I was still cutting that frozen in recent years for grind sales. We called it Bulk meat too. I would chop it up on the saw then let it sit in luggers over night to thaw. 

When we were running bulk sales with 10lb bags of grinds I would cut 20 cases a day to thaw. 

It made some really messy grinds that I think hurt business more than anything. (wasn't my idea)

When I worked for the independent chain we cut and used severl 60 lb boxes of bull meat every day to supplement our grinds.  We never let it thaw though, we just cut it into strips and fed it into the grinder with fresh trimmings to chill the grind and lean it up.

apcowboy wrote:

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How many of you remember this stuff, been many evenings I've cut up 4 to 5 cases of it to thaw out some during the night for the morning grind 

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Mainemeatman wrote:

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kangaroo meat

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 Yeah that's what we called it too, but I don't know what it really was!

fdarn wrote:

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Its odd to me how you guys talk about it as if its something of the past. I was cutting this stuff last year.

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fdarn: Did you label it previously frozen?

irish squirrel: Do you label it previously frozen?

jimhenry2000 wrote:

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The stories I could tell....

Dynamite, Hamburger press, Borateem!....

fdarn wrote:

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The stuff you guys could get away with in the 80s can be mind boggling for the younger generation of cutters. However I believe that what many people don't know is a lot of Mom and Pop operations are still pulling that crap. Now I never personally worked with crushed ice or pink slime, but as recent as 1 year ago I was still seeing stuff that I know is supposed to be outlawed now. Its always the smaller Mom and Pop stores from my experience.

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 You should write a book

Burgermeister wrote:

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fdarn wrote:

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The stuff you guys could get away with in the 80s can be mind boggling for the younger generation of cutters. However I believe that what many people don't know is a lot of Mom and Pop operations are still pulling that crap. Now I never personally worked with crushed ice or pink slime, but as recent as 1 year ago I was still seeing stuff that I know is supposed to be outlawed now. Its always the smaller Mom and Pop stores from my experience.

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I've never seen ice or water added to ground meat. That's pretty low IMO. 

The pink slime is something I read a little about but forgot exactly what it is. It's something that most of us can't make. I think it has something to do with tube ground beef. Maybe something that helps get more meat off of bones that have already been cleaned of meat by humans. The machines or process takes even more off. Somehow at some point, ammonia is used. I have no idea how. I don't want to google it. If someone knows, hopefully, you'll explain. Whatever it is, I think it's an exaggeration. A scare story. But "pink slime" isn't something we do at shop level. If/when it exists, it's from the wholesalers. 

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 I guess i don't know what pink slime is either.  Leon posted a video of it a couple years ago but I forgot.  I thought it was something they added to grinds to keep it looking red and fresh after it was supposed to be spoiled, but maybe that is something else.  

But yes there was a big media scare a couple years ago and customers would come to me "Do you use pink slime?" After first I never heard of it and I was like "What?"  But then there was some info about it here so I started telling customers "No.  I have been in this business for 15 years and I never seen that stuff in my life you don't have to worry about it here"

Nate wrote:

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"Pink slime" is what ABC news called it, but the packing industry calls it LFTB lean finely textured beef. Bones are thrown into a large colander type enclosure and agitated and spun as they are hit with an ammonia gas to release every last bit of beef from the bones. You've been eating it for 30 years, not a big deal. BPI is suing ABC news for sensationalizing the process and I hope they win, a lot of people lost their jobs because ABC wanted an attention grabbing headline.

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Do you mean IBP?