Sweeter than Green Slime.
Posted on 03/17/2012 6:37:26 AM PDT by rawhide
I’ll take an order of shredded swine flesh and chicken embryos.
Wouldn’t put it past them at all.
Since they have been doing this for some time, anyone eating deli meats, hot dogs, hamburger have probably eaten this crap.
See they talk it up now and we get use to hearing it’s okay and eventually we accept it, then as time goes on the animal slime gets changed to soylent pink as meat and soylent green as the veggies.
They won’t let anything go to waste.
Sweeter than Green Slime.
I’ve had enough! I’m gonna buy a grinder, and when we want good hamburgers we’re just gonna buy steaks and make our own ground beef.
I think a Ribeye burger would be awesome, and no ‘pink slime’ I’m sure!
Part of the reason I am thank full that I have been raising our own food for the last several years...in fact I can here some of the future food now...the chicken incubators are “chirping” pretty good right now.
Maybe so. But we have been grinding our own hamburger from recognizable beef cuts for the past ten years. We never eat TV dinners or bleached white chicken nuggets and never eat at fast food resturants. So hopefully, we’re keeping the ingestion of ‘Pink Slime’ at a minimum.
Having worked as a “gut-shoveler” in an Omaha stockyard 4+ decades ago left one hell of an impression on me when it comes to beef, etc.
10-4, Beldar.
If you buy a whole ribeye w/a 1/4” lip, you will be able to get the taste for less.
First, portion your steaks as you please. The, de-lip the steaks, cut the lip into 1” pieces and package them in 1# portions for freezing.
To make your own ground meat, mix the ribeye scrap 50-50 with whatever you prefer. I like a mixture of venison and round steak, which is very lean. There is a lot of fat in the ribeye lip. I grind once with the coarse attachment (the round gauge with the bigger holes). You will have enough fat to make a succulent ground meat that will hold together and you will notice the steak flavor.
This way, you have both steaks and good ground meat. If you don’t have access to venison, just use half lean beef. I also like to use meat that is still partially frozen. It grinds easier, IMO and, with proper attention to hygiene as you work, the partially frozen meat is less likely to have grown bacteria internally.
The home meat grinders are available for around $70 from closeout distributors. Look for one with all metal parts, as, with use, the plastic parts will become degraded and rough and have places that are hard to clean. It takes about 15 minutes to grind 7# of meat, including the set up and cleaning. I had one Oster grinder that lasted around 15 years with regular use.
Depends. Safeway / Von’s say they use it and will continue to use it.
Kroger / Ralphs say NO
Costco NO
Whole Foods NO
I’ll bet you it is very common in small regional chains.
***Unpleasantly chewy bits of what I can only describe as gristle,***
Must have been the Walmart brand. I’ve noticed the same thing.
I have a friend who every few years has a cow slaughtered and ground into hamburger. I often buy half of his cow and the meat is delicious.
If you want DRY hamburger, buy a BULL and have it slaughtered and ground into hamburger. You have to add oil to it but the meat is good, with no bad taste like a boar hog (gag).
Make sure none of the animals you buy have been grazing on pasture with wild onions growing in them! If you do, you will have to pen up the animal and feed it store bought feed to get the oniony taste out of it before slaughter.
ha ha ha! evidently it’s all in adding the right spices
***Not in a million years would I eat that crap.***
You probably have eaten it already. I have a meat grinder that I can place fine beef steaks, roasts, then grind them into hamburger. It is such a fine grinding machine all these fine meats come out looking like pink slime.
Beat me to it! I was going to look for that movie poster!
But them I remember the cartoon strip Calvin and Hobbes in which his plate of green food would come alive and attack him.
Wonder if Pink Slime is really Soylent Green with red dye #2 in it.
What concerns me is that the pink slime is treated with ammonia ...presumably to kill bacteria. Does the ammonia alter the “meat” and leave any toxic or harmful residues? What if not enough ammonia is used could it mean the pink slime could be contaminated? I would note that cigarettes also contain ammonia. Where is the FDA on this ...shouldn’t consumers be notified that their beef contains this altered beef product?
***Having worked as a “gut-shoveler” in an Omaha stockyard***
I have a friend who worked in a Pork processing plant years ago. He absolutely will NOT eat sausage unless he grows the pig himself. After telling me what he saw there, I feel the same way.
“I think a Ribeye burger would be awesome, and no ‘pink slime’ I’m sure!”
Do what you wish, but personally I think that would be a waste of good ribeye. While it does have a fair amount of marbled fat, it probably wouldn’t be enough to keep a burger moist even if you include the fat on the outside.
Oh she’s cute heh.
“Boneless chucks would work fine.”
How do you buy that? Is that chuck roast?
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