How Rosy is Your Meat?

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Another scary article, Which Cut Is Older? (It's a Trick Question), in today's Times about our food supply: this time Marion Burros reveals the carbon monoxide treatment given to some steaks to give the appearance of rosy-red freshness. Another reason for us to learn as much as possible about where our food comes from, and how it is treated.

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Shopping, Meat

Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.

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