sarahg1969

kevanf1 wrote: »

I would also ask this, what would happen in the event of a serious injury if somebody uses a standard tin opener to open one of these tins? That person would not be opening the can in the approved manner as set out by the manufacturer.

Take care.

Kevan

Nothing would happen. "..the approved manner..."? Are you serious?

Are you actually hoping to have a serious accident with one of these potentially lethal tins? You're certainly putting a lot of effort into this corned beef. Next time, why not buy it in a packet?