More Delicious Finely Textured Beef, Please

Posted by PITHOCRATES - April 1st, 2012

Week in Review

There’s a lot of talk today about ‘pink slime’.  That hamburger filler made by less choice parts of the cow.  And treated with ammonia hydroxide gas.  To make it healthier for human consumption.  McDonald’s stopped using it about a year ago.  But they still use it in our public schools.  Because it’s perfectly okay to feed to our kids.  To help prove this point one of the plants that make this stuff invited some state governors to look at the process (see “Pink slime” producer allows tour of plant to bolster image by Andrew Stern posted 3/30/2012 on Reuters).

First, a conveyer belt brought in scraps left over from a plant next door that produces steaks, roasts and other cuts of meat. The scraps were heated to around 100 degrees Fahrenheit to facilitate separation of the fat, then dumped into a huge meat grinder to pull out fat, cartilage, bone and connective tissue.

A centrifuge spinning 3,000 times a minute continued the separation process. Inside a third machine the material was treated with ammonia hydroxide gas to eliminate bacteria.

The treated bits of meat were moved into large roller-presses inside drums up to 14 feet tall, which flattened the meat and froze it down to 15 degrees, which lightened its color. The meat was pried out of the drums, then put in a grinder that churned out 60-pound bricks that were packaged individually for shipment…

Meat producers have predicted hamburger prices will rise as the spring grilling season begins because they will no longer be able to use the cheap filler to mix with the higher quality cuts of beef.

Mmm.  Just like Mom made.  I mean, just what’s so bad about this?  It’s not like they’re leaving the fat, cartilage, bone and connective tissue in the product.  And what fine cooking doesn’t include a centrifuge?  And ammonia hydroxide gas?  I’m sure Mom had that in her spice rack.  Right next to the fennel.

That should clear things up.  Delicious food.  The way it should be.  Shaped like a brick.  Yum.  The next thing you know people everywhere will be saying, “More finely textured beef, please.”

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