Not a panic this time. The pink slime is disgusting. Watch “Food Inc” and the Nat’l Georgraphic special on produce and meat production (which also has alarming data on illegals who poop in the fields, potentially spreading e-coli)
Just don’t change the taste of the burger and I don’t care what they do. I think that Jamie could do a lot more to improve food than worrying about the “drippings” from a cow.
So basically, he’s railing against “mechanically separated meat” or a cousin to it. That’s used in a lot of products, and not just with beef. Chicken, pork, etc. It’s a little icky to think about the processing of it, but a slaughterhouse isn’t exactly magical rainbows and unicorns either.
My only beef (bad pun very much intended) with the MS meat is in super cheap products made almost entirely out of the stuff. And that’s only because they almost always taste like “mystery meat” to me. I don’t condemn people for buying it (it’s an affordable option for folks who can’t buy the premium stuff), or for companies who produce it (it fills a market need, and is one of the reasons some prison food budgets aren’t higher than they already are). There’s nothing unsafe about those products. It’s just been my experience most of them taste like crud.
Go to Youtube and search the video called “Meat Glue”. Unbelievable.
McDonalds is going to need a ad campaign to get past this one, AND there gonna have to change the composition of their burger.
Yuk factor matters.
These are not Kosher burgers.
I’d rather have green slime.
The foregoing notwithstanding, I find McDonald’s $1.00 double cheeseburger (the McDouble) tasty and a very good value, probably thanks to the aforementioned lean beef trimmings. I hope the burger’s quality is not diminished by its elimination.
Mechanically separated meat doesn’t bother me.