Who Was The Old Man In The Bar On Cheers Food That Doesn’t Match the Menu

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Food That Doesn’t Match the Menu

The question of whether or not you are getting the same food listed on the menu has been around in restaurants. What guarantee is there that you will get exactly what you ordered? Are there checks and balances in place to ensure the integrity of companies that source food from restaurants? There may be many questions related to the idea that the food you are ordering is not exactly as described on the menu. But keep in mind that there are less opportunities if there are legal barriers within the larger food distribution chains so there is no need to spread and I am not trying to stop you from going to your favorite restaurant. In fact, most restaurants operate efficiently as a restaurant’s success depends largely on its reputation, the amount of service it offers, and the quality of the food. We are about to expose some of the biggest restaurant scams and as a consumer you should know the old “bait and switch” practice is still happening. We hope this article will help you become a more educated consumer so you can make better decisions when it comes to eating out.

Mass-produced industrial food or factory food has been available since 1910 and has continued to gain popularity ever since. Some of America’s most popular foods were first developed in laboratories and manufactured in factories before becoming part of our daily diet. Some of the processed foods that hit the mass market and have been popular since 1910 are Nathan’s Hot Dogs, Aunt Jemima syrup, Hellman’s mayonnaise, Oreo cookies, and Fluff marshmallows just to name a few. Advances in technology are causing some food industries to shift their efforts to packaging and bottling everything from vegetables to soda.

Today the fast food industry is the biggest distributor of processed foods but not the first to introduce people to processed food. However, the fast food industry helped promote industrial food and achieved a major change in the way we eat by making us accept processed foods as a substitute for real food. Americans eat processed foods every day. It is estimated that the fast food industry serves 50,000,000 Americans a day. There has been so much infiltration of factory food into our daily diet that it is difficult to know what is real and what is processed when choosing to eat at a fast food restaurant.

Fortunately, fast food is not the only option we have when choosing to go out or stay at home to eat. Many casual dining establishments are offering food that is higher quality than fast food restaurants but at a lower price point than you would find in a fine dining restaurant. There have been many reports of not being able to find what the menu shows especially when ordering seafood at restaurants. For example, there are 61 species of tuna and only four species are commercially important. Bigeye, Albacore, Yellowfin, and Skipjack are the 4 main types of tuna that you will find served at restaurants.

Yellow fin is also known as Ahi tuna and is often confused with Big Eye tuna because they are similar in shape and color. Albacore, a cheap tuna, is often mistaken for regular tuna because it has similar characteristics and can be easily hidden in a bed of rice, surrounded by vegetables, and covered in sauce.

Fish, scallops, oysters and other seafood have different characteristics and can easily be changed without raising too many eyebrows. Seafood species that are closely related to each other are often similar in color and appearance and the differences are not known unless you have the opportunity to perform a DNA scientific test. Most restaurants don’t sell mislabeled fish, but there are reports suggesting that the seafood you ordered may have a close DNA match to a cousin of the seafood listed on the menu. In one case, one of the best restaurants in the US served Yellowfin and listed the dish as Albacore on the menu, a more expensive fish than stated on the menu.

How can I talk about food fraud without mentioning the massive amount of fraud that occurs throughout the food distribution system and is based on the popularity of Kobe beef? What I want to tell you is plain and simple, if you bought Kobe beef in the past it probably wasn’t Kobe beef! Until a few years ago the FDA banned all imported meat from Japan. This means that until a few years ago there was not a single Kobe beef in the US. Thousands of people have become the unintended victims of crime that has taken place across restaurants. From big retailers, celebrity chefs, bar owners, and restaurant managers, the Kobe beef scam is one of the biggest in the food industry to date.

According to Kobe Beef Council in Japan, in 2016 less than 5900 lbs. of certified Kobe beef was imported into the US from Japan. Now 5900 lbs. seems like a lot of meat to make the world’s largest burger but to be clear in 2016 we ate 18,020,960,000 lbs. of cattle in the US. Food for thought, 29,494,738,000 lbs. chicken ended up on our plates in 2016. Compared to the amount of chicken and beef consumed in the US the amount of Kobe beef available in 2016 was very low. I think that as Kobe beef was in 2016, nothing was wasted on burgers, sliders or other Kobe-style products. This deceptive Kobe is so profitable that it has even made its way into another type of Japanese beef, Wagyu beef. Wagyu beef is the other half of a good plan to get more money from innocent people.

Wagyu is a Japanese word and translated into English it means “Japanese beef”. There are four types of Japanese beef that can be considered Wagyu (Kuroge Washu, Akage Washu or Akaushi, Mukuku Washu, and Nihon Tankaku Washu). US farmers have sent several Japanese Wagyu cattle to be bred and bred in the US and created a new breed of cattle, “Domestic Wagyu”. Domestic Wagyu is the freshest beef, not as cheap as Kobe. There are a few breeders working hard to keep the Domestic Wagyu bloodline pure but eventually most Wagyu will be bred to suit the American palate and sold at your local butcher shop or grocery store. The quality of Wagyu beef is somewhere between Kobe and USDA Prime beef but how can you be sure it is authentic.

I went to the restaurant and ordered Wagyu beef and it was good but like USDA Prime it is good. Have I been harassed by extorting money from meat buyers? I don’t know, but it was a very delicious meal. Let me explain my experience with Wagyu this way, if you open my refrigerator right now you will find USDA Prime New York strips, ribs, or t-bones and no Wagyu beef. So that this doesn’t happen to you and save yourself the trouble until this controversy is over, order or buy a USDA Prime steak, have a great chef prepare it, and enjoy. You won’t be disappointed!

The reality is that only a small fraction of food vendors are willing to lie for profit but their careers are often cut short and the fraudulent income is immediately cut off. The worst abuse is happening in small local restaurants that don’t have a reputation for safety. In general, the big chains and well-known restaurants have to have great food, service, and reputation or we can’t give them our business.

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