Pink Slime In Burgers, Ground Beef, and Meat
If you’ve enjoyed a burger at a restaurant, eaten burgers at a friend’s BBQ, or bought lean ground beef at a grocery store or supermarket chain, chances are good that you’ve eaten pink slime meat.
Processed scraps of beef trimmings and fat, treated with ammonia..that’s what pink slime is, in a nutshell. It doesn’t sound appetizing, but then again, neither does most of what goes on behind-the-scenes in bringing meat to the table, including the use of synthetic hormones and antibiotics in cattle and livestock.
Want to be assured that you haven’t eaten anything harmful and/or would you like to know which stores are no longer carrying pink slime and which fast food restaurants have never used it?
Read on, and you’ll find out everything you ever wanted to know about pink slime…and then some!
The Dentist In Littleton, Colorado website was written by the same author as this website.
More Facts About Pink Slime ~ 2013
•In 2002, a USDA scientist coined the term “pink slime,” to describe what the USDA calls “lean, finely textured beef.”
•School districts and restaurants have been using pink slime ground beef, burger patties, and meat since the 1990s when the food production process was invented.
•Celebrity chef Jamie Oliver brought the issue of pink slime to the American public in 2011, but the Washington Post had reported on the controversy back in 2008.
•In 2012, the USDA had contracted to buy 111.7 million pounds of pink slime ground beef for the nation’s school lunch programs. The uproar over pink slime will undoubtedly cause that amount to drop.
•Pink slime has never been included in chicken, turkey, or chicken nuggets.