Tough.
If this stuff was so good it could be sold as a stand alone product.
I want to be supportive. But..Yuck! Am I supposed to feed this to my child??
This whole pink slime stuff was started by Moochelle’s buddy Jaime Oliver wasn’t it?
And now the federal government/schools will be their biggest customer. hhmmmm
“Pink Slime.”
Sounds delightful right? Maybe if you’re talking about Nickelodeon’s slime park.
Pink slime, also known as lean finely textured beef or lean beef trimmings, is a product that was previously only used for pet food.
In 2001, however, the product became approved by the United States Department of Agriculture for use as an additive in various beef food products.
As of now, food can be composed of up to 15 per cent lean beef trimmings before companies are required to show it on the ingredient label.
http://www.ngcsuthesaint.com/2012/04/chow-has-no-pink-slime/
We’re omnivores. Protein is protein. And free markets work...
I don't get it, seems like making mountains of of molehills
It is the product of government regulation, pure and simple.
They are incrementally working on food now. I'm all for a safe food supply, but my biggest concern is the crap they allow in from China.
Speaking of which, I thought I read a few years back that a law was coming where the products country of origin had to be labeled. That's not always the case. Some products say "Distributed by so and so in Whatevertown, NJ" but you still don't know where the ingredients in it were made/produced.
Todd Schnitt actually had the smoking gun on this, but nobody carried it.
He looked around for the most educated person he could find on consumer beef and found a Phd that was the “go to” guy for the industry, and interviewed him on his show. In the midst of the interview the man revealed ABC had interviewed him on “pink slime”, but when he wasn’t giving the answers the reporter wanted, ABC hung up on him.
This is the post I made last month: “They were trying to get to the bottom of the “pink slime” business and they asked for the name of the best expert in the meat industry they could find. They got in touch with this guy on the phone (David Theno), and he said the reporter who was covering it for ABC had also called him, and was asking him about the product for the ABC news story.”
“Halfway through the interview, the ABC reporter Jim Avila hung up on the expert. The expert called him back, and the Avila told him, the expert wasn’t saying what he wanted for his story, and he the expert was just a tool of the food industry. And hung up on him AGAIN.”
“So Schnitt’s show called Avila, and he hung up on them. I heard later Avila denied it, but when I heard Theno talking about it, I believed him - he seemed unrehearsed and astounded about it. It’s an incredible story, and totally uncovered in the media. I’ve been able to find very little about it, except for a few tweets.”
And now this vile reporter, Avila, has destroyed an industry, and caused over 600 people to lose their jobs, AND (according to Theno) destroyed the use of a food product that actually INCREASED food safety. May he burn in the hell he has visited on many innocent people.
I know what you mean...its like the tuna, it just hasnt tasted as good since it became dolphin safe...
Interesting wording. If they "may" stop using it now, does that imply that schools were required to use it before?
Sell it in the free market if you think you can, but you better put in on the label of anything you are trying to pass off as pure ground beef to let the customer decide whether they want it. And don't try to use a tricky name for it like "health" food bars listing "evaporated cane juice" to avoid putting sugar as the first item in the ingredients.
As for me, I think I'll figure out how the meat grinder attachment on my mixer works so I can make my own hamburgers. I used to have a craving for McDonald's Chickenish McNuggets until I saw the ammonia dissolved meat fluid that went into them. Ditto for supermarket hamburger since this story hit.
Unfounded my ass. Picked up some non-pink slime filler from Costco and the difference was night and day both in the way it cooks and tastes. The non-pink slime hamburger is measurably better than the pink slime crap burgers.
I like those bits of organ meat you find between the ribs of fried chicken. What are they? Kidney? They are just so good! I also love the bits of blood that cooks as it oozes from roasting meat. Often when I’m roasting a pig and I get hungry, I’ll break off a chunk of ear because that is the first part to be done. Mmmmmm. Then of course there’s that puss like filling you find in a steamed clam — it’s all the guts and goo. It’s the best part. Anyone like sardines? Sometimes the intestines kinda string out if you eat them in nibbles. I saw bulk chicken hearts at the Korean market for 90 cents a pound! I think I’m going to make something with a couple pounds of those!
BTW: that pink “soft serve” stuff is mechanically separated chicken. There is no such thing as mechanically separated beef in the US because it was entirely outlawed after the spongiform encephalitis (mad cow) scare. I think the beef product at issue is made from trimmings cut from steaks and such.
Stupid.
That guy who first called this “pink slime” needs to be sued for defamation.