IT’S JUST FINELY TEXTURED

18 comments

Posted on 29th March 2012 by Administrator in Economy |Politics |Social Issues

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18 Comments

  1. DaveL says:

    “They told me it was 100% beef.”

    It is dumbass, unless it came from a turkey or pig, or fish etc. Beef comes from bovines.

    Like or Dislike: Thumb up 1 Thumb down 5

    29th March 2012 at 8:10 pm

  2. Hope@ZeroKelvin says:

    Well…..Riiigghht…. I’m gonna take my dietary advice from the likes of Jon Stewart.

    ***eyeballs rollin’ outta my head****

    Look, this stuff 1) comes from beef, the parts of beef they trim off to make a round roast, no?, 2) has the fat removed, so it is lean, no?

    Jon Stewart can kiss my fatter-than-pink-slime Texas ass.

    Smooch.

    Hot debate. What do you think? Thumb up 6 Thumb down 10

    29th March 2012 at 8:53 pm

  3. Colma Rising says:

    Great. So I don’t want to eat hot dogs because they’re, as Uncle Buck taught us, lips and assholes. They taste good, but I don’t want to eat it.

    So I don’t want to eat that BEEF FILLER either. Finely textured shit doesn’t make me want to play dodge ball with it.

    Sure. Let the homemade hamburger go the way of the hot dog.

    Look at that shit.

    Like or Dislike: Thumb up 3 Thumb down 0

    29th March 2012 at 10:25 pm

  4. Maddie's Mom says:

    Does pink slime WITH the fat = bologna???

    I mean, it’s so finely textured ya know.

    And what about those Vienna sausages???

    They could be made from white slime for all I know. With a little lean mixed in.

    No matter. Just don’t eat ANY of it.

    Well-loved. Like or Dislike: Thumb up 7 Thumb down 1

    29th March 2012 at 10:43 pm

  5. Colma Rising says:

    When I eat glazed ham it’s because I don’t like spam…

    Maddie’s Mom gets it.

    Well-loved. Like or Dislike: Thumb up 5 Thumb down 0

    29th March 2012 at 11:12 pm

  6. SSS says:

    Hope

    Admin got his ass kicked on the “Politicians Say Pink Slime Is Just Sublime” article. You helped in that epic beatdown.

    Don’t fall for his Jon Stewart distraction in this post. Typical Admin tactic, as in “Oh, shit. This is not going well. Better try some satirical comedy since I don’t know what the fuck I’m talking about.”

    Hot debate. What do you think? Thumb up 4 Thumb down 4

    29th March 2012 at 12:14 am

  7. ecliptix543 says:

    Debating the merits of the Pink Slime Truthers Movement is entertaining and all, but I’m still thinking about the admission by the manufacturers of leaving some measurable amounts of ammonium hydroxide in this and many other processed foods. Fuck that. I’ll go to a local farm and pick one out that’s still walking then come back a couple days later to pick up my year’s supply of uncontaminated, ammonium hydroxide-free (and a shitload of other chemicals that they HAVEN’T told us about yet) steaks and other cuts. Make my own damn burgers… fuckers.

    Well-loved. Like or Dislike: Thumb up 7 Thumb down 1

    29th March 2012 at 9:18 am

  8. bluestem says:

    Long live Soylent Pink!!!!!!!!!!!!!!!!!!!John

    Like or Dislike: Thumb up 1 Thumb down 0

    29th March 2012 at 10:36 am

  9. DaveL says:

    Ecliptix say: “I’ll go to a local farm and pick one out that’s still walking then come back a couple days later to pick up my year’s supply of uncontaminated, ammonium hydroxide-free (and a shitload of other chemicals that they HAVEN’T told us about yet) steaks and other cuts. Make my own damn burgers… fuckers.”

    Good luck with the steroids. And ask your farmer what he did with the rest of the bovine.

    Maddies Mom says: “No matter. Just don’t eat ANY of it.”

    Damn straight. Just tell them to send it off to places where they can’t afford, or don’t have available to them, local farm raised beef and meat filled grocery stores. Let them suckers eat that stuff and and you can feel good about eliminating hunger.

    Like or Dislike: Thumb up 1 Thumb down 2

    29th March 2012 at 11:35 am

  10. Thinker says:

    If Ecliptix did do that, he’d quickly find out what happens… you get your steaks and roasts, but then all the other stuff gets turned into — wait for it — ground beef! The only difference is that it isn’t centrifuged and treated with NH4OH. But be prepared to end up with a shitload of hamburger, since there will be so much waste from the other cuts you ordered.

    And yeah, you need to make sure you know the farmer didn’t use steroids or antibiotics. But that comes from knowing the people you source from.

    Makes me think I should put cattle on my 45 acres of organic pasture land and sell the meat here on TBP to everyone who insists on unprocessed beef. Cost: $50/lb. I’ll include shipping.

    Like or Dislike: Thumb up 4 Thumb down 1

    29th March 2012 at 11:49 am

  11. Maddie's Mom says:

    I love ground beef!

    The ground beef in my freezer today looks, smells, tastes and has the same texture as the ground beef my parents fed me 45 years ago. Lean meat mixed with marbled bits of tasty FAT to make those burgers juicy and delicious.

    Makes me a happy girl.

    Another nice thing about getting your beef from a local beef locker is that you can go in and see them actually cutting and wrapping the meat (they will also package it to your specifications). You can assess whether the place looks and smells clean and see with your own eyes the people handling your meat (and whether there are any piles of pink slime sitting around, ha!). The last beef we took to a new place and BEFORE we took the animal down we stopped in and visited with the owners and had a look around. Makes you feel better about what you’re eating.

    They also make the best beef jerky. Not remotely like that crap you find in Wal-Mart and such places.

    Real food DOES still exist. For now.

    Well-loved. Like or Dislike: Thumb up 5 Thumb down 0

    29th March 2012 at 12:25 pm

  12. TeresaE says:

    Sorry Thinker, no sale here.

    I’ll stick to my half-steer I get (I think illegally now thanks to the new USDA law) I get from the Amish.

    They do have vet visits and they do vaccinate parts of the herd, but they don’t feed their cows other cows (like commercial farms) and they don’t drench their feed in steroids, hormones and antibiotics to force fake growth.

    They do it the old fashioned way, and I’m damn happy to pay them $7 (or so) a pound for it.

    A 3-5 ounce grass-fed Amish steak is as belly (and soul) satisfying as a 16 oz from Kroger.

    I say its because it tastes so damn good you don’t need to eat a pound of it. So yummy, so chock full of nutrients and so smooth. Just like real butter.

    Like or Dislike: Thumb up 4 Thumb down 0

    29th March 2012 at 2:04 pm

  13. TeresaE says:

    @Colma, meant to respond to you yesterday.

    Michigan has THE strictest hot dog & sausage rules in the country. Buy Michigan processed dogs and taste the difference.

    The law was originally enacted to stop other states from producing crap dogs and importing them to Michigan (at the time we had at least four major processors in our state) and fooling the residents into believing their junk food was of the same quality as our local.

    Well, now most people don’t care, but I do.

    I only eat Koegel’s or Kowalski natural casing dogs. Not a huge fan of hot dogs overall, but damn those are some good dogs. Yum. The rest of the world can keep their slimy Ball Park Franks, I’ll stick to a real food that still has a satisfying “snap” when you bite into it.

    Like or Dislike: Thumb up 1 Thumb down 0

    29th March 2012 at 2:09 pm

  14. Stucky says:

    “Michigan has THE strictest hot dog & sausage rules in the country.”

    Origins of the law …. it was enacted to keep Mitt Romney from becoming governor after his father.

    Like or Dislike: Thumb up 3 Thumb down 0

    29th March 2012 at 2:13 pm

  15. Thinker says:

    It really does make a difference, doesn’t it, TE? The flavor and texture are shockingly good, when you’re used to getting meat from a grocery store or even specialty butcher (who still get the stuff brought in by rail from the big feedlots/houses and cut it up on-site). There’s nothing better than knowing how it was produced.

    I was just kidding about selling at that price (but when you have a bunch of suckers, why NOT make money off them?), but I’m not kidding about raising the cows. My pasture land will be leased out to a purely organic, no-antibiotics rancher (vaccinations aside) in exchange for a cow or two, since he doesn’t like cash rents. I’ve been wondering how to get rid of that much meat, since we only use a quarter beef each year.

    Like or Dislike: Thumb up 2 Thumb down 0

    29th March 2012 at 2:14 pm

  16. TeresaE says:

    Stucky says:

    “Michigan has THE strictest hot dog & sausage rules in the country.”

    Origins of the law …. it was enacted to keep Mitt Romney from becoming governor after his father.

    Now Stucky THAT is some funny shit.

    Thinker, make jerky and sell it at fairs and festivals – just don’t get caught. The USDA/FDA is NOT playing with their new laws that are killing home/non-commercial farms.

    The way the law is written, it is technically illegal to invite friends and family (that live outside your home) to dinner unless you fill out a form, a waiver and have your food, food supply and kitchen inspected and certified.

    For our safety, of course.

    Or, as I believe, so they can come in and stop us from feeding starving neighbors when TSHTF.

    It goes so far beyond “safety” (kinda like NDAA et al, coincidence? think not) that the only logical reason is to remove the chance to survive outside the government-mandated supplies/stores.

    Survival of the fittest indeed.

    Like or Dislike: Thumb up 3 Thumb down 0

    29th March 2012 at 2:21 pm

  17. FLINTSTONE says:

    http://grub.gunaxin.com/heres-beef-tribute-super-sized-burgers/105726

    Did someone have a question bout what to do with extra beef?

    Like or Dislike: Thumb up 0 Thumb down 0

    29th March 2012 at 4:39 pm

  18. IndenturedServant says:

    Most, if not all articles I read about Pink Slime indicate that the ammonia is added to “make the meat safe”. If this stuff is just trimmings from roasts, steaks etc, what makes it unsafe enough to necessitate ammonia being added to it?

    I used to work in a small butcher shop in the UK and I saw everything that was going into ground beef being made on site. The beef was grass fed from Spain and arrived as whole sides. A veterinarian was always present when shipments were received. Temps were taken and recorded along with samples for testing. There was no Pink Slime or ammonia………just meat, trimmings and fat. Same went for sausage. It was all made fresh daily.
    I_S

    Like or Dislike: Thumb up 3 Thumb down 0

    29th March 2012 at 4:51 pm

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