WHAT HAPPENED TO THESE STEAKS?! 🤢👇 If your “steak” turns to mush the second you cut into it… that’s NOT normal. Here’s what likely happened: ⸻ 1. Injected or Tumbled Meat (Water Chemicals) Cheap steaks are often: • Injected with water, salt, phosphates, or enzymes • Tumbled in machines that beat the fibers apart So on the outside it looks like steak… but on the inside it’s: • Mushy • Spongy • Watery • Falling apart Because it’s holding water, not integrity. ⸻ 2. Reconstructed “Frankensteak” (S
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WHAT HAPPENED TO THESE STEAKS?! 🤢👇 If your “steak” turns to mush the second you cut into it… that’s NOT normal. Here’s what likely happened: ⸻ 1. Injected or Tumbled Meat (Water Chemicals) Cheap steaks are often: • Injected with water, salt, phosphates, or enzymes • Tumbled in machines that beat the fibers apart So on the outside it looks like steak… but on the inside it’s: • Mushy • Spongy • Watery • Falling apart Because it’s holding water, not integrity. ⸻ 2. Reconstructed “Frankensteak” (S
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