Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Every Thing Else Board
Never Ever
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="Cross-7" data-source="post: 1429856" data-attributes="member: 24538"><p>This discussion is tied to " pink slime" or the "lean finely textured beef" if you prefer. </p><p>Bottom line it's connective tissue that is blasted off the bone and through centrifugal force the fat is removed. They then take the procduct and form it inti little sticks that can be ground into hamburger to cheapen up the product. </p><p>No different than cutting it with fat. </p><p>They use a by/waste product to cheapen it up. The </p><p> I personally don't like ground beef that feels like I'm chewing gristle or ground up rubber bands. </p><p></p><p>When I shop for beef I don't go to Walmart or whoever to buy meat. </p><p>I shop at United supermarkets, Country Mart and etc that voluntarily labels their product with source of origin. </p><p>As a consumer that my choice. </p><p></p><p>I think we have the rules and regulations in place to ensure there aren't any antibiotic residues in meat. </p><p>But if a consumer chooses " never ever" meat. We have suppliers to fill ygat niche market, but to make it illegal to treat a sick animal just to appease people that aren't well informed doesn't make good sense. </p><p>It's no different than demanding a country of origin label. </p><p>If there is a market for domestic raised meat, antibiotic free, hormone free or whatever then label it as such. </p><p>Let the consumer decide.</p><p>No label means imported meat. </p><p>If the consumer decides to buy the cheapest product on the shelf that was raised and processed in a foreign country or has had antibiotics then let them choose. </p><p></p><p>But that's just me</p></blockquote><p></p>
[QUOTE="Cross-7, post: 1429856, member: 24538"] This discussion is tied to " pink slime" or the "lean finely textured beef" if you prefer. Bottom line it's connective tissue that is blasted off the bone and through centrifugal force the fat is removed. They then take the procduct and form it inti little sticks that can be ground into hamburger to cheapen up the product. No different than cutting it with fat. They use a by/waste product to cheapen it up. The I personally don't like ground beef that feels like I'm chewing gristle or ground up rubber bands. When I shop for beef I don't go to Walmart or whoever to buy meat. I shop at United supermarkets, Country Mart and etc that voluntarily labels their product with source of origin. As a consumer that my choice. I think we have the rules and regulations in place to ensure there aren't any antibiotic residues in meat. But if a consumer chooses " never ever" meat. We have suppliers to fill ygat niche market, but to make it illegal to treat a sick animal just to appease people that aren't well informed doesn't make good sense. It's no different than demanding a country of origin label. If there is a market for domestic raised meat, antibiotic free, hormone free or whatever then label it as such. Let the consumer decide. No label means imported meat. If the consumer decides to buy the cheapest product on the shelf that was raised and processed in a foreign country or has had antibiotics then let them choose. But that's just me [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Every Thing Else Board
Never Ever
Top