Gross! And how come I'm just hearing about this crap?
Gross! And how come I'm just hearing about this crap?
"Ride The Barrel & Get Pitted... So Pitted."
Do ya think the producers might need to come up with a new name for this product? Connective tissue scraps doesn't seem to have the required cachet and I believe your use of the reference " crap ' is a little too blunt.
My concern is where I am going to get my daily recommended ammonia requirements if I don't have access to pink slime ; might have to talk to SpongeBob.
Apparently the name to look for on the label is Lean Finely Textured Beef or LFTB. Fortunately for me Publix claims they never used the stuff so I'm most likely LFTB free. That and I don't go to Taco Bell or McDonald's.
However upon reading how it's made it's difficult for me to understand why the USDA allowed them to use the word "Lean". Somebody must have been paid off.
railroad actually posted that he/she ate a pepto and garlic sandwich.
I'd call that a pink slime on any day.
I first heard of this about a year ago during an episode of Jamie Oliver's Food Revolution. They do the same thing with chicken parts and it's used to form chicken nuggets and other chicken products.
A few weeks ago one of the daytime talk shows did a segment on the Pink Slime in frozen burger patties and the prepackaged tubes of ground beef. It looks like pink toothpaste. Disgusting.
Since then both Michael Symon and Alton Brown have done segments on their shows about buying quality cuts from your butcher and making your own hamburger meat by grinding it up in a food processor or using a meat grinder. They say you really need to get to know your local butcher and ask questions. Find out what is in the products they are selling. Also, according to Alton, you can pick out the high quality cuts and ask the butcher to grind it for you.
That Jamie Oliver bit on how they make chicken nuggets was disgusting. I haven't had processed chicken since.
Kroger among grocers dropping beef with 'pink slime'
Kroger Co. and Stop & Shop announced Thursday that they will join the growing list of stores that no longer will sell beef that includes the additive with the unappetizing moniker.
The chains joined Safeway, Supervalu and Food Lion, among others, which have said they won't sell beef with the filler.
On Thursday, Walmart updated its statement to say that it will have new products in stores as quickly as possible, and that its meat department and customer service staffers will tell customers who inquire about the new meat offerings.
Whole Foods, A&P and Costco said they have never sold beef products with the additive.
Supervalu Inc. -- which operates and owns stores under the Acme, Albertsons, Cub Foods, Farm Fresh, Hornbacher's, Jewel-Osco, Lucky, Shaw's/Star Market, Shop 'n Save and Shoppers Food & Pharmacy banners -- said that customer concern prompted it to stop carrying products containing the filler.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
I buy the majority of my beef from the local shop that butchers their own meat. 100 % pure beef, zero additives.
My Band's website!!!!
Now Chicken Breast Tenders are different and with a little buffalo sauce I prefer them over wings.
isn't it a bit like eating hot dogs, hot links, etc.... if it won't kill me, well just don't tell me what's in it!!! holy cow, what's the big fuss? ignorance is bliss
returning to the days of ignorant bliss..
I agree with Frank, you can tell that a chicken nugget is not right just by looking at it. Chicken tenders only!!
@ZUL8TR buttholes ....LOL
This stuff is pretty nasty I admit. But if it had not been reported did you even notice it? I hardly ever buy grouind beef at the regular super market anymore. I get most of mine from the small time Mom and Pop places out here inthe country. They grind their own.
so after reading the huff n puff article, i come to the conclusion that most are upset with the ammonia treatment process as opposed to the same product treated with citric acid??
i must have been raised way different than most.. mom always took the scraps of meat left behind and made something out of them. be it beef, chicken, pork or the kill of the day.. waste not want not.
quoting the article: "Federal regulators say the ammonia-treated filler, which has been used for years and is known in the industry as "lean, finely textured beef," meets food safety standards. But critics call the product an unappetizing example of industrialized food production."
so thar ya go.. kinda like hot dogs!! if it meets food safety standards, just don't tell me what's in it!!! i will judge for myself by taste n texture if i want to eat it again!! holy marking cow folks!!! did ya ever raise chickens or pigs??
where do you think meat comes from? doh, the refrigerator??
I don't have a problem with how it's treated but what it's made from and the fact it has the word "Lean" in the commercial name it goes by. There is nothing lean about it.
I'm not freaked out by it though since my eating habits apparently kept me mostly clear of it.
Just do what we do eat only grass fed, organic beef. It has much better flavor
Growing Old is Required/Growing Up is OptionalNever take life seriously, nobody gets out alive anyway
As the old Euell Gibbons commercial for grape nuts use to claim about Pine Trees... "many parts are edible". I know it's true but given that information I still choose not to... and I guess under your definition nothing is leaner than a Pine Tree. I don't question that it's safe to consume, it's just something I choose not to consume. I believe it's something that people should be informed about if it's being added to the things we do consume. If I'm eating Cow stomachs when I'm eating a hamburger or chicken lips when I'm eating a chicken nugget I should be told that's what I'm eating and not left wondering what LFTB is.
These are the people who take a pork-like substance to form the McRib with ridges to represent bones that aren't there. If it's not due to the particular event of it being exposed to the world then we can only assume that it's because it's too fake for McDonald's... the makers of the McRib... Too fake for those guys.
It's too bad some people lost their jobs over this due to sharply reduced demand... But just maybe they should have stuck to only using it to make dog food.
Apparently spraying it with ammonia was the only way it was able to transfer from Fido's food dish to the human food chain. Once they killed the e-coli and assorted other germs and fungus it was okay for us.
I'm assuming the Chicken version is called Yellow Slime and the Pork version is referred to as TOPS... or The Other Pink Slime.
Davydd (Anglicized Welsh name for David...that's all) Real name: David Stovall, Tonka Bay, MN
Certified BPT Taster Pursuing Pork Tenderloin Sandwiches
Long lost Speedway Sparkplug thrashing about in the deep woods of Minnesota
I actually don't get as worked up about it as some folks do, but it certainly isn't something I'm looking to eat.
Interesting side note: I remember fifteen years ago or so, there was a class action suit against McDonald's by a bunch of kids (well, their families) for contributing to their obesity. They lost, and I think rightly so, but the judge's decision contained an interesting morsel (sorry, couldn't resist) of thought. He basically said that while a Big Mac might be worse for you than some other burgers, it's not reasonable to assume any burger with two patties and a smear of creamy salad dressing is somehow objectively good for you. The only exception he could see was the Chicken McNugget. It's a reasonable assumption that what you're getting is pieces of chicken meat battered and fried, and you can therefore make nutritional assumptions based on that. Sure, that's not great for you, but let's call that nutritional value X. The problem is that they're not actually pieces of chicken; they're what the judge called McFrankennuggets. Basically, they're the chicken equivalent of pink slime, except instead of being lean filler, McDonald's adds a bunch of extra fat to make them super juicy and tasty. So instead of nutritional X, you're getting 1.5X or 2X, all while assuming it's X. That certainly seemed to the judge like an interesting area of legal exploration, though in the context of the case he had at hand, it didn't apply, or at least didn't sway the decision.
Look, it's not tough. Beans are cheap and plentiful, and very good for you. If you're worried about this stuff, it's possible to eat very well for very little money, if you have the time and energy to learn and prepare a few simple and very traditional recipes. As I've been losing weight, I've been amazed how much our grocery bill has gone down just by making a pot of bean soup once a week and eating it for lunch. If you don't have the time, desire, or energy to go that route, and you don't want to (or can't) spend a ton of money to eat really high on the hog, you're left with industrial shortcuts that keep the prices down while making things for convenient to prepare. There's nothing wrong with it, as long as it's clear what you're getting up front.
All of that said, I do try to get my meat from a local farm, and I'm not going out of my way to eat more pink slime.
I tend to eat things like bean soup for lunch all week long to allow me the pleasure of eating high on the hog at least once over the weekend. I ate at Captain Jack's Friday night and I didn't gain anything over the weekend. I'm saying that the Bean/Beef tacos for lunch every day last week worked.
On McDonald's... I believe everybody already knows that eating their fare isn't the best thang you can do for yourself but I still see a lot of people who feed their kids that stuff on a near daily basis. It's not because they don't know.
So... It's gotta be something more sinister than simple ignorance.
They would not have had a problem if they had just called it " beef pate".
Edit: IMO tofu should be called " white slime".
All rides are bought. But occasionally the currency is talent.