Pink Slime

[jaydeehess]

Perhaps its been covered before but,,

if one does not like the taste or texture of store bought ground beef or of preformed patties, there is a VERY simple solution. Grind your own. A manual grinder will set you back about $20 and you then purchase beef shoulder or whatever cut you wish and grind your own burger meat. Add salt or other seasonings as YOU see fit. It has the added advantage of reducing the possibility of listeria or E.Coli contamination.

Personally I never purchase preformed patties because I am on a low sodium diet and need to control what is in my burger. My burgers taste much better than those preformed at some factory.
1 lb ground beef
1 cup Panko
1tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper
pinch of black pepper
1 egg

Mix all together and form patties.

8-12 patties takes about 30-40 minutes start to finish

If grinding your own meat add another 30 minutes.

Leftover beef roast , pork roast or even chicken and turkey can be added to the grind for added taste.

 

[Joey McGee]

It has gotten ridiculous indeed. But IMNSHO not due to the reason you think.
For example the way some of you go to find excuse why it was not mentioned , I find that funny.

In case of the food industry I have my standard : if somebody do not mention something, it is because they fear people would rightfully (as in , their right as consumer to avoid something out of science based, or belief based reason) avoid their product if they knew.

Uhm, no one failed to mention anything. The USDA certified it as beef because it is.

 

[Joey McGee]

...you said I needed to read 32 pages. I did that, a lot of it was weird and honestly I now wish that I hadn't posted in it.

rotflmao

 

[Lowpro]

Read the thread, Lowpro, it's all been covered plus you seem to be making up a few of your own facts there.

You joined a 32 page thread on page 30, post #1232 and you want us to go dig through all the citations here in order to refute your unsupported assertions?

Puhleese.

And you've been posting here longer and are still full of crap? I've been through the thread. I've used Google Chrome's search options, I've used JREF's search, I've used Google's JREF search for "smell" "15%" "20%" and have not found anything other than what I've posted. So if you think it's been covered it's not in that. As much as you want to thrash around like a little child I'm going to call you out and say that you don't have an answer to my question(s). I've tried a damned good deal to be clear with you and also tried to distance myself from Joey because damn that guy is trolling harder than Dafydd.

The article in reference to smell? I don't it says what you insinuated it said. I think you misrepresented it. I also said why. You haven't even tried to discuss that. It's because you don't read all of this

You're pathetic that you won't own your garbage; this thread has 32 pages but it's YOUR crap you have to own then. The only fact I may have made up was personal preference of meat (those with LTFB and those without) which I never stated as a fact but it's probably true because preference is multifaceted; people don't often drink one beer their entire life but they may prefer a style of beer like an IPA and when it comes to their beef some people prefer 80/20 or 93/7 but don't draw a line in the sand either). I doubt people would have had a preference without knowledge between the two (ie they're blinded) at least no preference that couldn't be explained by chance.

 

[Draca]

yummy

Industry "self-regulation" means our foods are increasingly doused in bacteria-killing chemicals

http://www.salon.com/2013/05/17/pink_slime_its_whats_for_dinner_partner/singleton/

 

[Draca]

I found this extremely interesting:

"BPI also now supports mandatory labeling of ground beef with LFTB."

http://wcfcourier.com/business/loca...cle_26c31552-c0aa-11e2-9841-0019bb2963f4.html

It's great they now support labeling, which they should have done all along. Will it actually happen though. Will labeling actually become required. Who in the government is going to push for it?

 

[Skeptic Ginger]

I found this extremely interesting:

"BPI also now supports mandatory labeling of ground beef with LFTB."

http://wcfcourier.com/business/loca...cle_26c31552-c0aa-11e2-9841-0019bb2963f4.html

It's great they now support labeling, which they should have done all along. Will it actually happen though. Will labeling actually become required. Who in the government is going to push for it?

It would be nice if the industry started labeling their burger LFTB free. I'm currently sticking to just a few brands I know don't use it, but if the burger was labeled I'd broaden my brand selections.

 

[Skeptic Ginger]

yummy

Industry "self-regulation" means our foods are increasingly doused in bacteria-killing chemicals

http://www.salon.com/2013/05/17/pink_slime_its_whats_for_dinner_partner/singleton/

The article is confusing calling him an OSHA inspector.

Was Jose Navarro, a federal poultry inspector who died two years ago at the age of 37, a victim of increasingly noxious chemicals used in poultry and meat production? [/url] It would be unlikely the first person this showed up in was someone exposed less than the workers themselves. It's possible a roaming inspector could be exposed to some synergistic combo of chemicals.

But other articles make it sound like he wasn't an OSHA inspector, but rather worked for one company, Murray's Chicken.

At Murray’s Chicken, the poultry plant where Navarro worked, company officials rejected that chemicals killed him.
During the investigation at the plant, inspectors and plant workers offered a raft of complaints. They said they suffered from irritation to their respiratory system, two reported “coughing up blood,” and others had “various skin diseases,” an OSHA report said.
The OSHA report cited chemicals as the suspected cause of the workers’ ailments.
At the time of Navarro’s death, Murray’s Chicken was using chlorine and peracetic acid to treat the birds, according to federal records and interviews with company officials.
Several months before he died, Navarro coughed up blood, but it “self-resolved,” according to the autopsy report. Then on Nov. 19, 2011, he began coughing up blood and went to the hospital, where his lungs continued to hemorrhage. He died a week later after his lungs and kidneys failed, the autopsy report said.

I'm surprised the autopsy was inconclusive.

This is disturbing but not surprising:

At plants where line speeds have been increased, inspectors and plant workers say chemical use is on the rise and the exposure time to the chemicals has also been extended.

 

[theprestige]

It would be nice if the industry started labeling their burger LFTB free. I'm currently sticking to just a few brands I know don't use it, but if the burger was labeled I'd broaden my brand selections.

You should also consider asking your grocer or butcher to grind your meat to order, from whole cuts, while you watch. It's a common practice throughout most of the US, and virtually guarantees you'll get exactly what you want.

 

[Joey McGee]

I found this extremely interesting:

"BPI also now supports mandatory labeling of ground beef with LFTB."

http://wcfcourier.com/business/loca...cle_26c31552-c0aa-11e2-9841-0019bb2963f4.html

It's great they now support labeling, which they should have done all along. Will it actually happen though. Will labeling actually become required. Who in the government is going to push for it?

lol, the USDA made that labeling optional, which BPI supported because they had nothing to hide. The hilarious conspiracy theorist mindset that this somehow proves they ever had something to hide amuses me. The public never had a thing to fear from ammonia or lftb and now they take scrutiny of the product as proof there was something to scrutinize! Endless jokes

 

[Frozenwolf150]

I'm going to have to side with Temple Grandin on this. We shouldn't throw away all that beef. I don't have any ethical problems with eating meat as long as the animal is treated and slaughtered humanely. Since the animal has already given its life to feed people, that's all the more reason not to waste any part of it. If I want to know exactly what goes into my ground meat, I'll buy a lean portion like London broil, cut it into cubes, and place it in the food processor. I still prefer turkey burgers over beef though.

Incidentally, it's rather hard to gross me out when it comes to food. I get hungry watching Bizarre Foods with Andrew Zimmern on the Travel Channel. I sometimes have tastes similar to Leo Bloom. I grew up with plenty of exposure to Chinese and international cuisine, thanks to my mother's home cooking. So yeah, not picky.

 

[Puppycow]

I've been following the Pink Slime story with disgust. Obviously we can not count on the government to provide protection or honesty on what is being sold as food. Absolutely outraged that major stores have gotten away with selling this. Our food supply is poisoned.

What I'm most outraged at is that it isn't even labeled to give people a choice, and there are no plans to require it to be labeled in the future. The USDA has utterly betrayed the American people in favor of big business.

Quote from ABC News "A USDA source told ABC news it’s up to the grocery stores to disclose what’s in their ground beef and the Agriculture Department has no jurisdiction."


http://abcnews.go.com/blogs/headlin...und-beef-at-supermarkets-contains-pink-slime/

http://abcnews.go.com/blogs/headlines/2012/03/is-pink-slime-in-the-beef-at-your-grocery-store/

http://abcnews.go.com/blogs/headlines/2012/03/where-you-can-get-pink-slime-free-beef/

http://abcnews.go.com/blogs/headlines/2012/03/schools-can-opt-out-of-pink-slime-beef/

Judge rules defamation lawsuit against ABC News may move forward:

http://time.com/41141/judge-wont-dismiss-pink-slime-defamation-suit/

(ELK POINT, S.D.) — A circuit judge has refused to throw out a defamation lawsuit against ABC related to its coverage of a meat product called lean, finely textured beef, which critics have dubbed “pink slime.”

Beef Products Inc. sued the television network in 2012 seeking $1.2 billion in damages. Dakota Dunes-based BPI says ABC’s coverage led to the closure of three plants and roughly 700 layoffs by misleading consumers into believing the product is unsafe.

 

[Skeptic Ginger]

Judge rules defamation lawsuit against ABC News may move forward:

http://time.com/41141/judge-wont-dismiss-pink-slime-defamation-suit/

While I hope the news media that reported on the slime prevails, I was not concerned about the safety of the product. My issue was complaining multiple times to the folks behind the meat counters that something was different about the hamburger and I didn't like it. The answer was time and time again, nothing is different. That was a lie. Perhaps because the folks answering didn't know, but nonetheless the answer was a lie. IMO I had a right to a truthful answer.

At this time I've not found the bad texture in beef ground in-store. I continue to avoid anything packaged that I cannot be assured doesn't have the LFTB in it. And I have not encountered the disgusting texture in burger that had been an issue for me.

 

[Joey McGee]

While I hope the news media that reported on the slime prevails

They reported things that weren't true which caused hundreds of people to lose their jobs. They reported things that weren't true even when the experts and the USDA had spoken and they were made aware of this. "Reporting" it was not...

I was not concerned about the safety of the product. My issue was complaining multiple times to the folks behind the meat counters that something was different about the hamburger and I didn't like it. The answer was time and time again, nothing is different. That was a lie. Perhaps because the folks answering didn't know, but nonetheless the answer was a lie. IMO I had a right to a truthful answer.

At this time I've not found the bad texture in beef ground in-store. I continue to avoid anything packaged that I cannot be assured doesn't have the LFTB in it. And I have not encountered the disgusting texture in burger that had been an issue for me.

Cool story! Really has nothing to do with the court case. Hey maybe you could sue them if you had some evidence of your story being true!

 

[Joey McGee]

The entirety of the broadcasts can be reasonably interpreted as insinuating that plaintiffs are improperly selling a product that is not nutritious and/or not safe for the public's consumption," the judge wrote.

Gering also said the contexts in which ABC made some of the statements to which BPI objected justified allowing the Dakota Dunes-based company to continue its case.

"For example, the use of the term 'pink slime' with a food product can be reasonably interpreted as implying that the food product is not meat and is not fit to eat, which are objective facts which can be proven," the judge wrote.

http://www.reuters.com/article/2014/03/28/usa-media-abc-bpi-idUSL1N0MO2ET20140328

Oh no! SG do you think that BPI paid off this judge just like they paid off all of those laboratories who said that the texture was preferred by more people?

In seeking to dismiss the case, ABC had argued that it never said BPI's product was unsafe, and that the case was an attempt to chill media coverage of the industry and inhibit free speech.

Yeah it couldn't have anything to do with trying to get justice for their lost profits and hundreds of jobs lost, it's about "free speech" being chilled? What the **** lol

 

[Joey McGee]

The more I learn about this product, the more I like it!

A process that makes better tasting and leaner burgers, saves consumers money, and makes the most of our limited natural resources.

Experts have stated that the additional beef made available by this process is saving consumers 5-10% on lean ground beef.

In addition LFTB also means anually:

· 1.5 Million less head of cattle
· 97 Million less bushels of corn
· 375 Billion less gallons of water
· 600 Thousand less acres of land

http://beefisbeef.com/

 

[GlennB]

In addition LFTB also means anually:

· 1.5 Million less head of cattle
· 97 Million less bushels of corn
· 375 Billion less gallons of water
· 600 Thousand less acres of land

You might find that the '375 billion gallons of water' is the George Monbiot fallacy. He was hoodwinked, for a while, by calculations that attributed every drop of water falling on cow pasture as somehow 'lost' vs. turning that pasture over to horticulture. The fallacy lay in the fact that even if the land were growing corn or turnips the vast bulk of the water would still be 'lost' to evaporation, run-off, percolation down below the plants' roots etc.

[/nitpick]

eta:

"Like many greens I have thoughtlessly repeated the claim that it requires 100,000 litres of water to produce every kilogram of beef. Fairlie shows that this figure is wrong by around three orders of magnitude. It arose from the absurd assumption that every drop of water that falls on a pasture disappears into the animals that graze it, never to re-emerge."

Linky

 

[Prometheus]

I often buy whole cuts of beef and grind it myself--not to avoid "pink slime"--but because I like the flavor of prime grass-fed chuck for a 'burger. If I'm making something like meat sauce for spaghetti, though, then commercial ground beef is fine-- I appreciate that there's some barely noticeable filler in there to bring the cost down. I'd buy pure "pink slime" and use it in recipes myself if my local retailer would stock it.

That said I sometimes get an awful "grisly" texture when grinding my own, even with top quality cuts. I find this never happens if I pass the meat through the grinder twice, nor if I sharpen the cutting blades first and push the meat through very slowly. I think it likely occurs in commercial beef when producers try to cut costs by saving time.

 

[Prometheus]

The more I learn about this product, the more I like it!

Not to mention less methane gas contributing to global warming. This stuff is the environmentally responsible way to go!

 

[Aepervius]

Uhm, no one failed to mention anything. The USDA certified it as beef because it is.

Strawman alert. It was not said it was NOT beef, it was said it was low quality beef passed off as higher quality one.

And reconstituted ham is also ham but there are good reason why here it MUST be indicated it was prepared so, and when used in other products as ham (like pizza) it must be indicated as such.

And reconsituted chicken is also chicken ETA and here again it must be indicated when as such, as opposed to chicken breast.

But I find that interresting that you used such a strawman. Too bad I only saw that today.


AGAIN it is not about what it is or not, but the right as consumer to chose what it wants and BE informed on what he is served.