This "nasty pink slime," as one FDA microbiologist called it, is now wrung in a centrifuge to remove the fat, and then treated with AMMONIA to "retard spoilage," and turned into "a mashlike substance frozen into blocks or chips".Are you as totally disgusted by this as I am? Do you want to eat this stuff? Is it really food? Yikes...
Thus saving THREE CENTS a pound off production costs. And making the company, Beef Products Inc., a fortune. $440 million/year in revenue. Ain't that something?
What is a momma to do?!
Here's what Jennifer Poole suggests in the article:
I've been thinking about an action item on this issue, and I've got three ideas: a. write Michelle Obama through this web form: http://www.whitehouse.gov/... or snail mail: The White House, 1600 Pennsylvania Avenue NW, Washington, DC 20500; 2. print out the NY Times article and give it to the manager of your local supermarket, and ask them if they sell any kind of ground beef that doesn't contain this "pink slime" or if their butchers will grind meat fresh for you; 3. just stop buying the damned stuff altogether.
I know that I will NOT be buying this stuff at the grocery store or when I go out to eat! And I am so glad to send my daughter to school with a healthy homemade lunch! This stuff is in the school lunch program... do you believe it?!
Please bring yourself to a place where you make conscious choices about the food you eat and the food you feed your family...
If you are what you eat, the last thing I want to be is an ammonia laden hamburger patty!