Shocking News About Meat

Image Gallery Two of the biggest trends reshaping America's meat supply are gas packaging and brine injection systems. DAVE CHANNON

Not long ago, most of our fresh meat was handled by butchers in local supermarkets and meat shops. Beef was dry aged in coolers for up to four weeks, which made it more tender and flavorful. Aging also allowed water to evaporate, intensifying the flavor and reducing the meat’s weight by up to 20 percent. But skilled butchers were expensive, and the dry aging process required lots of cooler space. So, dry aging is becoming a thing of the past, and that, as well as other cost-cutting aspects of industrial meat production, have brought about major changes in the way beef, pork and chicken are handled before reaching our kitchens.

Two of the biggest trends reshaping America’s meat supply are gas packaging and brine injection systems. Manufacturers save millions of dollars in lost meat turnover with these technologies, which make meat appear fresh longer and pump “flavor” into factory-farmed meat, in the form of salt water and broth. Companies also save on labor costs, since these “case-ready” meats can go straight from the cold truck to the retail shelf. Consumers are left paying for meat pumped up with saltwater solutions that may be spoiled by its expiration date. Unfortunately, many people are unaware of these new practices. Here’s what you need to know to be a smart shopper.

HISTORY OF CASE-READY MEAT

A few case-ready meats, such as bacon, frozen turkey and packaged cold cuts, have long had a place on the nation’s supermarket shelves. But until recently, most fresh meat was packaged by butchers in the store. Now, Wal-Mart is leading the change, converting to 100 percent case-ready meats in 2001. (Interestingly the company’s decision came just a month after meat cutters in a Jacksonville, Texas, store voted to unionize.) Other discount retailers, such as Aldi and SuperTarget, are close behind, and many other supermarket chains now stock pre-packaged meats. In fact, case-ready meat accounted for 60 percent of fresh meat sold nationwide in 2004, up from 49 percent in 2002.

MEAT INJECTION SYSTEMS

Previously used for specific items such as whole turkeys and pork tenderloins, brine injection now has spread throughout meat selections. Injection systems, also known as pumping, use needles to add solutions of up to 30 percent water, laced with salt and flavorings, to extend shelf life and provide “juiciness and tenderness” to cuts of meat that might otherwise cook up to be tasteless, dry or tough.