A simple process developed by meat producers

Depending on the whim of the manufacturer, up to 200% of the original weight can be pumped into a meat cut or carcass.

The filler is most often a moisture-retaining food gel, which actively comes out of the meat at high temperatures.

Therefore, having thrown such an appetizing piece into the frying pan, buyers often get a small piece of meat with a glass of incomprehensible liquid and a satisfied smile from the manufacturer, recalculating the funds received...