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  Reply # 759035 10-Feb-2013 16:13
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It seems to be quite common to inject water into meat in NZ.

True. I was surprised when I came back home from Oz and found it was happening to the meat, although its worse over here in the US. I will say that you know what you are buying over here though.. it says quite clearly on the pk what meat percentage is to the fat/water. ie: 75% ground beef or 100%. The price you pay is relative. In NZ you dont have that choice.(or its not clearly marked)

Guess all I can say is choose carefully when you buy it. I was spoiled with meat while I was at home.. I was only 2 doors down from the Buffalo butcher. Fresh farm killed beef and they smoked the bacon out the back of the shop. It was heaven....


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  Reply # 759223 10-Feb-2013 22:08
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SandyJ:
Is it imported pork or NZ grown pork?

Neither.. Im in the US and its all american. I soooo miss NZ bacon. Its to do with where they take the meat from on the pig. There seems to be 3 'cuts'.....Canada has one style, the US another and England the 3rd. NZ and Oz have the English style.. more meat and less fat. (Just a bit of useless info for you) :)
..


This is one of the reasons when I visit my UK friends who live in the US (and have been there for > 20 years now) I always take over 2-3 kg of bacon (usually Kiwi and shoulder). I always make sure it's NZ pork also. It makes a difference.




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