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Red Slime in ground beef.
- Thread starter judy-ky
- Start date
Yikes. I stopped buying ground beef (actually, any beef) about a year ago.
It's not that we're vegetarian--we eat a lot of fish, pork, and chicken--but the notion of ground beef makes Jakub turn green, for some reason (well, probably for the pink-slime reason). (Also--no taco salads under Communism, apparently.) I don't miss it, and I don't miss handling it.
It's not that we're vegetarian--we eat a lot of fish, pork, and chicken--but the notion of ground beef makes Jakub turn green, for some reason (well, probably for the pink-slime reason). (Also--no taco salads under Communism, apparently.) I don't miss it, and I don't miss handling it.
richard-in-cincy
Well-known member
re: the "OK list"
A store on this OK list is headquartered in the city where I live and most certainly is selling beef with this in it because they sell the frozen premade processed patties, and they all have it in there. Second, they stopped butchering meat and get it preprocessed and wrapped now. They just put it out. Very few grocery stores have butchers on staff actually doing cutting/grinding anymore from what I've been told.
But I think most of this junk is contained in the pre-formed/processed frozen hockey pucks that are all the rage now. I had one of those at a cookout once and spit it out it was so vile. What they're hoping is that no one is going to see it because they're usually put on to cook while still in frozen state.
I go to local butchers that grind their own meat from chunks of beef. Costs more, but the taste (and sense of well-being) are worth it.
A store on this OK list is headquartered in the city where I live and most certainly is selling beef with this in it because they sell the frozen premade processed patties, and they all have it in there. Second, they stopped butchering meat and get it preprocessed and wrapped now. They just put it out. Very few grocery stores have butchers on staff actually doing cutting/grinding anymore from what I've been told.
But I think most of this junk is contained in the pre-formed/processed frozen hockey pucks that are all the rage now. I had one of those at a cookout once and spit it out it was so vile. What they're hoping is that no one is going to see it because they're usually put on to cook while still in frozen state.
I go to local butchers that grind their own meat from chunks of beef. Costs more, but the taste (and sense of well-being) are worth it.
Like Michael I use my food processor to grind meats
I have a big Robot Coupe that could grind granite if I asked it to. I always grind my own meats by "pulsing" chunks in the processor and it always turns out perfectly. Often I grind lamb; sometimes pork, sometimes chicken. Burgers, meatloaf, whatever- it always tastes better "homeground" and even though I own a few different meat grinders/attachments I just go to the processor.
I have a big Robot Coupe that could grind granite if I asked it to. I always grind my own meats by "pulsing" chunks in the processor and it always turns out perfectly. Often I grind lamb; sometimes pork, sometimes chicken. Burgers, meatloaf, whatever- it always tastes better "homeground" and even though I own a few different meat grinders/attachments I just go to the processor.
Thumbs up from me too for the KA grinder attachment
When I make LOTS of sausage- kind of like the project you just went through- I use the KA grinder and the sausage stuffer attachments. Have had them for years and they always perform. I nearly burned up a KA motor the last time I made sausage though- we made about 40 lbs of different types of sausage and the machine almost had a cardiac arrest.
When I make LOTS of sausage- kind of like the project you just went through- I use the KA grinder and the sausage stuffer attachments. Have had them for years and they always perform. I nearly burned up a KA motor the last time I made sausage though- we made about 40 lbs of different types of sausage and the machine almost had a cardiac arrest.
There's ugly truth here... Yes. But not just pink slime... ALL...
mass produced ground beef...the chubs, the preformed burgers, the stuff the USDA sells to schools, the blocks of ground beef...are all a mixture of beef trimmings from thousands of different animals. Because they know the raw beef has been exposed to bacteria, e. coli in particular, the meat is "cleansed" with an ammonia bath and rinse.
I buy my beef as whole as possible and fabricate it myself. It's still not good, but it's better...
mass produced ground beef...the chubs, the preformed burgers, the stuff the USDA sells to schools, the blocks of ground beef...are all a mixture of beef trimmings from thousands of different animals. Because they know the raw beef has been exposed to bacteria, e. coli in particular, the meat is "cleansed" with an ammonia bath and rinse.
I buy my beef as whole as possible and fabricate it myself. It's still not good, but it's better...
cynupstateny
Well-known member
I gave my KA grinder to someone on this site. Never liked it.
I read a lot of really bad reviews on this grinder attachment...
That it oozes oil and metal shavings into the food and clogs something fierce smileys/frown.gif
I went to the store to check it out and it's mostly plastic - only the grinding mechanism is metal. Now I'm not sure what to do. Cooks Illustrated rated the Waring Professional as the best electric grinder (at $189). I've seen the hand crank ones like my mom used to use but it is clamped on to the cabinet and I don't know how stable that is. My Formica counter only has a 1" lip on it.
Well darn...I'm not getting anywhere! Maybe I'll just become a vegetarian
That it oozes oil and metal shavings into the food and clogs something fierce smileys/frown.gif
I went to the store to check it out and it's mostly plastic - only the grinding mechanism is metal. Now I'm not sure what to do. Cooks Illustrated rated the Waring Professional as the best electric grinder (at $189). I've seen the hand crank ones like my mom used to use but it is clamped on to the cabinet and I don't know how stable that is. My Formica counter only has a 1" lip on it.
Well darn...I'm not getting anywhere! Maybe I'll just become a vegetarian