is pink slime used in guy's burgers?

[jonbgd]

No, I live just outside of the downtown area in a 100 year old Victorian with a tenth of an acre for a backyard. The house sold at auction needing a lot of work done, which I was able to accomplish with some fantastic support from friends that lent their talents. It was sort of like an old fashioned barn raising.

Cool....... Love the old 'Vics'..... have worked on a few myself over the years.

Little too rustic for me I think. :)

 

Me too, unless its next to Lake Tahoe...... But than it would be worth $2mil:eek:

[sparks1093]

I think the Navy did...... thats what they put in the 'sliders' for midrats:D

 

And all of this time I thought they were made out of, well, rats:eek:;). I used to love the sliders they served up at Ikedonalds (the Ike set up a BBQ at fleet landing to serve burgers, dogs, etc. to sailors returning from liberty. Cut down drastically on the number of fights that took place as everyone waited for the liberty launches).

[jtdlmc]

Woohoo, my fellow Canadians on here - pink slime is not used in Canada!!! I was so freaked out about this but my research has shown that pink slime is not used in Canadian ground beef. Health Canada doesn't permit the use of ammonium hydroxide in meat products. :):):)

[bruisin4cruisin]

If it grows pink slime, I would not eat it. If, by chance, there is an ingredient that I do not know of, I do not think it will make me upset.

[patrice1]

(Hijack)..I just want to tell you, that visit was our first time in Key west and we LOVED it!!!!

 

We came here for our honeymoon and kept coming back on anniversaries & cruises. Moved here 12 years ago & never looked back. We're Freshwater Conchs (Conchs are born here, Freshwater Conchs have been here for 7 or more years) now & proud of it!:D Fun community to live in!;)

[patrice1]

I actually agree with you in theory....but I honestly can't kill anything. Maybe that means I don't deserve to eat it...but I just can't. I can't even toss a lobster in a pot...I also pick up spiders with tissues and place them outside.

But I love meat...so I depend on others to kill it for me.

 

If it came down to having to kill in order to eat, I'd definitely become a vegetarian.

 

LOL! Me, too! I heard that if you put gin or vodka in the pot, it numbs the lobsters. Being from Mass.origionally, that notion appeals to me, as I MUST have lobster!:D

[LuckyZ]

I think people need to be more concerned about the 1800 calories per burger rather than the pink slime

[maxamuus]

I think people need to be more concerned about the 1800 calories per burger rather than the pink slime

 

You do raise a good point.

[H82seaUgo]

good news.

 

the nation's largest ground beef processors filed for bankruptcy Monday after negative publicity surrounding pink slime.

 

 

[DaveRRT]

good news.

 

the nation's largest ground beef processors filed for bankruptcy Monday after negative publicity surrounding pink slime.

 

 

yep, those people didnt need a job anyway

[scchasgal]

good news.

 

the nation's largest ground beef processors filed for bankruptcy Monday after negative publicity surrounding pink slime.

 

 

 

What is good news about that... this country doesn't need more folks unemployed.

[noxiousdog]

yep, those people didnt need a job anyway

 

And we can kill 1.4 million more cows to make up for the wasted product.

[Jana60]

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 controversy 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.

 

I think what scars some folks is that it is chemically sterilized rather than heat sterilization/pasteurization. What they do not realize is that EVERYTHING we eat that is not eaten very soon after it is prepared must be sterilized in some fashion. Even if canned, the food must be sterilized before canning or we would get botulism and other diseases from it. All of the items that would be destroyed by subjecting them to very high temperatures such as our medications, vitamins, and yes the processed beef products must be chemically sterilized. Biggest problem with this is the nick name "pink slime". It sounds very unpalatable. I doubt that the processed beef in this product is any more "slimy" than the processed beef in any other product such as "all beef hot dogs" etc....

[TriciaEMTB]

good news.

 

the nation's largest ground beef processors filed for bankruptcy Monday after negative publicity surrounding pink slime.

 

 

 

It looks like strawberry soft serve.

 

Sent from my PC36100 using Tapatalk

[halos]

I think people need to be more concerned about the 1800 calories per burger rather than the pink slime

 

You do raise a good point.

 

absolutely.

 

...still don't like the looks of the slime

[dclark]

It isn't the process that bothers people; it is the fact that guts/entrails of the cow, rather than being sent off to the dog food factory, are being processed and mixed into the hamburger.

It really doesn't matter if you say it is safe to eat or has less fat, most people would not knowingly eat a plate of cooked cow guts, why would they want to if it were mixed in with actual meat?

CCL has made lots of cutbacks in food, the quality of beef served as also gone downhill. It is unrealistic to think this doesn't extend to hamburger quality. I would be shocked if CCL didn't buy the cheapest hamburger meat available (pink slime burger meat).

[LKYGSR]

good news.

 

the nation's largest ground beef processors filed for bankruptcy Monday after negative publicity surrounding pink slime.

 

 

 

 

This is not a real photo of pink slime, it's nothing more than the media hype falsifying the story.

[LKYGSR]

It isn't the process that bothers people; it is the fact that guts/entrails of the cow, rather than being sent off to the dog food factory, are being processed and mixed into the hamburger.

It really doesn't matter if you say it is safe to eat or has less fat, most people would not knowingly eat a plate of cooked cow guts, why would they want to if it were mixed in with actual meat?

CCL has made lots of cutbacks in food, the quality of beef served as also gone downhill. It is unrealistic to think this doesn't extend to hamburger quality. I would be shocked if CCL didn't buy the cheapest hamburger meat available (pink slime burger meat).

 

Check your sources, none of the items you described are in pink slime.

[LKYGSR]

I firmly agree everyone should make up their own minds, and just want to share some simple facts on the issue.

 

The media has been spreading a lot of myths about what “pink slime” is. The image spreading on the internet is not beef. Read more about the top 7 myths of pink slime below.

 

Myth 1:

 

Boneless lean beef trimmings look like pink slime.

 

Fact:

 

The photo many media have used to represent pink slime is not boneless lean beef trimmings.

 

Boneless lean beef trimmings actually looks like this.

http://farm8.staticflickr.com/7241/6854254534_d1787a4b3e.jpg

 

 

Myth 2:

 

“Boneless lean beef trimmings” or “lean finely textured beef” which have recently been called “pink slime,” are just “fillers” and not beef at all.

 

Fact:

 

As their real names suggest, boneless lean beef trimmings are 100% USDA inspected beef. Imagine trimming fat from a roast or steak. There’s always some meat that is trimmed with the fat. It is this meat, trimmed from the fat, which becomes boneless lean beef trimmings. When you compare the nutrition analysis of this lean beef with 90% lean/10% fat ground beef, they are virtually identical. That’s because boneless lean beef trim is beef – period.

 

Myth 3:

 

Ground beef produced with boneless lean beef trimmings is less nutritious than other ground beef.

 

Fact:

 

A side-by-side comparison of nutrition labels for 90% lean/10% fat ground beef demonstrates this lean beef has substantially identical nutritional value as 90% lean ground beef. Lean ground beef is low in fat and is a good or excellent source of 10 essential nutrients, including protein, iron, zinc and B vitamins.

 

Myth 4:

 

Boneless lean beef trimmings are produced from inedible meat.

 

Fact:

 

Boneless lean beef trimmings are 100% edible meat. These trimmings are simply the lean beef removed from the meat and fat that is trimmed away when beef is cut into steaks and roasts. The meat in these trimming is nearly impossible to separate with a knife so, historically, this product only could be used in cooked beef products when the fat was cooked and separated for tallow. But now there is a process that separates the fat from the fresh lean beef, and it is this fresh lean beef that can be used in ground meat foods like hamburger and sausages. No process exists that could somehow make an inedible meat edible.

 

Myth 5:

 

Dangerous chemicals are added to boneless lean beef trimmings.

 

Fact:

 

This is a reference to ammonium hydroxide, essentially ammonia and water, both naturally occurring compounds that have been used to make foods safe since 1974, when the Food and Drug Administration declared it GRAS or Generally Recognized as Safe, the highest safety attribution the agency assigns to compounds. Boneless lean beef trimmings receive a puff of ammonia to eliminate bacteria safely and effectively. When combined with moisture naturally in beef, ammonium hydroxide is formed, which is a naturally occurring compound found in many foods, in our own bodies and the environment. Food safety experts and scientists agree it is an effective way to ensure safer ground beef.

 

Myth 6:

 

Food safety advocates are concerned about the safety of boneless lean beef trimmings.

 

Fact:

 

Scientists, advocates and plaintiff’s lawyers, who in many cases are critical of the beef industry, have all stepped forward to praise Beef Products Inc. and its efforts at food safety.

 

Myth 7:

 

Because ammonium hydroxide is an ingredient, ground beef containing boneless lean beef trimmings should be labeled.

 

Fact:

 

Ammonium hydroxide is not an ingredient added to the product – rather, the product receives a puff of ammonia to eliminate bacteria safely and effectively. When combined with moisture naturally in beef, ammonium hydroxide is formed, which is a naturally occurring compound found in many foods including baked goods, cheese, chocolate, and puddings, in our own bodies and the environment. It is used in the production of each of these foods as a processing aid and not an ingredient, so not “on the label” of those foods either. It is safe and has been approved by FDA since 1974 and specifically approved for its food safety benefits in beef processing since 2001

 

Myth 8:

 

Lean finely textured beef (LFTB) is “filler” for ground beef.

 

Fact:

 

Many in the media have begun to describe Lean Finely Textured Beef (LFTB) as “filler” for ground beef. This is factually inaccurate. Meat fillers include cereals, legumes, vegetable, roots and tubers, and may not be used in anything carrying the term “ground beef” due to its standard of identity. On the other hand, LFTB is an end product made from boneless lean beef trimming, the very same beef that is processed into roasts and steaks for retailers and restaurants. These trimmings are simply small pieces of beef with fat attached.

 

The boneless lean beef trimmings become “finely textured” using high-technology food processing equipment that resembles a large, high-speed mixing bowl, in which they are warmed to help separate away the fat so that only the beef remains. The result is a high-quality beef product and is at least 90 percent lean.

 

LFTB is blended into ground beef, which is required by law to be made exclusively from beef. It has not been labeled as a separate ingredient because it is 100 percent beef. It is not an additive or filler. In fact, to label it as anything but beef would raise truth-in-labeling questions.

 

Re posting the facts....Seems they need to be reviewed again......