I’ve known about pink slime for years, long before ABC reported on it. I instead feed my family meats that have been processed in a local, clean facility so that the E. coli threat is minimal. It is actually much safter than meat treated with the ammonia-laden pink slime. I know my farmer and I know my butcher. They feed meat from the same animals to their families, they are not illegal alients who could give a damn about food safety and quality. Also, the meat isn’t injected with up to 20% saline like the grocery store meats. We had burgers on the grill at a friend’s house last weekend and I could hardly eat the burger. It tasted so bland, and all he kept bragging about was Angus beef. Well I don’t buy Angus from our farmer, just regualar beef, and the flavor is wonderful. I could never go back to the grocery store stuff again just for flavor alone, let alone the additives that they put our food.
Ditto to much of your post. I personally know the farmer who supplies my beef. know the couple who own the processing house where that steer becomes the meat for my freezer. I know what that steer has eaten and how it was treated from birth to our plates.
The beef we get from them is unequaled in tenderness and taste.