Huffington Post
3/8/12
The price of beef has risen dramatically in recent months and years.
That's led many consumers to shift away from steaks and towards
cheaper hamburgers and meatloaves when they've had a hankering for
cow. But record highs mean that even ground beef is getting pricier.
What's a supermarket, looking to keep the price of ground beef
competitive, to do? Use the cheapest possible kind of ground beef: the
much-reviled "pink slime."
According to a recent "ABC World News" report from Jim Avila, 70% of
ground beef sold in supermarkets contains the ammonia-treated sludge,
which is the the product of a method for salvaging meat scraps from
otherwise unusable parts of a carcass.
Avila was tipped off to the startling figure by a whistleblower at the
USDA -- who says he has quit his job out of disgust with the product.
The level of usage is consistent with a 2009 report on pink slime by
the New York Times. The paper wrote that "a majority" of ground beef
in America contained the substance, which is manufactured by a company
called Beef Products, Inc.
Since then, fast food companies have discontinued their use of the
product en masse. Pink slime is still in the mix of the ground beef
used in school lunches, however.
If you want to avoid pink slime altogether, then, and don't want to
eat at McDonald's, you may have to buy your own meat grinder. Or stop
eating hamburgers.
--
Together, we can change the world, one mind at a time.
Have a great day,
Tommy
--
Together, we can change the world, one mind at a time.
Have a great day,
Tommy
--
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