Thread: 4 Things About The Pink Slime

Originally Posted by tessaesque

So really...I don't have a problem with "pink slime". It's still meat, it's still edible, and it's leaner than most beef.

If you were to eat just that, though, you would notice a difference in texture.

Even in the beginning of the controversy, I never once thought it was unhealthy or harmful. I feel lied to, and even though it is still part of the cow, I feel it should be included on the label. It is NOT what people think they're buying. If they want to call it "lean finely textured beef", I don't care, then that's what they should put on the label. All this time I thought I was buying the same thing I would be eating if I ground my own beef. Never knew I was getting scraps mixed in. All I ask is truthful full disclosure.

Originally Posted by tessaesque

Starving kids in N Korea would probably jump at the chance to gorge on "pink slime".

Let them.

Originally Posted by Dittohead not!

In the entertainment industry, porn is never called that. It's "adult". I see "adult stores" advertised, and wonder if I can buy one that does windows and pulls weeds, but I suppose slavery was outlawed a few years back. If a titty peeks where it shouldn't, it's a "wardrobe malfunction."

For men, it's "porn", though not on the sign outside. For women it's "erotica".

Originally Posted by makmugens

1. Those companies that dropped the "pink slime" distributers; it's not like they suddenly found out about the quality of meat exactly when you did. They knew about it when they bought it and they still went ahead because saving money was more important than you. So I wouldn't ever tangle with any of these guys again.

2. This "single distributor" of pink slime is likely not the only distributor there is. It is likely that in other forms of chopped beef- especially the kind that is sold en masse like restaurant orders- there will be concentrations of this...stuff.

3. Those companies mentioned in one...just because they dropped the pink slime distributor doesn't mean they are suddenly safe. Take it this way, if Pink Slime were Grade R meat, then they would look for someone with Grade Q meat- slightly more healthy but just as gross. That, or merely look for a different distributor who markets the same crap under a different name.

4. Sadly, this is not the only food that has been altered or undermined to the detriment of the consumer. These products are everywhere from corn to hot-dogs, from chicken to fish. While you can avoid one, you definitely can't avoid them all. Even trying to grow your own changes nothing because the seeds are altered as well. That's what happens when corruption corners the market. Bad or good, you have little option but to make a necessary purchase because all of your choices are as bad as the other.

Every retailer except WalMart (and that may have changed now) has come forward to say they never used pink slime in their ground meat at the meat counter. Some of them didn't use it at all. Others used it because they bought pre-made burgers, and it was in the ingredients.

You buy processed ****? You takes yer chances.

Originally Posted by MaggieD

Every retailer except WalMart (and that may have changed now) has come forward to say they never used pink slime in their ground meat at the meat counter. Some of them didn't use it at all. Others used it because they bought pre-made burgers, and it was in the ingredients.

You buy processed ****? You takes yer chances.

I'm sure there's one somewhere, but I am unaware of any Walmart that grinds its own hamburger on site. It's all pre-packaged.

All prepackaged ground meat is GARBAGE...its finely ground, so you cant identify all the grizzle and thick fat they throw in the grinder...supermarkets that hawk that they grind their ground meat fresh daily...grind all the scraps and fat and grizzle just like everyone else...

This isnt expensive to do and ive been doing it for years...I grind my own meat...buy a decent grinder for a 100 to 150 bucks...I buy bottom and top rounds on sale....london broils and sirloins...its waaaay safer and you know what your putting in your mouth...I might add I dont eat meat on a regular basis.

Let's just call it all "ground up cow carcass". That way, people won't eat so much of it, and there won't be so much obesity.

Originally Posted by tessaesque

The only issue I think held any weight in this debate was the treatment with ammonium-hydroxide gas. Then, I found this bit of info:



So really...I don't have a problem with "pink slime". It's still meat, it's still edible, and it's leaner than most beef.

Feel free to eat it. I hope you enjoy it. I choose not to, and the purveyors of ground beef should by law be forced to disclose proccessed additives, such as pink slime in "ground beef" sold at the supermarkets.

Starving kids in N Korea would probably jump at the chance to gorge on "pink slime".

Good, ship that **** to them. I'm all for it. I live better than a n. korean, and feel guilty not, if we fed it to them.

Originally Posted by Harry Guerrilla

Basically, pink slime is a 1st world problem, like....

Attachment 67125065

You are correct, it is a much more personal problem. N. Korea launching a test missile affects us how? a company lobbying to hide it's beef trimmings laced with ammonia, that is fit for dogs, to not force supermarkets to put this proccessed additive in my food, affects me much more.

Originally Posted by Dittohead not!

It's all a matter of semantics. Who wants to eat pink slime? Now, lean, finely textured beef sounds OK. Then there's the "buffalo fish" you see in supermarkets. Carp is the more common name. There's another salt water fish with an unappetizing name I can't think of just now that was changed to make it marketable. The same thing works outside of the food industry, too. Is torture a bad thing? Then we'll call it "enhanced interrogation." The government is a fertile source of euphemisms. Dead civilians are "collateral damage." Hegenomy is "global leadership".

In the entertainment industry, porn is never called that. It's "adult". I see "adult stores" advertised, and wonder if I can buy one that does windows and pulls weeds, but I suppose slavery was outlawed a few years back. If a titty peeks where it shouldn't, it's a "wardrobe malfunction."

In economics, "restructuring" sounds so much better than firing people. Getting "laid off" sounds so much better than being fired. Leave off the last word, and it's much more positive still.

So, the problem with pink slime is the name. Just think of it as LFTB and enjoy. Tastes great as a part of a "happy" meal.

Relabeling carp as "buffalo fish" is one thing.... Grinding up shrimp shells processed through amonia and stuffing it into said "buffalo fish" is another.


when you go to the supermarket, and you see the little packets the "butcher" made that morning of ground beef, you expect that he simple ground up some cuts for you. You do not expect he bought a proccessed product, defrosted it, and mixed it in. And if he did, you would expect him by law, to have to label he did as such.,

Originally Posted by Dittohead not!

Let's just call it all "ground up cow carcass". That way, people won't eat so much of it, and there won't be so much obesity.

It's not the meat that's making you fat, it's the sugary buns, mayo, etc put on top of it.

Originally Posted by lpast

All prepackaged ground meat is GARBAGE...its finely ground, so you cant identify all the grizzle and thick fat they throw in the grinder...supermarkets that hawk that they grind their ground meat fresh daily...grind all the scraps and fat and grizzle just like everyone else...

This isnt expensive to do and ive been doing it for years...I grind my own meat...buy a decent grinder for a 100 to 150 bucks...I buy bottom and top rounds on sale....london broils and sirloins...its waaaay safer and you know what your putting in your mouth...I might add I dont eat meat on a regular basis.

You should add brisket.

And for the Good Reverend's secret trick.. find a dry aged sirloin, and add it to the mix. Don't tell anyone that's what you did however, keep it our secret.


I grind my own meat, or I have a butcher grind cuts I pick out.