Yeah, there is a filler used in ground beef and it's being called Pink
Slime. It's made from pieces of beef that would ordinarily be thrown
away but they heat it, spin off the fat, and treat it for bacteria.
Then the filler is actually a lean product. Of course the problem is
that it's a processed meat product and not a cut.

One source says that 40% of hamburgers contain the Pink Slime while
another source says that 60% of the ground beef at the supermarket
contains Pink Slime.

The odd thing is that the Pink Slime is lean and therefor is used to
make the ground beef leaner. So it could be in any ground beef grind
of any fat content.

Actually, I've been having trouble with the quality of ground beef
from a major supermarket. Price is no object and I have tried store-
brand ground chuck, store-brand ground round, store-brand ground
sirloin, and store-brand 85% Angus. But any of these can have issues
of gristle to spit out. I've just been waiting for the government to
catch the obvious problem and make the headlines.

Of course I suspect two things that I've mentioned in the past. As
investors cheer companies on the stock market that move to higher
profit margin business practices, consumers are then fooled into
higher prices or lower quality. The other suspect is simply an often
unarticulated but prevelant business practice of establishing a market
brand and then reducing quality. So let's articulate it and call it
EMRQ or possibly EBRQ .

Now this is the American hamburger and an election year, so to get rid
of the Pink Slime who do you vote for ?

Well, I don't know so let's concentrate on the good ground beef.
Ground beef that says "vegetarian diet", "no hormones", "no
antibiotics", "no additives", and/or "no fillers" is probably without
Pink Slime. Also, ground beef that says "organic" is highly regulated
for the use of that terminology and should be without Pink Slime.
However, organic beef could be free ranging grass feed or grain feed
and I think grain feed is more like what the average person is used to.

On Mar 17, 5:00*am, PolicySpy > wrote:
> Yeah, there is a filler used in ground beef and it's being called Pink
> Slime. It's made from pieces of beef that would ordinarily be thrown
> away but they heat it, spin off the fat, and treat it for bacteria.
> Then the filler is actually a lean product. Of course the problem is
> that it's a processed meat product and not a cut.
>
> One source says that 40% of hamburgers contain the Pink Slime while
> another source says that 60% of the ground beef at the supermarket
> contains Pink Slime.
>
> The odd thing is that the Pink Slime is lean and therefor is used to
> make the ground beef leaner. So it could be in any ground beef grind
> of any fat content.
>
> Actually, I've been having trouble with the quality of ground beef
> from a major supermarket. Price is no object and I have tried store-
> brand ground chuck, store-brand ground round, store-brand ground
> sirloin, and store-brand 85% Angus. But any of these can have issues
> of gristle to spit out. I've just been waiting for the government to
> catch the obvious problem and make the headlines.
>
> Of course I suspect two things that I've mentioned in the past. As
> investors cheer companies on the stock market that move to higher
> profit margin business practices, consumers are then fooled into
> higher prices or lower quality. The other suspect is simply an often
> unarticulated but prevelant business practice of establishing a market
> brand and then reducing quality. So let's articulate it and call it
> EMRQ or possibly EBRQ .
>
> Now this is the American hamburger and an election year, so to get rid
> of the Pink Slime who do you vote for ?
>
> Well, I don't know so let's concentrate on the good ground beef.
> Ground beef that says "vegetarian diet", "no hormones", "no
> antibiotics", "no additives", and/or "no fillers" is probably without
> Pink Slime. Also, ground beef that says "organic" is highly regulated
> for the use of that terminology and should be without Pink Slime.
> However, organic beef could be free ranging grass feed or grain feed
> and I think grain feed is more like what the average person is used to.

Pink Slime is called "Boneless Lean Beef Trimmings" or "Finely
Textured Lean Beef" or "Finely Textured Beef" or "Lean Finely Textured
Beef".

It's made from beef near the hide and that's why it needs to be
treated for bacteria with ammonium hydroxide.

Also, it tends to be made from connective tissue. So it's lean but not
as high in protein.

And there are some similar highly processed beef fillers that just
don't need the treatment for bacteria.

On Mar 17, 5:00*am, PolicySpy > wrote:
> Yeah, there is a filler used in ground beef and it's being called Pink
> Slime. It's made from pieces of beef that would ordinarily be thrown
> away but they heat it, spin off the fat, and treat it for bacteria.
> Then the filler is actually a lean product. Of course the problem is
> that it's a processed meat product and not a cut.
>
> One source says that 40% of hamburgers contain the Pink Slime while
> another source says that 60% of the ground beef at the supermarket
> contains Pink Slime.
>
> The odd thing is that the Pink Slime is lean and therefor is used to
> make the ground beef leaner. So it could be in any ground beef grind
> of any fat content.
>
> Actually, I've been having trouble with the quality of ground beef
> from a major supermarket. Price is no object and I have tried store-
> brand ground chuck, store-brand ground round, store-brand ground
> sirloin, and store-brand 85% Angus. But any of these can have issues
> of gristle to spit out. I've just been waiting for the government to
> catch the obvious problem and make the headlines.
>
> Of course I suspect two things that I've mentioned in the past. As
> investors cheer companies on the stock market that move to higher
> profit margin business practices, consumers are then fooled into
> higher prices or lower quality. The other suspect is simply an often
> unarticulated but prevelant business practice of establishing a market
> brand and then reducing quality. So let's articulate it and call it
> EMRQ or possibly EBRQ .
>
> Now this is the American hamburger and an election year, so to get rid
> of the Pink Slime who do you vote for ?
>
> Well, I don't know so let's concentrate on the good ground beef.
> Ground beef that says "vegetarian diet", "no hormones", "no
> antibiotics", "no additives", and/or "no fillers" is probably without
> Pink Slime. Also, ground beef that says "organic" is highly regulated
> for the use of that terminology and should be without Pink Slime.
> However, organic beef could be free ranging grass feed or grain feed
> and I think grain feed is more like what the average person is used to.

Judging from the responses that one of the news stations got from
supermarkets, the Green Slime is more likely to be in ground beef or
ground chuck and less likely to be in ground round and ground sirloin.

Also, at least three fast food restaurants are dropping the use of
Green Slime.

On Mar 17, 6:21*am, PolicySpy > wrote:
> On Mar 17, 5:00*am, PolicySpy > wrote:
>
>
>
>
>
> > Yeah, there is a filler used in ground beef and it's being called Pink
> > Slime. It's made from pieces of beef that would ordinarily be thrown
> > away but they heat it, spin off the fat, and treat it for bacteria.
> > Then the filler is actually a lean product. Of course the problem is
> > that it's a processed meat product and not a cut.
>
> > One source says that 40% of hamburgers contain the Pink Slime while
> > another source says that 60% of the ground beef at the supermarket
> > contains Pink Slime.
>
> > The odd thing is that the Pink Slime is lean and therefor is used to
> > make the ground beef leaner. So it could be in any ground beef grind
> > of any fat content.
>
> > Actually, I've been having trouble with the quality of ground beef
> > from a major supermarket. Price is no object and I have tried store-
> > brand ground chuck, store-brand ground round, store-brand ground
> > sirloin, and store-brand 85% Angus. But any of these can have issues
> > of gristle to spit out. I've just been waiting for the government to
> > catch the obvious problem and make the headlines.
>
> > Of course I suspect two things that I've mentioned in the past. As
> > investors cheer companies on the stock market that move to higher
> > profit margin business practices, consumers are then fooled into
> > higher prices or lower quality. The other suspect is simply an often
> > unarticulated but prevelant business practice of establishing a market
> > brand and then reducing quality. So let's articulate it and call it
> > EMRQ or possibly EBRQ .
>
> > Now this is the American hamburger and an election year, so to get rid
> > of the Pink Slime who do you vote for ?
>
> > Well, I don't know so let's concentrate on the good ground beef.
> > Ground beef that says "vegetarian diet", "no hormones", "no
> > antibiotics", "no additives", and/or "no fillers" is probably without
> > Pink Slime. Also, ground beef that says "organic" is highly regulated
> > for the use of that terminology and should be without Pink Slime.
> > However, organic beef could be free ranging grass feed or grain feed
> > and I think grain feed is more like what the average person is used to.
>
> Judging from the responses that one of the news stations got from
> supermarkets, the Pink Slime is more likely to be in ground beef or
> ground chuck and less likely to be in ground round and ground sirloin.
>
> Also, at least three fast food restaurants are dropping the use of
> Pink Slime.- Hide quoted text -
>
> - Show quoted text -

Edited above.

On 17/03/2012 8:00 PM, PolicySpy wrote:
> Yeah, there is a filler used in ground beef and it's being called Pink
> Slime. It's made from pieces of beef that would ordinarily be thrown
> away but they heat it, spin off the fat, and treat it for bacteria.
> Then the filler is actually a lean product. Of course the problem is
> that it's a processed meat product and not a cut.

You should talk to Peter Lucas. He has yellow slime in his meat. He is
also trying to pass processed fish meal off as shark fillets.
>
<snip>

--

Krypsis

On Sat, 17 Mar 2012 02:00:32 -0700 (PDT), PolicySpy
> wrote:

> Now this is the American hamburger and an election year, so to get rid
> of the Pink Slime who do you vote for ?

Vote for the candidate that you think will advocate for people and not
corporations (which are people too).

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 17 Mar 2012 02:00:32 -0700 (PDT), PolicySpy
> > wrote:
>
>> Now this is the American hamburger and an election year, so to get rid
>> of the Pink Slime who do you vote for ?
>
> Vote for the candidate that you think will advocate for people and not
> corporations (which are people too).


I prefer to vote for the candidate who advocates for those people who work
and pay taxes, as opposed to the rest, which seems to be quickly becoming a
majority.

On Sat, 17 Mar 2012 08:51:26 -0700, sf > wrote:

>On Sat, 17 Mar 2012 02:00:32 -0700 (PDT), PolicySpy
> wrote:
>
>> Now this is the American hamburger and an election year, so to get rid
>> of the Pink Slime who do you vote for ?
>
>Vote for the candidate that you think will advocate for people and not
>corporations (which are people too).

That pretty much means don't vote. Politicians of any party are
pretty much about themselves, no matter what they say they will do.

PolicySpy wrote:


> >Yeah, there is a filler used in ground beef and it's being called Pink
> >Slime. It's made from pieces of beef that would ordinarily be thrown
> >away but they heat it, spin off the fat, and treat it for bacteria.
> >Then the filler is actually a lean product. Of course the problem is
> >that it's a processed meat product and not a cut.


meh wrote:


>
> According to THAT definition, anything you didn't directly cut from
> an animal and eat raw would be 'processed'


PolicySpy writes:

Also:

Pink Slime (Boneless Lean Beef Trimmings) is made from beef near the
hide and that's why it needs to be
treated for bacteria with ammonium hydroxide.

Pink Slime tends to be made from connective tissue.

On 3/17/2012 3:03 PM, PolicySpy wrote:
> PolicySpy wrote:
>
>
>>> Yeah, there is a filler used in ground beef and it's being called Pink
>>> Slime. It's made from pieces of beef that would ordinarily be thrown
>>> away but they heat it, spin off the fat, and treat it for bacteria.
>>> Then the filler is actually a lean product. Of course the problem is
>>> that it's a processed meat product and not a cut.
>
>
> meh wrote:
>
>
>>
>> According to THAT definition, anything you didn't directly cut from
>> an animal and eat raw would be 'processed'
>
>
> PolicySpy writes:
>
> Also:
>
> Pink Slime (Boneless Lean Beef Trimmings) is made from beef near the
> hide and that's why it needs to be
> treated for bacteria with ammonium hydroxide.
>

Did you notice that very recently, within hours for some, several major
and minor supermarket chains say they will not sell beef containing
"pink slime"? It was not mentioned but the Giant chain is among them.

http://www.washingtonpost.com/busine...sTS_story.html

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

Pink slime does not tastes that good as compared to original beef. Pink slime is used widely now-a-days but it must not.

On Mar 30, 12:29*am, RussianFoodDire <RussianFoodDire.
> wrote:
> Pink slime does not tastes that good as compared to original beef. Pink
> slime is used widely now-a-days but it must not.

They should just have to list it on the label. I don't see the
problem with it in frozen, pre-made patties that are going to be
cooked well done anyway. Give folks the info and let consumers
decide. Those chubs of beef can read,
Ingredients: Ground beef, lean finely textured beef.
>
> --
> RussianFoodDire

--Bryan