So, if your Rib Eye gets cow shit on it and I wash it off before I sell it to you, that is ok? You'll feed that to your family? My problem revolves around poor quality meat and the fact that it has been tainted with the contents of the cows intestines being sold to me while the scientist say poo-poo on that and the industry says it is healthy and nutritional. Cow shit is cow shit.
Wikipedia is not a good reference..........You might as well quote the National Enquirer....
Last edited by KA9MOT; 03-14-2012 at 10:15 AM.
"One man with courage makes a majority." ~ Andrew Jackson
Steve KA9MOT
Macomb, IL
Fine. Look at the MSDS for ammonia then. And, if ammonia is extremely toxic, please explain how you have ammonia in your blood all the time, yet still live? Or, go find your own reference then for water chlorination methods. It's not like it's unverifiable.Originally Posted by KA9MOT
And, Wikipedia is about as accurate as Encyclopedia Brittanica: http://www.nature.com/nature/journal...l/438900a.html
And, technically, yes, if cow shit gets on your meat, and you wash it off removing all bacteria from it, you will not die. You should take a look at your dish cloth or dish sponge one of these days. You'll have a fucking heart attack when you see the microbial content per cm^2... Or, your counter top. Talk about "Yuck!"
About chloramine: http://water.epa.gov/drink/contamina...infectants.cfm
Last edited by KC2UGV; 03-14-2012 at 10:27 AM.
This is not about ammonia. Ammonia is only the means. This is about garbage meat and the cow shit that is on it that is being sold to us as Wholesome, and Nutritious and apparently it is also about peoples willingness to eat cow shit and pay $4 a pound for this delicacy.
Last edited by KA9MOT; 03-14-2012 at 10:36 AM.
"One man with courage makes a majority." ~ Andrew Jackson
Steve KA9MOT
Macomb, IL
It's not being sold as nutritious. It's well known the nutritional content is about zero. Wholesome? It is by the FDA definition, which means it's something you can eat, but wont kill you. Cow shit on it? Not really, it's been washed off. It's being used as filler, the same purpose grain is used for in many non-meat products (And, some meat products).
Do you reject a cut of meat that has been on the floor? If so, you need to reject every last single cut of meat. I can best it has been on at least one floor. Do you eat sausage? If so, watch out! It's been in contact with cow shit, for extended periods of time. After all, it's intestines.
Oh, and I forgot!!! Put down the hot dogs!
If you want to learn about Mechanically Separated Meat, from an unbiased source, start here: http://en.wikipedia.org/wiki/Mechani...separated_meat
Make sure you go to all the citations for the claims made... Since you wont take it at face value (Which, you shouldn't).
And, another source:
http://www.snopes.com/food/prepare/msm.asp
So, after you learn what it really is, maybe then, we can drop the hyperbole, and talk about the real issue: Why are consumers paying so much, for something as cheap as it is?
And, another variety of "Pink Slime":
http://en.wikipedia.org/wiki/Boneles...beef_trimmings
Not quite the devil you thought, huh?
From email reply from my local grocer: (Attribute Statement to American Meat President J. Patrick Boyle)
Washington, DC, March 8, 2012 -- “Boneless lean beef trimmings (BLBT) is a safe, wholesome and nutritious form of beef that is made by separating lean beef from fat. To make the product, beef companies use beef trimmings, the small cuts of beef that remain when larger cuts are trimmed down. These trimmings are USDA inspected, wholesome cuts of beef that contain both fat and lean and are nearly impossible to separate using a knife.
This release is obviously not factual. The meat used is from the body cavity, not trimmed from usable meat.
As far as I know, Intestines are no longer used as sausage casings. As to beef being on the floor, I have been in many meat processing plants in this country. Most are very clean, I am sure there are some accidents. I have never seen meat on the floor in a packing house. Very little meat comes in contact with feces. If I'm buying something that includes by products, I want to know about it so I can choose to avoid it.
Last edited by KA9MOT; 03-14-2012 at 10:58 AM.
"One man with courage makes a majority." ~ Andrew Jackson
Steve KA9MOT
Macomb, IL
^^^ Taaa Daaaa! Why, for the profits, of course... you don't expect the 1% to eat like we do, eh?
At least things are better than they used to be.
There was meat that was taken out of pickle and would often be found sour, and they would rub it up with soda to take away the smell, and sell it to be eaten on free-lunch counters; also of all the miracles of chemistry which they performed, giving to any sort of meat, fresh or salted, whole or chopped, any color and any flavor and any odor they chose. In the pickling of hams they had an ingenious apparatus, by which they saved time and increased the capacity of the plant – a machine consisting of a hollow needle attached to a pump; by plunging this needle into the meat and working with his foot, a man could fill a ham with pickle in a few seconds. And yet, in spite of this, there would be hams found spoiled, some of them with an odor so bad that a man could hardly bear to be in the room with them. To pump into these the packers had a second and much stronger pickle which destroyed the odor – a process known to the workers as "giving them thirty per cent." Also, after the hams had been smoked, there would be found some that had gone to the bad. Formerly these had been sold as "Number Three Grade," but later on some ingenious person had hit upon a new device, and now they would extract the bone, about which the bad part generally lay, and insert in the hole a white-hot iron. After this invention there was no longer Number One, Two, and Three Grade – there was only Number One Grade. The packers were always originating such schemes – they had what they called "boneless hams," which were all the odds and ends of pork stuffed into casings; and "California hams," which were the shoulders, with big knuckle joints, and nearly all the meat cut out; and fancy "skinned hams," which were made of the oldest hogs, whose skins were so heavy and coarse that no one would buy them – that is, until they had been cooked and chopped fine and labeled "head cheese!" ~ "The Jungle" by Upton Sinclair.
"Where would we be without the agitators of the world to attach the electrodes
of knowledge to the nipples of ignorance?" ~ Professor "Dick" Soloman
BLBT is the same meat you get from the cut. The only difference? The form. That's all. It comes from the bone, wherever it might be.
The floors are just as clean as any other spot in the plant. That's why they wear rubber boots in the processing area. But, they have been on the floor. As for knowing if something contains MSM or BLBT you can know: It's on the ingredients list as such.As far as I know, Intestines are no longer used as sausage casings. As to beef being on the floor, I have been in many meat processing plants in this country. Most are very clean, I am sure there are some accidents. I have never seen meat on the floor in a packing house. Very little meat comes in contact with feces. If I'm buying something that includes by products, I want to know about it so I can choose to avoid it.
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