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(Popular Science)   Six things grosser than horse meat in your burger   (popsci.com) divider line 141
    More: Sick, horse meat  
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17650 clicks; posted to Main » on 28 Feb 2013 at 2:00 PM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-02-28 10:44:15 AM
What's wrong with horse meat?
 
ZAZ [TotalFark]
2013-02-28 10:47:35 AM
Six things grosser than horse meat in your burger

A live horse on the inside trying to eat its way out.
 
2013-02-28 10:49:49 AM

St_Francis_P: What's wrong with horse meat?


I've been wondering that myself.  If you're willing to eat the ground muscle tissue from one animal you should be willing to eat ground muscle tissue from others.
 
2013-02-28 10:49:57 AM
I personally wouldn't mind seeing #6 (The Thousand Animal Burger) on a menu.
 
2013-02-28 11:35:18 AM
1) Slideshows.
 
2013-02-28 01:43:12 PM
The chicken mcnugget thread right above this one comes to mind
 
2013-02-28 02:02:50 PM

ZAZ: Six things grosser than horse meat in your burger

A live horse on the inside trying to eat its way out.


It's even groser when he goes back for seconds.

Even more groser if it's a dead pony.
 
2013-02-28 02:05:32 PM
The horsemeat scandal is really more of an uproar about deceit.

Horse is okay - not my favorite, but definitely edible, especially when ground and spiced.
 
2013-02-28 02:05:58 PM
Still gonna eat burgers.  Zero farks given over here.
 
2013-02-28 02:07:00 PM
Except poop, none of those are gross. Nor is horse meat. Antibiotics overuse is a genuine concern (as is slaughterhouse cleanliness) but slideshows are way grosser than most of the contents of that slideshow.
 
2013-02-28 02:07:11 PM
LOL

www.popsci.com
 
2013-02-28 02:07:38 PM
Meat is murder.
 
2013-02-28 02:07:56 PM

jchic: St_Francis_P: What's wrong with horse meat?

I've been wondering that myself.  If you're willing to eat the ground muscle tissue from one animal you should be willing to eat ground muscle tissue from others.


The issue is that they can't track where the horse meat came from for certain so it may not be healthy for humans to eat.  If the horses were treated with certain medications during their lives, or after their deaths, it can contaminate the meat and make it unsafe for human consumption.  Thus the issue is more of not knowing what's in what you eat and where it came from rather than eating horse.

Personally I don't care, I like the deliciousness of lots of animals, but I do like to know what I'm eating and where it came from so that I know it's actually safe to eat.
 
2013-02-28 02:08:02 PM
Is there any difference between Pink Slime and in the inside of a Hot Dog?
 
2013-02-28 02:08:21 PM
This is why I buy a roast and grind the meat myself.

I can't remember the last time I bought ground beef from the supermarket
 
2013-02-28 02:08:35 PM
half a horse in my burger?
 
2013-02-28 02:08:41 PM

chrisco123: Meat is murder.


Someone needs a dictionary.
 
2013-02-28 02:08:56 PM

St_Francis_P: What's wrong with horse meat?


This. A lot. Horse meat is lean, tasty and in certain parts of the world a lot more affordable than cow / piggy / etc.
 
2013-02-28 02:09:50 PM
FTA: "you could be chewing the flesh of over 1,000 individual animals simultaneously"

Epic carnivore!
 
2013-02-28 02:10:32 PM
What's grosser than horse in your burger?

Ordering your burger anything over medium done.

/you people disgust me
 
2013-02-28 02:11:38 PM
To sum up the article: the entirety of the US food supply.
 
2013-02-28 02:12:47 PM

Another Government Employee: Is there any difference between Pink Slime and in the inside of a Hot Dog?


Yes actually.

johnnieconnie: The chicken mcnugget thread right above this one comes to mind


Don't give McDonald's any ideas.

I can see it now, the McNuggetBurger.  The tender Chicken McNuggets you've come to love wrapped lovingly in 1/2lb thick Angus burger patty.  Or Maybe sandwiched between two 1/4 patties.

//I wouldn't be surprised if their test kitchens have tried it.
 
2013-02-28 02:13:08 PM

St_Francis_P: What's wrong with horse meat?


Eating cute animals is frowned upon!
 
2013-02-28 02:14:15 PM
If we aren't meant to eat horses, then why are they made out of meat?

/top o' the food chain, suckazzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz zzzzzzzzzz
 
2013-02-28 02:14:44 PM
PETA's website was used as a reference. Stopped reading there.
 
2013-02-28 02:15:08 PM
My burgers contain nothing but bambi.
 
2013-02-28 02:16:14 PM

LarryDan43: St_Francis_P: What's wrong with horse meat?

Eating cute animals is frowned upon!


Pigs are pretty damn cute.
 
2013-02-28 02:16:39 PM

Oldiron_79: My burgers contain nothing but bambi.


lol, my dad used to make venison meatballs. We'd call then "Bambi Balls".
 
2013-02-28 02:16:56 PM

CheekyMonkey: LarryDan43: St_Francis_P: What's wrong with horse meat?

Eating cute animals is frowned upon!

Pigs are pretty damn cute.


The cute makes them more tasty.

Especially with the correct application of salt, smoke, and time.
 
2013-02-28 02:19:12 PM

Tanthalas39: chrisco123: Meat is murder.

Someone needs a dictionary.


Or a Smiths fix.
 
2013-02-28 02:19:12 PM

rockforever: PETA's website was used as a reference. Stopped reading there.


you beat me to it.
 
2013-02-28 02:19:20 PM

Oldiron_79: My burgers contain nothing but bambi.


Not enough fat on bambi to make a good burger.  Do you add additional fat?
 
GBB
2013-02-28 02:19:34 PM
7) Beef
 
2013-02-28 02:19:48 PM
You think that there's gross stuff inside my meat? Have you seen the gross places I stick my meat, subby? Your mom's vagina comes to mind.
 
2013-02-28 02:20:02 PM
notthisshiatagain.jpg

Re: "pink slime": Firstly they had the wrong picture posted, and had to take it down, then they say "BPI's Jeremy Jacobsen also claimed that "the language used to describe how it's made and what it's made from are 100% completely false," but did not provide any further details", while linking to a couple of sites which,if they had actually bothered to read them, provide just the answer they are looking for:

When beef carcasses are portioned the pieces that are cut off ("beef trimmings") often have lean meat remaining with them. These USDA inspected beef trimmings are refrigerated and sent to LFTB producers. Similar to standard ground beef processes, the trimmings are sent to specialized machinery which removes any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings. To separate the fat from the lean meat the trimmings are warmed to the temperature they were prior to refrigeration (105°F) using equipment designed to evenly temper the trimmings. The trimmings are then sent to a centrifuge where the fat is removed using centrifugal force. The lean meat which is now 94% to 97% lean, is then frozen and packaged. The process used to make LFTB is similar to the one used to separate cream from milk and a variety of other everyday foods.

Note that in reality "any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings" are removed, while the "article" says "Euphemistically referred to as the "trimmings," the leftover waste products from beef processing include fat, sinew, bloody effluvia, and bits of meat."

It's just another scare piece, short on fact, long on ohmyfarkinggodyouregonnadieunlessyoureadthisnow!!!!11!
 
2013-02-28 02:20:09 PM
3.bp.blogspot.com
 
2013-02-28 02:20:28 PM

CheekyMonkey: If we aren't meant to eat horses, then why are they made out of meat?

/top o' the food chain, suckazzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz zzzzzzzzzz


I beg to disagree:

2.bp.blogspot.com
 
2013-02-28 02:23:33 PM
Your mom
 
2013-02-28 02:24:19 PM
 
2013-02-28 02:25:44 PM

LarryDan43: St_Francis_P: What's wrong with horse meat?

Eating cute animals is frowned upon!


I don't think it's about cuteness, it's probably the fact that horses have been used for centuries as pets and work animals. Same reason dog and cat meat are social taboos in most places, though they too are perfectly safe to eat. Meat is meat. The real troubling thing about the horse meat scandal is just WTF else could be in there? Where does Europe get its meat from, some dude's trunk?
 
2013-02-28 02:26:01 PM
Do you know how animals die?
 
2013-02-28 02:26:41 PM
GASP!

www.popsci.com

Pink Slime
 
2013-02-28 02:27:03 PM
I worry more about the the skuzzy kids in the back of the store that handle it and repackage it. the ones that aren't telling anyone they got dosed by mary jane claptrap or henrietta herpes. The ones that look at the "Employees must wash hands" signs and go "yeah, yeah" and scratch their balls and walk out and back to work.

I get mine locally from a family that doesn't believe in touching themselves "down there"
And it is organic and locally grown.
 
2013-02-28 02:27:16 PM
Meh, been grinding my own burger meat for years. Cheaper and tastier than store bought every time.

If you don't have or can't afford a good grinder, cube the meat into 1-inch chunks and freeze until it is still slightly mushy in the middle. Pulse in a food processor in 1/4 pound batches. If making burgers, a touch of kosher salt with each batch helps with the grind. You want chunks of about 1/8 inch or slightly larger in size.

If you don't have enough fat, some melted butter mixed in makes up for it. Thoroughly mix meat and butter together and refrigerate to let butter solidify somewhat before cooking, as well as to let it soak up some of the beef juices.
 
2013-02-28 02:27:22 PM

fredklein: notthisshiatagain.jpg

Re: "pink slime": Firstly they had the wrong picture posted, and had to take it down, then they say "BPI's Jeremy Jacobsen also claimed that "the language used to describe how it's made and what it's made from are 100% completely false," but did not provide any further details", while linking to a couple of sites which,if they had actually bothered to read them, provide just the answer they are looking for:

When beef carcasses are portioned the pieces that are cut off ("beef trimmings") often have lean meat remaining with them. These USDA inspected beef trimmings are refrigerated and sent to LFTB producers. Similar to standard ground beef processes, the trimmings are sent to specialized machinery which removes any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings. To separate the fat from the lean meat the trimmings are warmed to the temperature they were prior to refrigeration (105°F) using equipment designed to evenly temper the trimmings. The trimmings are then sent to a centrifuge where the fat is removed using centrifugal force. The lean meat which is now 94% to 97% lean, is then frozen and packaged. The process used to make LFTB is similar to the one used to separate cream from milk and a variety of other everyday foods.

Note that in reality "any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings" are removed, while the "article" says "Euphemistically referred to as the "trimmings," the leftover waste products from beef processing include fat, sinew, bloody effluvia, and bits of meat."

It's just another scare piece, short on fact, long on ohmyfarkinggodyouregonnadieunlessyoureadthisnow!!!!11!


DO NOT WANT
 
2013-02-28 02:29:48 PM
I don't find the idea of eating horse nearly as bad as the news reports of "horse DNA." If it's horse, just say so. "Horse DNA" may be more precise in terms of what they found, but it makes it sound like they discovered horse semen in the special sauce.
 
2013-02-28 02:29:53 PM

St_Francis_P: What's wrong with horse meat?


Too long to deep throat.
 
2013-02-28 02:30:39 PM
Horseburgers don't do anything for me.

I prefer me some KFC.

25.media.tumblr.com
 
2013-02-28 02:30:53 PM
As far as I know I've never eaten horse meat, but I don't find the thought "gross" at all. Why does anyone?
 
2013-02-28 02:31:19 PM

blatz514: GASP!

[www.popsci.com image 525x350]

Pink Slime


The thing is, they refused to actually post the correct pic, and only linked to it in the parenthetical note at the bottom.
 
2013-02-28 02:31:28 PM

LarryDan43: Eating cute animals is frowned upon!


Sorry, Ponies are assholes and deserve to be eaten
 
2013-02-28 02:31:41 PM
Grrr KFH.

/think the Horse Super Poop Germ Slime is starting to affect my brain
 
2013-02-28 02:33:58 PM

MyKingdomForYourHorse: LarryDan43: Eating cute animals is frowned upon!

Sorry, Ponies are assholes and deserve to be eaten


images3.wikia.nocookie.net
 
2013-02-28 02:35:06 PM

deanis: fredklein:
Note that in reality "any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings" are removed, while the "article" says "Euphemistically referred to as the "trimmings," the leftover waste products from beef processing include fat, sinew, bloody effluvia, and bits of meat."

It's just another scare piece, short on fact, long on ohmyfarkinggodyouregonnadieunlessyoureadthisnow!!!!11!

DO NOT WANT


Yeah, it's not like there's naturally any blood in meat. Animal muscle tissue is completely devoid of blood. ::rolleyes::
 
2013-02-28 02:35:49 PM
I have never gotten a horse to go where I tell it to, so making burgers out of them seems like a win.
 
2013-02-28 02:36:48 PM
After reading some of the comments, I decided to click the link. As detestable as I find slideshows, I had to bite my lip to keep from laughing out loud.
 
2013-02-28 02:37:16 PM

msupf: Meh, been grinding my own burger meat for years. Cheaper and tastier than store bought every time.


See, I'd be willing to try this except Costco (which doesn't use 'pink slime') sells ground beef for < $3/lb (88% lean) and I can't find a steak or roast for that cheap except if shopping the sales. So I believe tastier, but I'm not sure cheaper applies in my area.
 
2013-02-28 02:37:42 PM
Even if everyone knew exactly what species of meat was in a burger, fat, lazy America would still shovel them in.
 
2013-02-28 02:37:46 PM
Horses are pretty f**kin' stupid. Not as stupid as cows but pretty-damn close.
If a little clop-clop made its way into my moo patty I'd think I could live with it.
Let's be realistic - we North 'merikuns have been munching down on chemically-altered dog-sh*t for all we know.

The food industry: don't ask us any questions and we'll tell you no lies.
 
2013-02-28 02:38:05 PM

walkerhound: LOL

[www.popsci.com image 525x393]


I'm done here.
 
2013-02-28 02:38:53 PM
McDonalds tried making a burger with horse lips . . . They called it the McJager.

/Old humor is still humor . . .
 
2013-02-28 02:39:34 PM
What if you had a sandwich made out of cow lips? Like, still intact. And every bite you took, it looked like you were kissing your sandwich.
A lip sandwich.
 
2013-02-28 02:44:28 PM

Tanthalas39: chrisco123: Meat is murder.

Someone needs a dictionary.


I believe the proper response was...

Tasty, tasty murder.
 
2013-02-28 02:45:48 PM
A tampon in your tomato soup?
 
2013-02-28 02:46:02 PM
Findinag a used condom in my burger, yep, that would be worse.
 
2013-02-28 02:47:29 PM

fredklein: deanis: fredklein:
Note that in reality "any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings" are removed, while the "article" says "Euphemistically referred to as the "trimmings," the leftover waste products from beef processing include fat, sinew, bloody effluvia, and bits of meat."

It's just another scare piece, short on fact, long on ohmyfarkinggodyouregonnadieunlessyoureadthisnow!!!!11!

DO NOT WANT

Yeah, it's not like there's naturally any blood in meat. Animal muscle tissue is completely devoid of blood. ::rolleyes::


Roll your eyes somewhere else not-funny man.
 
2013-02-28 02:48:43 PM

walkerhound: LOL

[www.popsci.com image 525x393]


That's the only good picture, if you're making a slideshow why shiat up the slideshow part?
 
2013-02-28 02:49:08 PM

St_Francis_P: What's wrong with horse meat?


Nothing.  Unless I tell you it's beef.
 
2013-02-28 02:49:39 PM
brightlightsfilm.com
 
2013-02-28 02:50:08 PM

dv-ous: walkerhound: LOL

[www.popsci.com image 525x393]

I'm done here.


Yep. The article was only 6 images so I actually clicked through the slide show. That image made it worth the extra clicks to me.
 
2013-02-28 02:50:53 PM
The meat of 144 horses in your burger?
 
2013-02-28 02:52:27 PM

meat0918: This is why I buy a roast and grind the meat myself.

I can't remember the last time I bought ground beef from the supermarket





Have been wanting to do this more and more. I find it hard to trust anything that goes through machinery I have no control over. Grinder ideas/tips appreciated!
 
2013-02-28 02:53:24 PM
TFA reminds me our local farmers market meets today. Need to go see what's fresh.
 
2013-02-28 02:55:34 PM

fredklein: notthisshiatagain.jpg

Re: "pink slime": Firstly they had the wrong picture posted, and had to take it down, then they say "BPI's Jeremy Jacobsen also claimed that "the language used to describe how it's made and what it's made from are 100% completely false," but did not provide any further details", while linking to a couple of sites which,if they had actually bothered to read them, provide just the answer they are looking for:

When beef carcasses are portioned the pieces that are cut off ("beef trimmings") often have lean meat remaining with them. These USDA inspected beef trimmings are refrigerated and sent to LFTB producers. Similar to standard ground beef processes, the trimmings are sent to specialized machinery which removes any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings. To separate the fat from the lean meat the trimmings are warmed to the temperature they were prior to refrigeration (105°F) using equipment designed to evenly temper the trimmings. The trimmings are then sent to a centrifuge where the fat is removed using centrifugal force. The lean meat which is now 94% to 97% lean, is then frozen and packaged. The process used to make LFTB is similar to the one used to separate cream from milk and a variety of other everyday foods.

Note that in reality "any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings" are removed, while the "article" says "Euphemistically referred to as the "trimmings," the leftover waste products from beef processing include fat, sinew, bloody effluvia, and bits of meat."

It's just another scare piece, short on fact, long on ohmyfarkinggodyouregonnadieunlessyoureadthisnow!!!!11!


People don't understand the pink slime controversy.  You are right, there is nothing dangerous in pink slime that would make you sick compared to normal meat.  People who say that are full of s**t.

However, pink slime is a fraud, if you buy it and think you are buying ground beef.  It is mostly collagen, low in nutrients and flavor, and mostly melts off when you cook the meat anyways (ever wonder what all that liquid is that comes off your ground beef and is not fat)?

So yea, I'm damn glad the pink slime thing blew up and they stopped using it.  Why should i pay the same price for a vastly inferior product that I'm not even being made aware of?
 
2013-02-28 02:56:18 PM

kid_icarus: I personally wouldn't mind seeing #6 (The Thousand Animal Burger) on a menu.


Sounds like a great menu item!
 
2013-02-28 02:57:00 PM
Missing the point of horse meat scandal.

1) You're paying for one thing and getting something else.

Places like South Africa have found pork in their beef... obviously a problem with some religions.

Can you imagine buying a Mercedes and the car dealership giving you a POS Fiat?

2) Health

These horses have been snuck in to the food. They are not farm raised and contain powerful race horse pain killers that are known to be damaging to human health.


Yes... there is an *ew gross I don't eat that* factor to it... but that's not the worst offense by far.
 
2013-02-28 02:57:59 PM

Bondith: The meat of 144 horses in your burger?


A whole herd - running wild in some prairie landscape with their manes flowing and glistening in the sun - then getting culled into meat for a glorious hamburger just for me!
 
2013-02-28 03:00:41 PM

CheekyMonkey: LarryDan43: St_Francis_P: What's wrong with horse meat?

Eating cute animals is frowned upon!

Pigs are pretty damn cute.


blogs.seattleweekly.com

: Want some bacon?
: No man, I don't eat pork.
: Are you Jewish?
: Nah, I ain't Jewish, I just don't dig on swine, that's all.
: Why not?
: Pigs are filthy animals. I don't eat filthy animals.
: Bacon tastes gooood. Pork chops taste gooood.
: Hey, sewer rat may taste like pumpkin pie, but I'd never know 'cause I wouldn't eat the filthy motherfarker. Pigs sleep and root in shiat. That's a filthy animal. I ain't eat nothin' that ain't got sense enough to disregard its own feces.
: How about a dog? Dogs eats its own feces.
: I don't eat dog either.
: Yeah, but do you consider a dog to be a filthy animal?
: I wouldn't go so far as to call a dog filthy but they're definitely dirty. But, a dog's got personality. Personality goes a long way.
: Ah, so by that rationale, if a pig had a better personality, he would cease to be a filthy animal. Is that true?
: Well we'd have to be talkin' about one charming motherf*ckin' pig. I mean he'd have to be ten times more charmin' than that Arnold on Green Acres, you know what I'm sayin'?
 
2013-02-28 03:00:43 PM

Gig103: msupf: Meh, been grinding my own burger meat for years. Cheaper and tastier than store bought every time.

See, I'd be willing to try this except Costco (which doesn't use 'pink slime') sells ground beef for < $3/lb (88% lean) and I can't find a steak or roast for that cheap except if shopping the sales. So I believe tastier, but I'm not sure cheaper applies in my area.


Really depends on what you use for the grind mixture. Lots of people say use good sirloin or strip steaks. That's a waste of good beef. At best, you want trimmings from these.


Find flat steak and make sure its flat steak. It's from the bottom of the rib. It'll look coarse with very noticeable muscle fibers. It's similar to a skirt steak, but not. You will get great beef flavor out of this for very little cost. Beyond that, chuck roast or round roast with a good deal of solid fat is a good pairing if you have a grinder. Nice thing is, stores like Kroger often have BOGO sales on various roast cuts, so you can save a ton that way.



Fancy people don't like to say it, but using high quality sirloin or short rib cuts to make burgers is a waste because you still have to add fat which is what really adds that juiciness and flavor to a good burger, and the texture of cheaper cuts is the same when ground. Then again, if I had a Costco in closer proximity, I'd likely buy their ground beef as well as make my own.

 
2013-02-28 03:04:16 PM
Fur?
 
2013-02-28 03:04:24 PM
Step 1: Cut a hole in the burger
Step 2: ....
Step 3: Give her the burger
 
2013-02-28 03:05:15 PM

Altman: However, pink slime is a fraud, if you buy it and think you are buying ground beef. It is mostly collagen, low in nutrients and flavor, and mostly melts off when you cook the meat anyways (ever wonder what all that liquid is that comes off your ground beef and is not fat)?


Cite?

Because I've posted mine.

When beef carcasses are portioned the pieces that are cut off ("beef trimmings") often have lean meat remaining with them. These USDA inspected beef trimmings are refrigerated and sent to LFTB producers. Similar to standard ground beef processes, the trimmings are sent to specialized machinery which removes any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings. To separate the fat from the lean meat the trimmings are warmed to the temperature they were prior to refrigeration (105°F) using equipment designed to evenly temper the trimmings. The trimmings are then sent to a centrifuge where the fat is removed using centrifugal force. The lean meat which is now 94% to 97% lean, is then frozen and packaged. The process used to make LFTB is similar to the one used to separate cream from milk and a variety of other everyday foods.- http://www.beefisbeef.com/faq-3/
 
2013-02-28 03:10:25 PM

St_Francis_P: What's wrong with horse meat?




There is nothing wrong with horse meat. There is, however, something very wrong in paying for cow beef and getting meat from any species other than cow.
And if the supplyiers can't even get the animal species right, what else is mixed up with the meat?

That's what's wrong with this horse meat issue.
 
2013-02-28 03:13:47 PM
And none of that is as frightening as the mayo.
 
2013-02-28 03:15:17 PM

fredklein: Altman: However, pink slime is a fraud, if you buy it and think you are buying ground beef. It is mostly collagen, low in nutrients and flavor, and mostly melts off when you cook the meat anyways (ever wonder what all that liquid is that comes off your ground beef and is not fat)?

Cite?

Because I've posted mine.

When beef carcasses are portioned the pieces that are cut off ("beef trimmings") often have lean meat remaining with them. These USDA inspected beef trimmings are refrigerated and sent to LFTB producers. Similar to standard ground beef processes, the trimmings are sent to specialized machinery which removes any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings. To separate the fat from the lean meat the trimmings are warmed to the temperature they were prior to refrigeration (105°F) using equipment designed to evenly temper the trimmings. The trimmings are then sent to a centrifuge where the fat is removed using centrifugal force. The lean meat which is now 94% to 97% lean, is then frozen and packaged. The process used to make LFTB is similar to the one used to separate cream from milk and a variety of other everyday foods.- http://www.beefisbeef.com/faq-3/


Your quote is from a website that is "Sponsored by Beef Products, Inc."  Isn't that cute and unbiased.

From Scientific American (http://blogs.scientificamerican.com/guest-blog/2012/03/27/pink-slime -d econstructed/ )

"But, is it nutritious? Consumers can certainly make valid arguments regarding LFTB's content: there's less overall "functional" protein than that found in other meat products. An analysis conducted at Iowa State University (<a data-cke-saved-href="http://www.exnet.iastate.edu/Pages/ansci/beefrepo rts/asl-1361.pdf" target="_blank">A.S. Leaflet R1361) found two-and-a-half times more insoluble protein (77% vs. 30%) relative to soluble proteins in ordinary ground chuck. Nutritionally, our gut bacteria digest much of what we cannot, but there's a good bet that we can't get as much value from insoluble proteins (collagen and elastin, found largely in tendons, ligaments, and cartilage) as from their soluble siblings (myosin and actin, usually associated with muscle tissues). While these proteins may be hard to digest, on the plus side, there's less fat in LFTB (~5%) than standard ground chuck (15-20%). "

Sure sounds like fraud to me, if I'm paying for ground cow meat.
 
2013-02-28 03:15:32 PM

Mr.Hawk: meat0918: This is why I buy a roast and grind the meat myself.

I can't remember the last time I bought ground beef from the supermarket

Have been wanting to do this more and more. I find it hard to trust anything that goes through machinery I have no control over. Grinder ideas/tips appreciated!


See my other posts for some tips on what meats to use, and an alternative (albeit slower) to a grinder for some wanting to try it out.

If you do want to grind, stay away from manual models. Too much waste, for every pound you put in you might get at best 1/2 pound of ground meat. If you have a stand mixer and want to get the grinding attachments (kitchenaid is ~$50) you want to make sure you have a higher end model mixer. Something with a 250-300 watt motor will not grind as easily or as well as a higher end model with a 450-500 watt motor. But, all will produce a lot less waste than the manual models. A dedicated grinder is best, and will do the best with cuts that still have tough connective tissue or sinew in them. Waring Pro makes a good one in the $200 range. And like I said in other posts, a good food processor can do duty as a grinder for people who do it occasionally.
 
2013-02-28 03:15:47 PM

fredklein: http://www.beefisbeef.com/faq-3/


Site Sponsored by Beef Products, Inc.

/reputable source ya got there
 
2013-02-28 03:18:53 PM
30 seconds, Altman.

/shakes tiny fist
 
2013-02-28 03:20:39 PM

mdeesnuts: 30 seconds, Altman.

/shakes tiny fist


Hey, good find nonetheless.  I loves me some fact checkers on Fark.
 
2013-02-28 03:21:45 PM
As long as they don't try and give me horse Pepsi, we're cool.
 
2013-02-28 03:21:55 PM

chrisco123: Do you know how animals die?


Their brains stop receiving oxygen.
 
2013-02-28 03:30:31 PM

fredklein: blatz514: GASP!

[www.popsci.com image 525x350]

Pink Slime

The thing is, they refused to actually post the correct pic, and only linked to it in the parenthetical note at the bottom.


They refused to run the pic provided by BPI. It could be that they didn't consider the company an unbiased source of information about itself.
 
2013-02-28 03:34:21 PM
My first car was an '89 caddilac sedan deville.  The speedometer only went up to 85.  It would go much faster than that.
 
2013-02-28 03:35:21 PM

chrisco123: Meat is murder.


What about soylent trollburger?
 
2013-02-28 03:36:06 PM
oops wrong thread
 
2013-02-28 03:39:58 PM
How many PETA members does it take to change a lightbulb?


None.

PETA can't change anything.

- Thanks! I'll be here all week!
 
2013-02-28 03:43:20 PM
/msupf: Meh, been grinding my own burger meat for years. Cheaper and tastier than store bought every time.

If you don't have or can't afford a good grinder, cube the meat into 1-inch chunks and freeze until it is still slightly mushy in the middle. Pulse in a food processor in 1/4 pound batches. If making burgers, a touch of kosher salt with each batch helps with the grind. You want chunks of about 1/8 inch or slightly larger in size.

If you don't have enough fat, some melted butter mixed in makes up for it. Thoroughly mix meat and butter together and refrigerate to let butter solidify somewhat before cooking, as well as to let it soak up some of the beef juices.


This.  Doin' my own meat since, well . . .

/Come at me, bro.  Someone has to play straight man.
 
2013-02-28 03:45:23 PM

Altman: Your quote is from a website that is "Sponsored by Beef Products, Inc." Isn't that cute and unbiased.


Yes, it is. Because if they lied, and it was found out, they'd all be out of a job overnight. Look at what happened to the few companies that produced "pink slime" -most went out of business. You think the companies that produce Ground Beef want the same to happen to all of them?

Now, with that said, do they 'spin' the facts to make them sound less gross? Sure. Everyone does. That's why you buy "natural honey" instead of "bee barf", "maple syrup" instead of "tree blood", or a bunch of 'flowers' rather than "an arrangement of cut off reproductive organs of plants".

Altman: From Scientific American

From Scientific American


You mean from blogs.scientificamerican.com. Anyone can blog.

And that blog differs from the beefisbeef description (which, as I just showed, is more likely to be correct- the Meat Industry ('Big Meat'?) has a lot more to lose than some blogger) in a few ways:

Big Meat: "the trimmings are sent to specialized machinery which removes any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings"

Blogger: "Connective tissue, trimmings, and scraps from industrial butcher plants are mixed in a large steel reactor" (Note the use of the 'scare word' "reactor". Talk about bias.)

Blogger: "Ammonium hydroxide - ammonia dissolved partially in water - sterilizes the resulting mass" [makes it sound like they soak it in Windex. Bias again.]

Big Meat: "Ammonium hydroxide is created by applying a tiny amount of ammonia in the form of a puff of gas. This raises the pH level in the beef helping to kill any harmful pathogens"..."Ammonia is naturally found in all beef, other proteins, and virtually all foods and has been declared safe by the Food and Drug Administration for use in food processing since 1974. Ammonia, in its many forms, is widely used in the processing of numerous foods, such as baked goods, cheeses, chocolates, caramels, and puddings."

So.. yeah.
 
2013-02-28 03:47:02 PM

mdeesnuts: fredklein: http://www.beefisbeef.com/faq-3/

Site Sponsored by Beef Products, Inc.

/reputable source ya got there


Yes it is. If they get caught lying, they'll be out of a job. And, after the 'pink slime' debacle, there were plenty of reporters looking at the meat industry pretty closely.
 
2013-02-28 03:49:12 PM

MikeBoomshadow: They refused to run the pic provided by BPI. It could be that they didn't consider the company an unbiased source of information about itself.


Then why link to it at all??
 
2013-02-28 03:50:20 PM

tricycleracer: Still gonna eat burgers.  Zero farks given over here.


Just go to El Cap, they grind all their beef on site.
 
2013-02-28 03:58:52 PM
I want to make burgers out of four horses, add hot sauce, and sell em as Apocalypse Burgers.
 
2013-02-28 04:16:53 PM
More people die each year by eating vegetables with E-coli in them than any meat.  Actually, horse meat is quite good and can be gotten here in the US even though it's illegal.  Hell. cocaine is illegal and it's all over the place and easily obtained.
 
2013-02-28 04:29:21 PM

DubtodaIll: My first car was an '89 caddilac sedan deville.  The speedometer only went up to 85.  It would go much faster than that.


Yes, but can your horse go faster?

DubtodaIll: oops wrong thread


We know.
 
2013-02-28 04:33:05 PM
i88.photobucket.com
 
2013-02-28 04:37:51 PM

CleanAndPure: Missing the point of horse meat scandal.

1) You're paying for one thing and getting something else.

Places like South Africa have found pork in their beef... obviously a problem with some religions.

Can you imagine buying a Mercedes and the car dealership giving you a POS Fiat?

2) Health

These horses have been snuck in to the food. They are not farm raised and contain powerful race horse pain killers that are known to be damaging to human health.


Yes... there is an *ew gross I don't eat that* factor to it... but that's not the worst offense by far.


So many people I talk to about this seem to think that the horse meat was prime cuts from a free-range, grain-feed horse or something....but we're really talking about 'filer' horse meat that was illegally mixed in with cow meat...illegally and outside of regulatory practices.  There are a lot of regulations about what meat you can sell - I can't imagine that these people would respect *those* regulations but ignore the other ones that say 'You can't sell horse meat and call it cow meat'.
 
2013-02-28 04:40:43 PM

fredklein: Yes it is. If they get caught lying, they'll be out of a job. And, after the 'pink slime' debacle, there were plenty of reporters looking at the meat industry pretty closely.


Whatever man.  You act like the USDA still has any power at all to regulate the meat industry.
 
2013-02-28 04:44:20 PM
So while it's generally okay to eat your steak bloody--provided you've seared the outside to kill off the germs--burgers are a different story. The USDA recommends cooking ground beef until the internal temperature measures 160°F -- brownness alone is not a safe indicator.
fark you, im still ordering my burgers med rare, its worth the risk. And put a smidge of homemade mayo on the bottom bun and over easy egg on top. shiat, im still recovering from food poisoning i got this weekend from, i suspect, a bad egg in an omelette i made, not going to do things any differently though, rather get food poisoning a few times than live a life full of dry omelettes and watery scrambled eggs. When i have kids or am old ill probably spring for the pasteurized eggs for some things though...
 
2013-02-28 04:52:41 PM

jchic: St_Francis_P: What's wrong with horse meat?

I've been wondering that myself.  If you're willing to eat the ground muscle tissue from one animal you should be willing to eat ground muscle tissue from others.


This is a silly argument IMHO. If someone sells something they are claiming is beef or pork and it's really horse, what's to stop them from making other substitutions? How do you feel about kitten meat? Puppy? Squirrel? Rat? Sawdust? Whatever other cheap ingredient they happen to have on hand that week?
 
2013-02-28 04:53:15 PM
Great. Now I'm hungry.
 
2013-02-28 05:03:28 PM
encrypted-tbn2.gstatic.com
 
2013-02-28 05:04:09 PM

fredklein: The trimmings are then sent to a centrifuge where the fat is removed using centrifugal force. The lean meat which is now 94% to 97% lean, is then frozen and packaged. The process used to make LFTB is similar to the one used to separate cream from milk and a variety of other everyday foods.

Note that in reality "any connective tissue, cartilage, and other pieces that may incidentally accompany the trimmings" are removed, while the "article" says "Euphemistically referred to as the "trimmings," the leftover waste products from beef processing include fat, sinew, bloody effluvia, and bits of meat."

It's just another scare piece, short on fact, long on ohmyfarkinggodyouregonnadieunlessyoureadthisnow!!!!11!


you have identified my main number one problem with pink slime.

it shows up in beef that claims to be ground <insert name of cut of beef here>.

however, the LFTB is not part of the meat cut I want.  It is something else.  something cheaper.  and, most importantly, something leaner!

fark that!  I want 20% fat in a burger!  and I want that fat to be a part of the meat, nicely marbled.  not fat added to lean meat. plus, I have not seen ground beef prices go down since implementing this imposter.  so, it does nothing but make a product worse without providing a price advantage to the consumer.
 
2013-02-28 05:09:28 PM

Cyno01: So while it's generally okay to eat your steak bloody--provided you've seared the outside to kill off the germs--burgers are a different story. The USDA recommends cooking ground beef until the internal temperature measures 160°F -- brownness alone is not a safe indicator.
fark you, im still ordering my burgers med rare, its worth the risk. And put a smidge of homemade mayo on the bottom bun and over easy egg on top. shiat, im still recovering from food poisoning i got this weekend from, i suspect, a bad egg in an omelette i made, not going to do things any differently though, rather get food poisoning a few times than live a life full of dry omelettes and watery scrambled eggs. When i have kids or am old ill probably spring for the pasteurized eggs for some things though...


You obviously have never had salmonella poisoning. My wife, (then g/f), had it twice in two years: once from something she ate at a picnic, and once from a patient at the veterinary hospital where she worked at the time. That second time was so bad, I ended up taking her to the ER, where she had to have potassium pushed into her. Her electrolytes had gotten so badly out of balance due to the near-continuous vomiting and diarrhea that she was in danger of cardiac arrest. And let me tell you, I will never forget the spectacular shade of green that her diarrhea was...

Suffice to say, not a fun time. You do not want, trust me on this.
 
2013-02-28 05:14:55 PM

kid_icarus: I personally wouldn't mind seeing #6 (The Thousand Animal Burger) on a menu.


I wish it was a thousand different species.  Like a cow/horse/oxen/squirrel/pig/rabbit/chicken/donkey/elephant/rhino/etc.e tc. all rolled into one.

TofuTheAlmighty: Except poop, none of those are gross.


O.k., first, where do you get off discriminating against gays like that?  This is 2013, Pat Robertson.  I guess you want to ban 6 year old boy trannies from pissing in the girls' head too.  Sorry to hear you live in a flyover state and that Rush Limbaugh does all your thinking for you.
 
2013-02-28 05:21:03 PM

stevejovi: Cyno01: So while it's generally okay to eat your steak bloody--provided you've seared the outside to kill off the germs--burgers are a different story. The USDA recommends cooking ground beef until the internal temperature measures 160°F -- brownness alone is not a safe indicator.
fark you, im still ordering my burgers med rare, its worth the risk. And put a smidge of homemade mayo on the bottom bun and over easy egg on top. shiat, im still recovering from food poisoning i got this weekend from, i suspect, a bad egg in an omelette i made, not going to do things any differently though, rather get food poisoning a few times than live a life full of dry omelettes and watery scrambled eggs. When i have kids or am old ill probably spring for the pasteurized eggs for some things though...

You obviously have never had salmonella poisoning. My wife, (then g/f), had it twice in two years: once from something she ate at a picnic, and once from a patient at the veterinary hospital where she worked at the time. That second time was so bad, I ended up taking her to the ER, where she had to have potassium pushed into her. Her electrolytes had gotten so badly out of balance due to the near-continuous vomiting and diarrhea that she was in danger of cardiac arrest. And let me tell you, I will never forget the spectacular shade of green that her diarrhea was...

Suffice to say, not a fun time. You do not want, trust me on this.



Sounds more like C. diff.
 
2013-02-28 05:35:33 PM

pute kisses like a man: you have identified my main number one problem with pink slime.

it shows up in beef that claims to be ground <insert name of cut of beef here>.

however, the LFTB is not part of the meat cut I want. It is something else.


True. And if that were the tack that people took in vilifying 'pink slime', they'd have a point. "I buy 'ground chuck', but I get stuff other than... ground chuck".

But, in the end, it is still beef. If you absolutely want nothing by ground 'x', then buy 'x' and grind it.
 
2013-02-28 05:51:25 PM

stevejovi: Cyno01: So while it's generally okay to eat your steak bloody--provided you've seared the outside to kill off the germs--burgers are a different story. The USDA recommends cooking ground beef until the internal temperature measures 160°F -- brownness alone is not a safe indicator.
fark you, im still ordering my burgers med rare, its worth the risk. And put a smidge of homemade mayo on the bottom bun and over easy egg on top. shiat, im still recovering from food poisoning i got this weekend from, i suspect, a bad egg in an omelette i made, not going to do things any differently though, rather get food poisoning a few times than live a life full of dry omelettes and watery scrambled eggs. When i have kids or am old ill probably spring for the pasteurized eggs for some things though...

You obviously have never had salmonella poisoning. My wife, (then g/f), had it twice in two years: once from something she ate at a picnic, and once from a patient at the veterinary hospital where she worked at the time. That second time was so bad, I ended up taking her to the ER, where she had to have potassium pushed into her. Her electrolytes had gotten so badly out of balance due to the near-continuous vomiting and diarrhea that she was in danger of cardiac arrest. And let me tell you, I will never forget the spectacular shade of green that her diarrhea was...

Suffice to say, not a fun time. You do not want, trust me on this.


I said, i just had food poisoning, i went from completely fine saturday morning to sick as a dog and pissing out my ass that same afternoon. I didnt eat anything my fiancee didnt between about thursday and when i got sick and she was fine, so im guessing i got a bad egg in my omlette, ive been wracking my servsafe certified brain and its the only vector i can think of, so yes salmonella. And the only other time ive had bad food poisoning it was also salmonella, i was a kid and my dad made pancakes and some were undercooked.

I rolled the dice on a nice creamy omlette and lost, something like 1:10000 eggs is contaminated, so yeah, the 3 days of watery yellow diarrhea sucked, but not worth depriving myself forever over. I could get hit by a car running a red light too, but that doesnt mean im never going to cross the street.
 
2013-02-28 06:01:51 PM
real, bonafide poop.
 
2013-02-28 06:05:30 PM

IRQ12: real, bonafide poop.


thumbs.anyclip.com
 
2013-02-28 06:17:39 PM
So, would you rather eat a horse-sized hamburger or 100 hamburger-sized horses?
 
2013-02-28 06:40:00 PM

fredklein: pute kisses like a man: you have identified my main number one problem with pink slime.

it shows up in beef that claims to be ground <insert name of cut of beef here>.

however, the LFTB is not part of the meat cut I want. It is something else.

True. And if that were the tack that people took in vilifying 'pink slime', they'd have a point. "I buy 'ground chuck', but I get stuff other than... ground chuck".

But, in the end, it is still beef. If you absolutely want nothing by ground 'x', then buy 'x' and grind it.


Or we could force companies selling us products to correctly label them and disclose what they put in them. We could even have a government agency responsible for enforcing those regulations, that might be crazy enough to work.

You know, either that or we could be wannabe spokesman for the beef industry and stick with that whole "hey if you don't want ammonia drenched leftovers in your package of ground beef, grind it yourself" thing you've got going.

I don't care that they do it and it damn sure doesnt surprise me. Correctly farking label it as what it is and don't tell me if I wanted ground beef I should have done it myself. That's what the fark I'm paying your buddies in the industry for, to grind some beef for me, not to scrape the floors of the slaughterhouse to fill out the packages with something cheap so they can make more money.
 
2013-02-28 06:47:45 PM

chrisco123: Meat is murder.


I've been known to beat my meat till it puked, but I've never killed it.
 
2013-02-28 07:09:43 PM

js34603: fredklein: pute kisses like a man: you have identified my main number one problem with pink slime.

it shows up in beef that claims to be ground <insert name of cut of beef here>.

however, the LFTB is not part of the meat cut I want. It is something else.

True. And if that were the tack that people took in vilifying 'pink slime', they'd have a point. "I buy 'ground chuck', but I get stuff other than... ground chuck".

But, in the end, it is still beef. If you absolutely want nothing by ground 'x', then buy 'x' and grind it.

Or we could force companies selling us products to correctly label them and disclose what they put in them. We could even have a government agency responsible for enforcing those regulations, that might be crazy enough to work.

You know, either that or we could be wannabe spokesman for the beef industry and stick with that whole "hey if you don't want ammonia drenched leftovers in your package of ground beef, grind it yourself" thing you've got going.

I don't care that they do it and it damn sure doesnt surprise me. Correctly farking label it as what it is and don't tell me if I wanted ground beef I should have done it myself. That's what the fark I'm paying your buddies in the industry for, to grind some beef for me, not to scrape the floors of the slaughterhouse to fill out the packages with something cheap so they can make more money.




Or do a simple thing and ask at your local market if they grind their own beef or not. You'd be surprised by how many do.

/still grind my own because I can.
 
2013-02-28 07:17:49 PM

Ex-Texan: Findinag a used condom in my burger, yep, that would be worse.


Tell them to hold the special sauce, then.
 
2013-02-28 07:18:10 PM

albert71292: [i88.photobucket.com image 316x236]


Bl...Iiiiiiiiiiiiiiiiiiiiiiii   ... I heard that.
 
2013-02-28 07:26:48 PM

Sin_City_Superhero: You think that there's gross stuff inside my meat? Have you seen the gross places I stick my meat, subby? Your mom's vagina comes to mind.


FTFIncreased humorous impact.
 
2013-02-28 07:36:47 PM
www.carlspackler.com


still has marks from where the jockey was hitting it
 
2013-02-28 07:51:06 PM
Americans are 8 times more likely to get food poisoning than Europeans.
Industry policing itself?
 
2013-02-28 07:53:38 PM

js34603: Or we could force companies selling us products to correctly label them and disclose what they put in them.


Ingredients: Beef, Beef.
 
DGK
2013-02-28 07:53:50 PM
I worked at a turkey processing plant in the area that made "pink slime". Yeah, it does look gross but there is nothing wrong with it.
 
2013-02-28 08:50:13 PM
 
2013-02-28 09:02:44 PM

chrisco123: Meat is murder.


Hypocrite, what about the innocent plant life killed every day in the name of veganism?
 
2013-02-28 09:54:29 PM
Altman: From Scientific American (http://blogs.scientificamerican.com/guest-blog/2012/03/27/pink-slime -d econstructed/ )

fredklein: You mean from blogs.scientificamerican.com. Anyone can blog.


Not on the Scientific American website they can't. That's only for approved writers. From the link: "Commentary invited by editors of Scientific American."

The beefisbeef.org site is an advocacy site for Beef Products Inc, who sell pink slime / LFTB. It is not a neutral site.

The Scientific American writer may have an agenda, but it would still have to pass some quality standards to be included on the Scientific American website, even in the "blogs" subdomain.  The beefisbeef site clearly has an agenda as it is a publicity site for BPI.

If they want to sell LFTB, just clearly label it as such. They can make sausage or some such out of the stuff. People don't mistake hot dogs for ground beef, for example.
 
2013-02-28 10:47:40 PM

JungleBoogie: If they want to sell LFTB, just clearly label it as such.


They do- "Beef".

Or are you saying they need to specify exactly how the beef is processed? Whether cut from a cow directly, how many cuts, what kind of knife, by who, at what time, etc, etc, etc, etc, etc??

'Cuz that'll be one Loooooooooooooooooong product label.
 
2013-02-28 11:15:59 PM

fredklein: JungleBoogie: If they want to sell LFTB, just clearly label it as such.

They do- "Beef".

Or are you saying they need to specify exactly how the beef is processed? Whether cut from a cow directly, how many cuts, what kind of knife, by who, at what time, etc, etc, etc, etc, etc??

'Cuz that'll be one Loooooooooooooooooong product label.



1) Just because it comes from a cow doesn't mean it's beef. See milk and cowhide. Or organ meats.

2) There's a continuum of muscle-based meat products from a cow. There's filet mignon. Then something like prime rib. Then something like chuck. Then ground beef, which is advertised as being meat that's been run through a grinder. And it can come from many animals. Finally, you have LFTB / pink slime.

3) Conflating ground beef with LFTB is misleading. Even BPI doesn't conflate the two. They sell it as a separate product from ground beef. All I'm saying is, if you're gonna extend ground beef with LFTB, just label it.

4) I'm not afraid of reading a long label. The problem nowadays is in fact, unlisted ingredients in foods. For example, most processed potatoes are treated with sulfites which stays on them and can cause problems for those with allergies.  So, if it's got LFTB, just label it as such.
 
2013-03-01 12:28:28 AM
meat0918:

johnnieconnie: The chicken mcnugget thread right above this one comes to mind

Don't give McDonald's any ideas.

I can see it now, the McNuggetBurger.  The tender Chicken McNuggets you've come to love wrapped lovingly in 1/2lb thick Angus burger patty.  Or Maybe sandwiched between two 1/4 patties.

//I wouldn't be surprised if their test kitchens have tried it.


Wow. Thanks for that image. There really ARE grosser things at (a theoretical) McDonald's than a horse meat burger.
 
2013-03-01 01:38:09 AM

jchic: St_Francis_P: What's wrong with horse meat?

I've been wondering that myself.  If you're willing to eat the ground muscle tissue from one animal you should be willing to eat ground muscle tissue from others.


How about ground muscle tissue from Tursiops truncatus,  Panthera tigris or Homo sapiens?
 
2013-03-01 02:20:01 AM

JungleBoogie: 3) Conflating ground beef with LFTB is misleading. Even BPI doesn't conflate the two. They sell it as a separate product from ground beef. All I'm saying is, if you're gonna extend ground beef with LFTB, just label it.


I'm with you, and might go further to suggest we ask how much they're using? After all, $2.99/lb is really $3.14/lb if it's 5% shiatty, fatty slime that will drip out.  Of course, it's still beef, so it can be ground in and not change the label. So the places that don't use it should advertise it as such as an incentive.
 
2013-03-01 04:34:12 AM
how many thetans are killed when you kill an animal?
none
so eat up, boys!!
 
2013-03-01 08:33:30 AM

JungleBoogie: 1) Just because it comes from a cow doesn't mean it's beef. See milk and cowhide. Or organ meats.


Which is relevant how? "Pink slime" IS BEEF. It's leftover scraps of...beef...that are not economical to remove with a knife, so they heat it up and centrifuge it to remove the fat.

Conflating ground beef with LFTB is misleading. Even BPI doesn't conflate the two. They sell it as a separate product from ground beef. All I'm saying is, if you're gonna extend ground beef with LFTB, just label it.

Agreed: "Beef"

Now, As I've said before, if you want to get technical, some of the 'pink slime' is scraps of meat that may technically not be from the same cut of cow. Your "ground chuck" may include 'pink slime' that's actually scraps of sirloin (oh noes, they gave me some better quality meat than I paid for!!). And, I suppose, for some anal individuals, this might be a problem. But that's not an issue with 'pink slime' not being beef- it still is beef, just a different cut.

So, if it's got LFTB, just label it as such.

Ingredients: Beef
 
2013-03-02 12:07:54 PM
JungleBoogie: 1) Just because it comes from a cow doesn't mean it's beef. See milk and cowhide. Or organ meats.

fredklein: Which is relevant how? "Pink slime" IS BEEF. It's leftover scraps of...beef...that are not economical to remove with a knife, so they heat it up and centrifuge it to remove the fat.

JungleBoogie: Conflating ground beef with LFTB is misleading. Even BPI doesn't conflate the two. They sell it as a separate product from ground beef. All I'm saying is, if you're gonna extend ground beef with LFTB, just label it.

fredklein: Agreed: "Beef"

Now, As I've said before, if you want to get technical, some of the 'pink slime' is scraps of meat that may technically not be from the same cut of cow. Your "ground chuck" may include 'pink slime' that's actually scraps of sirloin (oh noes, they gave me some better quality meat than I paid for!!). And, I suppose, for some anal individuals, this might be a problem. But that's not an issue with 'pink slime' not being beef- it still is beef, just a different cut.

JungleBoogie: So, if it's got LFTB, just label it as such.

fredklein: Ingredients: Beef



Filet Mignon: ingredients: Beef.
Sirloin Steak: ingredients: Beef.
Ground Beef: ingredients: Beef.
LFTB: ingredients: Beef.

Hey wow! They're all the same thing! They can start charging as much for LFTB as they do for filet mignon! Right?

With that same kind of logic, one can say the following:
"God is love.
Love is blind.
Stevie Wonder is blind.
Therefore, Stevie Wonder is God."

Love and beef are used the same way in these logical fallacies. Both are used imprecisely.

All beef is not the same. I will grant you that LFTB does contain beef muscle tissue, obtained from heating and centrifuging slaughterhouse waste, and then treating it with bactericides which stay with the product. But saying, "Filet mignon, ground beef, LFTB, they're all the same thing. Ingredients: Beef" is misleading.

No. In fact, LFTB, while it does contain beef, is not an actual cut from the carcass. It's a derivative product, like rendered beef fat (tallow). It's obtained from heated and centrifuged slaughterhouse waste and treated with bactericides. It contains higher levels of connective tissue and almost certainly bactericides.
 
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