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Liquid Meat

Meat processed into liquid form.
  (+6, -9)
(+6, -9)
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Most of us love a good steak, chicken sandwhich, juicy hamburger or tasty fish filet.
Not all of us always have the time for one though. Between kids, work and everything else that makes life hectic, we're lucky if we have time to grab a McBurger and McFries for Mc99cents, let alone stop for some real food, some real meat that's not just overglorified spam.
That's where LiquidMeat comes in to save the day. LiquidMeat, in seven popular flavors: Porterhouse steak, Chicken Breast Filet, Juicy Steakburger, Pork Tender Loin, Pan Seared Walleye, Tantalizing Swordfish and for the kids, Hot Doggy Dog. LiquidMeat is ready to drink straight from the bottle or can be cooked on any stove or in any microwave. First, we take farm fresh cuts of delicious meat, blend them until smooth, adding only natural herbs, spices, spring water and liquifiers to bring it to a smooth-textured consistency.
The liquid meat is then fully-cooked, in our homestyle hearths. Once finished, it is yet again blended with natural spring water and flavorings until delicately smooth and drinkable. We're talking as smooth as silk. No chunks, no gristle, not even a bit of texture. Nothing but pure meat flavor and pure meat goodness. And because it's pre-cooked, it's ready to drink on the go. All the flavor and none of the hassles of sitting down to a long steak dinner.
Or, if you want a hot meal, pour LiquidMeat in the frying pan or on a hot griddle and cook until solid. It would cut nicely into tender slices and cook fully in under 5 minutes. No more waiting an hour for steaks to cook on the grill. No more messy, greasy drippings.
Just good, old-fashioned meat. Available in your grocer's butcher shop, the cooler of most local convenience stores and coming soon, in vending machines for those of us who are really on the go.
rcornell, Mar 05 2001

Goo http://www.halfbakery.com/idea/Goo
Similar idea, only in paste form and with a wider selection of flavors. (Is it just me, or are a non-negligible proportion of "food" ideas versions of "Goo"?) [Uncle Nutsy, Mar 05 2001, last modified Oct 04 2004]

Blend-a-Lunch http://www.halfbake.../idea/Blend-a-Lunch
Service-industry version. [Monkfish, Mar 05 2001, last modified Oct 04 2004]

A cacophony of sonicators, cell bombs, and grinders http://www.the-scie...rofile2_981109.html
Or how to liquify practically anything. "Jim! Every cell in this man's body has been disrupted!" [rmutt, Mar 05 2001, last modified Oct 21 2004]

Tastes Like Milk http://www.farminfo.../dairy/flavor-m.htm
Take the nasty meat flavor out of yours--add our 'artificial milk flavor' and serve over strawberries. M..! [reensure, Mar 05 2001]

Mechanically Recovered Meat (MRM) http://www.bseinqui...lume13/chaptec2.htm
MRM is the term for the meat slurry produced by pressure-washing meat off animal carcasses. This slurry is then processed and used in cheap sausages. [hippo, Feb 13 2002, last modified Oct 21 2004]

Not quite a liquid: Hydrocyne Meat Tenderizing http://www.ars.usda.../jun98/hydr0698.htm
Process where explosives are used to tenderize tougher cuts of meat. "I'll have the C4 Strip Steak, please, while my friend here will have your TNT-Bone"" [bristolz, Feb 13 2002, last modified Oct 21 2004]

Pork http://www.coldbacon.com/pics/bkpork.gif
Pork! [waugsqueke, Apr 02 2002]

(?) Meat Shake franchise in Long Beach, CA http://www.meatshake.com/
The inspiration behind Ugly Duckling's new album [oldster, Oct 04 2004, last modified Oct 21 2004]

Pork! http://www.coldbaco...s/kliban/bkpork.gif
I just love posting this link. [waugsqueke, Oct 04 2004]

Liquid meat, the natural way http://www.stinkymeat.net/
Ew. [imaginality, Jun 18 2007]


       No, not broth at all.
Broth is nothing more than fat, salt and meat by-products disolved into water.
LiquidMeat is actual meat in liquid form. All the protein and food quality is still there, unlike in soup. The consistency is slightly thicker too....more like buttermilk.
rcornell, Mar 05 2001

       Well, the difference between liquid meat and broth is really in its nutritional content. Broth is just meat drippings with very little protein, while LiquidMeat is all the meat, just liquified. If broth is reduced, you're left with gelatin. Liquid meat reduces to meat.
rcornell, Mar 06 2001

       Of course with LiquidMeat, you can skip the sandwich altogether and just have our new Roast Beef LiquidMeat. Goes well with a slice of bread on the side.
rcornell, Mar 06 2001

       I'd suggest just doing a shot of liquid bread before and after the roast beef version. To save time.
Monkfish, Mar 07 2001

       Why not sidestep the whole digestive process altogether and just get a transplant?
jutta, Mar 07 2001

       I think they do something like this for invalids and some seniors
Sparki, Aug 14 2001

       A friend and used to say "turn on the meat spigot! Now with three flavors, beef, chicken and swirl".
MORGWOOD, Feb 13 2002

       Baked: Bovril.
mcscotland, Feb 13 2002

       Baked. I happen to work in the meat industry now. The process of emulsification is a chemical process that breaks down the fat and connective tissues in meats. Applied for a long enough period of time, any meat can be liquefied. Such liquefied meat is used in some processed (jargonese: "value added") products such as sandwich meats.

When liquid meat is cooked, it tends to congeal. Kinda like thick gravy. I don't know of any liquid meat that remains fluid after cooking.

There is research under way in various processing industries, but primarily the beef industry, to use liquified meat in combination with mechanical/chemical/other processes performed on less-than-prime cuts of meat to create additional "value added" products. For example, researchers have manufactured steak that has few negatives of the real thing (bone, fat, gristle), but all of the pleasure.

I'll see if I can find a link or two.
quarterbaker, Feb 13 2002

       Link added, related to what qb was talking about.
hippo, Feb 13 2002

bristolz, Feb 13 2002

       Bassmatic 45
1kester, Feb 14 2002

       bris - I'm a former explosives engineer, now working in the meat processing industry. I'd love to do the explosive tenderizing. I read about it about 3 years ago. Explosives in water are incredibly fun.
quarterbaker, Feb 14 2002

       Mmmm, QB, so that's why you blow my mind.
bristolz, Mar 07 2002

       "Pork Soda" by Primus. Great album.
wayne606, Mar 04 2003

       <Hindu specialty> Beef llassi.
briandamage, Mar 04 2003

       Meat: EWWWW!!!   

       LiquidMeat: do you really want me to say it?
Pericles, Mar 04 2003

       lick quid meat
quid (Old English circa 1727): a wad of something chewable, such as tobacco
thumbwax, Mar 04 2003

       hmm... water and steak .. just what I always wanted! EWWW
Keleigh, Jan 04 2004

       Yuck!! Is this the first step to soylent Green?
tealeaf magazine, Jan 04 2004

       What a surprise. Another of my ideas that no one liked came true. www.jonessoda.com
rcornell, Jun 18 2007

       I work for a restaruant that makes Philly Cheese-steaks. We cut out steak on a deli meat slicer twice. We make ribbons of steak (about 1/4 inch x 1/16 x ?)   

       When it cooks on the grill, it looks like meat confetti. Similar to your idea, and really amazing texture, taste, quality.....
evilpenguin, Jun 18 2007

       //What a surprise. Another of my ideas that no one liked came true.//   

       [rcornell], what other ones were there?   

       Nice. Looks like I'm King of the Blenders at the moment.
theleopard, Jun 18 2007


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