General Discussion
Related: Editorials & Other Articles, Issue Forums, Alliance Forums, Region ForumsDoes anyone know why they started using pink slime in the first place?
Really is fascinating.
"In the 1990s, in the wake of public health concerns over pathogenic E. coli in beef, Roth developed a process to use a puff of ammonia gas to raise the pH and kill any pathogens that may be found in beef trimmings purchased from other meat production houses."
http://en.wikipedia.org/wiki/Boneless_lean_beef_trimmings
I guess this can be laid at the feet of Jack In The Box.
notadmblnd
(23,720 posts)from what I understand, the pink slime killed the bacteria
Loudmxr
(1,405 posts)Purple, White...never Orange.
NEVER EAT PINK SLIME WHEN WEARING ORANGE!!!!
Seriously what are these people thinking???
joeybee12
(56,177 posts)It saves them money...everything is always about money, unless it's about sex.
Snake Alchemist
(3,318 posts)else.
Cobalt Violet
(9,905 posts)Makes me wonder what's in the pet food since they started feeding this to humans instead.
Initech
(100,080 posts)I call it Soylent Pink.
HopeHoops
(47,675 posts)...pink slime comes out the other way. Bleach it, squish it into silly little shapes, coat it in crappy batter, and freeze it.
TheMadMonk
(6,187 posts)Once upon a time, WE ground our own beef.
Once upon a time, WE boiled up the carcas/bones for stock.
Once upon a time, WE used every part of the pig except the squeal.
NOW, we're too fucking proud to eat our own leavings, but through the miracles of marketing, breadcrumbs and MSG we are perfectly willing to eat the leavings of the food industry.
Snake Alchemist
(3,318 posts)short supply.
TheMadMonk
(6,187 posts)Way we do it, is buy a whole cryovac rump, slice off a few steaks, and 3 small roasts. Triage the steaks for the stringiest, set that aside with the scraps and trimmings, then grind it as we need it. Better than premium grade mince, for way under premium grade price.
Snake Alchemist
(3,318 posts)I used to grind brisket every once in a while, but just haven't had the time recently. Maybe when bbq season starts up again.