Pink Slime

"I just eat Hot Dogs (the penis type) are delicious."​

In the army I once opened a C ration can labeled "Beef parts and water" that was mostly gristle and veins. I asked my sergeant just what the hell kind of "parts" these were supposed to be. He looked over at my can and said, "Parts is parts."

Beef parts in water was my least favorite "meal" but my most favorite was turkey loaf and beanie weenies, which probably had the same parts -- just ground up.

When I was teaching out on the West Coast I visited a fish rendering plant to watch them make fish and cat food. Now I know why my cats refuse to eat "sea captain's choice" -- even the local skunks won't eat the stuff.

 

Actually this pink slim is processed chicken! all the chicken nuggets, chicken patties, etc...is served at ALL fast food restaurants even the the brand "Tyson" that is sold at supermarkets was this pink slim originally...I read that there's even bones and other crap that is grinded down and then they dye it a whitish color then add other ingredients to make it taste better as well... Mcshit#

 

DAMIT I was about 1 second away from saying that

 

Yep bones and everything get ground into it and thy bleach it basically. Let me dig up a a picture with a caption.

Edit: This caption goes along with that pink stuff picture.

 

stop your sig gif....stop it now!

 

I've questioned whether organic is really as organic as we think, but I'm still buying mostly all organic products and local grass fed beef in an effort to stay healthy. It's the lesser of the evils

 

Horses will add a little bit more mystery to your mystery meat I have wondered that though.....

I couldn't choose, so I stuck them both in there .

 

This here ^^^^^

 

Yup, exactly...and most of it is from other countries, so who governs it??

 

I think for the most part buying organic is a scam. If you want healthier foods grow them at home.

 

can't really raise my own cow though

 

Way to give up before you even try!

 

Im a breatharian. I dont even eat food, i just walk around with my mouth open. But seriously I do fire protection systems and we do quite a few McD's in the area. Ive seen burgers come out from behind grills and other equipment that has been there for who knows how long only to look maybe an hour old. Trust me it was several months at least. Isn't true that the FDA doesn't even regulate the use of the term "organic" or something like that?

 

After having had installed a suspended ceiling in a lunch meat manufacturing plant many years ago, i'm pretty selective regarding eating 'meat' with air bubbles.

Pertaining to the Slim Jim wrapper read while waiting in line at the grocery store, i am fine with having never witnessed the process that brings you 'mechanically separated chicken'...l

 

---->insert getting married joke<-----

 

I just grind up beef roasts for MY burger, and I work in the industry. Go to any grocery store and ask and they will do this for you. But i ask you all now that you know does it really make that much of a diffrence? We all grew up eatting this crap and untill it was brought to life that it became a focus.. I will most likley get chastised for that comment but, the old saying ... "what you dont know wont hurt you" comes to mind granted the USA as a whole consumes way too much processed foods and we need to get back to healthy foods. As a side note i'm married to a health inspector so it really sucks for me. She is always in work mode even at home

 

forgot to post my link.

http://www.imdb.com/video/hulu/vi230135833/

 

I haven't heard anything about that stuff getting into the ground beef supply sold in grocery chains-has anyone else? I was in the meat business till I retired in 2010. Up till then folks, I can tell you that at Safeway we used much higher inspection standards for all our beef including hamburger. The stuff used in fast food joints is one or two notches up the inspection grades from petfeed. From what I recall it went
USDA utility-canned stuff and petfeed
USDA inspected/passed-fast food and passable in some grocery chains
USDA select-I believe Safeway pioneered this grade-is just under and in my experience, sometimes better than choice-this is all Safeway beef grade including burger.
USDA choice-everyone knows this
USDA prime-only will find this in upscale restaurants, never in a store.

I can assure you, unless they went downhill since I left (I do have that effect lol) you are NOT getting the pink stuff at the grocery store-at least not Safeway.
Guys-Safeway was very strict and raise their OWN cattle. I dug that when I worked for them.

 

In my years in the meat industry ( 28 yrs.) my knowledge of the grades of beef went as follows. ( lowest to highest )
Utility (bull meat as we called it)
No roll (not good enough to be graded)
Select (typicaly leaner than choice not as tender)
Choice ( there are 3 grades, 1 being closet to prime)
Prime ( prefect marble, and softest texture )
the chain i work for does sell prime beef also

 

Per USDA website

{"USDA Grades for Meat and Poultry

Beef
Beef is graded as whole carcasses in two ways:

• quality grades - for tenderness, juiciness, and flavor; and
• yield grades - for the amount of usable lean meat on the carcass. There are eight quality grades for beef. Quality grades are based on the amount of marbling (flecks of fat within the lean), color, and maturity.

Quality Grades:

• Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).
• Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.
• Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.
• Standard and Commercial grades – are frequently sold as ungraded or as "store brand" meat.
• Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

Yield grades
range from "1" to "5" and indicate the amount of usable meat from a carcass. Yield grade 1 is the highest grade and denotes the greatest ratio of lean to fat; yield grade 5 is the lowest yield ratio. Yield grade is most useful when purchasing a side or carcass of beef for the freezer."}

Meatman-what chain do you work for? Also-wouldn't you agree that the 'pink slime' never makes it to the grocery stores?