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Message
70% of supermarket ground beef contains "pink slime"
Posted on 3/8/12 at 9:53 am
Posted on 3/8/12 at 9:53 am
quote:
Gerald Zirnstein grinds his own hamburger these days. Why? Because this former United States Department of Agriculture scientist and, now, whistleblower, knows that 70 percent of the ground beef we buy at the supermarket contains something he calls “pink slime.”
“Pink slime” is beef trimmings. Once only used in dog food and cooking oil, the trimmings are now sprayed with ammonia so they are safe to eat and added to most ground beef as a cheaper filler.
quote:
It was Zirnstein who, in an USDA memo, first coined the term “pink slime” and is now coming forward to say he won’t buy it.
“It’s economic fraud,” he told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.”
Zirnstein and his fellow USDA scientist, Carl Custer, both warned against using what the industry calls “lean finely textured beef,” widely known now as “pink slime,” but their government bosses overruled them.
According to Custer, the product is not really beef, but “a salvage product … fat that had been heated at a low temperature and the excess fat spun out.”
quote:
The “pink slime” does not have to appear on the label because, over objections of its own scientists, USDA officials with links to the beef industry labeled it meat.
“The under secretary said, ‘it’s pink, therefore it’s meat,’” Custer told ABC News.
ABC News has learned the woman who made the decision to OK the mix is a former undersecretary of agriculture, Joann Smith. It was a call that led to hundred of millions of dollars for Beef Products Inc., the makers of pink slime.
When Smith stepped down from the USDA in 1993, BPI’s principal major supplier appointed her to its board of directors, where she made at least $1.2 million over 17 years.
Gross
This post was edited on 3/8/12 at 9:54 am
13
Posted on 3/8/12 at 10:04 am to MSMHater
I try to only eat ground beef that can be cooked to order. It's very rare to find it.
Posted on 3/8/12 at 10:04 am to MSMHater
quote:
it’s pink, therefore it’s meat
That's the kind of logic that made Pizza a vegetable.
Posted on 3/8/12 at 10:09 am to TigerinATL
Maybe I'll start buying my ground beef at whole foods. 
Posted on 3/8/12 at 10:13 am to MSMHater
Which is why I don't buy ground beef at the grocery store.
I also try to avoid it when I eat out but sometimes I just want a big, fat, greasy burger and couldn't care less.
Someone should grill her up a nice pink hamburger made with pink crayons.
I also try to avoid it when I eat out but sometimes I just want a big, fat, greasy burger and couldn't care less.
quote:
‘it’s pink, therefore it’s meat
Someone should grill her up a nice pink hamburger made with pink crayons.
Posted on 3/8/12 at 10:13 am to Neauxla
I think I'm seriously going to start asking my HEB butcher to grind my meat for me. If he won't do it, I'm sure I can find someone who will.
Posted on 3/8/12 at 10:15 am to MSMHater
I wonder what the butcher at Rouse's and Winn Dixie would say if I asked "Is there pink slime in your ground beef?"
Posted on 3/8/12 at 10:22 am to MSMHater
quote:
I think I'm seriously going to start asking my HEB butcher to grind my meat for me. If he won't do it, I'm sure I can find someone who will.
They will do it, I used to have them grind ribeyes for burger meat.
Posted on 3/8/12 at 10:23 am to Neauxla
quote:
I wonder what the butcher at Rouse's and Winn Dixie would say if I asked "Is there pink slime in your ground beef?"
In all honesty, I doubt if they would even know what you're talking about.
Buy a pound or two of whole round or chuck and then have them grind it for you. If they won't, then tell them to frick off. You can also grind it yourself with a food processor or a meat grinder attachment that goes on your stand mixer.
Posted on 3/8/12 at 10:29 am to iAmBatman
quote:
Buy a pound or two of whole round or chuck and then have them grind it for you.
How do I determine the fat ratio when doing this?
I use 80/20 for burgers, but everything else is lean. Can I still do this if I get them to grind it?
Posted on 3/8/12 at 10:37 am to MSMHater
i dont think you have anything to worry about with heb
Posted on 3/8/12 at 10:39 am to MSMHater
quote:
How do I determine the fat ratio when doing this?
I usually don't worry about getting to a specific ratio.
For me, it depends on what I'm cooking. If I'm doing hamburgers, I'll grind equal portions of chuck and sirloin. For another application, I'll use a different mix. It depends on how you're going to cook it.
Trial and error is the best way to figure out what you like.
Posted on 3/8/12 at 10:39 am to MSMHater
quote:
70% of supermarket ground beef contains "pink slime"
why I started buying my meat at Calandro's
Posted on 3/8/12 at 10:48 am to Lloyd Christmas
quote:
why I started buying my meat at Calandro's
You sure they don't get their ground beef pre-ground from the meat packer?
If they do, then odds are good it contains the slime. If they do their ground beef in-house then you should be good but I would ask if I were you.
Posted on 3/8/12 at 10:53 am to MSMHater
has anybody posted any definitive evidence that "pink slime"
1. affects the taste of foods; and
2. is in any way bad for you?
1. affects the taste of foods; and
2. is in any way bad for you?
Posted on 3/8/12 at 10:57 am to S
quote:
i dont think you have anything to worry about with heb
Well, they already have two different choices within the store.
This, which I rarely buy. It comes in those tubes and in 1-2 pund packages.
And they also have, what they refer to, as their "natural" brand. Which looks like this (w/ beef of course).
That's what I usually buy. Why do you say I shouldn't have to worry, though I hope you are right.
Posted on 3/8/12 at 10:58 am to MSMHater
I stay away from tube meat, buy the stuff that is ground in the store.
Posted on 3/8/12 at 11:02 am to SlowFlowPro
quote:
has anybody posted any definitive evidence that "pink slime"
1. affects the taste of foods; and
2. is in any way bad for you?
who knows?
quote:
But that's not all! See, the problem when you turn garbage bits of animal carcasses into "pink slime" to sell as a food product is that there's an issue with pathogens, such as E. coli. And when samples of the pink slime were tested, the tests came back showing that the slime was rampant with harmful bacteria. Now, one might think that the best idea would be to decide not to sell pink slime to feed to humans, but there's no money in that, is there? So BPI cleverly started disinfecting the slime with ammonia. And convinced the FDA to allow them to list it as a "processing ingredient" so that we wouldn't know we were eating ammonia.
Posted on 3/8/12 at 11:03 am to hashtag
quote:
who knows?
that's kind of a silly argument, though
"pink slime" is just another boogeyman until objective, non-biased evidence comes out against it
Posted on 3/8/12 at 11:05 am to SlowFlowPro
quote:
has anybody posted any definitive evidence that "pink slime"
1. affects the taste of foods; and
2. is in any way bad for you?
1. Empirical evidence works for me.
2. I don't have any scientific links for you; however, treating my food with ammonia so they can make money is not something I want to support. Not to mention, how could I know if there are long term effects? I'd rather not risk it when knowing that non-pink slime meat is just fine.
This post was edited on 3/8/12 at 11:06 am
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