Are you seriously stupid enough to buy that?
Boy, some one caught you kook, line and sinker! ROFL!
OK, have yours putrid rare.
Did you know that “meat” is actually green due to curing (putrifaction), and that the “red” color is a result of chemicals added to change color??
Enjoy,
Meanwhile, our obesity/heart ailment idiocy continues.
ROFL Sorry kid, no one is going to buy that lie.
Did you know that “meat” is actually green due to curing (putrifaction), and that the “red” color is a result of chemicals added to change color??
Not a hunter, are ya? Never seen fresh deer or elk meat, I bet. What color do you think a moose is inside?
I buy organic meat at the grocery, it has undeclared dye in it because otherwise it would be green?
Why the quotes?
You are severely wrong.
I grew up on a farm and we did some of own slaughtering to stock the freezer.
The meat ain't green.....though I guess if you left it outside in the heat of the day, it could become green.
“Did you know that “meat” is actually green due to curing (putrifaction), and that the “red” color is a result of chemicals added to change color??”
Nonsense. Putrid implies it has decomposed to an extreme state. The curing process done with beef is to let the meat ‘cure’ or sit in a refrigerated container for about 3 days. This meat is not putrid but it has started the decomposition process. This practice is not normally done with most other meats as they are tender enough naturally.
The beef I’ve butchered was red without any chemicals being added. So your hype is sensational but wrong.
Consuming animal protein is natural and required to keep our bodies healthy. While its true that non-animal sources can be found for most proteins those are generally not as good. I personally know to families who are vegan and their children are severally developmentally challenged. Very poor mental capacity and those children are significantly smaller than other kids their age.
Too much of anything is unhealthy. Heart disease can be attributed to inactivity as much as the diet.
“Did you know that “meat” is actually green due to curing (putrifaction), and that the “red” color is a result of chemicals added to change color??”
You don’t know jack about meat. Dats OK, you don’t need to. Just keep yourself from spouting this nonsense in public.
oh please save it for your support group.
When I pull the skin off of a fresh killed deer carcass the meat is red and I dont know of any “chemical” being added. Unless it is on the bullet from my Smith 460XVR.
That's a real knee-slapper. Some meat is actually white such as chicken breast meat. That's due to the absence of myoglobin which is the oxygen carrying molecule in muscle. Chicken leg muscle, on the other hand, is composed primarily of "slow twitch fibers" and is a darker color due to abundant myoglobin.
And in the long run deary, it all comes down to molecules. Food which is ingested, be it animal or vegetable, is rapidly broken down into its molecular constituents which find their way to the mitochondria where they are used for the production of ATP, the energy currency of the cell.
So all this garbage about the bodies of meat eaters being made up of "animal carcasses" is hogwash concocted for the bereft. It's all about atoms; carbon, oxygen and hydrogen which are the principle components of organic molecules. There's a chain. CO2 in the atmosphere is converted into nutrients by plants by the process of photosynthesis. The plant nutrients are consumed by animals which into turn are consumed by humans who give out CO2 which is fixed by plants.
There's no telling where those carbon atoms in your body have been!! Think about that!!
It's not because of meat...it's because of too much. Too much of everything, actually - we as a whole eat too large of portions. But that's not a meat vs. veg thing so much as just an overall thing we're used to.
Are you seriously stupid enough to buy that?
Boy, some one caught you kook, line and sinker! ROFL!
Geez! Another nanny state know it all. Tell us what else is bad for us, momma.
If the vegan thing works for you, have at it and enjoy.
Interesting.
How come the deer meat we harvested is RED?
We didn’t cure it and sure as heck didn’t dye it.
Come to think of it, venison tenderloins sound wonderful for dinner tonight....
Bullshit.
The venison that I eat almost every day was a bright, deep red when I butchered the animal. This was only a few minutes after the shot that sent Bambi’s mom off to deer heaven. Since I use a magnum rifle and good bullet placement, my deer almost always drop immediately at the spot where I shot them. That meat is frozen within an hour and is still the same delicious color when it goes on my grill. That bit about green meat and dye is some incredibly stupid vegan propaganda. Does anyone with an IQ above room temp buy that silliness?
Where do you nutjobs get crap like this? I have butchered enough of my own meat to call BS on you on this one. If you don't want to eat meat, don't. Who cares? Leaves more for me! But please refrain from posting lies...we leave that to the DUmmies.
ARe you really so foolish?
Did you know that “meat” is actually green due to curing (putrifaction), and that the “red” color is a result of chemicals added to change color??
That's funny, it didn't look green at all to me when I watched them slaughter and butcher a cow (a steer, actually) for a shooting match/BBQ I once attended. Certainly, certain parts were different colors, but I assure you, the parts we are were red, not green. Oh, and dry aged meat will often turn a bit grey, but not green.
Enjoy,
Thanks! I will continue to do so. And with you being a "veg-head," that means more dead, burnt animal flesh for me!
Mark
ummm.... you need to check your meat
I once saw green meat.
It was a space alien.
Tasty.