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Being a hospital, where food safety is even more important than otherwise, I'd imagine they step away from the more elaborate methods of tenderizing meat. The first thing I thought of was the industrial version of slow cooking. The may have used something like this Alto Shaam cook and hold oven: Manufacturer touts: Halo Heat tenderizes even the ...


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Maybe the meat was made with transglutaminase, a clotting agent that has the ability to bind protein-containing foods together. As I understand it, the results are very tender, often being served as filet. This from http://www.mirror.co.uk/news/weird-news/you-eating-fake-steak-customers-5856558 I have been served some very questionable filet, soft, mushy, ...



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