The Nairobi County Government has closed six meat sections in major supermarkets within CBD and its environs.

The crackdrown which took place on Thursday afternoon saw the meat section of Tuskys Supermarket along Kenyatta Avenue shut down after samples indicated that the meat has 63,000 milligrams of Sodium Metabisulfite per kilogram.

This is contrary to the required limit of a maximum of 5,000 milligrams per kilogram.

Other Supermarkets whose meat sections were closed include Tuskys Buruburu, Naivas Gateway Mall, The point Naivas limited Buruburu, and Muthaiga fine Meat Limited.

Deputy Director of Public Health Wilson Lang’at said that the county will further narrow down the crackdown to butcheries and all eateries in Nairobi.

Hotels, restaurants and vibandas shoud be probed too. We need to know how they store their meat and vegetables. If the big guys are doing it you can imagine the rot huko kwa mahustlers.

I was talking to a butcher kwa estate about this chemical manenos and he told me that any butchery that does not have a freezer uses the dawa which they spray on the meat and the meat can be hanged kwa butchery for a week while still looking red and fresh.

I agree with Hardwood re Ageing beef.
I never ever buy red looking beef.
It may be fresh but it will not have the tenderness and flavour of 21 to 28 days aged meat.
Aged beef, instead of looking bright red is brown in colour.

Unfortunately, very few high end butcheries age their beef.
You need a cold room to hang the meat for 21+ days.
It is also fairly expensive. A kilo from my butcher costs 2000/= per kilo.
But it is worth the price.