Why does the meat in Russian rations taste so low quality? I’ve tasted meat-for-dogs of better quality

[Rms2324]

Howdy, so as the title says I’m not talking about taste, just the quality of the meat.

Every time I open a main from a Russian ration, it’s probably 60% or greater of fat and the meat that is there is absolutely god awful. I mean it’s shit quality

I’ve had beef and chicken tender dog treats that had higher quality meat than these (don’t judge). What gives? Russia I feel definitely has the means and capability of putting in mains that aren’t dog shit!!

Just wanted some insight, it’s frustrating because every time I order a Russian ration I expect it to be different but every time it’s the same unbelievably low-grade, not fit for human consumption kinda meat.

[housil]

Opinion #1: Fat is high on energy so it provides the soldiers the "power" they need, especial during Russian winters.

Opinion #2: The government doesn´t care about their troops and provide the cheapest they can get.

[Rms2324]

Opinion #1: Fat is high on energy so it provides the soldiers the "power" they need, especial during Russian winters.

Opinion #2: The government doesn´t care about their troops and provide the cheapest they can get.

Fair outlook on both sides!

[Amelieee1]

Opinion #1: Fat is high on energy so it provides the soldiers the "power" they need, especial during Russian winters.

Opinion #2: The government doesn´t care about their troops and provide the cheapest they can get.

Option #2, #1 is just an added bonus

[Rms2324]

Opinion #1: Fat is high on energy so it provides the soldiers the "power" they need, especial during Russian winters.

Opinion #2: The government doesn´t care about their troops and provide the cheapest they can get.

Option #2, #1 is just an added bonus

I’m gonna go with this one, there are much better ways to implement cold-weather nutrition instead of just slapping super-low quality meat with heaps of fat into a tin and saying “enjoy!”

[mikeoverhere]

Weird, the beef in Russian rations is my favorite. I love that fatty meat. Tushonka is of simple ingredients and very tender meat. I like it when it's chunky, not so much when it's ground. I like it so much I buy the same thing in a European grocery store in my town. The Kasha is also fatty, but that's the way I like it, especially when out in the bush and it's cold. The Russian rations, especially the Winter or SF are always favorite because they are loaded with meat products. US MRE's don't have good plain meat like that, it's usually overly processed, super lean so no flavor, dry, hard, and of extremely low quality - far harder to eat than the Russian. I'll take the Russian beef over the others all day long.

[housil]

I'll take the Russian beef over the others all day long.

I think there are personall prefernces. The biggest disatventage of fat meat or any oil/fat is, it gets rancid. But fat has the highest amount of energy. 1g = 9kcal, carbs have only 4 kcal per g (alcohol has 7 kcal per g). The "bland" taste on US rations is due to their reduce amount of salt.

Me in person, I don´t like the fatty, Russian rations and can´t eat them.

[Rms2324]

I'll take the Russian beef over the others all day long.

I think there are personall prefernces. The biggest disatventage of fat meat or any oil/fat is, it gets rancid. But fat has the highest amount of energy. 1g = 9kcal, carbs have only 4 kcal per g (alcohol has 7 kcal per g). The "bland" taste on US rations is due to their reduce amount of salt.

Me in person, I don´t like the fatty, Russian rations and can´t eat them.

Same with me. Not a picky eater whatsoever, love trying new stuff but the large amounts of fat in the meat makes it near-impossible for me to eat much less enjoy them

[Daithi]

A delicacy I discovered when visiting Moscow was Rye bread spread with a local version of dripping. Pork fat chopped with mixed herbs and spices and a bit of meat.

I've found similar in Germany and pork dripping is still available in the UK in some places

Dripping is generally all the juices from the bottom of the pan when you roast beef or pork. So you get the meat juices and fats together in a pot. It used to be way of not wasting anything from expensive meat.

[Amelieee1]

A delicacy I discovered when visiting Moscow was Rye bread spread with a local version of dripping. Pork fat chopped with mixed herbs and spices and a bit of meat.

I've found similar in Germany and pork dripping is still available in the UK in some places

Dripping is generally all the juices from the bottom of the pan when you roast beef or pork. So you get the meat juices and fats together in a pot. It used to be way of not wasting anything from expensive meat.

In the UK, atleast in my household we use the drippings from roast beef and sometimes lamb to put on the roast potatoes, makes them godly.