What to do with burgers

COOLTRIKERCHICK

dpassmore wrote: »

Sounds nice and healthy........ !

that how you make proper gravy with the fat and the meat juices at the botton of a roasting pan....or in this case the frying pan..

or are you the generation who thinks Bisto is proper gravy:rotfl:

stephen77

dpassmore wrote: »

That said, the terminology for 'meat' in burgers is open to interpretation.

Mechanically separated !!!!!! which is forced off the bone is technically meat and indeed may be organic as well - but hardly prime cuts.


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European definition of meat

Excludes mechanically recovered meat whihc must be declared seperately in the ingredient list. MRM may not be counted towards the meat content.

so if its got a meat QUID on it. This does not include MRM.

Which bit is open for interpretation?

stephen77

dpassmore wrote: »

No of course not - but I draw the line at 'connective tissue' being classed as meat.

, but when you see outlets selling packs of burgers that work out at pennies each, do you not just wonder what is in them?

The limit for connective tissue % in red meats is 25% for that ingredient to go towards the QUID (beef) value of the burger.
Any more than that it has to be listed seperately, so not advantage for burger people to use from label perspective.

Read the label and it will roughly say whats in there, super market product will say. They are to scarred to put the so called nasty in many of their product so have been removed. Often not tasting as nice!

prosaver

wrap them up in iceburg lettuces with salad cream or
cook 2 and have them on top of each other and put peanut butter in the middle or cheese

dickydonkin

COOLTRIKERCHICK wrote: »

that how you make proper gravy with the fat and the meat juices at the botton of a roasting pan....or in this case the frying pan..

or are you the generation who thinks Bisto is proper gravy:rotfl:

I wholeheartedly agree that fat and meat juices from a nice joint of meat make excellent gravy.

I am unsure as to what 'meat juices' are emitted from a fried burger, but it just doesn't do it for me I'm afraid and if my gravy is a choice between Bisto or residue from a fried burger, it's the former for me without a doubt.

dickydonkin

stephen77 wrote: »

The limit for connective tissue % in red meats is 25% for that ingredient to go towards the QUID (beef) value of the burger.
Any more than that it has to be listed seperately, so not advantage for burger people to use from label perspective.

For retail - not so for catering products.

But you have just confirmed my point.

Connective tissue (albeit 25%) can be classed as meat in a burger but you forgot to mention that another 25% of fat can be added as well.

Which bit is open for interpretation?

How much is connective tissue and how much is meat (in the true sense of the word) is in a burger.

As you have quite clearly stated that it does not have to be declared on the ingredients under 25% the consumer has no idea how much rubbish is in the thing.

My point was that sinews, gristle, cartilage and ligaments can be classed as meat in a burger.

I think this thread is drifting off topic and as I stated earlier, I do like the occasional burger, but despite liking the tase - I rarely eat them.

on-the-count-of-three

Not joining in the burger debate, but it's also very simple to make your own...or your local butchers will also make a variety I should think.

I'll just drag the thread even further downhill, by suggesting a quick but tasty meal of burgers with savoury rice. Either the MSG filled packets or make your own.

stephen77

dpassmore wrote: »

For retail - not so for catering products.

.

i agree catering establishment do not have to play by the same rules as the super markets. The same goes for small indepdant butchers as well.
But normally these kinds of threads, not suggesting you are, but attacks on evil super markets while butchers are saints.
However the rules are not a level playing field.

dpassmore wrote: »

But you have just confirmed my point.

Connective tissue (albeit 25%) can be classed as meat in a burger but you forgot to mention that another 25% of fat can be added as well.

How much is connective tissue and how much is meat (in the true sense of the word) is in a burger.

As you have quite clearly stated that it does not have to be declared on the ingredients under 25% the consumer has no idea how much rubbish is in the thing.

My point was that sinews, gristle, cartilage and ligaments can be classed as meat in a burger.
.

but no meat on the FSA list is classed as 100% free of connective tissues.
even top end quality steak with a VL of 100 still has 7.1% connective tissue.
So would you want this steak classed as 93% meat?

any beef with less than 75vl will have over 25% CT from the guidlines thus your going to have over 75VL beef in your burger its assisting with the meat % on the label.

For fat with retail products I would just read the nutritional label.
Though if the burger is using a 90VL meat it probably lack a bit of succulance.

dickydonkin

I think we both have valid points and I do agree that fat content does improve the flavour and texture of a burger. I have had some home made burgers made from very lean meat that were tasteless and were basically not very nice.

Healthier they may have been - but tastewise they were lacking.

That's the trouble with food that tastes good - it is usually bad for you - or so the 'experts' keep telling us.

I suppose that everything in moderation is not a bad thing, and despite knowing that some aspects of a burger may not be ideal, I will still eat them nonetheless.

COOLTRIKERCHICK

dpassmore wrote: »

I wholeheartedly agree that fat and meat juices from a nice joint of meat make excellent gravy.

I am unsure as to what 'meat juices' are emitted from a fried burger, but it just doesn't do it for me I'm afraid and if my gravy is a choice between Bisto or residue from a fried burger, it's the former for me without a doubt.

lol.......well at leat the burger gravy will be more natural than the instant gravy, with all the additives and flip knows what part of the animal they use..

good job you didnt live in the olden days... think you might have starved..... :rotfl: