Ground beef actually contains "pink slime"

[Pea-n-Me]

It's all about the EColi

It makes you wonder how long this has been going on.

E Coli 0157:H7 was first identified as a pathogen in 1982. (There are other pathogens and other strains of EColi as well, but this one can be particularly detrimental/deadly to humans.)

In the early 90s there was a Jack in the Box hamburger outbreak in which hundreds of people were sickened and 4 children died that brought the issue into the public light.

Since that time it's been studied by food industry personnel and public health experts alike, and efforts have been made to eliminate the pathogen from the ground beef supply, but since it's a problem whose roots are in the slaughterhouses (and some believe, before), and involves complex, often competing forces, it hasn't been an easy fix, nor has it been fixed completely.

Records from the USDA shows the pathogen is still present in hamburger despite whatever methods are being used to this day - including cleaning it with ammonia (which probably started in early to mid 2000).

Unfortunately, eating ground beef is still a gamble.

But hopefully it's getting better as a result of better public awareness and pressure, laws, lots of people working behind the scenes, and efforts by all sides to eliminate the pathogen from our food supply. I don't believe that anyone wants it to be there. The problem is what to do about it, and it doesn't help that things get bogged down when all the finger pointing starts.

There are some reports saying that EColi 0157:H7 cases are declining, but other types of food borne illnesses are on the rise. We shall see what the next few years bring: http://www.washingtonpost.com/wp-dyn/content/article/2010/04/15/AR2010041504645.html

 

[Pea-n-Me]

I've read that if you're going to eat a hamburger, major fast food chains are probably one of the safest places you can do so. Why? Because they DO NOT want to/CANNOT risk an illness outbreak so they make darned sure their beef is treated and/or tested, cooked properly, and whatever else it takes to NOT make their consumers sick.

Please note in the article I posted that Costco is one of those companies that "cares" about their ground beef and takes the extra step to test it themselves before they sell it to you, even though they're not required to do so. I think this says a lot about Costco as a company.

 

[npmommie]

It is gross, and while there may be better alternatives, the process in which they are made is the same. Meat is ground up into a pulp, or slime, and put into casings and cooked. If "pink slime" is considered "beef", then an all beef hot-dog is still made with pink slime, and no different IMO than the stuff being added to ground beef. I don't do organic, but even so the process is the same. It is ALL gross
I'm just glad that they make a meat grinder attachment, and a sausage stuffer for the stand mixer I just got

I should have been more clear, what I meant by better alternatives is we don't eat meat at all. But I didn't want to tout vegan or vegetarian diets on this thread because that isn't what is about. But yes we don't do meat or lunchmeat.

From Hitchhiker Joe, by the Rugburns:

My girfriend Lois called from Tallahassee
She picked up that dude at the Spam factory
That was the last time I saw her smile
My best advice is don't eat Spam for a while!

 

[AlexWyattMommy]

What are they using as filler now if they aren't using the by-product? Because there is no way you are getting 100% beef at the same price.

 

[npmommie]

What are they using as filler now if they aren't using the by-product? Because there is no way you are getting 100% beef at the same price.

That is a good question.

 

[sunshinehighway]

This is not news. I learned it in a college nutrition class in the mid-80s. Well, in all fairness, I didn't learn the term "pink slime". That's new, and the wording's clearly been chosen for its ick-factor. What we learned then was that when you buy beef that's labeled 80-20, it's 80% beef and 20% fat and by-products. Apparently we're calling fat and by-products "pink slime" now.

Quite a bit of the food at the grocery store has similar problems, and it's up to the consumer to know what's what. To throw out other examples, Campbell soup lies. Soup is not good food -- not when you consider all that sodium. Kraft singles are labeled "cheese product" because it is mostly oil; it is not actually cheese -- that's less healthy than the ground beef. Nutritionally, Nutella -- which is touted as a breakfast food -- is simlar to chocolate icing. The term "lite" has no legal meaning; it could mean lighter in color or weight. The list could go on.

Pink slime has only been used since the 90s. Its not that same thing as the fat content of ground beef.

The other grocery items you mentioned are labeled. I can look at a can of soup to see the sodium content. If a product is labeled cheese product or cheese food, instead of just cheese, that's a big hint its not just cheese.

Neither pink slime or the ammonia used to make it safe for consumption are required to be listed on the packaging.

 

[Pea-n-Me]

In case you missed Jamie Oliver's demonstration of what Pink Slime is:

http://www.youtube.com/watch?v=wshlnRWnf30

 

[eliza61]

McDonald's has quit using the stuff?

I guess that I just don't see this fuss. Other than the "ew" factor, I don't see the harm really.

For me the concern is a few. Now this information is from the abc news link.
1) the spraying of the "byproducts" with ammonia. Ammonia is found in the human body naturally (usually from the breakdown of protein) but how much is being absorbed into my beef that I eat.
2) "byproducts". according tothe article the beef is the leftovers usually reserved for dog and horse consumption. not nutrious at all. so that is some concern to me.

I'm over 50 so I am really concern with the link between what I eat and many diseases and ailments especially as I'm getting older. with more and more women living well into their 80's and 90's I want to be in the best health I can be. Since I do like meat, even though I'm trying to cut back, I just want the healthiest cuts I can get.

 

[npmommie]

For me the concern is a few. Now this information is from the abc news link.
1) the spraying of the "byproducts" with ammonia. Ammonia is found in the human body naturally (usually from the breakdown of protein) but how much is being absorbed into my beef that I eat.
2) "byproducts". according tothe article the beef is the leftovers usually reserved for dog and horse consumption. not nutrious at all. so that is some concern to me.

I'm over 50 so I am really concern with the link between what I eat and many diseases and ailments especially as I'm getting older. with more and more women living well into their 80's and 90's I want to be in the best health I can be. Since I do like meat, even though I'm trying to cut back, I just want the healthiest cuts I can get.

Because you said you are concerned over the link between what you eat and ailments I highly suggest you read the following authors
Dr. Caldwell Essylstyn
Dr. John Mcdougal
Rip Essylstyn
Dr. T.Colin Campbell
Dr. Joel Fuhrman

 

[MolonLabe]

I don't care, even if that's true. Cows did not evolve to eat corn, they evolved to eat grass.

They are fed corn because they are left in small, enclosed areas instead of living on the range like they were years ago. All in the name of efficiency. It's not natural.

http://ecosalon.com/how_corn_changed_the_cattle_industry/
http://www.pbs.org/wgbh/pages/frontline/shows/meat/interviews/pollan.html
http://www.johnrobbins.info/blog/grass-fed-beef/

UCLA has a great study in favor of the health benefits of grass fed over grain fed.

Not only that, but a study by Cornell University shows a link between cattle being fed corn and E.coli in beef.

http://en.wikipedia.org/wiki/Cattle_feeding

The reason why most people think grass fed beef is 'tougher' is because they are accustomed to cooking grain fed beef and never bother to alter the cooking temperatures or time accordingly.

It's like someone cooking a steak for the first time and cooking it for the same amount of time as a chicken breast... then they wonder why it sucks?

Once you learn that grass and grain fed beef require different temperatures and cooking times, you can then properly prepare them.

To be honest, the first time I grilled some grass fed steaks, I over cooked them too.

 

[eliza61]

Because you said you are concerned over the link between what you eat and ailments I highly suggest you read the following authors
Dr. Caldwell Essylstyn
Dr. John Mcdougal
Rip Essylstyn
Dr. T.Colin Campbell
Dr. Joel Fuhrman

Thanks NPmommie, I've only heard of one of your authors John Mcdougal. I have one of his books. The digestive tune up. I just got it so I'll be reading it soon.
Thanks for hte information. I'm off to amazon the other.s

 

[Luv2Scrap]

The reason why most people think grass fed beef is 'tougher' is because they are accustomed to cooking grain fed beef and never bother to alter the cooking temperatures or time accordingly.

It's like someone cooking a steak for the first time and cooking it for the same amount of time as a chicken breast... then they wonder why it sucks?

Once you learn that grass and grain fed beef require different temperatures and cooking times, you can then properly prepare them.

To be honest, the first time I grilled some grass fed steaks, I over cooked them too.

This is what we are learning the hard way right now as we are adjusting to grass fed beef! Can you give me a little hint on how we should be grilling our steaks and burgers??

 

[ellone]

I don't care, even if that's true. Cows did not evolve to eat corn, they evolved to eat grass.

They are fed corn because they are left in small, enclosed areas instead of living on the range like they were years ago. All in the name of efficiency. It's not natural.

http://ecosalon.com/how_corn_changed_the_cattle_industry/
http://www.pbs.org/wgbh/pages/frontline/shows/meat/interviews/pollan.html
http://www.johnrobbins.info/blog/grass-fed-beef/

Not only that, but a study by Cornell University shows a link between cattle being fed corn and E.coli in beef.

http://en.wikipedia.org/wiki/Cattle_feeding

And the corn they are fed is genetically modified which leads to intestinal problems. Pigs that are fed the genetically modified corn end up with intestines that aren't any good as sausage casings (so they have to import them from outside the US where pigs aren't fed genetically modified corn).

 

[sbell111]

In case you missed Jamie Oliver's demonstration of what Pink Slime is:

http://www.youtube.com/watch?v=wshlnRWnf30

Could somebody point out the centrifuge or the puff of food-grade ammonia gas in that video? I'm not seeing it.

 

[snarlingcoyote]

The reason why most people think grass fed beef is 'tougher' is because they are accustomed to cooking grain fed beef and never bother to alter the cooking temperatures or time accordingly.

It's like someone cooking a steak for the first time and cooking it for the same amount of time as a chicken breast... then they wonder why it sucks?

Once you learn that grass and grain fed beef require different temperatures and cooking times, you can then properly prepare them.

To be honest, the first time I grilled some grass fed steaks, I over cooked them too.

I eat my steak blue - one step below rare. Cold and red and bloody. I doubt it's overcooking that makes it tough. To get it any less cooked, I'd have to just take the package of meat and plop it on a plate.

To get grass fed cow really tender (Unless you kill a calf, and local grass fed veal isn't the same thing as the veal you buy in the store - can't stand the store bought stuff, myself.) you need to employ either a slow cooker or a pressure cooker. (Or vinegar in the food the cow eats. I have a copy of the old family recipe book, and there are recipes for tenderizing cow and chicken before you slaughter 'em!)

There is a big, huge difference in taste and tenderness between corn and grass fed cows. This is why you won't see grass fed cow steaks in the top restaurants.

OTOH, grass fed cows lead happier lives, and my portion of grass fed cows comes because my mom has a bunch of acreage that she allows other family members to graze cows on. You can't beat free!

ETA: You know, on the balance, I should probably shut up now. I probably have relatives who are benefiting from the whole buying a grass fed cow from a local rancher thing.

 

[Pea-n-Me]

Could somebody point out the centrifuge or the puff of food-grade ammonia gas in that video? I'm not seeing it.

They're right next to the stun guns, chains and power saws you don't see, either.

But why so cryptic today? If you have a point I wish you'd make it!

I don't think this is any big industry secret - it's been going on and publicized for a while; some companies have even praised for trying to do what they thought was the right thing (improving the safety of the ground beef).

The public has a right to know exactly what's in the ground beef they buy, do they not?

So what exactly is your beef here?

 

[sbell111]

They're right next to the stun guns, chains and power saws you don't see, either.

But why so cryptic today? If you have a point I wish you'd make it!

I don't think this is any big industry secret - it's been going on and publicized for a while; some companies have even praised for trying to do what they thought was the right thing (improving the safety of the ground beef).

The public has a right to know exactly what's in the ground beef they buy, do they not?

So what exactly is your beef?

My beef is the mischaracterization of the process including Oliver's statement that they 'wash' the beef in ammonia and that he doesn't know how much they use (glug, glug, glug). It's stupid yellow journalism at its worst.

 

[MolonLabe]

This is what we are learning the hard way right now as we are adjusting to grass fed beef! Can you give me a little hint on how we should be grilling our steaks and burgers??

A quick google search on it will turn up some great results. Generally drop the temperature of what you would cook the grain fed to by 15 degrees. I.e. instead of 150, go 135. Likewise cook over lower heat, medium instead of medium high. Drop your cooking times down for everything that isn't slow cooked as well.

Don't forget to "dry" your steaks before you toss them on the grill. Blot them off with a paper towel so they sear properly and faster, this is even more important than when you cook grain fed because you are using a higher temp.

When I cook my grass fed burgers, I cook to just barely medium, as opposed to grain fed where I want well done. The reason is, grain fed cows ALL have ecoli in their gut. Grass fed cows (make sure your cow is grass finished as well) don't have anywhere near the same issues.

Also buying the way we do means we are getting ground beef from between 8-12 cows. Grain fed bought at your grocer contains as many as 1,000 different cows per pound. The chances of cross contamination are insane.

The 'pink slime' can contain products from as many as 5,000 animals per pound. Add that to the 1,000 per pound of ground beef and you've got 6,000 chances.... plus however long it was since the machine was cleaned in that process cycle.

It's just like raw milk. You'd be insane to get raw (unpasteurized) milk from a grocery store (assuming it was sold) because the mass production leads to contamination and filthy conditions. It MUST be pasteurized because most of it carries potentially deadly pathogens.

On the other hand, drinking raw milk, direct from a local farm under controlled conditions is not just safe but healthier because the natural enzymes (think yogurt) in the milk aren't killed and the proteins aren't modified by the temperatures used during pasteurization and the homogenizing process.

 

[princessmom29]

again, IF a product is certified usda organic beef it will not have the added pink slime.




that stuff is gross. I don't feed my kids oscar. although I did grow up eating bologna and hot dogs. yuck.
there are better alternatives now.


I think it has been going on since the 90's I remember reading it somewhere, but I forget where that was.


so what did he misrepresent? enlighten us

Will you share your correct info? I would love to see the non- sensationalist truth, (I'm serious).

Actually this is wrong. If the meat is labeled certified organic it cannot contain fillers.
Pink slime is a filler.
Organic meat is only the meat from a cow that only ate organic feed and not treated with hormones.

actually, this stuf is called mechanically debonedc meat, or MDM, and because it is made fom the same beef Going into ground beef it is NOT considered a filler and CAN be included in certified organic ground meat IF the animal it came from was certified organic. I used to work in this industry, believe me I know the rules. Certified organic ONLY means the animal consumed no nonorganic feed products and wasn't treated with nonorganic drugs, and that no nonorganic chemicals were used in the paking process. Organic ground beef packaged with organic MDM qualifies. You are fooling yourself if ou believe organic meat processors don't use MDM. also, the companies claiming to be "pink slime free" do use MDM, it just isn't processed with ammonia and turned pink. Pretty much every company mecanically strips carcasses of usable meat and uses it I n one form or another. It is the same meat, just strippedcfrom the carcass in a different manner. my company never treated it with ammonia, but we did do extensive testing or bacterial contamination. We rarely found any, but if we did the batch was discarded.

 

[princessmom29]

A quick google search on it will turn up some great results. Generally drop the temperature of what you would cook the grain fed to by 15 degrees. I.e. instead of 150, go 135. Likewise cook over lower heat, medium instead of medium high. Drop your cooking times down for everything that isn't slow cooked as well.

Don't forget to "dry" your steaks before you toss them on the grill. Blot them off with a paper towel so they sear properly and faster, this is even more important than when you cook grain fed because you are using a higher temp.

When I cook my grass fed burgers, I cook to just barely medium, as opposed to grain fed where I want well done. The reason is, grain fed cows ALL have ecoli in their gut. Grass fed cows (make sure your cow is grass finished as well) don't have anywhere near the same issues.

Also buying the way we do means we are getting ground beef from between 8-12 cows. Grain fed bought at your grocer contains as many as 1,000 different cows per pound. The chances of cross contamination are insane.

The 'pink slime' can contain products from as many as 5,000 animals per pound. Add that to the 1,000 per pound of ground beef and you've got 6,000 chances.... plus however long it was since the machine was cleaned in that process cycle.

It's just like raw milk. You'd be insane to get raw (unpasteurized) milk from a grocery store (assuming it was sold) because the mass production leads to contamination and filthy conditions. It MUST be pasteurized because most of it carries potentially deadly pathogens.

On the other hand, drinking raw milk, direct from a local farm under controlled conditions is not just safe but healthier because the natural enzymes (think yogurt) in the milk aren't killed and the proteins aren't modified by the temperatures used during pasteurization and the homogenizing process.

this is actually untrue, and you are playing with fire only cooking grass fed burgers to medium. in my lab, we found twice the incidence of bacterial contamination in free range animals. Their environment is far less controlled and they are exposed to a much wider spectrum of pathogens. Grain fed beef actually doesn't always have ecoli. In fact, they are tested and if te number of positive animals is high enough, an entire herd can be rejected for processing.