As a lover of good food and cooking, I’ve been trying different brands and grinds and formulations over the years, but I’ve never been entirely satisfied with the final products. The texture was always a bit dense and sometimes mushy, no matter how gently I fingered the shards of meat to shape it into burgers or meatballs or folded in the savoury additions for meatloaf. Then there’s the unidentified chewy objects – gristle would be a neutral term. The apocryphal tales of what goes into the giant hopper in those chilly back rooms of the meat factories – knees, lips, tendons, butt-holes, ears. Admit it, meat-eaters – you’ve all chewed on those stringy bits. After a succession of contamination scandals – XL foods, e-coli,…

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