is pink slime used in guy's burgers?

[BRIFRO]

Just back from LIBERTY and watched the process of the balling of the bulk meat in the LIDO prekitchen and tray of 48 prepped for the grill. The round is flash cooked 30 seconds then spatula pressed on the 650 degree flat grill. The excipient aka grease is clear and oily. This is exactly how it should be done. Flip the burger & spatula the patty again. The panning of the cooked meat did NOT have any Pink Hydroxide residue in the pan. This is the real deal with Guy's name on it.

I don't know, but I'm guessing no.

 

I just heard about this in the past few days and it seems like it was being used primarily in fast food type restaurants. One article I read said it was a filler used in the production of low fat ground meats and processed meats. So based on that and since a Guy's burger is ANYTHING but low fat, I'm going to say no, they aren't using it.

 

The article also said the major supplier of pink slime has halted production in 3 of it's 4 plants due to lower demand.

[crewsweeper]

It's not by products, and in fact is healthier than standard ground beef because it's 90% lean.

 

If you've ever trimmed meat, there's areas where you can see meat, but the fat content is exceedingly high, so you just trim it.

 

Several years ago, a process was invented to separate the fat, such they can get more beef from near the bone. The resulting meat has been dubbed pink slime, and then it's worked into other ground beef.

 

The controvery is because it is a chemical process. It doesn't sound all that scary to me, but YMMV. It's been thoroughly reviewed. It's been in practice a long time. The chemicals are simple.

 

But add "chemicals" and a catchy scary name and you can sell a ton of books and advertising.

 

This is what I've read too. It's bascially an old non-news story. Sorta like the one that claimed eating red meat causes early death. In that story, the study actually said there was an association, i.e., a correlation, between people eating additional servings of processed red meat, and early death through doabetes or stroke. Not the cause, and it was a relative risk not an actual risk, for which would say the average red meat eaters with a life expectance of 80 would take 6 to 9 months off that expectance if they ate an additional serving of meat every day for their entire lives. Fun with statistics.

Anybody know anyone or heard stories of anyone getting sick or dyeing from Pink Slime.

I have been eating hamburger for over 60 years and can not find one incidence of anyone being harmed by this stuff.

Looks to me like another assault on the health industry by certain individuals or groups and the news industry is making a very large mountain out of a small ant hill.

Guess what is going to happen to the price of your hamburger whether it contains "pink slime" or not. So far what is the health hazard that anyone can prove? So far it's all a "potential" health hazard. What is next on the list to be attacked?

 

After all according to the manufacturer and the FTC it is beef products. Care to guess what is really in most commercial hamburger. Beef products form all areas of the cow. What is the difference???

 

There are groups out there that have a political agenda that is anti- anything private, big corporate and will do anything or twist anything into a potential dangerous, catastrophic health epidemic that they can. Real or myth or playing fast and lose with the math.

 

Just back from LIBERTY and watched the process of the balling of the bulk meat in the LIDO prekitchen and tray of 48 prepped for the grill. The round is flash cooked 30 seconds then spatula pressed on the 650 degree flat grill. The excipient aka grease is clear and oily. This is exactly how it should be done. Flip the burger & spatula the patty again. The panning of the cooked meat did NOT have any Pink Hydroxide residue in the pan. This is the real deal with Guy's name on it.

 

Good to hear, though, I'll probably have a few whether they were manufactured pink slimed or "organically" processed by someone's uncovered hands.:D

[elcuchio24]

Just back from LIBERTY and watched the process of the balling of the bulk meat in the LIDO prekitchen and tray of 48 prepped for the grill. The round is flash cooked 30 seconds then spatula pressed on the 650 degree flat grill. The excipient aka grease is clear and oily. This is exactly how it should be done. Flip the burger & spatula the patty again. The panning of the cooked meat did NOT have any Pink Hydroxide residue in the pan. This is the real deal with Guy's name on it.[/quote]

 

 

I love how people think Guy is some gourmet top chef. He's just a TV shill. Might as well be Rachel Ray.:rolleyes:

[sparks1093]

I can't agree. I've been telling my wife for years that something is wrong with the hamburger. The taste had changed since I was young and definitely not for the better. So now we know why.....and soon hopefully the meat won't be slimed any more ....and burgers will start tasting like burgers again.

 

At a higher cost to the consumer, no doubt.

 

I don't know if it's in Guy's burgers, but I can tell you that every single grocery store that I visited this past week had a BIG sign at the entrance confirming that their meat was pink slime free. It makes me wonder why they never added green slime for St. Patrick's Day.

 

Who wants to eat green meat?;)

[tazco]

Considering the preservative issues and bulk that cruiselines buy it, I would assume it DID have the slime. Personally I'm fine with it, in fact I'm going to start ordering an extra side of slide if possible.

 

Honestly....just another media catch phrase for the week, everyone will forget about it by April.....

After they have ruined a whole business and ground beef is $1 more per pound. It is not a filler just trimmings like are always used in ground beef that have been spun to remove the fat. Then a puff of ammonia it kill e-coli in the meat. Nothing pink or slimy.

[TabFox]

how many times over the years have we heard the following:

 

don't eat beef--high in fat/cholesterol. Eat beef--high in protein and iron

don't eat fish--mercury. Eat fish--low in fat/good cholesterol

don't eat veggies--e.coli. Eat veggies--no antibiotics/fat, etc.

don't eat eggs---high cholesterol. Eat eggs--high in protein

don't eat,drink dairy--high in fat, sterioids, antibiotics. Eat dairy--exc calcium.

don't drink tap water--contaminated & fluoride. Drink tap water-cheaper and more eco friendly than bottled water.

don't eat bread, rice, etc--fattening. Eat bread, rice...whole grains, energy.

 

Now the pink slime.....

 

Can we make up our minds and subscribe somewhat to "everything in moderation?"

[mom2two2]

My concern is not so much around the taste or the cost, people keep pointing these things out. I would much rather pay a little extra to have meat without an amonia wash than a bargain McDonald's type burger (which I am sorry does NOT taste the same as a nice homeade patty seasoned with just a little salt and pepper).

 

I have no medical degree nor do I know much about this process. It just strikes me that people (not necessarily here) talk alot about the rising rates of all sorts of illnesses and particularily chronic health issues over the past couple decades and then you hear things like this. I have no concrete proof but it does make me wonder....

[elcuchio24]

My concern is not so much around the taste or the cost, people keep pointing these things out. I would much rather pay a little extra to have meat without an amonia wash than a bargain McDonald's type burger (which I am sorry does NOT taste the same as a nice homeade patty seasoned with just a little salt and pepper).

 

I have no medical degree nor do I know much about this process. It just strikes me that people (not necessarily here) talk alot about the rising rates of all sorts of illnesses and particularily chronic health issues over the past couple decades and then you hear things like this. I have no concrete proof but it does make me wonder....

 

Yet average lifespans in the US get longer and longer by the year........don't believe the media hype.

[reerun25]

My concern is not so much around the taste or the cost, people keep pointing these things out. I would much rather pay a little extra to have meat without an amonia wash than a bargain McDonald's type burger (which I am sorry does NOT taste the same as a nice homeade patty seasoned with just a little salt and pepper).

 

I have no medical degree nor do I know much about this process. It just strikes me that people (not necessarily here) talk alot about the rising rates of all sorts of illnesses and particularily chronic health issues over the past couple decades and then you hear things like this. I have no concrete proof but it does make me wonder....

 

Well, I understand where you are coming from, but as far as I am concerned, having my ground beef puffed by ammonia does not bother me in the least, as long as it did not inhale. I clean my counter-tops with bleach and I am sure some of that gets transferred to some food during prep. I am sure I breathe in more toxic stuff in the course of a day than I get from eating ground beef. The hot grill will cook the ammonia out. Of course maybe I am overlooking something, maybe it is the ammonia that is making it taste so good.... hmmm, do they have flavored ammonia??

[mom2two2]

I was just tossing it out there. It just seems that there are more of these things popping up and maybe I am just a sucker for the media hype. Maybe the odd pink slime burger will not do anything but pair that with the chicken nugget talk going around and all these other things and you never know. I agree with the previous posters who said we need to start trying to take a more "everything in moderation" position and I think it is important to promote cooking fresh yourself over processed foods to our kids. There is nothing like a warm tomato out of your own garden, the taste alone is worth it.

[djwood24]

Pink Slime = slow news day

[crewsweeper]

My concern is not so much around the taste or the cost, people keep pointing these things out. I would much rather pay a little extra to have meat without an amonia wash than a bargain McDonald's type burger (which I am sorry does NOT taste the same as a nice homeade patty seasoned with just a little salt and pepper).

 

I have no medical degree nor do I know much about this process. It just strikes me that people (not necessarily here) talk alot about the rising rates of all sorts of illnesses and particularily chronic health issues over the past couple decades and then you hear things like this. I have no concrete proof but it does make me wonder....

 

Proven fact, most of us will die of heart failure, regardless of what we do for our health in the meantime. Sooner or later everyone's heart is going to stop beating. Nature will have run it's course.

 

As far as the "rising rates" of illnesses and chronic health issues, it's more due to the improvement in diagonistic techniques that can better catergorize medical maladies and assist in providing more atuned treatment. That creates more "awareness" for the average population, but not necessarily and "increase" in the % of population with a particular illness.

[H82seaUgo]

Yet average lifespans in the US get longer and longer by the year........don't believe the media hype.

 

there's got to be something to it, with many places announcing they are eliminating it.

[sparks1093]

there's got to be something to it, with many places announcing they are eliminating it.

 

It's a PR move on their part because of the bad press.

[H82seaUgo]

It's a PR move on their part because of the bad press.

 

but if it's good, how can it be bad press? wait. i have to xerox a mirror.

[sparks1093]

but if it's good, how can it be bad press? wait. i have to xerox a mirror.

 

Don't remember the alar scare, do you? http://news.heartland.org/newspaper-article/2007/03/01/alar-great-apple-scare

[elcuchio24]

there's got to be something to it, with many places announcing they are eliminating it.

 

But places are eliminating it because their customers are demanding it, not because of any medical facts. It's like Dolphin Safe tuna in the 80's. Whether there is anything to it or not doesn't matter, the customer gets what they want. And probably the industry will just change what the 'pink slime' is called and it'll be back in the supply soon enough.

 

I like to eat fresh foods, and try to stay away from processed stuff. Most of the meat we eat is either farm raised locally, or (gasp!) animals I kill myself. Nothing more organic then Venison! That said, I can only imagine that if you go and order a burger, mcnuggets, a fish sandwich, adn a couple hotdogs, I'm betting you are going to ingest some things way worse that amonia treated beef byproducts. People just don't want to know about it, that's all.

[H82seaUgo]

Don't remember the alar scare, do you? http://news.heartland.org/newspaper-article/2007/03/01/alar-great-apple-scare

 

i don't eat fruit.

 

and i agree with the above poster about how ground beef smells these days when cooking it.

[RedInLove]

From what I've learned so far, 'pink slime' is healthy, lean beef that has had the fat separated from it by a machine process. Sort of like milk, which is also processed by machines. I think the nickname is very misleading, and probably a big contributor to the negative press being given to this product.

[H82seaUgo]

From what I've learned so far, 'pink slime' is healthy, lean beef that has had the fat separated from it by a machine process. Sort of like milk, which is also processed by machines. I think the nickname is very misleading, and probably a big contributor to the negative press being given to this product.

 

all i had to read was "treated with ammonia" to know i will not willingly ingest it.

 

reminds me of when food lion got caught bleaching their meat that was outdated. yet the surprised customers interviewed said it tasted good!

 

http://www.pbs.org/newshour/bb/business/jan-june97/lion_1-15.html

[maxamuus]

Does Guy's serve a pink slime burger? I'd order me two! I love me some pink slime!

[sparks1093]

all i had to read was "treated with ammonia" to know i will not willingly ingest it.

 

reminds me of when food lion got caught bleaching their meat that was outdated. yet the surprised customers interviewed said it tasted good!

 

http://www.pbs.org/newshour/bb/business/jan-june97/lion_1-15.html

 

According to the second question in the link below ammonium hydroxide and other ammonia containing compounds are used extensively in food processing, including as a leavening agent (oops, there goes bread and baked goods). According to the third question the FDA determined this was safe in 1974. The only reason this is in the news is because the USDA just cleared "pink slime" for use in school meals.

 

http://www.foodinsight.org/Resources/Detail.aspx?topic=Questions_and_Answers_about_Ammonium_Hydroxide_Use_in_Food_Production

[H82seaUgo]

According to the second question in the link below ammonium hydroxide and other ammonia containing compounds are used extensively in food processing, including as a leavening agent (oops, there goes bread and baked goods). According to the third question the FDA determined this was safe in 1974. The only reason this is in the news is because the USDA just cleared "pink slime" for use in school meals.

 

http://www.foodinsight.org/Resources/Detail.aspx?topic=Questions_and_Answers_about_Ammonium_Hydroxide_Use_in_Food_Production

 

glad we never used public school. would never want my kids to ingest that crap.

[maxamuus]

They got cheese and candy too!

 

The list of foods in which ammonium hydroxide is used as a direct food additive is extensive and includes baked goods, cheeses, chocolates, other confectionery (e.g., caramel), and puddings. Ammonium hydroxide is also used as an antimicrobial agent in meat products.

[H82seaUgo]

They got cheese and candy too!

 

The list of foods in which ammonium hydroxide is used as a direct food additive is extensive and includes baked goods, cheeses, chocolates, other confectionery (e.g., caramel), and puddings. Ammonium hydroxide is also used as an antimicrobial agent in meat products.

 

all the more reason to shop organic at whole foods, etc.