Pink slime in 70% of ground beef!

Here's the article: Pink Slime in ground beef. Now I'm really glad we normally grind our own or buy it from a known local supplier.

I saw this presented on GMA earlier this week. It was disgusting.

Now I'm really glad we normally grind our own or buy it from a known local supplier.

I totally agree with you, Mark.

Additionally, pink slime, maybe part of the reason that I haven't ordered out a hamburg since early last fall or was it early last summer?

Never buy meat labeled as "ground beef". Instead, select things like "ground sirloin" or "ground chuck". Or better yet, buy grass fed beef from a local farmer.

Never buy meat labeled as "ground beef". Instead, select things like "ground sirloin" or "ground chuck". Or better yet, buy grass fed beef from a local farmer.

Mmmmmmm....only kinda-sorta-mostly-true. Fact is the Kroger "Ground Beef " that is labeled "Made From Store Trimmings" is probably some of the best and freshest ground beef you'll find in the area. It's typically made from the scraps and trimmings of cuts (like) whole Rib-eye (and other top shelf) roasts. I know...I used to cut it.

Never buy meat labeled as "ground beef". Instead, select things like "ground sirloin" or "ground chuck". Or better yet, buy grass fed beef from a local farmer.

Mmmmmmm....only kinda-sorta-mostly-true. Fact is the Kroger "Ground Beef " that is labeled "Made From Store Trimmings" is probably some of the best and freshest ground beef you'll find in the area. It's typically made from the scraps and trimmings of cuts (like) whole Rib-eye (and other top shelf) roasts. I know...I used to cut it.

This is a good tip. I just wanted to make sure that every one knew that it's legal to put anything from a cow into a product labeled "ground beef", including the "pink slime". But, if it's labeled "ground sirloin", then by law, sirloin is all that's supposed to be in there.

This is a good tip.

Yep, I've seen batches come through that were -all- steak trimmings (Filet, Rib-eye, etc)...not saying it happens like that all the time, it just kinda depends what's being cut at any particular time. They don't have ground beef from "store trimmings" all the time but when they do, that's what I buy. (Can't believe I'm letting this little "trick" out of the bag...what the hell though, I love you guys.

I love you guys.

Are you feeling OK? Maybe a couple Hoptium's have you feeling all sensitive and shit.

I love you guys.

Are you feeling OK? Maybe a couple Hoptium's have you feeling all sensitive and shit.

WHOA !!!!!.....Dude. Are you lookin' in my window ? ......I am in fact sitting here watching NASCAR qualifying and sipping on my second Hoptimum. So far my fantasy team is sucking in qualifying, so I may have to head head on down and grab numero three-oh. By-the-By...I'll be cracking the seal on a 1/2 bbl of Great Lakes Burning River within the hour. Grab us all couple of dozen wings at Rooties and come on over...I'll cook us up some Juicy Lucy's

I love you guys.

Are you feeling OK? Maybe a couple Hoptium's have you feeling all sensitive and shit.

WHOA !!!!!.....Dude. Are you lookin' in my window ? ......I am in fact sitting here watching NASCAR qualifying and sipping on my second Hoptimum. So far my fantasy team is sucking in qualifying, so I may have to head head on down and grab numero three-oh. By-the-By...I'll be cracking the seal on a 1/2 bbl of Great Lakes Burning River within the hour. Grab us all couple of dozen wings at Rooties and come on over.

I'm 4 deep in a 6 pack of Ruthless Rye or I would. Enjoy those dangerous Hoptimum's and try not to get dizzy watching all those guys drive in circles.

I just want to make sure I understand. Beyond reacting to the not-at-all-slanted term "pink slime," what are people objecting to about this? Is the ammonia treatment dangerous? Or is it just that non-meat portions of the cow are being sold as beef?

I just want to make sure I understand. Beyond reacting to the not-at-all-slanted term "pink slime," what are people objecting to about this? Is the ammonia treatment dangerous? Or is it just that non-meat portions of the cow are being sold as beef?

Jeff,

Personally I have concerns with both. I would not expect all the trimmimgs ( previously used for dog food, etc) to be added to my ground meat. And as these trimmings have inherently higher levels of e. coli and salmonella, they add ammonia to kill the bacteria ( although it does not work in all cases). If it doesn't work, now you have inherently higher bacteria in the beef. The ammonia ( not labelled on the product) makes the beef stay "pink" longer and masks the " I'm turning bad " smell. I see nothing positive about this whole process- except saving a few cents per burger.

Deb

[Robin Garr]

I see nothing positive about this whole process- except saving a few cents per burger.

And a few cents per burger, calculated over a bazillion burgers, adds right up. I think this factoid near the end pretty much tells the tale:

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.

I see nothing positive about this whole process- except saving a few cents per burger.

And a few cents per burger, calculated over a bazillion burgers, adds right up. I think this factoid near the end pretty much tells the tale:

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.

Not that I agree with this practice, but the woman only got $70,600 a year serving on the BPI board. That's nothing compared to some of the shenanigans that go on with former Congressmen, Senators, Cabinet Members and people on the Fed board and the money they get after they are finished with their "public service".

I see nothing positive about this whole process- except saving a few cents per burger.

And a few cents per burger, calculated over a bazillion burgers, adds right up. I think this factoid near the end pretty much tells the tale:

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.

Not that I agree with this practice, but the woman only got $70,600 a year serving on the BPI board. That's nothing compared to some of the shenanigans that go on with former Congressmen, Senators, Cabinet Members and people on the Fed board and the money they get after they are finished with their "public service".

That was my exact thought. Its almost like ABC News thinks we cant or wont do the math. They put the $1.2 million total out there and thinks people wont notice the time frame. Same thing happens with sports contract reporting and it drives me crazy.

That was my exact thought. Its almost like ABC News thinks we cant or wont do the math. They put the $1.2 million total out there and thinks people wont notice the time frame. Same thing happens with sports contract reporting and it drives me crazy.

I has thinking the same thing! Do they think nobody thinks anymore? This did inspire me to calculate the amount of money I make over seventeen years. WOW! I must be esting out too much and tipping too big (hey, it's been slow around here lately)...I should have a lot more money than I do!