Beyond Meat Burgers

[Taunton Blue Genie]

by far the most surprising thing on this thread is that Richmond make anything that is remotely edible, as their meat sausages are rank.

The vegetarian/vegan producers of sausages and burgers have the easiest 'meat' products to compete with and for obvious reasons.

[Rjk]

The vegetarian/vegan producers of sausages and burgers have the easiest 'meat' products to compete with and for obvious reasons.

Richmond pork sausages have only 42% pork in them anyway, which is the bare minimum they are legally allowed to put in and still call it a pork sausage. it makes you wonder how much they would put in if there were no limit.
even if they taste good I would not be buying their meat free sausages, they've already shown as a company they are prepared to put any old shite into their meat sausages

[Taunton Blue Genie]

Richmond pork sausages have only 42% pork in them anyway, which is the bare minimum they are legally allowed to put in and still call it a pork sausage. it makes you wonder how much they would put in if there were no limit.
even if they taste good I would not be buying their meat free sausages, they've already shown as a company they are prepared to put any old shite into their meat sausages

Is the 42% pork concerned 'mechanically recovered meat'?

Wikipedia defines such a term as:

Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. It is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted by advanced meat recovery systems, both of which are different processes. The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. This puree includes bone, bone marrow, skin, nerves, blood vessels, and the scraps of meat remaining on the bones. The resulting product is a blend primarily consisting of tissues not generally considered meat along with a much smaller amount of actual meat (muscle tissue). In some countries such as the United States, these non-meat materials are processed separately for human and non-human uses and consumption.[1] The process is controversial; Forbes, for example, called it a "not-so-appetizing meat production process".[2]

[Rjk]

Is the 42% pork concerned 'mechanically recovered meat'?

Wikipedia defines such a term as:

Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. It is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted by advanced meat recovery systems, both of which are different processes. The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. This puree includes bone, bone marrow, skin, nerves, blood vessels, and the scraps of meat remaining on the bones. The resulting product is a blend primarily consisting of tissues not generally considered meat along with a much smaller amount of actual meat (muscle tissue). In some countries such as the United States, these non-meat materials are processed separately for human and non-human uses and consumption.[1] The process is controversial; Forbes, for example, called it a "not-so-appetizing meat production process".[2]

usually not these days.

the EU forced suppliers to clearly label mechanically removed meat , so a lot of manufacturers moved away from it as consumers don't find it appealing apparently.

however under the definition of "meat" that has to form 42% of a pork sausage, up to 30% can be fat and 25% can be gristle and connecting tissues. so perhaps as little as 45% of that 42% is what people would actually recognise as meat.

[lardy]

usually not these days.

the EU forced suppliers to clearly label mechanically removed meat , so a lot of manufacturers moved away from it as consumers don't find it appealing apparently.

however under the definition of "meat" that has to form 42% of a pork sausage, up to 30% can be fat and 25% can be gristle and connecting tissues. so perhaps as little as 45% of that 42% is what people would actually recognise as meat.

Don't know about anyone else, but I have quite the appetite now.

[Taunton Blue Genie]

Don't know about anyone else, but I have quite the appetite now.

You can't beat a bit of pulped scrotum and pulverised nostril.

[lardy]

You can't beat a bit of pulped scrotum and pulverised nostril.

Somebody buys Walls. Alright Rockefeller, no need to boast!

[Optimistic Nick]

You can't beat a bit of pulped scrotum and pulverised nostril.

A very long time ago, I went on a tour of a client's plant for producing supermarket beef, to show the tax authority just how clever it all was. As you can imagine, they are pretty gruesome places. Not the abbotoir, but the "cow disassembly" bit. Where the carcases get frozen, stretched, chopped up, washed down etc. After the tour, I asked the tax inspectors where they'd like to go for lunch - and only at this point did one of them delcare herself a vegan (on animal welfare grounds) so would appreciate it if we could find somewhere that had a veggie menu. God only knows why they decided to send a vegan on that tour, she must have been traumatised.

As regards meat content of sausages etc: there seems to be a pretty direct corelation between cost and meat content. And as someone on a Keto diet, I have really noticed it: as the meat content reduces so the carb content increases. If you look at nutrition info for 2 basic pork sausages in my local supermarket:

PREMIUM
Sainsburys Taste The Difference (normally what-£2.50 for 6?): 97% meat content. 1.2g of carbs per 2.
Heck - about the same price: 97% meat, 1.4g carbs
Sainsburys Organic, £3 for 6: 85% meat, 0.9g carbs

STANDARD
Sainsburys "butchers choice", £1.50 for 8: meat 72%; carbs 12.2g
Walls thick pork sausages, £2.25 for 8: meat 70%; carbs 5.4g

BUDGET (although Richmond are more expensive than butchers choice)
Richmond, £2 for 8: 42% meat (!), 12.8g carbs
J James frozen, £1.40 for "approximately" 20: 42% meat, 10g carbs


You do get a few pretenders. Musks, for example, are £3 for 6 but you get 75% meat.

Personally: from a taste perspective I am no snob and I like any old sausage to be honest. I draw the line at tinned hot dogs, but I'd happily eat any of the above if nutrition info was ignored. Don't get me wrong - I'd rather eat the TTD to the Richmonds, but it's not like I couldn't face the taste of a greasy low quality sausage. However from a dietary perspective, it is really only the TTD and the Organic ones I'd have now. But no matter how you look at it.... Richmond sausages are the worst really. I'd genuinely go for the budget frozen ones instead.