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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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17765 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 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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