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How much actual beef is in Taco Bell food? 36%

actually i'm calling her condescending because she is treating everyone in this thread that DOES eat taco bell as if they have never had "good" or "real" food.
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I figured she was saying that because you said that "36% meat is normal for taco fillings", which indicates that you aren't used to eating good food - because obviously it should be much higher than that.

36% is garbage. That's not condescending. The food is shit. That's my opinion. I don't think anybody should eat it. I'm glad someone is suing them. That's not condescending either. I don't see how you take it personally. You don't even eat even eat their tacos, so I'm not sure why you think it doesn't taste like shit (how would you know?) or why you're as defensive as one of their lawyers.
 
yeah, uh, i'll have a cheesy gordita crunch, two chalupas, some cinammon twists, a mexican pizza, one large order of nachos with all the extras, a churro, one extra large baja blast
*turns to friend in the car*
whatchyoo want?
 
You don't even eat even eat their tacos, so I'm not sure why you think it doesn't taste like shit (how would you know?) or why you're as defensive as one of their lawyers.
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sometimes food gets made wrong and doesn't get served. typically it will get thrown out. if i'm hungry and there's decent food that is going to get wasted then i will eat it, even if it's meat. i like the taste of the beef. (i'm not one of those vegetarians that denies that meat tastes good--it is really fucking tasty, thats a big part of the reason that people are unwilling to turn vegetarian.)

logically it makes sense, but i like to say that spiritually even though that cow doesn't want to die, it would probably rather be fuel for my body then end up in a landfill to rot.

this is nitpicking, but i feel like you guys are nitpicking a lot too... deja, looking at your taco meat recipe, it looks like it would be really dry. you just drain off the excess fat and serve it? i'd add something to moisten it up, and bam it'd be less than two thirds meat right away. i realize thats a lot better than roughly one third like taco bell, but honestly you do get what you pay for.

and hell, other than the water content seasonings taco bell's chicken and steak are 100% meat. if you don't like eating something that's got isolated oat filler you can still eat at taco bell. it's only an extra 60 cents to replace the beef with chicken or steak.

I figured she was saying that because you said that "36% meat is normal for taco fillings", which indicates that you aren't used to eating good food - because obviously it should be much higher than that.
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36% is pretty low for taco filling, but its only 4% lower than the USDA standard. and it wasn't even what she said, it was the way she presented it--she implied that people were only eating taco bell because they didn't know what good food was like. that's a pretty overly elitist attitude.

If they know the shit's toxic
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all of those ingredients are FDA approved. the opinion that the food is toxic by default seems to be the main reason that people in this thread are dissing taco bell. what is in there that you would call toxic at those doses?

i have a feeling that you guys are really just assuming that the shit is BAD for you. maybe it isn't AS GOOD as the best, but i really don't feel like its horrible.

hell maybe i shouldn't have told you guys i work at taco bell, i bet you would've been more likely to accept my points then.
 
thenightwatch said:
this is nitpicking, but i feel like you guys are nitpicking a lot too... deja, looking at your taco meat recipe, it looks like it would be really dry. you just drain off the excess fat and serve it? i'd add something to moisten it up, and bam it'd be less than two thirds meat right away.
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Sorry, I know this is nitpicking again, and I do get where you were going with your post, but that would be adding a LOT of something to take it down from 100% meat to 2/3 meat... if your meat is cooked correctly it shouldnt be dry, even adding something to moisten it up a bit more, you certainly shouldnt need 1/3 of it if its being prepared properly, especially when adding things like onions, which have moisture in them already.
 
fizzle said:
Sorry, I know this is nitpicking again, and I do get where you were going with your post, but that would be adding a LOT of something to take it down from 100% meat to 2/3 meat... if your meat is cooked correctly it shouldnt be dry, even adding something to moisten it up a bit more, you certainly shouldnt need 1/3 of it if its being prepared properly, especially when adding things like onions, which have moisture in them already.
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hm even if she drained the excess fluid after frying it for awhile?
 
Well, theres a difference between draining the fat and draining out all the juices. You can drain out the fat while still retaining moisture. :)
 
fizzle said:
Well, theres a difference between draining the fat and draining out all the juices. You can drain out the fat while still retaining moisture. :)
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i could see it going either way and i don't know how to figure out which POV is right. i hereby abandon this thread, love life everyone.
 
this is nitpicking, but i feel like you guys are nitpicking a lot too... deja, looking at your taco meat recipe, it looks like it would be really dry. you just drain off the excess fat and serve it? i'd add something to moisten it up, and bam it'd be less than two thirds meat right away. i realize thats a lot better than roughly one third like taco bell, but honestly you do get what you pay for.
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You misunderstood. I don't drain ALL the juices and fat off. I leave plenty for the meat to be moist and yummy. I only drain if there is an excess of fat that would weigh down the dish. And sometimes if I do drain some I use it as a base for a sauce.

Don't mess with me man. I am one hardcore cook and I KNOW how to do it right. :) ;)

all of those ingredients are FDA approved.
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LOL.... that means nothing to me.
 
MynameisnotDeja said:
Hell yeah I'm condescending towards Taco Bell. Hell yeah. People need to wake up about what they put in their bodies. If they know the shit's toxic and still want to eat it, so be it. But don't post a list of nasty ingredients and say "look, this is normal taco meat!" and expect me not to comment on it.
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lol why though? Maybe people know and they don't care. I know and I don't care. I don't make a habit out of eating Taco Bell but please don't cry over me grabbing a double decker or two once in a while. :D I'm probably taking this too personally but it just seems like such a strange thing to get on a high horse about.
 
Damien said:
lol why though? Maybe people know and they don't care. I know and I don't care. I don't make a habit out of eating Taco Bell but please don't cry over me grabbing a double decker or two once in a while. :D I'm probably taking this too personally but it just seems like such a strange thing to get on a high horse about.
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I already said, if people know and want to eat it; fine. I don't care and I'm not crying about it or trying to stop you. But I WILL comment if someone posts a list of a bunch of nasty filler and chemicals and calls it "normal taco meat". I'm too much of a foodie not to! :)Food is one of my biggest passions in life. I have very high standards for it and I love creating it and sharing it with people. To someone like me, fast food is an insult to the culinary arts.

But seriously, I'm not judging you, more the "food" itself. If people want to eat there so be it, I don't understand it at all, but I respect people's right to do whatever they want with their body.
 
Right on. :) I figured it was something like that.

I'm still going to have a vision of you shaking your head, pitying me while I'm eating my Taco Bell though. LOL
 
"Tacos" notdeja style....

DSCN1219.jpg


It turned out so good. :)
 
i know i said i was abandoning this thread, but i just had to share this:

"At Taco Bell, we buy our beef from the same trusted brands you find in the supermarket, like Tyson Foods. We start with 100 percent USDA-inspected beef. Then we simmer it in our proprietary blend of seasonings and spices to give our seasoned beef its signature Taco Bell taste and texture. We are proud of the quality of our beef and identify all the seasoning and spice ingredients on our website. Unfortunately, the lawyers in this case elected to sue first and ask questions later -- and got their "facts" absolutely wrong. We plan to take legal action for the false statements being made about our food."

Greg Creed
President and Chief Concept Officer
Taco Bell Corp.
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http://www.tacobell.com/company/newsreleasearticle/Statement-Regarding-Class-Action-Lawsuit
 
another statement from the pres:

"The lawsuit is bogus and filled with completely inaccurate facts. Our beef is 100% USDA inspected, just like the quality beef you would buy in a supermarket and prepare in your home. It then is slow-cooked and simmered with proprietary seasonings and spices to provide Taco Bell’s signature taste and texture. Our seasoned beef recipe contains 88% quality USDA-inspected beef and 12% seasonings, spices, water and other ingredients that provide taste, texture and moisture. The lawyers got their facts wrong. We take this attack on our quality very seriously and plan to take legal action against them for making false statements about our products. There is no basis in fact or reality for this suit and we will vigorously defend the quality of our products from frivolous and misleading claims such as this.”'
What is in Taco Bell’s recipe for seasoned beef? “We’re cooking with a proprietary recipe to give our seasoned beef flavor and texture, just like you would with any recipe you cook at home. For example, when you make chili, meatloaf or meatballs, you add your own recipe of seasoning and spices to give the beef flavor and texture, otherwise, it would taste just like unseasoned ground beef. We do the same thing with our recipe for seasoned beef.

Our recipe for seasoned beef includes ingredients you’d find in your home or in the supermarket aisle today:
• 88% USDA-inspected quality beef
• 3-5% water for moisture
• 3-5% spices (including salt, chili pepper, onion powder, tomato powder, sugar, garlic powder, cocoa powder and a proprietary blend of Mexican spices and natural flavors).
• 3-5% oats, starch, sugar, yeast, citric acid, and other ingredients that contribute to the quality of our product.

Our seasoned beef contains no “extenders” to add volume, as some might use. For more information about our ingredients go to http://www.tacobell.com/”
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also would like to reiterate that unhealthy things only become problems when they become regular habits.
 
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