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jimhenry2000


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RE: How many of you remember this stuff
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fdarn wrote:

 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"

 Fred,

   I think that "pink slime" is a product of mechanical de-boning, where bones are flailed with something like a weed whacker, to get every possible piece of lean off the bones.  Same process that resulted in the debut of chicken and turkey franks as well as adding chicken and turkey to "regular" hot dogs. I'm not sure where the ammonia comes in either.

As to stuff added to hamburger to keep it red, back in the late 60s, early 70s when I was an apprentice, I saw used what was called "dynamite". It came in large cannisters like you might purchase Nestle's Quik in only much bigger. If I recall it was a red powder and looked like Paprika.  Mixed in ground beef, it stayed red for several days.  Mixed with water and put in a spray bottle, you could spray a green steak and it would bloom bright red and stay that way for days!  I THINK it was Sodium Nitrite, but I was just a dumb apprentice then and they never explained it, just told me what do do. I NEVER used any of that stuff once I was a meat manager of my own department.



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How many of you remember this stuff
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That explains it. I have seen your posts about Dynamite before. If it turns a green steak red I imagine there were a lot of sick customers in those days.

How long would they leave a dynamited steak out there?



-- Edited by fdarn on Thursday 7th of August 2014 12:19:38 AM

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jimhenry2000


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fdarn wrote:

That explains it. I have seen your posts about Dynamite before. If it turns a green steak red I imagine there were a lot of sick customers in those days.

How long would they leave a dynamited steak out there?



-- Edited by fdarn on Thursday 7th of August 2014 12:19:38 AM

 Until it sold or lost its bloom!



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newbernbears


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We had 73/27 tubes of Cargill come in recently that was very red, like Chuck or Round-there was something funky going on in that meat, not sure what.

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Allen Scott
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jimhenry2000 wrote:
fdarn wrote:

That explains it. I have seen your posts about Dynamite before. If it turns a green steak red I imagine there were a lot of sick customers in those days.

How long would they leave a dynamited steak out there?



-- Edited by fdarn on Thursday 7th of August 2014 12:19:38 AM

 Until it sold or lost its bloom!

 Wow!  That makes me sick just thinking about it.  

 

Are any other members here familiar with this practice?  Come on we are all friends here you can tell us.



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newbernbears wrote:

We had 73/27 tubes of Cargill come in recently that was very red, like Chuck or Round-there was something funky going on in that meat, not sure what.

 What did you do with it?  Did it smell funny?



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Burgermeister


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fdarn wrote:
jimhenry2000 wrote:
fdarn wrote:

That explains it. I have seen your posts about Dynamite before. If it turns a green steak red I imagine there were a lot of sick customers in those days.

How long would they leave a dynamited steak out there?



-- Edited by fdarn on Thursday 7th of August 2014 12:19:38 AM

 Until it sold or lost its bloom!

 Wow!  That makes me sick just thinking about it.  

 

Are any other members here familiar with this practice?  Come on we are all friends here you can tell us.

 I've never seen anything like that. I've seen some bad things in my time. If/when I get food poisoning, I'll deserve it. You all too. I was "just following orders", but that's what war criminals always say.

We did have a thread once titled something like "what's the worst thing you've ever seen, done, or been part of". 

By "part of", I meant that even if you didn't cut it, you knew about it. You allowed it by not stopping it. Maybe you wrapped it, maybe you put it in the counter, maybe you didn't remove it from the counter. You were an accomplice in some way. 



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ChefLazar5


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Hi, Yes its an important clod, usually southamerican bulls or cows. I was working at a local plant and they use to shave it grind it and make patties out of it then call it

USDA inspected meat,, it was cheap until the west coast was caught with kanageroo meat from jack in the box.... then they had to double the price...

alan



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Alan Lazar
ChefLazar5


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Probably air got into it nd blew the seals..they do not allow potasium nitrate  (saltpeter) in plants any more,or dynamite, we used the power in the 60s keep meat red for days, but its been outlawed they close you down if theyfind it.

 



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