Originally Posted by
crabbing
while it started a few years back, my biggest 'beef' with US beef was when they were allowed to use carbon monoxide to make the beef more red.
Originally Posted by
YVR Cockroach
This method is probably better for the consumer than the old way: nitrites.
actually, nitrite is for processed meats, like deli meat and hot dogs. i was talking about "fresh" meat.