Beyond Meat Burgers

[Rjk]

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

[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.

[the other bob wilson]

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

Never tasted Richmonds meat sausages and, to quote the American guy in Fawlty Towers, don't think I ever will. I fell out of love with meat sausages some time ago, but my limited experience of non meat ones has been entirely positive so far, not so keen on the non meat burgers I've had so far apart from the Beyond Meat ones though.