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Governors to tour plant where 'pink slime' is made
AP/WorldMag ^ | Mar 27, 8:49 PM EDT | KRISTI EATON

Posted on 03/27/2012 7:01:47 PM PDT by quantim

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To: mountainbunny
Eating poop is not conservative.

But selling the country the crap sandwich known as Obamacare IS liberal.

51 posted on 03/27/2012 11:42:19 PM PDT by JediJones (The Divided States of Obama's Declaration of Dependence: Death, Taxes and the Pursuit of Crappiness)
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To: netmilsmom
This is perfectly good beef. It’s all hype. If anyone thinks that the beef they get in a roll for 1.29 a pound is USDA prime, they are naive.

Then label it as such as call it even. Ground beef is um, beef which has been ground. This is a slurry that is made from trimmings, is contaminated with E Coli, and is treated to remove the contamination.

E Coli comes from the lower intestines of animals. That is disgusting and nasty. I have slaughtered animals and this is what farmers and hunters go to great efforts to avoid at all costs.

52 posted on 03/27/2012 11:42:49 PM PDT by mountainbunny (Seamus Sez: "Good dogs don't let their masters vote for Mitt!")
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To: mountainbunny; netmilsmom
Then label it as such as call it even. Ground beef is um, beef which has been ground. This is a slurry that is made from trimmings, is contaminated with E Coli, and is treated to remove the contamination.

E Coli comes from the lower intestines of animals. That is disgusting and nasty. I have slaughtered animals and this is what farmers and hunters go to great efforts to avoid at all costs.

What if they call it "beef slurry" instead of FTGB?

In 1993 there were some deaths resulting from E. coli poisoning, linked to hamburger supplied to a certain fast-food chain.. That was the end of the "cheap beef" used by that chain, I guess. Was it the "pink slime" referenced here?

If you want real ground beef, and want to be absolutely sure of what you're getting, most butchers will take the chuck roast you pick out and bone and grind it for you.

53 posted on 03/28/2012 12:30:22 AM PDT by thecodont
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To: netmilsmom

I’ve known about pink slime for years, long before ABC reported on it. I instead feed my family meats that have been processed in a local, clean facility so that the E. coli threat is minimal. It is actually much safter than meat treated with the ammonia-laden pink slime. I know my farmer and I know my butcher. They feed meat from the same animals to their families, they are not illegal alients who could give a damn about food safety and quality. Also, the meat isn’t injected with up to 20% saline like the grocery store meats. We had burgers on the grill at a friend’s house last weekend and I could hardly eat the burger. It tasted so bland, and all he kept bragging about was Angus beef. Well I don’t buy Angus from our farmer, just regualar beef, and the flavor is wonderful. I could never go back to the grocery store stuff again just for flavor alone, let alone the additives that they put our food.


54 posted on 03/28/2012 3:23:09 AM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: goodwithagun

Ditto to much of your post. I personally know the farmer who supplies my beef. know the couple who own the processing house where that steer becomes the meat for my freezer. I know what that steer has eaten and how it was treated from birth to our plates.
The beef we get from them is unequaled in tenderness and taste.


55 posted on 03/28/2012 3:34:59 AM PDT by kalee (The offenses we give, we write in the dust; Those we take, we engrave in marble. J Huett 1658)
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To: netmilsmom

Holy crap! I just got a chance to read through this thread and your a loon. The tubes of beef you are buying are not tubes of lean textured beef, aka pink slime. You are buying tubes of ground beef that has pink slime added to it. The pink slime is made from trimmings that used to go to animal food production, but now some chemicals are added to it that are capable of killing E. coli. BPI was able to get the gubmint to approve of the pink slime as beef so that they do not have to put it on the label. This is a conservative sight and we generally question our government when they make such decisions. If it’s so good, why did they get double secret permission to label it a different name from what it is? If it is so good, why not tell the world the amazing story of pink slime and how awesome it is at preventing E. coli?

So to recap: You are not buying a tube, or any container shape, of pink slime. You are buying ground beef that has this added to it.


56 posted on 03/28/2012 3:37:47 AM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: kalee
Lol, our farmer gave us some beef to try. He said the steer was mighty riled up when they got him to the butcher and he was afraid the taste would be off. Nothing like knowing all about the process, from start to finish! We get our eggs from them too and I can't even buy eggs from the store. The store-bought eggs’ yolks look anemic.
57 posted on 03/28/2012 3:44:15 AM PDT by goodwithagun (My gun has killed fewer people than Ted Kennedy's car.)
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To: All

another hyped up campaign to further another democrat leftist cause. when are people going to wake up to what they’re doing?

When I was a butcher twenty years ago, the price of ground beef varied from $2.29 (on sale) to $5.99 regular price. Today, with inflation the cost of beef was $2.99 (on sale) and $5.49 regular price. Boneless chicken has fared better with the price for customers actually going down.
How does everyone this this happened? They found more ways to use more of the cow and better ways of growing chickens faster.
I remember that we would throw some of this stuff in the barrel for animal processing but it seemed like a waste. I see they came up with a way to process that perfectly good product for human consumption. It’s 100% pure beef, just processed more.

This will do absolutely nothing towards making us safer and will result in nothing but higher prices.

There is a reason it’s called “processing” and not “flower arrangement” they people that do it are called “butchers” and not florists.


58 posted on 03/28/2012 3:54:07 AM PDT by newnhdad (Soylent green is people..)
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To: goodwithagun; netmilsmom
So to recap: You are not buying a tube, or any container shape, of pink slime. You are buying ground beef that has this added to it.

Thank you! I have tried to explain this over and over to netmilsmom throughout this entire thread, yet for some reason this member simply refuses to understand the facts and apparently won't accept any source of information that could further explain what "lean, finely textured beef" product actually is and how it is ADDED to ground beef as a FILLER.

If I had to guess, when stores (Kroger in this persons case) started yanking anything with "pink slime" from their shelves her favorite "tube" of ground beef vanished and she thought that meant the whole thing was "pink slime". Apparently our stubborn forum member simply doesn't understand what she was buying was ground beef with "lean, finely textured beef" (aka pink slime) filler added to it.

So to repeat one more time, "lean, finely textured beef" is an additive, a filler. It is not a stand alone product. If it were so wonderful it would be, but it isn't.

59 posted on 03/28/2012 5:14:38 AM PDT by Longbow1969
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To: goodwithagun

Um, sorry. YOU bought the hype

This is from the Beef Products site
http://beefproducts.com/why_its_good.php


60 posted on 03/28/2012 5:42:31 AM PDT by netmilsmom (I am Breitbart)
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To: newnhdad

Thank you.


61 posted on 03/28/2012 5:45:25 AM PDT by netmilsmom (I am Breitbart)
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To: goodwithagun; newnhdad; Longbow1969

>>I just got a chance to read through this thread and your a loon. <<

Lord I love when people start calling names and are misinformed.

You and the other poster here go from the assumption that I have no clue what this product is. My brother-in-law worked one of these grocery stores. I know EXACTLY what it is.

So, before you start with the name calling, prove it.
Prove how much “ground beef” goes into those tubes and how much “LTB” by percentage. YOU CAN’T. It’s all labelled as beef. The USDA labels all of it as beef. So while all the MSM sheeple bleat the same tired facts that ABC has lovingly dripped out, you bought it and use the MSM as your references instead of researching yourself.

Now you and your friend Longbow need a bit of education. Look at this from a fellow poster

“another hyped up campaign to further another democrat leftist cause. when are people going to wake up to what they’re doing?

When I was a butcher twenty years ago, the price of ground beef varied from $2.29 (on sale) to $5.99 regular price. Today, with inflation the cost of beef was $2.99 (on sale) and $5.49 regular price. Boneless chicken has fared better with the price for customers actually going down.
How does everyone this this happened? They found more ways to use more of the cow and better ways of growing chickens faster.
I remember that we would throw some of this stuff in the barrel for animal processing but it seemed like a waste. I see they came up with a way to process that perfectly good product for human consumption. It’s 100% pure beef, just processed more.

This will do absolutely nothing towards making us safer and will result in nothing but higher prices.

There is a reason it’s called “processing” and not “flower arrangement” they people that do it are called “butchers” and not florists.”

>>If it is so good, why not tell the world the amazing story of pink slime and how awesome it is at preventing E. coli?<<

Why didn’t they tell? Why don’t they tell how they make Hot Dogs? Why is it that everytime the MSM reports that there is a maximum amount of roach hairs or bug parts allowed, the public goes nuts? Etc.

You’re playing into their hands. The price of YOUR beef is about to skyrocket.


62 posted on 03/28/2012 6:08:30 AM PDT by netmilsmom (I am Breitbart)
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To: thecodont
What if they call it "beef slurry" instead of FTGB?

They could call it liquid gold, as far as I'm concerned, as long as they label it and let me pick, instead of hiding behind the government and saying, "But the feds say it's ok". Since when do conservatives think that the government has all the answers? I'm a consumer. It's my money. I want to know.

And there is a difference between "it isn't reasonably possible to filter out all of the bad stuff, but we'll do the very best we can" (and) "we're just going to go ahead and add poop to your meat, but it'll be steam-cleaned poop, so no worries". This is the second, and it is not acceptable.

In 1993 there were some deaths resulting from E. coli poisoning, linked to hamburger supplied to a certain fast-food chain.. That was the end of the "cheap beef" used by that chain, I guess. Was it the "pink slime" referenced here?

Not sure. According to one report there were 20,000 pounds+ of E Coli laced beef after the ammonia sprayers were shut off for repair for 2 minutes, but that was just a few years ago. One thing it does prove is that there is E Coli (and poop) in the beef. It is unreasonable to think that it all came through in that 2 minutes.

If you want real ground beef, and want to be absolutely sure of what you're getting, most butchers will take the chuck roast you pick out and bone and grind it for you.

Thank you for your suggestion. I second your suggestion of having the butcher do it, and would add that instead of choosing to eat or feed my loved ones ammoniated trimmings, I'd add either TVP (textured vegetable protein) to the meat to stretch it, or (if soy is an issue in your family), oatmeal. Oatmeal does an admirable job of making ground beef go further. I have used it 1,000+ times.

There are lots of other things to add besides veins, connective tissue and ammonia, as well, such as:

http://www.hillbillyhousewife.com/stretching-ground-beef.htm

http://www.hillbillyhousewife.com/stretching-ground-beef-3.htm

http://www.choosingvoluntarysimplicity.com/stretching-ground-beef-in-a-recipe/

http://frugalliving.about.com/od/foodsavings/qt/Stretch_Beef.htm

http://tastycheapskate.blogspot.com/2011/03/5-ways-to-stretch-ground-beef.html

I have an older (read: metal gears) Kitchen Aid stand mixer. Worth its weight in gold. The only attachment we don't have is the meat grinder. I am about to change that.

We eat a lot of game meat, mostly elk and pronghorn, and I do get some ground every year, but it isn't the most cost effective way to use the meat. Some ground in inevitable, as the bits are too small to do much else with.

But because they are both such lean meats, beef fat usually has to be added to elk/pronghorn ground for it to stick together, and that costs money at the butcher.

So, I'm going to learn to grind my own, for the fun of it. I see hand-grinders at the thrift store from time to time, and that may end up being my back-up option. I also see nice cuts for less than ground on the sales rack, but don't always want to fire up the grill. Now, I'm going to grind them.

63 posted on 03/29/2012 12:28:14 AM PDT by mountainbunny (Seamus Sez: "Good dogs don't let their masters vote for Mitt!")
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