What's the controversial detail on this Woolworths beef buy that had the internet fuming? Find out here!
- Replies 13
Here at the Seniors Discount Club, we're all about making your dollars stretch as far as possible, especially when it comes to groceries.
That's why we're always keeping an eye out for news that might interest our budget-conscious members, just like this recent headline-worthy story involving a Woolworths beef buy that caused a stir on social media.
A Woolworths customer took to the social media platform Reddit to express their concern after spotting a seemingly easy-to-miss detail on the label of a Woolworths Beef Topside Roast.
What was this detail, you ask? The packet indicated that the cut of meat had been ‘moisture infused’, adding that it had been ‘lightly infused for juiciness and tenderness’.
‘Woolies are now proudly displaying that they fill their beef with water,’ the Reddit user lamented. 'They're really taking us for idiots at this point.’
The post set off quite the debate among Reddit users, with some accusing butchers of ‘injecting salty water into meat to increase its weight’.
However, many came to Woolworths' defence, arguing that infusing meat products with moisture is a common practice employed by butchers for generations to enhance both taste and texture.
‘I'm an ex-butcher. Pickled pork/gammon and corned silverside – and to an extent, this stuff and the MI chops – are infused with a sodium nitrite/salt/water mix of varying strengths to break the silvers a little and make the meat more tender while offering it a longer shelf life,’ explained one knowledgeable user.
‘This technique has literally been around for centuries,’ the same user continued.
‘Though the compound used changed to NaNO2 (sodium nitrite) around WWI because it lasted better than grand old NaCl (sodium chloride).’
This user went on to provide even more examples of common household favourites that undergo a similar process, such as bacon, ham, and cooked sausages like Frankfurt’s, Vienna's, and cabanossi, and even cured meats like salami and prosciutto/serrano.
‘The only difference is you’re seeing it before it’s cooked here,’ the ex-butcher explained.
‘If only people did a little research on their food before banging on about it,’ they added.
Another Reddit user chimed in, saying, ‘Injecting meat with brine makes it moist and tasty. Read up. It’s a traditional BBQ/smoking technique.’
Others were adamant about the validity of using this technique for tougher cuts like topside. ‘That item has been around for over 10 years now. It's called “brining”, and it's one way to tenderise tougher cuts like topside,’ said a third user.
Someone else agreed and wrote: ‘Mate, it’s just brine. It helps with preservation and enhancing flavour etc., and is used in so many meat products. Also, they’re clearly labelling the product, so if you’re not down for that, don’t buy it. Source: I used to work in a butcher.’
Despite this support, some found the practice questionable, especially for roasts.
‘The butcher was right about corning/pickling, but this, as it says on the label, is a roast! Injecting brine into a roast is unnecessary and a b******t marketing tactic,’ one argued.
Another said: ‘I had some pork or lamb chops/cutlets (I can’t remember which) that when I cooked them in the oven, they ended up underwater, is that what it is?’
In response, a Woolworths spokesperson assured customers that the supermarket had received positive feedback regarding infused beef roasts, which retail for $18 per kilo.
‘We know beef topside roasts taste great when cooked correctly, but they can dry out if you’re not careful,’ the spokesperson said.
‘This roast is infused with a small amount of brine to help make them a bit easier for the home cook to perfect.’
Developed by Woolworths' in-house chefs, the range has garnered positive customer feedback to date.
However, the spokesperson acknowledged that it might not be everyone's cup of tea and added that the supermarket continues to stock traditional beef roasts in stores as well.
So, members, the next time you're perusing the aisles or shopping online, take a closer look at the labels on your favourite cuts of meat to see if it’s something that’s suited to your personal taste. And remember, you can always vote with your wallet – if you don't like a particular product or practice, simply choose not to buy it. Happy shopping!
What do you think about ‘moisture infusion’? Is it a helpful step to making beef extra juicy, or an unnecessary, misleading tactic? We'd love to hear your thoughts!
That's why we're always keeping an eye out for news that might interest our budget-conscious members, just like this recent headline-worthy story involving a Woolworths beef buy that caused a stir on social media.
A Woolworths customer took to the social media platform Reddit to express their concern after spotting a seemingly easy-to-miss detail on the label of a Woolworths Beef Topside Roast.
What was this detail, you ask? The packet indicated that the cut of meat had been ‘moisture infused’, adding that it had been ‘lightly infused for juiciness and tenderness’.
This photo sparked a heated debate online. Credit: Reddit
‘Woolies are now proudly displaying that they fill their beef with water,’ the Reddit user lamented. 'They're really taking us for idiots at this point.’
The post set off quite the debate among Reddit users, with some accusing butchers of ‘injecting salty water into meat to increase its weight’.
However, many came to Woolworths' defence, arguing that infusing meat products with moisture is a common practice employed by butchers for generations to enhance both taste and texture.
‘I'm an ex-butcher. Pickled pork/gammon and corned silverside – and to an extent, this stuff and the MI chops – are infused with a sodium nitrite/salt/water mix of varying strengths to break the silvers a little and make the meat more tender while offering it a longer shelf life,’ explained one knowledgeable user.
According to an ex-butcher, this technique has been around for years. Credit: Reddit
‘This technique has literally been around for centuries,’ the same user continued.
‘Though the compound used changed to NaNO2 (sodium nitrite) around WWI because it lasted better than grand old NaCl (sodium chloride).’
This user went on to provide even more examples of common household favourites that undergo a similar process, such as bacon, ham, and cooked sausages like Frankfurt’s, Vienna's, and cabanossi, and even cured meats like salami and prosciutto/serrano.
‘The only difference is you’re seeing it before it’s cooked here,’ the ex-butcher explained.
‘If only people did a little research on their food before banging on about it,’ they added.
Another Reddit user chimed in, saying, ‘Injecting meat with brine makes it moist and tasty. Read up. It’s a traditional BBQ/smoking technique.’
Others were adamant about the validity of using this technique for tougher cuts like topside. ‘That item has been around for over 10 years now. It's called “brining”, and it's one way to tenderise tougher cuts like topside,’ said a third user.
Someone else agreed and wrote: ‘Mate, it’s just brine. It helps with preservation and enhancing flavour etc., and is used in so many meat products. Also, they’re clearly labelling the product, so if you’re not down for that, don’t buy it. Source: I used to work in a butcher.’
Despite this support, some found the practice questionable, especially for roasts.
‘The butcher was right about corning/pickling, but this, as it says on the label, is a roast! Injecting brine into a roast is unnecessary and a b******t marketing tactic,’ one argued.
Another said: ‘I had some pork or lamb chops/cutlets (I can’t remember which) that when I cooked them in the oven, they ended up underwater, is that what it is?’
In response, a Woolworths spokesperson assured customers that the supermarket had received positive feedback regarding infused beef roasts, which retail for $18 per kilo.
‘We know beef topside roasts taste great when cooked correctly, but they can dry out if you’re not careful,’ the spokesperson said.
‘This roast is infused with a small amount of brine to help make them a bit easier for the home cook to perfect.’
Developed by Woolworths' in-house chefs, the range has garnered positive customer feedback to date.
However, the spokesperson acknowledged that it might not be everyone's cup of tea and added that the supermarket continues to stock traditional beef roasts in stores as well.
So, members, the next time you're perusing the aisles or shopping online, take a closer look at the labels on your favourite cuts of meat to see if it’s something that’s suited to your personal taste. And remember, you can always vote with your wallet – if you don't like a particular product or practice, simply choose not to buy it. Happy shopping!
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that's the question weighed and priced first then infected that ok if weighed after injection to me that's unacceptable, and yes I buy pickled pork and silverside and I know it's been brined soaked or pumped
