Pink slime “beef” is gross but you probably won’t die (or knew you were eating it)

That said, wouldn’t almost everyone be happier if we just fed it to the dogs and chooks?

Mmm. Gimme some o’ that pink slime goodness. Pink slime “beef” is what you get when you process what could never before be processed. Think about that. Only in the last 20 years have we been able to eat a part/s of the cow that for the last million years wasn’t or couldn’t be eaten.

Science WIN or Give Me The Bucket; I’ll leave that up to you.

They add the stuff to beef mince, hamburger patties… you get it.

Pink slime has gained a bit of media attention over in the States lately – and it gained mine because the new FTA with South Korea (my home away from home) allows US ground beef to be sold here – because the USDA is increasing the amount of pink slime it will purchase to put in kids’ school cafeteria lunches.

In fact, 70% of all US mince has been estimated to contain pink slime, and processors can get away with flogging product that contains up to 15% of the goop.

Nasty words like “ammonia” and “look” have been used when describing the preparation process, and reports have surfaced that it isn’t as safe as our “regular” beef.

Details here and here.

Knock yourself out.

But the point I’m making in this post isn’t about kids’ lunches or whatever, but rather that almost every American and a number of Koreans have probably eaten beef containing this slurry.

Probably a number of times.

For years.

And whilst we may be reading gross reports about the stuff in food, we aren’t reading any pink slime epidemic stories.

Still, at a saving of three lousy cents a pound, or 6c per kilo, for fucks sake, just get it out of our food chain and give it to Fido.

PS No, it’s not in Australia, Europe, nor McDonald’s, Burger King (Hungry Jack’s) or Taco Bell.

    • Sean of Deer Park
    • March 13th, 2012

    Yuko! When I saw how they make Chicken Nuggets I stopped buying them. 😆

    It may taste okay, but… someone else can eat it as far as I’m concerned. I wouldn’t waste my money on manufactured crap (…just add soya and fat and whatever else is hanging about).

    Same with sausages. Producers add 1/3 fat (lard) to the mix; and the odd testicle (Eeww! – no wonder they are salty). I make my own now. At least I know what’s in it. Tastes better anyways.

    • techapilla
    • March 13th, 2012

    Eek, wish I’d never read this post!

    • J.M. Heinrichs
    • March 13th, 2012

    It’s only mildly new:


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