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1 calochortus  Mon, Apr 2, 2012 1:38:40pm

So why aren’t they just going to go back to putting the stuff in animal feed and the like? Maybe we could quit clearing the ocean of whatever fish we can sweep up to feed to livestock and fertilize our gardens?

2 Achilles Tang  Mon, Apr 2, 2012 1:48:32pm

Why don’t we just pay up and eat nothing but prime rib, or grind our own meat?

This stuff isn’t slime, it’s small meat parts that aren’t wasted. Otherwise known as protein.

So now the price goes up for all meat and we will end up wasting a significant portion of it. No doubt the whiners will also say we can’t send it to any countries with starving people. Let them eat sirloin.

3 funky chicken  Mon, Apr 2, 2012 2:13:08pm
2001 - FDA & USDA approve the pH Enhancement System and BPI begins making pH enhanced lean beef.

2001 - BPI implements hold and test program for presence of proteins associated with BSE, becoming the first company in the beef industry to implement such a finished product sampling and testing program.

2001 - BPI initiates its Buy Back challenge designed to encourage customers to implement finished product sampling, hold and test programs for E.coli O157:H7 similar to BPI.

2007 - International Association for Food Protection awards BPI its highest honor, the Black Pearl Award due to BPI’s commitment to food safety.

2007 - BPI begins construction to expand the South Sioux City plant. The new facility will improve upon BPI’s existing state-of-the-art food safety system. It features 3/8” thick, stainless steel walls and ceilings that will allow for the entire plant to utilize clean in place sanitation systems. BPI maintains its focus on food safety through all aspects of design and construction.

Present - Eldon and Regina Roth, together with their children, Jennifer and Nick, continue to lead BPI. They are recognized throughout the food industry for their food-safety innovations and commitment to making the highest-quality lean beef. Headquartered in Dakota Dunes, South Dakota, BPI maintains a Midwestern work ethic that stresses safety and quality in everything we do. Job titles are not important in the BPI culture. This allows all employees to accept responsibility for promoting every BPI value - especially the promise of food safety and quality.

10 years of this crap being pumped into the American food supply. Good riddance. Now let’s talk about “mechanically separated poultry.”

4 funky chicken  Mon, Apr 2, 2012 3:23:33pm

re: #2 Flame Fin Tomini Tang

Why don’t we just pay up and eat nothing but prime rib, or grind our own meat?

This stuff isn’t slime, it’s small meat parts that aren’t wasted. Otherwise known as protein.

So now the price goes up for all meat and we will end up wasting a significant portion of it. No doubt the whiners will also say we can’t send it to any countries with starving people. Let them eat sirloin.

Do you see evidence that the American consumer is lacking protein in the diet? I could see using this product to enhance the protein content of food aid sent to starving people in North Korea…but I certainly don’t want it added into food I buy at my local grocery store.

And the way it was sneaked into items with zero labelling that a highly processed, chemically treated ingredient was in there? Sorry, that’s adulterated food in my opinion, and should have been clearly labelled as such, at the very least.

5 calochortus  Mon, Apr 2, 2012 3:43:06pm

I suspect this stuff is perfectly safe and nutritious, however factory processing of massive quantities of food tends to increase the likelihood of a large outbreak of food-borne disease.

My other problem with this product is that it lowers the quality of the beef. Normally ground beef isn’t tough, and yet the stuff from my local Safeway was tough. Now I know why-it included connective tissue. I prefer to buy local grass-fed beef that my local butcher grinds as needed. Yes, it is more expensive, but we just eat a little less meat and it all works out.

6 Achilles Tang  Mon, Apr 2, 2012 4:00:50pm

re: #4 funky chicken

I was being sarcastic in one regard. You can buy ground beef in at least three grades. Buy and pay for the 90% lean. I doubt it has anything added. All this means is that people are out of work and edible food will be discarded, raising the price of the rest.

Chemically treated? Virtually everything you buy in the store is chemically treated in some way, for your own good. This process is not illegal or harmful to people in any way.

7 calochortus  Mon, Apr 2, 2012 6:22:11pm

re: #6 Flame Fin Tomini Tang

I think you would be wrong about the lower fat ground beef being free of “finely textured lean beef.” I can’t prove it, but in my experience it was just as tough as the higher fat content ground beef and I can’t imagine why a retailer wouldn’t have used it in all their ground beef if they used it in any.

8 Achilles Tang  Mon, Apr 2, 2012 7:23:40pm

re: #7 calochortus

Honestly I am not sure in all cases, but I believe the highest priced ground beef is often prepared by the butcher in the store, which most major supermarkets have, and is sometimes labelled as such.

There is a considerable price difference and I suspect that the lowest price will now increase, and I don’t think anyone will be better off, or healthier and hundreds of people are now out of work.

9 Vicious Babushka  Mon, Apr 2, 2012 7:29:35pm

re: #8 Flame Fin Tomini Tang

Honestly I am not sure in all cases, but I believe the highest priced ground beef is often prepared by the butcher in the store, which most major supermarkets have, and is sometimes labelled as such.

There is a considerable price difference and I suspect that the lowest price will now increase, and I don’t think anyone will be better off, or healthier and hundreds of people are now out of work.

People can live quite well, cheap and healthy eating less meat, or no meat at all. I am not a vegetarian by any means, but I can’t see any harm in eating meat less frequently.

10 Achilles Tang  Mon, Apr 2, 2012 7:43:04pm

re: #9 Learned Mother of Zion

I don’t disagree with that, but I’m not sure how it is relevant to this issue. In general I believe in utilizing as much as possible of what one has, however often one consumes it.

Have you ever watched one of those travelling food junkies? Probably the horns on cattle are the only part not directly eaten, and that is probably ground up and sold as rhino horn for randy Chinese men.

11 calochortus  Mon, Apr 2, 2012 7:44:31pm

I’m pretty sure the meat at my local Safeway all had the stuff in it, (as I said, their ground beef-all grades-became tough about a dozen years ago) I can’t speak for any other stores, though there is no reason why it couldn’t be added when the product was ground on-site.

I don’t believe AFA’s bankruptcy can be blamed on “pink slime”. They were in financial trouble before this came up and effects on a beef processor from something like this would tend to be temporary. Beef production is down (economy and drought) and people have been buying less of it(rising prices.) Cargill, for example, is apparently doing better and isn’t even laying off in the face of the same issues.

I have no objection to selling beef containing FTLB, but I think it needs to be labeled accurately, especially in view of the fact that it may have fewer nutrients than ground beef made from all-muscle meat.

12 ReamWorks SKG  Mon, Apr 2, 2012 9:01:50pm

Kosher ground beef wouldn’t be likely to contain it. The trick is to find kosher ground beef outside of NYC in the U.S! It has to do with separating the beef from the sciatic nerve. In the US, it’s easier to simply sell the beef in the hindquarters to non-kosher processors.

I found an explanation here

[Link: www.koshereye.com…]

Because everything from snouts to tail can end up in “pink slime”, I would doubt that any Kosher certification organization would chance it.

In Israel, where they do separate out the sciatic nerve, because there’s little market for non-Kosher beef, there’s a chance they might use it.

The best way to get ground beef is to buy good beef and grind it yourself!

13 Amory Blaine  Mon, Apr 2, 2012 9:04:19pm

*sniff. The ammonia fumes are making me cry.


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