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Pink Slime

Discussion in 'Food Talk' started by coffeesnob, Mar 9, 2012.

  1. Mar 9, 2012 at 1:26 PM
    #41
    TeamSarcasm

    TeamSarcasm Mr. President

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    ---->insert getting married joke<----- :p
     
  2. Mar 9, 2012 at 2:35 PM
    #42
    meatman

    meatman I deal with dead animals

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    More than the wife knows!
    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
     
  3. Mar 9, 2012 at 2:37 PM
    #43
    TacomaPrime

    TacomaPrime Cybertronian Tacoma

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  4. Mar 9, 2012 at 2:56 PM
    #44
    Ridgerunner

    Ridgerunner Well-Known Member

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    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.
     
  5. Mar 9, 2012 at 3:32 PM
    #45
    meatman

    meatman I deal with dead animals

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    More than the wife knows!
    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
     
  6. Mar 9, 2012 at 3:52 PM
    #46
    Ridgerunner

    Ridgerunner Well-Known Member

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    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 [​IMG] 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 [​IMG] 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 [​IMG] 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?
     
  7. Mar 9, 2012 at 4:04 PM
    #47
    1980

    1980 Well-Known Member

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    "Utility" pretty much describes the canned beef the Army used to feed us: parts, beef, utility grade.
     
  8. Mar 9, 2012 at 4:06 PM
    #48
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    I may have grown up eating it but I didn't know any better. Since I do now I am going to watch it maybe what we didn't know has hurt us
     
  9. Mar 9, 2012 at 4:18 PM
    #49
    Ridgerunner

    Ridgerunner Well-Known Member

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    My advice to customers-find a RELIABLE and FRIENDLY meat guy who you know will not get pissed off at a special request (the lazy ones will) if you prefer extra lean burger..and whenever top round (london broils) is on sale-have him grind it for you (should not charge for courtesy) or top sirloin. Also like Meatman said, when crossrib, boneless chuck roasts are on sale-grab one and have it ground up as well. This way you know without a doubt you got sirloin, round or chuck.
    Usually the head guy in whatever shop you go to will be the go-to guy in the special request case:)
     
  10. Mar 9, 2012 at 4:24 PM
    #50
    meatman

    meatman I deal with dead animals

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    More than the wife knows!
    Ridgerunner,
    I do totaly agree that the pink slime has never made it to the grocery stores that i have worked for! I started out working 13 yrs. for Publix in south fl. and moved to the mountains and worked for a IGA for 9 yrs. and at my current employer Ingles for 6 yrs. and never saw the "slime". I do think that we do eat too much that we dont know enough about and the effects it has on our bodies.
     
  11. Mar 9, 2012 at 4:27 PM
    #51
    Lucario Runner

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    Kinda disturbed by this but honestly not surprised at all. Todays food is filled with all sorts of preservatives and other by products to have a longer shelve life and cheaper to make.
     
  12. Mar 9, 2012 at 4:47 PM
    #52
    Ridgerunner

    Ridgerunner Well-Known Member

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    Cool-good to know I have a 'brother in beef' out here:D
    I worked in my dad's meat shop in Illinois from 11-15 years old. Family business back then meant no such thing as 'child labor laws':)
    then from 16-19 years old, various jobs from steakhouses to bagboy to driving truck, to long-distance operator at ATT
    then 30 years in Safeway meat business.
    I'm 51. Never stopped working till 2010 when I became permanently disabled.
    Put in almost 39 of my 51 years-gees! Did my time I guess lol
    ...and you know Meatman how miserable and cold that job is!
     
  13. Mar 9, 2012 at 5:08 PM
    #53
    meatman

    meatman I deal with dead animals

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    All i got to say is DAMN hell of a career! And hell ya another brethren:D My knees and hands feel just the 28yrs. already and what is up with the the child labor laws anyway? lol I'm 45 right now and this is all i've really done
     
  14. Mar 10, 2012 at 4:20 AM
    #54
    sammy87

    sammy87 Well-Known Member

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    They had a story on the SLIME on ABC news. The slime is in beef too and with beef aparantly its an additive composed of beef "product" and amonia. They said certain grocery chains don't carry beef with slime, those were cosco, publix, wholefoods, HEB cant remember what else. Walmart of course wouldn't comment.

    We've all probaly been eating it for years and we may not see any side effects, but we might see them in our kids, or other health problems that may occur. Theres a documentary thats pretty good about what we eat, i cant remember the name.
     
  15. Mar 11, 2012 at 5:56 AM
    #55
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    it's really hard telling what walmart puts in their hamburger and meat in general. Walmart has really become quite the crap hole.
     
  16. Mar 11, 2012 at 7:34 AM
    #56
    1980

    1980 Well-Known Member

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  17. Mar 12, 2012 at 3:33 AM
    #57
    coffeesnob

    coffeesnob [OP] Well-Known Member

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    can't give kids oreo cookies because they aren't healthy enough but load em up full of dog food and we are all happy.:confused:
     
  18. Mar 12, 2012 at 3:58 AM
    #58
    T@co_Pr3runn3r

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    I like how the fast food places are stopping the use of it because the word is out and they're afraid of people boycotting their stores BUT the stores will continue using it and they'll keep feeding it to the kids at school. How the fuck is this setting an example for what we don't want other countries doing to food they send here? I would say ground pork and turkey from now on but WTF goes in that shit? Up to 15% allowed in 70% of all ground beef sold. Fucked up shit.
     
  19. Mar 12, 2012 at 5:34 AM
    #59
    elmo7

    elmo7 Easily Replaceable Member

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    I would not assume that ground anything, turkey, pork, chicken is any "safer" than the beef. Who knows what color slime they use in those products. Filler is filler - if the concept worked for one, you can bet it worked for the others.

    As others have said, get it ground up while you wait. If they won't do it, tell them they're not real butchers and take your business elsewhere. Buy local meats as much as possible. Support the local farmers. The bulk beef producers would love to put em out of business. Don't let that happen.

    As for organic beef, I prefer it. It costs more of course. But I'd rather pay for good food than for medicine later, but it doesn't always have to be organic. Grass fed is prime, for me. The idea of cattle standing in muddy e-coli loaded shit stalls all day while eating corn is not where I want my beef to come from. They get an ass load of meds due to those conditions. Cows eat grass and will be virtually e-coli free by doing so. Eating grass means they have to move across a pasture to do so. Grass fed doesn't have to be labeled organic though. Grass fed is what the the generations grew up on. E-coli and beef recalls never made the headlines back then like it does today, where a load of beef can come from thousands of different cows from who knows where.

    EDIT: Oh, and before I forget, you'd be shocked at the "lesser" countries that require their beef products be labeled if if has fillers, etc, whereas here in the USA, we don't have to stick a label on it. The beef producers say that would confuse and scare the public. In other words, "don't worry people, we will control you, so STFU and eat your slime." The people in power are all in pocket. They move from the front offices of the producers into the government, where they then open the door for the corporation to move it's product through w/o delay. You think you get a control point from the USDA, until you see who runs the USDA. I'd love to see how much pink slime beef they enjoy at a cookout. How else can you explain that they can add chemicals to the beef to clean it up, but not label that as an ingredient, because well, technically, it's not an ingredient, it's a process! Mmmmmm! "Ammonium Hydroxide - it's what's for dinner!" Nah - that'd never have gone over too well with the consumers. Best not to confuse nor frighten them. re: Us. Me. You.
     
  20. Mar 12, 2012 at 6:02 AM
    #60
    elmo7

    elmo7 Easily Replaceable Member

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    Actually, you can. You can buy a share at a farm. Based on what you pay for, you get product accordingly. Nothing hard about that. Pay a framer to sell you some beef. All you need to do is store it in a deep freezer.

    Google "CSA" and go from there.

    You have to put some effort into it. If you want it easy, they'll be glad to hook you to a feeding tube. For cheap too. Do you want the blue pill or the red pill?
     
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