We usually go to the farmers' market on a Saturday
to get our Sunday dinner. It's so much nicer than supermarket stuff. It's almost as if they manage to dilute it somehow, like by putting a bicycle pump in the animal's mouth and blowing them up bigger. Today's pork was quite good though, although it was the relatively expensive stuff that happened to be on special offer.
( Moon Girl Technologies horrendous beanbag, Sun 20 Apr 2008, 19:52, archived)

"Dilute" is probably the correct description
I know that a lot of meat used to contain large quantities of water to maximise the weight. I'm not sure if that's still legal. Probably also the fact that a lot of it is intensively raised in the cheapest way possible.
( Lord Gnome, Sun 20 Apr 2008, 19:56, archived)

Lots of meat still does. Experiments with Value bacon in times of skintness have conclusively proved this.

( LimeyTreat Bitch. Lover. Child. Mother. Sinner. Saint., Sun 20 Apr 2008, 19:58, archived)

I've done that
"Oh, I think I'll buy this bacon, there's so much more of it for the same price."

*Grills*

"Fuck. Where did it go?"
( Lord Gnome, Sun 20 Apr 2008, 20:02, archived)