Critics of 'pink slime' meat gaining ground

I dont know about now, but as a youngin I worked at an IGA (most are now Sobeys) in the meat department. We would get in large tubes of end cuts and just left over chunks of meat for ground beef (think stewing meat but very poor quality, lots of fat, cartilage and tendons). There really wasnt any filler to speak of, but, what I was told to do was take ground beef that had not sold in 4 days and blend it in with the new stuff.

Eeeeek! Just another reason to buy directly from the farm gate.

Pffft! I worked at similar big named meat department too. We took all the old grinds that were going 'green' (pork, goat, lamb) and put in the first grind of 'regular ground beef' of the day along with 50 pounds of frozen chipped Austrailian offcuts.

Called it "Barnyard Surprise".

"Pink meat" I came to know because of Jamie Olivers' attempt to do the same thing in L.A. that he did for America's fattest city. Before the school board threw him out of all schools. I would not want to eat it, let alone feed it to children.

In-N-Out Burger is the only fast food I'll dare to eat. Even Anthony Bourdain has given them his approval for quality, cleanliness, and taste.

If you ever go, have a Double-Double and ask for it Animal Style.

Pink slime is still better than soylent green.

That would depend on if you're the pitcher or the catcher.

Pffft! I worked at similar big named meat department too. We took all the old grinds that were going 'green' (pork, goat, lamb) and put in the first grind of 'regular ground beef' of the day along with 50 pounds of frozen chipped Austrailian offcuts.

Called it "Barnyard Surprise".

"Pink meat" I came to know because of Jamie Olivers' attempt to do the same thing in L.A. that he did for America's fattest city. Before the school board threw him out of all schools. I would not want to eat it, let alone feed it to children.

Not surprised.

When in college I worked weekends at an abattoir/sausage meat processing company.

All sausage meat was junk, really old stinky meat (all types) and bread. Half the bread was tossed into the churning pit still with wrapping. No nearby washroom so guess where we took a piss. When the churning pit was full and ready for smashing to pieces we hosed the floor down making sure all the blood, dirt and anything else ended in the pit.
During the churning /heating process large sacks of chemical preservative, flavouring, colouring etc was added.
When finished the whole mess was pushed into a spotlessly clean building next door for final processing into packets of sausages. The finished product ended up with approx' five well known national brand names.

Never eaten a sausage since.

I worked at Capital Packers for a while. Nasty, nasty job.

And I make my own sausage.

Lips and assholes.

And I don't think I ever will again... . Not that I eat it anyway.

Already knew that it was made out of meat scraps but never considered expired meat, dirt from the floor and human urine to be possible ingredients. God... but I hope you were exagerating this part...

And I don't think I ever will again... . Not that I eat it anyway.

Already knew that it was made out of meat scraps but never considered expired meat, dirt from the floor and human urine to be possible ingredients. God... but I hope you were exagerating this part...

Nope, it's toned down a little.

If we knew all the details of how food gets from the fields to the store shelves, we'd never eat anything we didn't make ourselves, again.

Which is why I shop organic, or at the farmers market. For meat, at least. Hard to f-k up a carrot.