"Pink Slime"

This stuff is good.

I wouldn't even notice it being tongue if it was ground up between a bun. I don't believe in waste, but I'm only used to seeing the tongue being boiled "as is" and looking like a tongue on a plate. The whole animal should be used.

Cow tongue chile verde is the bomb as is menudo which is made from the stomach. That said I dont want any pink slime

That looks like packaging for some Kirby & Holloway's Scrapple....The best!!

You wouldn't understand. It's a Delaware thing.

Remember how taco bell was sued for not having meat in their meat tacos? What's worse? Pink slime or mystery not-quite meat?

None of the grocery stores in my area, last I saw the list, has dropped pink slime ground beef. I rarely by ground beef, red meat is usually steak or roast but for burger's on the grill I like ground sirloin. Nobody has to buy it anyway, plenty of alternatives, and as I said there is a lot worse garbage out there that people shovel in all day long.

Why do people think this is gross? Its makes for a great dipping sauce for stuff like chicken nuggets and mozzarella sticks.

By Republican Standards this is a Vegetable!

I've never seen this........does it have anything else in it? It says salsa........but salsa usually has a mixture of veggies or fruit or both I thought.

Might have to check that out.

That suit was pure bullshit.

I think all forms of mayo is gross. Whether mixed with ketchup or alone or mixed with anything else. Hate the shit, never eat it (other than it been an unseen ingredient in something).

You're confused because the term salsa in American culture is associated with that stuff Mexicans make, which looks more like a puree of tomato and other veggies, but salsa just means sauce. It only has garlic, mayo and ketchup. Its also great with tostones.

I posted about this shit over a month ago:

http://www.sternfannetwork.com/xen/...alds-ammonia-ingredient.651923/#post-23015611

It was in Food Inc, if you've ever seen that. Meat lovers and idiots (conservatards) say anything. Point in fact: Rick Perry loves it.

(ABC) "Let's call this product what it is and let 'pink slime' become a term of the past," Texas Gov. Rick Perry said after the tour, after which officials showed off t-shirts with the slogan, "Dude, it's beef!"

Stung by consumer reaction to the process used by BPI, grocery stores pulled beef containing the filler off the shelves and BPI closed three of its four plants for lack of demand. The governors said that the treatment the product received in the media was unfair because it is not only safe, but also nutritious..

"It's beef, but it's leaner beef which is better for you," Iowa Gov. Terry Branstad said. "We take this off the market then we end up with a fatter product that's going to cost more and is going to increase the obesity problem in this country."

BULLSHIT

Depends what geographical location you try to sell it, in Pennsylvania dutch country that beef tongue is cooked, sliced and put in a vinegar brine to make pickled tongue ( it's delicious ) .

I can go to any of the local butcher shops and get beef tongue .

Here's a fun fact you may not know, back before artificial sausage casings, sausage casing was the hogs intestines thoroughly scraped and soaked in a salt water brine before use, the stomach was also cleaned and kept for hog maw, the stomach is stuffed with potatoes, sausage ( some people like cabbage too ) sewn shut and baked until fully cooked and golden brown.

Absolutely delicious with homemade cream slaw .

It wasn't bullshit, they put a REAL FILLERS in their product. 100 percent NOT BEEF additives for "texture enhancement"

From Taco Bell:
“seasoned ground beef” includes 88 percent USDA-inspected beef; 3 to 5 percent water for moisture; 3 to 5 percent spices such as salt, chili pepper and onion powder; and 3 to 5 percent oats, starch, sugar, yeast, citric acid, and “other ingredients that contribute to the quality of our product.”


So you defend a company that puts actual additives and fillers in its products and say the Taco Bell lawsuit was bullshit but even Taco Bell calls its shit "Taco Filling" and not beef...

And then you claim "lean meat trimmings", a 100 percent beef product is "filler"

This is not your strong subject.

Hate Mayo???

WTF is wrong with you!

The only way to make a proper BLT is with a smear of mayo!

Here's some good shit...

I don't generally eat BLTs.

"Pink Slim" is most certainly a filler, the meat industry isn't claiming otherwise, only you are.
I'm not defending or dissing "pink slim" just stating the fact that it is a filler in ground beef and ground beef products.
I said the suit against Taco Bell was pure bullshit because it claimed only 35 percentage of their taco meat was beef. Your quote from Taco Bell says 3 to 5 percent is filler not 65 percent.

You are the one who is not strong on this subject.

If you account for the water added in most hamburger products, taco bell would have close to what the lawsuit claimed and they did put actual fillers in their meat, to the point where people were having severe allergic reactions to it.

Meanwhile, not once in over twenty years as anyone been harmed by the 100 percent lean beef trimmings produced by that company BPI. The trimmings they separate from fat would usually go in beef stock or stew. Its beef dummy dude, not filler.



FAQ

Questions and Answers About Lean Finely Textured Beef

Lean finely textured beef (LFTB) is a category of beef products that uses high-technology food processing equipment to separate lean meat from fat because doing it by hand would be impossible. LFTB products prevent the waste of valuable, lean, nutritious, safe, beef by using technology to do what hands cannot.

Unfortunately, recent media reports and so-called “reality” shows have raised concerns about the product without the benefit of facts from those that produce or use it. These questions and answers aim to provide the facts.

Are these products regulated and inspected?
Yes. Lean finely textured beef is beef, quite simply, and all beef products are strictly regulated and inspected by the U.S. Department of Agriculture (USDA). Inspectors are present in plants where these products are made every day to ensure that this product is produced in a safe and wholesome manner. During the two decades these products have been produced, they have had an excellent food safety record.

What are boneless lean beef trimmings (BLBT)?
When beef carcasses are processed into meat cuts consumers and restaurants use, trimmings result. Trimmings are smaller pieces of fat that contain small portions of beef that are wholesome and nutritious. To make BLBT, the trimmings are heated to about 100F degrees in equipment that looks like a large, high speed mixing bowl that spins these trimmings to separate meat from the fat that has been liquefied. The product is very low fat (95+% lean), which many consumers desire. This process is very similar to the one used to separate cream from milk.

Is it true that these trimmings previously were only used for pet food and oil and were unfit for human consumption, as one media outlet claimed?
That statement is patently false. Beef trimmings are edible. No process can make an inedible product edible. What the process does is separate the lean meat from the fat, which was previously near impossible to accomplish through knife trimming by hand.

Is ammonia used to produce BLBT?
Food grade ammonium hydroxide (basically ammonia + water), which has been declared safe by the Food and Drug Administration since 1974, is used to produce a number of products such as puddings and baked goods and can be used in the processing of boneless lean beef trimmings to control any harmful bacteria that may be present in the raw, fresh product.

Why is ammonium hydroxide used in processing a beef product?
A puff of Ammonium hydroxide gas slightly raises the pH of a product and can destroy bacteria that could make someone ill if a raw product is not cooked thoroughly. The USDA, after consultation with FDA, has determined that this use of ammonium hydroxide is safe.

When any form of lean finely textured beef is blended into ground beef, will it be labeled?
Because it is 100% beef, LFTB is not singled out as a separate ingredient on ground beef packages.

What do the experts say about its safety?
Experts such as Dr. Gary Acuff at Texas A&M University and Dr. John Floros at Pennsylvania State University have examined these products and say that all forms of lean finely textured beef are safe when produced in compliance with USDA regulations.

What do the food safety data show?
USDA data show that the incidence of E. coli in fresh ground beef has been declining significantly over the past decade. The number of USDA ground beef samples testing positive for E. coli O157:H7 dropped 55 percent between 2000 and 2010. Lean finely textured beef products have been a part of that success story.

Is it really necessary to try to get every small bit of beef from a carcass?
Necessary? Perhaps not. But it absolutely is the right thing to do.

All types of lean finely textured beef are sustainable products because they recover lean meat that would otherwise be wasted. The beef industry is proud to produce beef products that maximizes as much lean meat as possible from the cattle we raise. If this beef is not used in fresh ground beef products, approximately 1.5 million additional head of cattle would need to be harvested annually to make up the difference, which is not a good use of natural resources, or modern technology, in a world where red meat consumption is rising and available supply is declining.

For more information, visit www.MeatMythCrushers.com

It sounds damn good

Everyone railing against "pink slime" needs to read this until they understand it..... but it may take awhile for that...

Well ANYONE that EVER ate 90/10 lean ground beef has already eaten it but don't worry, all you did was eat beef, nothing more, nothing less.

Again. never said the filler "pink slim" was not made out of beef scrapes. It is why it is the perfect filler because the beef can still be labeled 100% beef.

You're right, pudding is good, I can still smell the aroma coming out of those black iron kettles cooking pudding and punhaus on our wood fired kettle furnaces when dad still butchered .

Try your pudding cutting an onion into it after it comes to a boil , then put it on bread with a little molasses