Skip to comments.McDonald’s is forced to stop using ‘pink slime’ in its burger recipe
Posted on 01/26/2012 2:54:10 PM PST by WXRGina
After years of trying to break America, Jamie Oliver has finally made his mark by persuading one of the biggest U.S fast food chains in the world to change their burger recipe.
McDonald's have altered the ingredients after the Naked Chef forced them to remove a processed food type that he labelled 'pink slime'. The food activist was shocked when he learned that ammonium hydroxide was being used by McDonald's to convert fatty beef offcuts into a beef filler for its burgers in the USA. The filler product made headlines after he denounced it on his show, Jamie Olivers Food Revolution.
'Basically, were taking a product that would be sold at the cheapest form for dogs and after this process we can give it to humans' said the TV chef.
(Excerpt) Read more at dailymail.co.uk ...
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Looks just like the picture and tastes even better. Fresh meat (real meat) daily -- that has been verified 6 ways from Sunday. Real fries from potatoes sliced before your very eyes.
Damn! I am hungry now!
I don’t mind that Jamie Oliver did this.
I wonder how much the price hike will be.
Why are we funding the FDA if a TV chef is doing all the work for them?
I don’t think it will affect the price at all. Ammonium hydroxide is almost as cheap as water.
Maybe it’ll improve the taste of their food. I can’t stand Mcdonald’s anymore.
Anthony Bourdain on the LA episode of his new show, The Layover, gave In-N-Out Burger a ringing endorsement this week. In-N-Out is probably the one thing I really wish California would export.
Dang, I was enjoying the great taste of a pink slimeburger just the other day.
Now, THERE'S a song! I like it!
We have it here in Irving TX! Just up the street! I didn't know that when I decided to move, but man, did it make me happy!
Now if I could just get over my loss of #2:
I detest Oliver. He’s wicked liberal.
Thanks for posting this. I wish I had known about the pink slime sooner.
They have. There’s an In-N-Out in Dallas, TX which garnered headlines as their opening day saw a drive through line miles long.
Everyone knows you should only use the blue slime on your burgers.
In n Out? Ugh .... no thanks. Gave them 3 tries upon their move to Texas. Not once did I like anything from there. Not much different than Steak and Shake, if you ask me.
But ... given the choice between McD’s and I/O ... I’d have to take I/O. There’s not one good reason to eat at McD’s. Not one. And this pink slime is just reason number 5,094,678 to avoid the place.
That line lasted for at least two weeks that I know of personally. I tried to get to the place three times and gave up each time. Finally, I had to leave Dallas.
I’ve eaten Army food. Pink slime can’t scare me!
There’s plenty of top notch gourmet joints that grind steak right in front of you. But for typical fast food, it just doesn’t get better that In-n-out.
does I/O have a dollar menu?
Their (Mcd’s) breakfast sandwhiches are pretty OK, the BK around here serves re-mirowaved crap on a soggy bun and acts like you should thank them for it. If you can understand what the hell they are saying in the first place.
I don’t go often, enough to have a preference tho’
>>In n Out? Ugh .... no thanks.<<
You are the very first human being I have ever heard that didn’t like In-N-Out.
Oh well, everybody doesn’t like something. OTOH, every time I post I despise Merly Streep, the Streepers act like I said I hated Ronald Reagan.
Not thread drifting, just showing that so much of life is a matter of taste and that should be accepted — but I can 100% guarantee In-N-Out uses all fresh ingredients.
The best burgers in my town is Mario’s.
But the best mass-produced hamburger I find is Harvey’s. I honestly never get tired of it.
So far. :)
Wonder if they still serve #$it on a shingle in todays army
Still though,the first time I saw stuffed green peppers
I thought...naw,still love `em today
Mickey D trying to save a coupla pennies a burger by
using a worthless cut .I`m shocked/Sarc
Tastes even better medium rare, and not overcooked as pictured in the ad!
Steak n Shake?
I visited California several years ago and had a Johnny Rocket burger. It was great! Red Robin makes great burgers, too. Yes, I’m hungry!
“In-N-Out is probably the one thing I really wish California would export.”
They have expanded to a few other Western states, and I think they recently opened their first store in Texas.
We’re on a low sodium diet due to health issues; and I am starving for a cheeseburger, fries and a Coke. Where can I find a low sodium cheeseburger, fries and a Coke?
Hmmm... The old in-n-out!
>>Steak n Shake?<<
I am going to try it for the first time this weekend. Stay tuned for a report...
Unless it’s immediately fatal, I think there’s always room in the diet for the occasional cheating.
True, but I will say this: After watching one of his shows where he was trying to get school kids to eat healthier, in which he demonstrated how chicken nuggets are made, there’s no way in hell I will ever eat chicken nuggets again.
When I was getting into cooking, I used to watch him and Alton Brown a lot. But Jamie’s just gotten really annoying over the years.
“does I/O have a dollar menu?”
Nope. They probably have the most basic menu in the fast-food biz these days - just burgers, fries, shakes and soft drinks.
Of course there’s also the “secret” menu (variations on the aforementioned burgers, fries and shakes), which at least in California is probably the worst-kept secret in the restaurant industry. :)
Up in Napa, CA the In-N-Out Burger is right next to the local Mc Crappies. With all the business at IOB and the lack of same at McD’s, I am wondering when IOB is going to buy them out and open an overflow location. I’ve eaten the IOB at midnight and the drive thru is still backed up, while McD’s is already closed for lack of business. Personally, I would rather go hungry than eat anything at Mickey D’s!
All meat and seafood has 50 to 100 milligrams of sodium per serving, plus an equivalent amount of cholesterol.
The production process was pioneered by Eldon Roth, who in the 1980s founded Beef Products Inc., to produce frozen beef. 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.
Nancy Donley, president of Safe Tables Our Priority, Carol Tucker Foreman of the Consumer Federation of Americas Food Safety Institute, and other food safety experts support the technology-based approach to food safety.
Food safety experts in 2011 acknowledged the role of such processes in protecting the United States food supply against events such as the European E. Coli outbreak.
According to the Washington Post, the process involves taking USDA-approved beef trimmings, separating the fat and meat with centrifuges, then squeezing the lean beef through a tube the size of a pencil, during which time it is exposed for less than a second to a tiny amount of ammonia gas. The combination of the gas with water in the meat results in a reaction that increases the pH, lowering acidity and killing any pathogens such as E. coli. Ammonia is used extensively in the food industry and is found naturally in meat. The gas BPI uses contains a tiny fraction of the ammonia thats used in household cleaner, according to the company.
These production processes have received accolades from consumer safety experts for their cleanliness, safeguards, hold and test programs, and overall sanitation. A former buyer for major consumer brands, John Hayes, was quoted by the Washington Post as saying, There is no better sales tool than Beef Products Incs plant because of the focus on stainless steel and sanitized air [WP]. Bill Marler, noted food safety advocate and plaintiffs lawyer has expressed similar sentiment. After touring the BPI plant, he described it as the Willy Wonka of meat factorieslots of dials and whirling stuff, all stainless steel and immaculately clean.
In July, 2011, Beef Products Inc. announced that it would become the first beef processor to voluntarily begin testing for an additional six strains of E. Coli. According to the New York Times, the launch of this type of testing stems from the recent E. coli outbreak in Europe and frustration at delays by regulators to classify new types of E. coli as adulterants.
You might find something on the I/O secret menu that appeals to you.
A great tasting, fresh double-double with fresh cut fries and a shake.
I’ll miss the slime - as I LOVE their food, TODAY!!
Yes but a friend got food poisoning from a shake at Steak n Shake. Won’t eat there. We do have 5 guys, they’re pretty good, especially the fries.
Nothing is even close except for Dirty's in Austin (back in the `70s). Back then Dirty's had a fry cook making the patties by hand in front of the grill and customers could watch him making their burgers.
Icebox was full of Lone Star long-necks.
Desert was at Nothing Strikes Back.
Then it was off to Soap Creek for the evening!
Heaven in Texas...
Your House :>)
Just use Land O Lakes 30% Less Sodium Cheese.(It uses sea salt)
I should have posted this earlier, but this story reminded me of the “meat glue” story reported earlier last year: http://www.youtube.com/watch?v=hXXrB3rz-xU
I made the mistake the first time I went of ordering a large order of (cajun) fries... I was eating those fries at every meal for the next 3 days! A small order is enough for 3 hungry people!
Yes, but if they are not using this process anymore to make the “beef offcuts” palatable to humans, then they have to change the process in some other way also. Either they have to find another, probably more expensive, process to convert this meat into something palatable to Americans, or they have to buy better cuts of meat that don’t require that step.
McDonalds did something that makes their food like a high powered laxative to my system.
I can eat their breakfast stuff but their burgers and fries goes thru me like the Germans thru France.
Wendys is still the best...