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How to safely grill your steaks this summer

Get ready!

Time to give your grill its annual cleaning…and fill its tank with propane or stock up on charcoal… because BBQ season is here!

Nothing — and I mean nothing — brings the family together like cold beer, good music, and sizzling steaks fresh off the grill.

But you can make the day memorable in all the wrong ways… if you buy the wrong meats!

The feds are warning that today’s mass-produced supermarket cuts of beef are being manipulated behind the scenes in a way that can make you and your family sick.

Normally, some bacteria might end up on the surface of the steak — but since they’re killed off pretty quickly on the grill, you can still safely enjoy a nice, juice, tender, pink interior, just so as long as the outside is cooked.

But the way food processors today are manipulating your meat is pushing those germs right into the middle, giving them a place to hide and survive the temperature of a “medium rare” cooking.

Naturally, the industry-friendly government isn’t ordering food processors to stop the nonsense, and they’re not even warning consumers away from these shoddy, low-grade, germ-covered cuts of meat.


All they’re doing is slapping some fine print on the label.

The phrase to watch for is “mechanically tenderized,” and while that might sound good — we all like tender meat, right? — that means your meat been pounded and stabbed with commercial needles.

They also use needles to shoot liquid into the meat, supposedly to add flavor. It’s just salt water, and it’s really there to add PROFIT — because instead of paying $8.99 a pound for 100% steak, you’re paying $8.99 a pound for steak and salt water.

Even if the needles themselves are sterile, they’re opening the door for any other bacteria to set up camp on the inside of your steak.

And needles aren’t all they’re sticking in your meat.

The industry even uses a nasty product known as “meat glue” to cobble together scraps of beef so they look like a nice, whole cut of fresh meat — and that means that whatever bacteria was on the outside of those smaller cuts are now on the inside of your filet.

And you’d never know it, because the end product looks so good that not even a chef can tell the difference.

The new label warns that you should cook your beef until it looks (and tastes) like the leather from an old shoe. But don’t worry: You don’t have to settle for gnawing on hockey pucks, and you don’t have to give up beef altogether.

Just buy organic local meats, if they’re available, and shop from a butcher who can tell you for sure that your steaks and chops haven’t been pounded, injected, and glued.

It’ll cost more. But you’ll get tastier, safer and meats — and that, my friend, is worth every penny.

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