This is why America has such a bad reputation for food over here (I'm being polite here, the reputation of American food is worst than you think
).
Attack of the Pink Slime!
- Thread starter scotpens
- Start date
This is why America has such a bad reputation for food over here (I'm being polite here, the reputation of American food is worst than you think
).
A
Amaris
Guest
It's cheap, it's easy to fix, you can feed a lot of people with it. Are there healthier alternatives? Yes. Are they more affordable? No. This is why people here eat more meat. It's cheaper, unless you happen to live in a larger city with much greater access to vendors that can charge less for better quality food.
This is why America has such a bad reputation for food over here (I'm being polite here, the reputation of American food is worst than you think
Americans like tasty food. Healthy, tasty food is more expensive, so they opt, instead, for cheap, tasty food. Unfortunately, that cheap, tasty food is usually not nearly as good for you as what you would normally eat if you were in, say, Paris or Rome.
I've seen the way France does produce and meat, and it's far, far fresher than you'll get here outside of big cities with nearby ports of call.
It's the shit that's scraped off the fucking bones of the animal mechanically. Don't tell me what's disgusting and what isn't.
You wouldn't be so pissed off if you didn't make it your mission in life to convince people that they're wrong. Nobody is even asking you about pink slime in this thread, but you're going out of your way to make massive posts to show everyone the light. Why the hell do you care if people believe something that's incorrect? Dude, let it go. You'll sleep better.
It can be "the shit that's scraped off the bones. But that's still beef/meat. And I can tell you what it is an isn't because one of us works in the industry, has read countless emails from others in the industry on the process and has spent about 2-3 hours taken "webinars" on it over the last month. The other one is learning this through the media.
Wasn't aware I needed to be directly asked about something in order to bring facts into a discussion. And I care because a) it's a topic that's impacted my job b) the media has put a LOT of ignorance out there on the topic and sensationalized it by giving it a pejorative term and even has out-right lied about it. (Again, footage of it in news clips is actually ground chicken and not the LFTB.)
I care because it's another aspect of the idiocy of the media and the American people that this is such an issue when there's nothing at all wrong with it -again it's 100% beef. When many other products have much more sinister things going on behind the scenes in their manufacturing process.
Wasn't aware I needed to be directly asked about something in order to bring facts into a discussion. And I care because a) it's a topic that's impacted my job b) the media has put a LOT of ignorance out there on the topic and sensationalized it by giving it a pejorative term and even has out-right lied about it. (Again, footage of it in news clips is actually ground chicken and not the LFTB.)
I care because it's another aspect of the idiocy of the media and the American people that this is such an issue when there's nothing at all wrong with it -again it's 100% beef. When many other products have much more sinister things going on behind the scenes in their manufacturing process.
Whoops! Sorry about that... Fixed in post.
Nobody ever said it's not beef. You are arguing a complete strawman here. It is beef, but it's also shit.
Say you cook a T-Bone steak, delicious, medium rare, lightly seasoned. You eat it up but there's still "scraps" of meat still clinging to the bone that human biology and tooth placement just won't let you get. Is that meat "shit?"
No. It's still meat and, infact, the meat closes to the bone is the best part which is why bone-in cuts are so highly regarded. The process reclaims that meat that's still on the bone after the large loin has been cut off. It also reclaims the scraps of meat on/in fat during the trimming process.
It makes no sense to call it "shit" as it's no different than the whole steak or roast it's just meat that didn't make it to that steak or roast and would otherwise be lost.
I don't say "it's beef" as a strawman argument but to reiterate the point that that is what it is! There's no reason to think that it's shit or of any less quality than that steak or roast. It's simply beef that stayed with the fat or bone rather than making with the roast or steak.
It's food but it's not art
You're lowering the standard for everyone. It's the wrong logic IMO.
We're not at war, there is no restrictions, you can afford to eat less but better quality.
It still a matter of stretching material out, to get the most useful amount of beef as possible and not have any waste. Without the process more cattle would need to be slaughtered. Cost also has a huge factor when it comes to people buying their food.
I know what J. is saying. We eat healthy cuts at home because we can afford to but it would be a lot cheaper to eat the processed stuff. I'm not sure you're really grasping the cost issue faced by lower income households.
A
Amaris
Guest
There are artificial restrictions. There is a significant premium on higher quality food here. Yes, Americans consume a lot of empty calories and lower quality food, but that is because it's cheap and convenient. Things are structured differently here, especially outside major cities. That is unlikely to change any time soon, regardless of how much I want it to change.
Exactly. I was on the lower rungs of that ladder for a long time. At that low of an income level, the food choices are not nearly as plentiful as one with sufficient income to make healthier selections.
I think it's a clash of cultures : food is the 2nd priority of French households after housing.
It's leftovers, that are basically cooked and pressed through filters to make them resemble something that's barely ingestible with the whole process changing the molecular makeup of the "stuff" in such a way that it has to be bathed in ammonia (and no, it doesn't matter whether it's liquid or gaseous) because it so full of germs and shit.
Strange how steaks aren't treated with ammonia, eh?
Wow. I mean, I get that you personally find it distasteful, but that doesn't mean you get to just make up shit.
Nothing happens to the "molecular structure". It's meat, just like the center cut of a steak. The ammonia comes into play because it is processed at a warmer temperature (to melt away the fat) which promotes bacterial growth.
And it's not "cooked" it's "made warm" to make the fat softer. It's no more "cooked" than a piece of meat left on your counter being bathed in sunlight. 
And it does mater that the ammonia it's exposed to is gaseous because that makes the meat vastly lest likely to absorb or hold the ammonia which, again, is harmless in the quantities we're talking about. Nothing is happening to the "molecular structure" of the beef. And it's not "full of germs and shit" it's just that the bacteria we're afraid of in meat grows in warm temperatures (anything over 40-degrees F but less than 140-degrees) and it's killed off by the exposure to ammonia.
It's also not "barely ingestible."
Because whole cuts of meat aren't held in the food danger zone.
And, again, LFTB isn't "treated" with ammonia or anything (such a term implies the ammonia sticks around.) It's basically put into a "ammonia filled chamber" that suffocates and kills bacteria.
And it does mater that the ammonia it's exposed to is gaseous because that makes the meat vastly lest likely to absorb or hold the ammonia which, again, is harmless in the quantities we're talking about. Nothing is happening to the "molecular structure" of the beef. And it's not "full of germs and shit" it's just that the bacteria we're afraid of in meat grows in warm temperatures (anything over 40-degrees F but less than 140-degrees) and it's killed off by the exposure to ammonia. It's also not "barely ingestible."
Because whole cuts of meat aren't held in the food danger zone.
And, again, LFTB isn't "treated" with ammonia or anything (such a term implies the ammonia sticks around.) It's basically put into a "ammonia filled chamber" that suffocates and kills bacteria.
I'm not making anything up. What do you think all that high-powered pressing and squeezing does to a substance?
Tasty, huh?
Unless that "high powered pressing and squeezing" is being done at the Large Hadron Collider, nothing at the molecular level.
Last edited:
Similar threads
