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Pink Slime

Red Baron Farms said:
Why stop there? Why not dye it green?
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I don't get your point. It's been a legitimate question never answered in this tread, if LFTB is just more of the same squeezed out of the cow and not an additive to hamburger, why isn't 100% LFTB for sale? In the company's own marketing study, more than 20% and people turned their noses up at it. That's a additive, not just more hamburger recovered from the cow.
 
Skeptic Ginger said:
I don't get your point. It's been a legitimate question never answered in this tread, if LFTB is just more of the same squeezed out of the cow and not an additive to hamburger, why isn't 100% LFTB for sale? In the company's own marketing study, more than 20% and people turned their noses up at it. That's a additive, not just more hamburger recovered from the cow.
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I think RBF was making an ironic reference to 'soylent green'.
 
:D

The point remains. Why not sell it 'as is' if it's really no different from ground chuck?

I'd bet it would be useless for burgers or turn to sludge in a cottage pie or chilli or spag bol sauce.

I once made the mistake of buying a pack of frozen beef mince (hamburger in US speak, I suppose) from a reputable UK supermarket. 'Mince of unknown provenance' can be very fatty so I always fry that stuff separately to see how much fat it shucks off before I put in actual food. About 50% in this case, I swear, and the remaining meat consisted of tiny particles and nothing like typical beef mince.
 
I was actually being serious. I'm genuinely curious whether this stuff could be marketed as a culinary luxury item. When I read descriptions of it in honestly doesn't sound any worse than some traditional pate ingredients. I'll bet with the some rendered fat and the right seasonings added then poached in an herbed wine broth, LFTB would make fine quenelles also.

ETA: Really, it doesn't even come close to being the strangest or nastiest animal part/product that humans have been known to consider a delicacy
 
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Documented earlier in the thread was a company marketing study that found if they got to 20% LFTB the test subjects didn't like it, they could smell the ammonia among other complaints. The producers kept it to 15% after that research.
 
Is it beef which has been "ground", which in my understanding would be "minced", or has it been made in some other mechanical process?

If you say that doesn't matter, I'll happily sell you a hypothetical rump steak as a steak, but will have actually minced it up completely altering the texture. Unlike the substance in the OP, it would only be mechanically processed, so by that reckoning should be perfectly OK as a steak.
 
Skeptic Ginger said:
Documented earlier in the thread was a company marketing study that found if they got to 20% LFTB the test subjects didn't like it, they could smell the ammonia among other complaints. The producers kept it to 15% after that research.
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Is that really what it said? We know you interpret studies your own way.

What about the same product that uses citrus juice instead of ammonia from Cargill? Did they say it was too lemony?
 
Joey McGee said:
Is that really what it said? We know you interpret studies your own way.

What about the same product that uses citrus juice instead of ammonia from Cargill? Did they say it was too lemony?
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Dodging still, are you? Trying a poor attempt at an ad hom hoping no one will notice you cannot answer the question, why don't they sell 100% LFTB?

If they use citric acid instead of ammonia, that should do the trick then, we can expect 100% LFTB coming soon to a supermarket near you. :rolleyes:
 
Its been answered dozens of times for you, you ignore it because you prefer your conspiracy theory. It would not stick together like normal ground beef. It is too lean. And finely textured. hence lean finely textured beef by bpi, and finely textured beef by cargill. its right in the name of the *********** product. Don't know why the texture is finer? Do some actual research.

Hilarious you just don't argue to the points that are made and invent what you wish you could argue against...
 
EHocking said:
I once made this mistake.

Viva le boucher de la rue haute, je dis.
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Moi aussi. But Greek butchers go to the other extreme - 'mince' is prime lean veal put through the shop mincer as you wait and has negligible fat. Then any burger/meatball thing you make seems dry, to my taste anyway.
 
Joey McGee said:
Its been answered dozens of times for you, you ignore it because you prefer your conspiracy theory. It would not stick together like normal ground beef. It is too lean. And finely textured. hence lean finely textured beef by bpi, and finely textured beef by cargill. its right in the name of the *********** product. Don't know why the texture is finer? Do some actual research.

Hilarious you just don't argue to the points that are made and invent what you wish you could argue against...
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My reading of the last couple of pages is that Skeptic Ginger has been arguing that it altered the mouthfeel of the product but hadn't been listed - she thought this was bad.

I don't see why you are arguing against that proposition. By all means allow it in ingredients, but list it as an ingredient as it changes a key property of the food.
 
jimbob said:
My reading of the last couple of pages is that Skeptic Ginger has been arguing that it altered the mouthfeel of the product but hadn't been listed - she thought this was bad.

I don't see why you are arguing against that proposition. By all means allow it in ingredients, but list it as an ingredient as it changes a key property of the food.
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Thank you for your vote for common sense and your reminder to Joey that is all I've been asking for.
 
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Joey McGee said:
Its been answered dozens of times for you, you ignore it because you prefer your conspiracy theory. It would not stick together like normal ground beef. It is too lean. And finely textured. hence lean finely textured beef by bpi, and finely textured beef by cargill. its right in the name of the *********** product. Don't know why the texture is finer? Do some actual research.

Hilarious you just don't argue to the points that are made and invent what you wish you could argue against...
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Your excuse is it's too lean. Really? :rolleyes:

Texture issues? Why would that matter? Call it a hamdog. :p

Wouldn't stick together like ground beef?

List is getting longer of the reasons why it is not like ground beef. Isn't that the definition of an additive or filler?
 
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Skeptic Ginger said:
I don't get your point. It's been a legitimate question never answered in this tread, if LFTB is just more of the same squeezed out of the cow and not an additive to hamburger, why isn't 100% LFTB for sale? In the company's own marketing study, more than 20% and people turned their noses up at it. That's a additive, not just more hamburger recovered from the cow.
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I am on your side in this debate Ginger. Trust me. Probably even more radical. Not only do I think pink slime is disgusting, I think the whole CAFO/large slaughterhouse/factory farming meat industry needs completely eliminated once and for all as a 50 year experiment gone horribly wrong, pink slime being one of the least of my concerns. But then again, I have had quality hamburger and sausage. Most people in the US haven't. They don't even know what it is.
 
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