oday I bought some minced meat at the supermarket, but I immediately noticed that there was something wrong with it. 😲I also had homemade minced meat, prepared by my own hands . 😢On the right, the store-bought one; on the left, the homemade one. 🤔Do you see the difference too?
Luckily, I quickly figured out the problem and simply threw away the purchased meat. 😲I’ll tell you everything – be careful. 😥Details in the first comment.👇👇
At first glance, the difference between supermarket beef and farm-raised beef is obvious. But there’s much more to this visual difference.
It’s essential to know what we put on our plates — and why that choice matters.
Color says it all
Look at the color of the meat. Supermarket beef is often light pink or pale red.
It’s because of chemicals — to keep things looking “fresh” longer, producers add preservatives like propyl gallate.
These substances slow down oxidation, preventing the meat from browning on the shelf, but they can alter its natural properties.
Farm-raised meat, on the other hand, is usually a deep, dark red. This is a sign of a fresh, recently cut product that has not been treated with artificial additives.
Its smell is also different — a rich, authentic meaty aroma that is impossible to mistake.
The packaging may say “Produced in such and such country”, but this does not always reflect reality.
Meat often comes from multiple countries—depending on where the supplier found the cheapest raw material. Sometimes, a single tray contains meat from several different cows, making traceability impossible.
Large slaughterhouses frequently use livestock from factory farms, where animals are crammed together, artificially fed, and treated with antibiotics.
This type of production aims for quantity, not quality or animal welfare.
If you want to eat truly high-quality meat—tastier and healthier—choose products from local farmers.
It’s not just a purchase, it’s a conscious choice in favor of health, the environment and fair production.
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