Is it true that some Restaurants are using “fake” chicken and steaks? Some people call it fake, because it is grounded up chicken or beef that has been reconstituted. Darker meats, especially in chicken, have higher Myoglobin which is excreted in muscles that are used more, such as legs and thighs in chicken. Some people always look at darker meat less desirably because of the higher fat content found in it. The meat processors run the meat through a centrifuge which separates the Fat and Myoglobin from the meat. The remaining meat is whiter and then bloated with brine or some water and some fillers such as starches, cereals, or flours amongst other things. What you have is a moldable chicken product or beef product, but they won’t tell you they are doing this. Restaurants use these products in chicken and steak salads. They basically use them in places where the meat is less suspect and/or noticeable.

Many consumers have reported these lower quality meats in many establishments where the price would ultimately suggest that traditional meats would be used! Other restaurants have been found using pork in the place of more expensive veal. Veal is grey or light brown. Look at the inside of the meat when you slice it. If it is white in the middle you most likely have pork!

Other Restaurants have been caught using whiting in the place of more expensive fish as well. When dining out you may also find that restaurants may use certain containers such as Heinz Ketchup containers but in reality they are refilling them with generics for cost cutting techniques.

Another Consumer reported that some Restaurants are selling cups and bowls of soups, wherein the more expensive bowl is actually the same amount just a different shaped container.

Interesting!!!!!

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