70 Percent of Ground Beef at Supermarkets Contains ‘Pink Slime’

[Richard Cranium]

This is just disgusting.


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

 

[MoparMikey]

just curious, do you ever post anything about Mopars?

 

[Richard Cranium]

just curious, do you ever post anything about Mopars?

Rather than spout off about my vast knowledge of Mopars, I've been just hanging low here; besides there are others here that seem like they're doing a good job. Maybe I'll throw up a post this weekend. :sign19:

 

[cam383]

I don't buy my Beef at a supermarket.I buy her from a local farmer here.Awesome meat,Not grain feed

 

[Budnicks]

That stuff is gross, I need to check with our local butcher see if they use that stuff, me & Pops don't eat much hamburger anyway, but I would still like to know...

 

[Bruzilla]

This is gross? I was at a meat market in Crete (a little island off Greece), and the meat was sitting out in the heat and sun, and was covered, and I mean COVERED, with flies! The people would pick out a roast or whatever they wanted, and they always made sure the butcher shooed away all the flies so they weren't paying for fly weight.

When we were in Turkey, we walked past a restaurant where they had a vertical rotisseree with a couple dozen skinned goat heads slowly cooking on them. The skin/hair was gone, but the eyes were still in!

When we were in South Korea, we went to a restaurant and they had Korean menus. We asked if they had menus in English, and they brought some out for us. We saw things like "Soup made of cow head and entrails" and "stew made from chicken and dog entrails"... we asked for the Korean menus back since ignorance truly is bliss!

Pink slime... that ain't nothing!

 

[Ron 73]

They spray ammonia on it to make it safe... Used it in dog food.disgusting is a good way to put it.

 

[Finallygotmine]

I just don't buy ground anything. Too many opportunities for "stuff" to get in there.

 

[1badgtx]

spent 13 years as a union meat cutter..I have seen some pretty aweful things...Take pork for instance...Most pork in the stores are injected with water and salt..The water is for a better yeild,the salt is a preseritive...Lets take the ground beef...Most of the ground beef sold in stores comes ion a pre ground tube...This is what you read in the above post...The beef trimmings they are refering to comes from the slaughter houses..The slaughter house are located in canada,MEXICO,and the u.s.It is trucked in or shipped by train..This is all the trimmings ffrom premium cuts...Yes it the crap left over...Then it all gets mixed toghther in a giant mixer...Pushed into 20 lb tubes and sent to the stores...The saying ground round,ground sirlon is a false statement...The goverment says that the fat percentages is how they can sell the ground beef...So they just cook up a small patty and measure the fat to figiure out how they can label it for sale...This my friends is just the tip of the iceberg..How about radiation or gas to keep the meat from going bad?Even add color to make it look red and fresh...I only buy my meat from reputable butcher shops...I only buy choice meats...Kroger,Sakeway,Ralphs,food 4 less just to name a few use the above pactices..All red meat from safeway comes from canada...I do not buy red meat or pork from these stores because I know what they are selling...You can thank our goverment for settying these standards...
Petty Blue 67 gTx

 

[MarPar]

the drive-by media

it would be nice if the media would put out actual facts.

the ammonia (di-hydoxide i believe-it's not straight ammonia) is used to freeze meat off of beef bones that would otherwise be thrown away.

they take it and mix it into ground beef for a "filler" to keep prices affordable. usu. 5-8% of grind total. it's still meat btw...it's not like it's liver or tripe or any type of innards.

so now everybody is going to stop using it, and ground beef prices (and the hamburgers that are made from it by mcd's and others) is going to jump significantly and then people are going to be all up in arms that their ground beef and burgers are sooooo much more expensive now that they can't afford it. (re: no mo' dollar menu)

btw...all these recalls on meat lately is a bunch of BULL. they say that they are recalling the meat because of e-coli o-157, well guess what, ALL meat has e-coli 157 to one degree or another!!!
THAT'S WHY YOU'RE SUPPOSED TO COOK IT TO A MINIMUM 160*!!!!!

then people get sick cuz they undercook it, they issue a recall, and then the drive-by media put's all the blame on the meat industry saying that our meat is not safe. BULLSHIT!!! we have the safest food supply in the world here (just ask Bruzilla). people just need to learn how to cook their food.

 

[tpodwdog]

(...in Homer Simpsons voice........)..................mmmmmmmmmmmmmmmmmmmmmmmmmmmm..........animal fat byproducts........pink slimeeeeeeeeeeeeeeeeee

 

[1badgtx]

Another beef tid bit...Back in the old days the goverment said that beef should be aged from 6 to 8 weeks...This means that it is hung up in coolers..To help out the beef industries they dropped the standard to 3 to 4 weeks...So the beef companys have a quicker turn around...This is why beef doesn,t taste as good as it used to..
Petty Blue 67 GTX

 

[306Doba]

(...in Homer Simpsons voice........)..................mmmmmmmmmmmmmmmmmmmmmmmmmmmm..........animal fat byproducts........pink slimeeeeeeeeeeeeeeeeee

 

[MarPar]

Another beef tid bit...Back in the old days the goverment said that beef should be aged from 6 to 8 weeks...This means that it is hung up in coolers..To help out the beef industries they dropped the standard to 3 to 4 weeks...So the beef companys have a quicker turn around...This is why beef doesn,t taste as good as it used to..
Petty Blue 67 GTX

Interesting....i wonder where that regulation is. all the meat i receive has pack dates on it, and you can tell if it was re-packed.

when meat is aged that long, it actually turns dark red and starts to break down and doesnt look appetizing at all. i think you may be talking about the dry-aged type steaks at the high end restaurants, not the meat counter at the grocery store. :clock:

 

[1badgtx]

The regulation comes from the u.s.d.a....They are the ones that auctually decide on the grade of the beef at the slaughter house...The code date on the box or even the package is a check date..It does not mean you got to throw it away....Heres another good one for you guys...Worked with an old school butcher on my first job...The whole chickens were starting to smell...No problem.....Sink full of hot water and some bleach and tah dah!!!Nice white chicken with almosdt no smell!!!!!I,m giving away butcher secrets!!!!
Petty Blue 67 gTx

 

[1badgtx]

The dry aged steaks that you get at high end restuarants is not all that different than any other..Usually the restuaraunts will just hang a whole export rib in their cooler for a couple of weeks....Then it has the age and flavor that older people are used too...We did it all the time for regular customerts for holidays...
Petty Blue 67 gTx

 

[Ron 73]

I didn't really know the time frame for beef hanging, but the same reason we leave our venison up, fresh venison does not taste as good as the slightly aged... Im glad to see that point brought up, most you talk to, especially from the city they tend to think your Bs meter is on telling them this, didn't know about the chickens either, bleach? when its already smelling bad, don't sound like its a good idea but i guess they know what there doing..

 

[MarPar]

The regulation comes from the u.s.d.a....They are the ones that auctually decide on the grade of the beef at the slaughter house...The code date on the box or even the package is a check date..It does not mean you got to throw it away....Heres another good one for you guys...Worked with an old school butcher on my first job...The whole chickens were starting to smell...No problem.....Sink full of hot water and some bleach and tah dah!!!Nice white chicken with almosdt no smell!!!!!I,m giving away butcher secrets!!!!
Petty Blue 67 gTx

Funny...im inspected everyday, and there is no such reg., sorry to tell you my friend that you are mistaken.

also, maybe back in the day they may have cleaned the chickens up with bleach or something, but in today's day and age, you will be hard-pressed to find that anyone does that anymore.

with the standards for wholesomeness that are implemented now (not to mention the itchy trigger-fingers of lawyers) through the HAACP program, this and other unscrupulous practices just don't happen anymore.

please don't offer up any "tid-bits" unless they are backed up by facts, not innuendo. it's misconceptions like this that give the US meat industry a bad name.

some back round on me:
i've owned a meat wholesale company for more than ten years now and am inspected everyday. my inspector has his own desk at my plant for pete's sake. there are very strict standards that i am held too, and i am a small company. the big boys are held to an even higher standard than i am, because they do the actual slaughter and packing. i just do a little custom cutting.

 

[Ron 73]

Mario, are you talking about all or just this chicken thing.. I was always told that beef hung a certain amount of time which i don't know how long, but the butchers here always hung them 2 or 3 days... Venison being the same, couple days to drain out and then butcher although i have seen them hang, in a cool place for up to 4 days, i used to cut my own deer up and a couple days is all i would do because i just was not sure.. Ive seen guys actually butcher deer the same day and man, that was not very tasty meat.. (bloody as all heck) im not arguing your point, you would know, its a question of a inquiring old deer hunter! lol.

 

[MarPar]

Mario, are you talking about all or just this chicken thing.. I was always told that beef hung a certain amount of time which i don't know how long, but the butchers here always hung them 2 or 3 days... Venison being the same, couple days to drain out and then butcher although i have seen them hang, in a cool place for up to 4 days, i used to cut my own deer up and a couple days is all i would do because i just was not sure.. Ive seen guys actually butcher deer the same day and man, that was not very tasty meat.. (bloody as all heck) im not arguing your point, you would know, its a question of a inquiring old deer hunter! lol.

No prob, Ron!

what im talking about is beef being hung out to dry. at the packing house, they need to let it cool down before they package it into vacuum packed bags, but they dont "dry" it out. ie. let all of the blood out of it or purge the blood. if you did they (with beef anyways) did, it would be very tough once you cook it, because as it sits in the bag, the blood actually breaks down the muscle fibers and tenderizes it.

i would imagine with deer (a ruminant just like cattle) you probably would have to purge all the blood because of it's diet of wild grass berries etc. a steer is fed switch grass, hay, and is finished off with corn. it's a very controlled diet so it comes out with a very consistent grade and taste. so the blood actually helps out with taste. i think since it's a crap shoot with what a deer would eat, it would be best too purge it of it's blood because of it's "gameiness."

make sense? i know i ramble a bit sometimes...:beermug: