Is Pink Slime Added to Angus Ground Beef
| RE: Does Your Meat Have Pink Slime In It? | |
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| None of Kroger's ground beef, chuck or Angus is fit to eat. I will not buy anymore of their meat products. Where is the FDA? They are like all government entities now not doing their job. The meat does not look or cook like ground beef. I can't eat it. Gross! | |
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Anonymous wrote: � We got us another | |
| from what i understand at kroger you have the option to buy cheaper ground beef with "pink slime" or without. � i hear the following products do not contain pink slime: ground angus sirloin 90% lean ground angus chuck 80% lean lauras lean ground beef products and all natural, and organic ground beef products. | |
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nocturnia wrote: � Grumpy's does: It's called a VAGINA __________________ SHOOT ME before I become an ass | |
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| Grumpy's does: It's called a VAGINA Mother Earth needs to douche. � | |
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grumpy1 wrote: �I've avoided this topic long enough, but I will chime in on my thoughts. I don't like or promote the use of pink slime or "finely textured beef". The reason being is the ammonium hydroxide additive included in the mix. I think consumers have the right to know what is in their hamburger meat. No matter what you can tell me that there is no difference, but the quality of hamburger grind has gone down in quality and i'm no picky person. This stuff needs to be labeled and our butcher shops needs to promote fresh grind. My Views and Opinions do not reflect that of the Kroger company. I'm an indivdual expressing my 1st amendment right. Visit http://www.krogertalk.com | |
| @TheDude: Right?!? Grumpy has either seriously found a great deal of extra time or is on the verge of a mental meltdown from the anonymous posting! lmfao too | |
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thedude wrote: �Does not really matter if it is all been red or not. Information is there for anyone that is interested in finding out about Pink Slime. I get that and other information , on the meat industry for an educational reason since I work the market. Now the one about the 7 myths has been emailed back to me at my home store. My assistant and seafood manager has axcess to my email so they can copy it for others and forward to the co`s and store manager. One can deal with it if they want. | |
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| did anybody read all of that?� LMFAO! I am no longer part of the oppressed, evil workforce of Kroger!� Can you say "Hallelujah" � | |
Member
| The 7 Myths post would make a great bag stuffer. Or maybe post it on the entrance to every store. I'm not like this because I work here, | |
Guru
| � Attention Kroger shoppers! The ground beef by-product known as pink slime can be found at your friendly neighborhood Kroger. No worries, its good for your kids puts hair on their chests. The chain unlike so many others had the stones yesterday to admit the obvious: They use the gnarly sounding ammonia-tainted slime, which is made from low-grade trimmings (i.e. beef trash) that are simmered in low heat, the fat and tissue are separated using a centrifuge, and its sprayed with ammonia gas to kill germs. This is why no one wants to know how the sausage is made. But this little tidbit is often missed by us media types: The product was previously only used in dog foods and cooking oil, as a dogs stomach can handle it, but now were eating it, too. Woof! For the record, H-E-B has said it does not slime its meat. That might have come out wrong.
Whatta relief! If the government says its safe to eat, then its gotta be true. Dog food or not! A statement from the grocer lets you the carnivore know that ground beef sans slime can be found in your local Kroger meat cooler.
Now how do you like your cheeseburger? | |
Guru
Kroger Clarifies Which Of Its Ground Beef Products Are Free Of "Pink Slime"Following last week's ABC News report which found that ammonia-treated beef trimmings, affectionately known as "pink slime," are in about 70% of the ground beef Americans buy at the grocery store, supermarket chain Kroger has issued a statement to list which of its ground meats do not contain the filler. In a statement to the Cincinnati Business Journal, Kroger explains which products contain "lean finely textured beef": Kroger carries ground beef both with and without lean finely textured beef. For customers who choose to avoid it, we offer a variety of options including Kroger's Private Selection Angus Ground Chuck, Round and Sirloin; Private Selection All Natural Ground Beef and Private Selection Organic Ground Beef solid in 1 lb. packages, labeled 80% lean and above; Laura's Lean Ground Beef; and ground beef prepared in store. All ground beef you find at your local Kroger is USDA-regulated, inspected and approved for food safety and quality. That includes beef products made with lean finely textured beef. � While pink slime has been declared harmless to those who eat it, the former USDA scientist who coined the phrase thinks that consumers are being rooked into paying for filler. ""It's economic fraud," he told ABC. "It's not fresh ground beef. ... It's a cheap substitute being added in." A USDA colleague of his called it "a salvage product ... fat that had been heated at a low temperature and the excess fat spun out." The filler came to the attention of the American public after McDonald's recently vowed to stop using it in their burgers. Kroger among U.S. grocers who use 'pink slime' in some products [BizJournals.com] | |
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| � � � � � Lean Beef Trimmings High Quality and Safe Trim is the meat and fat that is trimmed away when beef is cut into steaks and roasts. This lean beef is used in hamburger, sausage, ground beef, and as a valuable ingredient in many other foods. We use a puff of ammonia to eliminate bacteria safely and effectively. When combined with moisture naturally in beef, ammonium hydroxide is formed, a natural compound, which is widely used in the processing of numerous foods, such as baked goods, cheeses, gelatin, chocolate, caramels, and puddings to slightly increase the pH level in beef and improve its safety. A diverse group of experts who follow food quality and safety, including:
say these things about BPI and its lean beef: The boneless lean beef is made from the same high quality USDA-inspected trimmings as other ground beef. John Block BPI produces a boneless lean beef product from trim that is usually lost. Its primary uses are for hamburger patties, taco meat, chili and sausages. It has two primary benefits: Its a very low-cost [ingredient] and it is as close to an absolutely safe product as humanly possible to produce. Chuck Jolley Negative publicity about the companys process and the use of the compound ammonium hydroxide, a critical component of the process, is at the heart of Beef Products recent challenges. This is distressing, because ammonium hydroxide was designated as generally recognized as safe for use in food by the Food and Drug Administration in 1974 and it has been used as a leavening agent in baked foods as well as a way to manage the pH in many types of food products since then. In 2001, the Food Safety and Inspection Service, the regulatory arm of the U.S. Department of Agriculture that regulates the U.S. meat and poultry industry, approved the use of ammonium hydroxide as a food safety tool. Keith Nunes [The video depicting use of household ammonia with ground beef] is a terrible misrepresentation . . . Im glad they use it [ammonia] because anything that can help improve the safety of the product is certainly a product that will be on my table. Gary Acuff We are encouraged to see a company like BPI taking the bull by the horns and independently test for these killer pathogens before being required by government, but we need the entire industry involved and that will only happen when government mandates it. Nancy Donley I have been to many factories many plant in my career at the National Consumers League. BPI is an outstanding plant when you go in you go through a room where the air is actually cleaned, its an amazing plant. Linda Golodner Eldon Roth of Beef Products, Inc., who just won the Beef Industry Vision Award, has been extraordinarily creative in developing ways to protect consumers from pathogens in meat. Carole Tucker-Foreman [A]ll kinds of ingredients in food products that can be falsely characterized as unappetizing when viewed out of context. . . . BPI made great strides in improving the safety of ground beef through their unique food safety processes. James Marsden [Criticism of BPI] is so far off base, its just incredible. Dave Theno BPI has demonstrated a commitment to food safety. I see it as a big step in the right direction. Bill Marler ### Beef Products, Inc. is the worlds leading producer of lean beef processed from fresh beef trimmings. BPI� Boneless Lean Beef, is approximately 94% lean beef, and made with great attention to food safety and quality. For additional information, please contact Rich Jochum, Corporate Administrator, at rjochum@beefproducts.com. | |
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| Top 7 Myths of Pink Slime The media has been spreading a lot of myths about what pink slime is. The image spreading on the internet is actually mechanically separated chicken, not beef. Read more about the top 7 myths of pink slime below. Myth 1:Boneless lean beef trimmings look like pink slime. Fact:The photo many media have used to represent pink slime is not boneless lean beef trimmings. Its actually mechanically separated chicken. Boneless lean beef trimmings actually looks like this. �Myth 2:Boneless lean beef trimmings or lean finely textured beef which have recently been called pink slime, are just fillers and not beef at all. Fact:As their real names suggest, boneless lean beef trimmings are 100% USDA inspected beef. Imagine trimming fat from a roast or steak. Theres always some meat that is trimmed with the fat. It is this meat, trimmed from the fat, which becomes boneless lean beef trimmings. When you compare the nutrition analysis of this lean beef with 90% lean/10% fat ground beef, they are virtually identical. Thats because boneless lean beef trim is beef period. Myth 3:Ground beef produced with boneless lean beef trimmings is less nutritious than other ground beef. Fact:A side-by-side comparison of nutrition labels for 90% lean/10% fat ground beef demonstrates this lean beef has substantially identical nutritional value as 90% lean ground beef. Lean ground beef is low in fat and is a good or excellent source of 10 essential nutrients, including protein, iron, zinc and B vitamins. �Myth 4:Boneless lean beef trimmings are produced from inedible meat. Fact:Boneless lean beef trimmings are 100% edible meat. These trimmings are simply the lean beef removed from the meat and fat that is trimmed away when beef is cut into steaks and roasts. The meat in these trimming is nearly impossible to separate with a knife so, historically, this product only could be used in cooked beef products when the fat was cooked and separated for tallow. But now there is a process that separates the fat from the fresh lean beef, and it is this fresh lean beef that can be used in ground meat foods like hamburger and sausages. No process exists that could somehow make an inedible meat edible. �Myth 5:Dangerous chemicals are added to boneless lean beef trimmings. Fact:This is a reference to ammonium hydroxide, essentially ammonia and water, both naturally occurring compounds that have been used to make foods safe since 1974, when the Food and Drug Administration declared it GRAS or Generally Recognized as Safe, the highest safety attribution the agency assigns to compounds. Boneless lean beef trimmings receive a puff of ammonia to eliminate bacteria safely and effectively. When combined with moisture naturally in beef, ammonium hydroxide is formed, which is a naturally occurring compound found in many foods, in our own bodies and the environment. Food safety experts and scientists agree it is an effective way to ensure safer ground beef. �Myth 6:Food safety advocates are concerned about the safety of boneless lean beef trimmings. Fact:Scientists, advocates and plaintiffs lawyers, who in many cases are critical of the beef industry, have all stepped forward to praise Beef Products Inc. and its efforts at food safety. �Myth 7:Because ammonium hydroxide is an ingredient, ground beef containing boneless lean beef trimmings should be labeled. Fact:Ammonium hydroxide is not an ingredient added to the product rather, the product receives a puff of ammonia to eliminate bacteria safely and effectively. When combined with moisture naturally in beef, ammonium hydroxide is formed, which is a naturally occurring compound found in many foods including baked goods, cheese, chocolate, and puddings, in our own bodies and the environment. It is used in the production of each of these foods as a processing aid and not an ingredient, so not on the label of those foods either. It is safe and has been approved by FDA since 1974 and specifically approved for its food safety benefits in beef processing since 2001 | |
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| Meatingplace.com - Daily News By Rita Jane Gabbett on 3/14/2012 � In the wake of massive media and social media coverage of the use of boneless lean beef trimmings (BLBT) in ground beef products, BUBBA Burger on Tuesday issued a news release declaring it does not use the products. The recent public discussion regarding the use of Boneless Lean Beef Trimmings (BLBT) has generated numerous inquiries regarding the use of this product in the production of the BUBBA Burger. The BUBBA burger does not contain, and has never contained, any BLBT or similar beef additives, the company stated. The uproar started following a video by celebrity chef Jamie Oliver that included a grotesque caricature of how the lean beef trimmings product (also called lean, finely textured beef) is made by Beef Products Inc., which treats it with ammonium hydroxide as a pathogen intervention. The safety record of the product has not been at issue. The so-called yuck factor has been, especially due to the phrase pink slime coined by a former USDA worker who takes issue with the product. �
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| Meatingplace.com - Daily News
By Michael Fielding on 3/8/2012 The always attention-grabbing your k
ids are in danger cry has thrust back into the national conversation about the use of lean, finely textured beef (LFTB) colloquially known as pink slime. � McDonalds and Burger King have stopped buying from Dakota Dunes, S.D.-based Beef Products Inc. (BPI) over relentless pressure by the public and the media to not use one of its products that is added to ground beef. Now the USDAs Agricultural Marketing Service (AMS) is the latest target of bloggers and activists, one of whom has created an online petition at for-profit website change.org. Even ABC aired a report Wednesday, linking former Undersecretary of Agriculture JoAnn Smith to BPIs board of directors. The latest dust-up began Monday, when the online journal The Daily reported that the Agricultural Marketing Service plans to purchase 7 million pounds of product from BPI in the coming months. Carl Custer, one of the two former USDA microbiologists quoted in The Daily, alleged that the product isnt muscle but rather connective tissue. But connective tissue isn't red. Any redness (or pink, in this case) is associated with myoglobin meaning it's of muscle origin. We actually have equipment in place specifically designed to remove any sinew, cartilage, or connective tissue that may come in with raw materials, just like the companies that take trim and produce ground beef, Rich Jochum, BPIs corporate administrator told Meatingplace. Our finished product is typically 94 percent lean. The latest criticism comes as new USDA standards have quadrupled the amount of testing required for both boneless beef and finished product. New rules for supplying commodity ground beef to federal nutrition programs 78 percent of which goes to the National School Lunch Program through the USDAs Agricultural Marketing Service went into effect July 2010. LFTB is permissible in the school lunch program, although the product must have at least one scientifically validated intervention that proves a 3-log pathogen reduction, as LFTB could come from external carcass trim and sometimes has a higher microbial load potential. But for all the yuck factor, the industry is concerned that the public pressure may eliminate a cost-effective, safe protein source that makes use of trim that is otherwise lost are warranted. We use ammonium hydroxide, which we believe is the most effective food safety intervention available based upon our research, Jochum said. The choke-hold could cripple Beef Products Inc., which uses a proprietary process that relies on ammonium hydroxide gas to raise the naturally occurring levels of ammonium hydroxide in the beef. That in turn increases the meats pH to eliminate pathogens. The company has already had to reduce its hours of operation. Ammonium hydroxide isnt the only intervention used in producing LFTB. Cargill uses citric acid, just one of several alternatives to treat what it calls finely textured beef (FTB) to reduce the pathogen load. These lean products are included in approximately 70 percent of all ground beef products. "Given the increasing demand for animal protein products by people around the world hungry for them, together with a decreasing global supply, not using this lean beef for human consumption would be wrong for a variety of reasons," Cargill spokesman Mike Martin told Meatingplace. If FTB were not used in ground beef, more muscle meat would be used, further straining an already limited supply, Martin said, estimating that 1.5 million more head of cattle would need to be harvested annually to provide enough beef to equate to the volume of FTB produced in the U.S. To make the product, meat companies use USDA-inspected beef trimmings that contain both fat and lean and are nearly impossible to separate using a knife. The trimmings are then simmered at low heat to separate the fat from the muscle. Food-grade ammonium hydroxide also commonly used as a direct food additive in baked goods, cheeses and chocolates is just one process. The product is later blended into foods like ground beef. Producing LFTB ensures that lean, nutritious, safe beef is not wasted in a world where red meat protein supplies are decreasing while global demand is increasing as population and income increases, said American Meat Institute President J. Patrick Boyle. | ||||||||||||||||||||
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| US schools given choice to avoid pink slime Related topics: Industry & Markets, Safety & Legislation, Beef, United States American schools will be able to opt out of serving lean finely textured beef (LFTB) at the beginning of the next school year, the US Department of Agriculture (USDA) has announced. The decision comes in response to a national online campaign started by Texas mother Bettina Siegel when she found out that the government was planning to buy beef containing LFBT, commonly referred to as pink slime, to feed school children within its national school lunch programme. USDA only purchases products for the school lunch program that are safe, nutritious and affordable including all products containing [LFTB]. However, due to customer demand, the department will be adjusting procurement specifications for the next school year so schools can have additional options in procuring ground beef products. USDA will provide schools with a choice to order product either with or without LFTB, the Department said. A number of schools have already announced their intention to stop serving ground beef containing LFTB. The American Meat Institute (AMI) said it respected USDAs decision, but reminded consumers that LFTB was a safe, wholesome and responsible option. AMI president J Patrick Boyle said: It is important to recognize that, while some reports have called LFTB an additive or a filler, these terms are absolutely inaccurate. LFTB is simply a beef product that starts with wholesome, inspected trimmings that result when large carcasses are cut into smaller portions. These trimmings can look much like bacon, where fat and lean meat are intertwined. The processed used to make LFTB removes the intertwined fat from the lean and the result is a 95% lean beef product. � USDA also re-asserted the safety of LFTB and urged consumers to research science-based information on the quality of the product. Eldon Roth, founder of LFTB manufacturing firm Beef Products, Inc, agreed with the governent, saying: As parents and consumers continue to make important decisions about the food they and their children eat, we hope that they listen to credible sources outside media sensationalists and take note of the overwhelming support from the government and scientific community who have routinely testified that our lean beef trimmings are 100% beef and are produced, and tested in a way that makes this food very safe. The pink slime controversy started last year when UK celebrity chef Jamie Oliver claimed that 70% of Americas ground beef contained LFTB, which is treated with ammonia to make it fit for human consumption. Since then, a number of fast-food chains, including McDonalds and Burger King, have announced that they would stop using the controversial product. | |
| Pink slime, or lean finely textured beef as its called, is a pretty good example of what's wrong with the food system, and Kroger's part in it. People have a right to know what's in the food they eat. Most people wouldn't think such a products in their ground beef, presumably from muscle cuts of beef, not meat slurry treated with ammonia gas. It's something that isn't needed, other than to let people continue eating unsustainable levels of meat at cheap prices. The cost is transferred to your health, the cows raised in terrible conditions, and the environment. Kroger sure does carry lftb products. Store ground trim and other products don't but MAP grind from the regional Kroger pork plants does. Gross. There's no rhyme nor reason for ground beef to contain anything other than ground beef! Chitterlings are disgusting, but at least someone knows that they are eating pig intestines when they do! | |
Member
| I'm tempted to answer how I think that question should be answered, but I would like to keep my job. I don't even work in the Meat Department and I'm tired of hearing that question.� People see something online and on the Evening News about what is basically gelatin being used as a filler and they are all up in�arms and worried about it, yet we carry Chitlins and sell a crapload of them during the holidays and nobody says a thing about that.� By the way the pun WAS intended. But WTF, it's a beef by-product so we can say it's 100% Ground Beef, � � I'm not like this because I work here, | |
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Source: https://krogerforum.activeboard.com/t48312804/does-your-meat-have-pink-slime-in-it/?page=1&sort=newestFirst
The private selection is no better. Don't waste your money. Not fit to eat. Gross.