Where’s the Pink Slime?

How is a person to know if the meat they buy contains pink slime?  On my morning trip to Hy-Vee I tried to figure it out.

The meat case gave no indication about what ground meat products might contain pink slime…er lean finely textured beef.  The only visible signage indicated the “natural” state of the meat, particularly any Amana or angus varietals.

Here is what the label on  a package of 93% lean ground beef looks like:

It does not mention the possibility of any adjuncts being included, but it does not exclude them either.  I particularly love where the asterisk after “all natural” leads.  The qualifier reads “Contains no artificial ingredients, only minimally processed.”  Hmmmm…

Does this sound like something that is minimally processed: The “pink slime” is made by gathering waste trimmings, simmering them at low heat so the fat separates easily from the muscle, and spinning the trimmings using a centrifuge to complete the separation. Next, the mixture is sent through pipes where it is sprayed with ammonia gas to kill bacteria. The process is completed by packaging the meat into bricks. Then, it is frozen and shipped to grocery stores and meat packers, where it is added to most ground beef.  Check out the original article here.

Again, people are not upset about the safety of pink slime.  We are upset that it is a bizarre product being added to something that we thought was 100% meat and truly minimally processed.  We did not expect Dr. Frankenstein’s meat derived filler.

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