Pink slime is back! Two years after consumer outrage forced meat processors and retailers to stop using “pink slime” — the ammonia-treated slaughterhouse remnants added to some ground beef — it’s found itself back in the mix as beef prices rise and suppliers scramble to cut costs.
Watch our original story on Pink Slime here: https://www.youtube.com/watch?v=nSoJz…
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Comments
Pink slime? I always thought it was beige sludge!
OK, you guys need to do a little more research before talking about something on camera. I am no fan of pink slime because of the ammonia, but, it is not from “really disgusting parts,” or however you put it. As explained by Temple Grandin, it is a way to save the little bits of meat that are attached to chunks of fat and that would be too expensive to hand-trim. But, if you don’t use them, they add up to a lot of wasted meat. I don’t have details on the process and how ammonia separates the meat bits from the fat, but that’s apparently the point of it, not just killing bacteria. And though you guys didn’t say it, the rumors that it’s from meat scraps swept up of the factory floor — well, not true, according to Grandin. She claims that if these little bits of meat aren’t used, it’s equivalent to just dumping a trailer full of cows (42 animals) a a day without any benefit. Check out her interview here: iTunes Store –> Point of Inquiry podcast dated 8/12/13, Temple Grandin. I’m sure there’s more information available elsewhere as well.