The REAL story is the PINK SLIME. They use it in Prison a lot.
I genuinely don't understand why. This company is able to separate the little bits of lean meat that are present in the fat and cartilage that has been trimmed from larger cuts of meat. Why is that such a bad thing? It looks edible to me.
I hate not being able to separate the good bits of meat out of the fat and gristle when I cut up deer (as in the neck).
Also, how is this more disgusting than just grinding everything into sausage?
They invented the term “Oink Slime” if I am not mistaken.
It is a finely ground meat product, and they did not advertise as anything else.
Calling it “slime” is what got them.