Red Slime in ground beef.
- Thread starter judy-ky
- Start date
michael-in-phoenix
Well-known member
My KA 11-cup food processor does a great job. I grind chuck into hamburger...
...all the time. So much better tasting than some of the ground chuck at the market, and I can control the coarseness of the grind -not to mention the fat content.
I learned this technique from an article in CI. I cut the meat into chunks of relatively equal size... about 1 to 1 1/2 inches. Load the processor and pulse with one-second pulses 15 times. This gives me a medium grind. Less pulses for coarse grind, and more for a finer grind.
Works for me...
Michael
...all the time. So much better tasting than some of the ground chuck at the market, and I can control the coarseness of the grind -not to mention the fat content.
I learned this technique from an article in CI. I cut the meat into chunks of relatively equal size... about 1 to 1 1/2 inches. Load the processor and pulse with one-second pulses 15 times. This gives me a medium grind. Less pulses for coarse grind, and more for a finer grind.
Works for me...
Michael
I have a KA grinder attachment that works perfectly for the occasional pate.
Depending on how much beef you plan to grind you may want something larger. These rotaty type grinders tend to hold back bits of gristle. A food processor does not, but if the meat is well trimmed it does a good job.
Depending on how much beef you plan to grind you may want something larger. These rotaty type grinders tend to hold back bits of gristle. A food processor does not, but if the meat is well trimmed it does a good job.
ah Judy, I'm kinda, maybe, possibly, potentially grateful to know this new term. I think.
I went straight out and googled it.
Oh. Dear.
Luckily, we hardly ever eat red meat anymore and if we do, it's a steak (if one of us has gone out and sold a kidney to pay for it.) Oddly enough, the last few times I've made anything ground, I've ground it myself.
Thankfully. Who knew?
I use the sausage grinder attachment for a KA mixer. I like the grinder, but am not too crazy about the optional plastic tray that you can also buy. It's a little too flimsy and shifts off-center.
I went straight out and googled it.
Oh. Dear.
Luckily, we hardly ever eat red meat anymore and if we do, it's a steak (if one of us has gone out and sold a kidney to pay for it.) Oddly enough, the last few times I've made anything ground, I've ground it myself.
Thankfully. Who knew?
I use the sausage grinder attachment for a KA mixer. I like the grinder, but am not too crazy about the optional plastic tray that you can also buy. It's a little too flimsy and shifts off-center.
Mariyn, I guess you didn't see the article about how they use the slime to hold steaks together?
They were showing how they sometimes have small sirloins that they need to "glue" together to make a decent size steak. Visibly, there is no difference as it just looks like connecting tissue.
They were showing how they sometimes have small sirloins that they need to "glue" together to make a decent size steak. Visibly, there is no difference as it just looks like connecting tissue.
steve2-in-la
Well-known member
I've had the attachment for years and have NO complaints. It's easy to clean, stores well and
I use it whenever I have scraps of meat that I would ordinarily have to throw in the food processor or hand chop. Whenever I trim out a rack of ribs, a tri-tip or other cuts, I'll use that meat and grind it up to be used later in chili, burgers, meat loaf or other dishes.
I've found it does a much better job if the meat is slightly frozen before grinding. Moves through the grinder more efficiently which keeps it from getting mushy.
Did you post over on Epi 'cause there's a string on this subject over there as well.
http://www.google.com/products/catalog?q=kitchenaid+meat+grinder+attachment&hl=en&client=firefox-a&hs=4aq&rls=org.mozilla:en-US
fficial&num=20&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1173&bih=495&um=1&ie=UTF-8&tbm=shop&cid=3744585291248930370&sa=X&ei=yJ9a
I use it whenever I have scraps of meat that I would ordinarily have to throw in the food processor or hand chop. Whenever I trim out a rack of ribs, a tri-tip or other cuts, I'll use that meat and grind it up to be used later in chili, burgers, meat loaf or other dishes.
I've found it does a much better job if the meat is slightly frozen before grinding. Moves through the grinder more efficiently which keeps it from getting mushy.
Did you post over on Epi 'cause there's a string on this subject over there as well.
http://www.google.com/products/catalog?q=kitchenaid+meat+grinder+attachment&hl=en&client=firefox-a&hs=4aq&rls=org.mozilla:en-US
fficial&num=20&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&biw=1173&bih=495&um=1&ie=UTF-8&tbm=shop&cid=3744585291248930370&sa=X&ei=yJ9asteve2-in-la
Well-known member
But really, what does it matter? Since I heard the Aztecs predicted the world ends this December,
I'm going OFF my diet, running up the credit cards, driving without a seat belt or helmet, doubling my high fructose corn syrup usage, tearing the "do-not-remove-this-label" label off my mattress and pillows and eating "meat paste"by the bowlful.
How are YOU celebrating the end of it all?
I'm going OFF my diet, running up the credit cards, driving without a seat belt or helmet, doubling my high fructose corn syrup usage, tearing the "do-not-remove-this-label" label off my mattress and pillows and eating "meat paste"by the bowlful.
How are YOU celebrating the end of it all?
mariadnoca
Moderator
You can get the store to grind - also can do in a VitaMix and I expect a FP
ABC news broke this story. They checked with some grocers and were told by a few
they don't use it. Looks as though you're safe it you can buy meat from Kroger, HEB, Publix, Whole Foods and Costco. According to the link Safeway does, but will reconsider. On the newscast tonight, they said Walmart refused to answer.
http://abcnews.go.com/blogs/headlines/2012/03/where-you-can-get-pink-slime-free-beef/
they don't use it. Looks as though you're safe it you can buy meat from Kroger, HEB, Publix, Whole Foods and Costco. According to the link Safeway does, but will reconsider. On the newscast tonight, they said Walmart refused to answer.
http://abcnews.go.com/blogs/headlines/2012/03/where-you-can-get-pink-slime-free-beef/
Grinding you own meat is a wonderful alternative. Forget the slime, all the cases of E. coli.
in ground beef come from the slaughterhouse, where meat to be ground can be contaminated from under-cleaning for speed's sake.
In contrast, if you grind your own, you can choose the cuts you want and rinse thoroughly before grinding, eliminating the possibility of contamination.
What's red slime again?
in ground beef come from the slaughterhouse, where meat to be ground can be contaminated from under-cleaning for speed's sake.
In contrast, if you grind your own, you can choose the cuts you want and rinse thoroughly before grinding, eliminating the possibility of contamination.
What's red slime again?
I have pictures of ours in action from our sausage making a couple of weeks ago.
http://breadzone.net/breaded/2012/02/27/bangers-and-others/
http://breadzone.net/breaded/2012/02/27/bangers-and-others/
michael-in-phoenix
Well-known member
I'm running with the scissors.
mariadnoca
Moderator
Actually I think they called it pink slime - saw the news story and yuck: disinfecting w/ammonia?!..
More like gelatin than meat; disinfecting the trimmings with ammonia it was sold only to dog food or cooking oil suppliers previously. It looked gross and made me glad I haven't bought ground beef in years.
The low-grade trimmings come from the parts of the cow most susceptible to contaminaton, often close to the hide, which is highly exposed to fecal matter. But because of BPI’s treatment of the trimmings — simmering them in low heat, separating fat and tissue using a centrifuge and spraying them with ammonia gas to kill germs — the United States Department of Agriculture says it’s safe to eat.
More like gelatin than meat; disinfecting the trimmings with ammonia it was sold only to dog food or cooking oil suppliers previously. It looked gross and made me glad I haven't bought ground beef in years.
The low-grade trimmings come from the parts of the cow most susceptible to contaminaton, often close to the hide, which is highly exposed to fecal matter. But because of BPI’s treatment of the trimmings — simmering them in low heat, separating fat and tissue using a centrifuge and spraying them with ammonia gas to kill germs — the United States Department of Agriculture says it’s safe to eat.