???
Larger meat generally tastes
worse than smaller meat because it's harder to cook properly; small meat cooks more evenly.
Additives are to improve the food. Common additives in food are seasoning (salt), acid (vinegar), and thickeners (corn starch in gravy). Spinach tastes like dog shit on its own, but it's delicious when vinegar is added to it. Similarly, meat with no salt or seasoning will taste like shit.
If the meat is never frozen, how do you keep it safe? I keep meat in my freezer until I'm ready to cook it. Even if meat is kept in the refrigerator, it will still rot extremely fast, especially if it has no preservatives. You already stated these burgers do not contain additives (preservatives are a sub-category of additives).
Black Angus is the most popular type of beef in North America. Literally every fast food place uses black angus beef.
http://en.wikipedia.org/wiki/Angus_cattle
lol. This sounds so terrible. It's like he's this 1 guy standing in the way of them making at least reasonable quality food
Wow.
One, pure dead beef without other stuff is actually really, really, really fucking good. It's all about what the animals eat. The worse their diet on the farm of origin, the more additives needed to make them compete in the market place. Additives just tend to be cheaper than actually caring for the animal with a quality diet. Ever hear of Wagyu?
Second - meat doesn't just rot if not frozen. You don't
have to freeze beef. The reason for freezing meat is to keep it longer with no fear of little pathogenic critters spoiling the party. Same for even using a refrigerator in the first place - allows you to keep it longer in comparison to keeping it at room-temp, all the while helping keep it free from pathogenic contamination.
Salt is the most original, oldest preservative in the world - it helps lock-up valuable water in beef, which also helps keep the surface as the only place contamination is possible.
You can keep beef out, with only salt applied, for quite awhile, and then cook it properly (160ºF throughout the cut)... not a single safety hazard.
Hamburger meat is more a challenge and a risk - it's a bunch of meat that may have originally been a "surface" of a solid cut of beef, and now it's all mixed up. With solid cuts of beef, only the surface can host pathogenic organisms. In hamburger, that surface can literally be all throughout the ground beef. 160ºF throughout, every single little piece of beef, no danger.
Of course, proper storage is also necessary. If the beef is delivered refrigerated, and is fresh, and is consumed within a day or two, it is 100% safe to keep inside only a refrigerator. The biggest issue between fridge and freezer is how long between storage, and consumption. If it's within 48 hours (perhaps even longer), it can be kept at low temperature, but not frozen, and not suffer in quality.
The selling point of never frozen animal products, means it has been slaughtered, purchased, shipped, and stored in local refrigeration, and that whole process is no longer than a week at most, IF longer than a few days time.
The fresher the dead animal, the more delicious it will taste. Quite simple actually.
Facebook
Twitter