the FDA has redefined MEAT as biotech
11-1-25
Don
Even the ravens would not touch it.
It's now in the same classification as tumor meat made in a stainless steel tank or a tofu/soy death chemical bomb mixture. They can now on any label or advertisement, call ANY meat, as Real Meat. Even though it is not.
There are ways to tell. Tissue density, meat glue of remnants, and other tells. But you will not be able to discern that, until after you purchase it. Or buy that burger from McBurger Death.
I've been to butchers selling vax meat as non vax meat and cattle farms selling hamburger as real, when it is not.
Here are some of the tells, I've picked up and learned from my own experience in the last 3 years. This is not something new. This is something they have been doing for awhile; they just made it legal to lie to you all.
The best purchasing tell is to buy meat on the bone, like a whole chicken. They cannot fake all those bones and parts. Not yet at least. But it can be vaxxed. And likely is. Because, in America, being organic, according to their rule changes means they can label meat as organic, even with the Mrna weapon inside. It's a fact. Go to any organic rule site put out by any org and it's there in black and white.
The term organic means nothing anymore.
Here are some tells I've learned to spot for tumor meat, vax meat and other poisons.
Steaks.
The meat is spongy, pulls apart easily, and has very little tissue density. It's fake. It's lab meat, which means its grown from fast growing tumor cells. Because...the jewbies found out using normal cow cells takes the same amount of time to grow the meat as a real cow does. They want it fast and dirty. So, the jewbies found out malignant tumor cells grows super fast and is in fact, POISON to consumer. Perfect answer for the genocidal baby killers. Real cow steaks have very dense meat. It's muscle after all. If you can pinch a three quarter inch thick steak and bring your fingers together, it's been DNA altered by the vax weapon. Which also means its full of graphene oxide and soft metals as well.
It leaves very little flammable grease or renderings. This tell means the meat has been changed, vax weaponized, it's DNA altered. Instead of flammable renderings, which all real meats produce, it's produces a sticky pasty residue that does not burn very well. This especially applies to ground hamburger. Real chuck hamburger meat produces a liquid rendering of animal fat; fake chuck produces a sticky, lumpy paste on the skillet. Every time.
The smell has changed from the well known cooking smell of animal fat and muscle, to a kind of ass stink. It's hard to describe or explain, but it is discernible. But frankly, it's smells like burning shite. I've been to private ranches, butchers – not stores – and they all sell the death meat, none of it was genuine. A rancher looked me in the eye and lied right to my face, when I asked if they vaxxed their cattle. Lied right to me and sold me $60 worth of steaks I had to throw out; even the ravens would not touch it. Another tell. Most higher intelligence animals will not eat poison. A starving animal, lower intelligence, will eat whatever it can find.
The taste has changed. It just tastes different. Now if you slather a sea of sauces and other coatings on it, you'll never know. Because you will be fooled by all those secret sauces and additives. Lawry's food seasoning—which certain types of people HAVE TO PUT ON ANY MEAT THEY EVER EAT—hides it all. It's an MSG death soup of weird salts. Markets routinely sell “pre seasoned” meats so that you'll think you are getting something good, but the meat has turned and STINKETH. It's a scam many fall for.
So, it boils down to taste, texture, and fat renderings. They are ALL different now.
This ends my public service announcement.
Don
