bakechef
Executive Chef
Well I agree with you there BC, that neither of us wants to each much processed meat. I'll process it myself from whole cuts if I want processed meat.
Interesting your comment: " I think that the cheaper 'ground beef' is actually the one least likely to contain pink slime. It's obvious that sliming more expensive cuts is more profitable, just considering the final price per pound. However the slime issue came up regarding cheap ground beef sold to schools. I don't know.
What I meant by that, if I didn't make myself clear (I was typing on my phone), is that the cheaper "ground beef" that is sold in my store is made from scraps that the meat cutters save, from steaks, roasts etc.. And as far as I know, they don't have any pink slime to add to it (I work in the store). The stuff that comes packaged in what looks like 15 pound tubes that is dumped into the grinder, is more likely to have the pink slime in it, because it is packed by the meat processor. These huge tubes are where specific types of ground beef come from. I would imagine that with large chain stores, that grinding this way is fairly common practice. With the popularity of ground beef, I can't see most stores having enough "scrap" to make all of their ground beef, since in many cases ground beef is far more popular than roasts and steaks.
Luckily most stores in my area say that they are going to stop using it. But I'm suspicious, since it doesn't need to be disclosed on the label, how long before it sneaks back in? I give it a year. Once they can raise the price on beef because they are not using it, they can sneak it back in and continue to keep the price higher.
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