Pink Slime

Halfcentaur said:
I just saw a sign at my market saying they never used pink slime, and I wondered what the heck they were talking about. Ew.
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Its like soylent green only betterer - Only FDA approved pensioners where used in the production.
 
I've always been very picky about my ground beef texture and have only bought ground meat from the same place the last 10 years, and my emotional mind is grateful they claim to have never used this vile slime. But I shudder in my emotional heart soul to think of the times I ate ground beefs from the hand of trusted others.
 
Food is food. If it tastes good and doesn't make me sick, I don't care.

Last time I got sick from something I ate was lobster at the navy base galley because they cooked it wrong. Ground beef is poison? Tell that to my stomach.
 
ehcks said:
Food is food. If it tastes good and doesn't make me sick, I don't care.

Last time I got sick from something I ate was lobster at the navy base galley because they cooked it wrong. Ground beef is poison? Tell that to my stomach.
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thats pretty much been my observation as well

1: apparently i've been eating this stuff my entire life
2: i am well nourished
3: i am in good health

conclusion: i kindof want a cheeseburger now
 
MG1962 said:
I have not heard of people eating spleen - whats it taste like?
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I've been buying hog melts at the Vietnamese grocers. It tastes somewhere between meat and liver. It has the color of liver, and the long skinny strips have a consistency closer to meat than liver. I could see that it would add flavor to ground products. In fact, a friend was a meat cutter and told me it is used in some of the fast food chains. I use it to make 'dirty rice' mostly as dog food, but I'll eat a bowl or two from every batch too. Not much luck finding recipes other wise, <Melt Recipe> always comes up as a cheeseburger on rye.

Aside: I once toured a plant for one of the big fast food chains. Saw what looked like whole deboned carcasses heading into a huge grinder. Bins the size of a pallet. Interesting that they had a recipe. It was about 15% fat, mostly steer meat, with set amounts of cow and bull. I've always wondered about how some places have beefier tasting patties, I figured it's because of higher bull content. I know there are two reasons to make steers out of bulls- docility, and bulls taste gamier. Now I've got a hankering to try a bull steak.

eta: Now I'm wonder if the free range cattle thing is really about eating bull meat? If we can taste the difference, maybe there is something healthier about it? Just as we taste the difference between olive and sunflower oils? Maybe the culprit ain't the beef, it's the lack of bull? I wonder how herds are managed in 'low heart attack rate' countries?
 
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MatildaGage said:
My advice is, if it bothers you that much, a very simple solution is to not eat it. There are plenty of alternatives that are healthy and much less gross--and cheaper too.
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Until you discover what they use as fertilizer on organic vegetable farms... :p
 
Framing worth noting:

Anti-corporate activists name for the stuff: Pink Slime
Commercial producers name for the product: Lean Beef Trimmings

This might explain what I've been trying to figure out for years now. The hamburger I consume some years back started tasting awful, mostly because of the texture that seemed 'grisley' to me. It got to the point that the only hamburger I found not to have that texture which I found distasteful was the organic stuff at Whole Foods. It costs as much as a good steak from Safeway. Whole Foods grinds their own burger at the store.

QFC meat department claimed they also ground their own hamburger but it turns out the Kroger brand contained the 'product'. They are now reporting they will quit using it.

I was talking to the Whole Foods butcher about this just a couple days ago. I asked him if it was possible there was some new way the meat was taken off the bone or some other processing thing that would account for the grisley texture of all the commercial hamburger. The butcher didn't know of anything.

It will be interesting to see if indeed this is why hamburger texture has become an issue for me.
 
Halfcentaur said:
I've always been very picky about my ground beef texture and have only bought ground meat from the same place the last 10 years, and my emotional mind is grateful they claim to have never used this vile slime. But I shudder in my emotional heart soul to think of the times I ate ground beefs from the hand of trusted others.
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"Texture", you too. Hmmm. But Casebro talks about "no texture" and for me it is rubbery or grisley texture that is at issue. What is the texture issue you speak of?
 
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WildCat said:
I think it's mostly grass fed vs. corn fed beef.
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Animal welfare, too. Factory farm cattle are crammed in very tightly, and don't have a lot of room to move around.

There's also an environmental angle; the waste results of factory farming are, uh, not exactly pleasant.
 
Regarding "pink slime;" I think there's enough legitimately wrong with factory farming practices that making **** up is unnecessary. Sure, it sounds unappetizing, but it's not like you're eating wood chips and formaldehyde.
 
Cleon said:
Regarding "pink slime;" I think there's enough legitimately wrong with factory farming practices that making **** up is unnecessary. Sure, it sounds unappetizing, but it's not like you're eating wood chips and formaldehyde.
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If the stuff is what has been making the texture of burger awful, it is a problem that this was not disclosed.
 
Cleon said:
Animal welfare, too. Factory farm cattle are crammed in very tightly, and don't have a lot of room to move around.

There's also an environmental angle; the waste results of factory farming are, uh, not exactly pleasant.
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No, they're not pleasant. But raising beef conventionally, in feedlots and such, is more sustainable than raising it in a free-range, organic method.

As for pink slime, it just reeks of scare tactics to me. Someone devised a way to separate meat from fat and connective tissue, but it leaves the meat in a paste-like form. Good for them for finding a use for meat that would have otherwise been wasted.

With all the worries about ammonia being used in the process, I wonder if the same people also avoid eating grits because lye is used in the process.
 
rustypouch said:
With all the worries about ammonia being used in the process, I wonder if the same people also avoid eating grits because lye is used in the process.
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i dont know about grits but i think everyone should avoid eating lutefisk :D
 
This outrage is silly - what did people THINK went into their meat? Upton Sinclair made it pretty clear, and there's no reason to think the meat industry's changed much since "The Jungle." What happened here was that people saw that photo of mechanically separated turkey or chicken parts (that's the stuff that looks like pink toothpaste,) and started screaming about what's in their beef. Or, more precisely, what's in their KIDS' beef, because nothing starts a panic better than a perceived threat to people's precious darlings. That dingbat "chef" Jamie Oliver also helped by creating a huge strawman argument on his cooking show - complete with a locked kitchen cabinet containing a bottle of liquid ammonia among other household poisons, which he poured straight into a container of beef trimmings in a misleading demonstration of how beef is treated at the plant. This was after he made an aside - "this is what I IMAGINE HAPPENING." All this was done with a group of kids in attendance, naturally, to improve the theater.
 
Draca said:
The USDA has utterly betrayed the American people in favor of big business.
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That's news to you? Did you see the Food, Inc. documentary yet?

Brian-M said:
Seriously, I don't see the problem.
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There is a great Jamie Oliver episode talking about the Green Slime - and to me it doesn't really look or sound all that tasty, to be honest.

Actually I wonder why they don't reuse the content of the guts as well using the ammonia washing process, if they get away with it in the US anyway. :D

 
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