On Sat, 06 Oct 2012 23:19:25 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Pete C." > wrote:
>
>> Melba's Jammin' wrote:
>> >
>> > Why is it common to brine pork and poultry, but not beef?
>>
>> It is, see Mal-Wart "enhanced" beef...
>
>Barf. That's why I refuse to buy Hormel fresh meats. I'll be damned if
>I'll pay 30% of the cost of a pork tenderloin for what is tantamount to
>a salt water solution.

Actually the brine doesn't add weight, brine displaces an equal volume
of water that's naturally in meat (meat is like 80% water)... often a
too concentrated brine will reduce the weight of meat. You're not
geting cheated on the weight, you're getting cheated on freshness...
brined meat is not fresh meat. I really don't understand how they can
get away with selling injected meat along with fresh meat but somehow
they do, probably because not enough people complain... all folks need
do is stop buying it and it will disappear. The meat people brine
meat for one reason only, it greatly extends shelf life. Butter is
salted for exactly the same reason, and I bet you happily buy salted
butter, so be quiet.