Ahhhh the things you can find on Face Book lol I found the below posted on a Face Book group called Stop eating Ammonia-Treated Beef without knowing about it!!
70 percent of ground beef has atb in the united states..also even if butcher says he cuts up the meat and grinds it himself they sometimes add the pinkslim from pouches that they order..you have to ask them if he does that
anyone here ever seen these pouches of pinkslim you can order ????
I have heard of cutters grinding ice in to add weight the grinds. Can only imagine the mess.
Also one of the managers I worked for who had been with Kroger's for several years said they were implementing some type of spice or something that would keep the meat red. He said you could sit a package of grinds out on a shelf and it'd still be red after 30 days. How true this is, I do not know. Just hear say.
I would'nt ,I could'nt do that. To me thats pretty bad. Have to relay this experience to you all. Years ago , I made my own bologna salad and I admit, I put a couple drops of red food coloring in it just to brighten it up a bit. One of my co-workers at the time was trying to make some and he put too much coloring in it and it was the first time I seen beet red bologna salad. Ended up dumping the whole lug in the dumpster.
i do that too. i use strawberry jello in my sandwich spread. I actually used more than I meant to a couple weeks ago and It was redder than it should had been but they still bought the heck out of it. the guy who trained me to cut meat when i was first starting out taught me to make my sausage with cherry jello in it. one pack for about a 50 lb lugger. but that is the only place i ever did that. but putting something like that in the grinds thats just decieving your customers.
I have heard of cutters grinding ice in to add weight the grinds. Can only imagine the mess.
Also one of the managers I worked for who had been with Kroger's for several years said they were implementing some type of spice or something that would keep the meat red. He said you could sit a package of grinds out on a shelf and it'd still be red after 30 days. How true this is, I do not know. Just hear say.
I used to work for a meat manager that told me once about how in the old days they used to throw a handfull of "boom" into the left over grind at the end of the night. When the openers came in the grind would be just as red as fresh ground. He told me "boom" was sodium nitrite. Saltpeter.
I also worked with a cutter that said they used to put ice in with the grind, but he decided to use vegetable oil instead because it's heavier than the water and it bound with the meat.
Where I worked years ago we used to put tomato sauce in with the ham loaf to add color and weight. It wasn't too bad. I actually liked it.
no not here, we must be behind in the times...lol we just have all the chicken and pork juiced. sadly i hacd to apologoze to a lady customer who bought some bnls pork chops that were cut at a central facility. they were slimy green/gray and smelled. they were marked down, some people love a bargain. we used to cut natural pork that sold good but stopped carrying it. sigh.
Never heard of it and wouldn't ever do it. I'll quit first. Luckily, we get a lot of our business from people that refuse to shop at Wal-Mart because of stuff like this.
I've never heard of Pinkslim....Sounds like a Liberal Vegan agenda Haha! They'll try anything! Even so, Our company is still very much against anything of this nature. They're pretty strict on us, but not oppressing or anything. I've worked with quite a few older butchers that have told me some stories of their old days. I've heard of them freezing blood and grinding it with their meat. Then there was one that threw all his old bologna, ham, and other processed meat into his shop trim grind. Said it was his best seller till they made him stop. That same guy told me he could make a Whole Boston Butt roast last 30days in his counter *as a whole roast...half roast..reslicing to steak or C/S...smoking it...then some sort of cold salad, chili, or BBQ pulled pork product*. That's too much effort for the guys in my shop now-a-days. We'd save more money just marking it down hardcore than reworking it. I've also been accused of Wrapping new ground meat around Old ground meat because it was dark in the middle of the package of grind. I just have to look at the customer and ask if I looked like I had time to do that sort of thing. Again...I'd make more money just throwing it away and maintaining a fresh counter than reworking it.
Everything's ground fresh at our market! We even finally got rid of the coarse grind chubs--which I absolutely hated. Sometimes they would REEK when you opened them up.
This is where real meat shops can really attack the big boxes. If you can't tell the difference between fresh hamburger and gas-packed sawdust, you shouldn't be eating meat. Those gas packed burgers will stay red even after its rotten...
Never heard of pinkslip. I think somebody's been smoking too many clove cigarettes.
