Pink Slime is BACK according to the Natural Cures Not Medicine website... Below are a few excerpts from the article naturalcuresnotmedicine/2014/09/warning-seen-now-ground-beef-burger-patties.html The big news is pink slime is back. Under a new name. BPI calls it “lean finely textured beef” (LFTB) and Cargill calls it “finely textured beef”. Renewed market pressure now seems to have forced some retailers to seek cheaper sources once again to include in hamburger meat and ground beef. An executive from Cargill said that their sales of “finely textured beef” recently “have risen about threefold from their lowest point.” Eric Mitthenthal of the American Meat Institute says there is more demand for LFTB because “the cattle herd is at its lowest since the 1950s, significantly decreasing the supply of beef.” A Cargill spokesman says “finely textured beef” is a “safe and sustainable way to maximize the amount of beef protein available for people to eat.” A Cargill representative told Yahoo that the company’s “finely textured beef,” available since 1993, is “100% pure beef” and “is usually added to ground beef to increase the percentage of muscle protein to fat.” They describe the process as “being similar to separating milk from cream, we use low heat on the beef trimmings to separate the 100% pure beef from the fat. A USDA-approved food grade antibacterial solution is used to help prevent the growth of bacteria. We mix the 95% lean Finely Textured Beef with beef trim to give you a choice in flavor and leanness, creating 73% to 96% lean ground beef.” (i) So how do you avoid this potential poison? * Buy beef that has come from grass fed cows, which can be found at natural and organic grocery stores and your local farmers market. Grass fed beef is clearly labeled and contains no ammonia. * Most butcher shops or meat counters will grind meat for you from cuts that you select. * Grind your own meat using an electric or manual meat grinder or use an attachment for a stand mixer. This way you choose exactly what you want ground up. This is also a great way make your own sausages without unecessary ingredients found in many commercial sausages. * Don’t buy pre-packaged ground meat. This is often attractive as it may be less expensive, but is likely to contain things you would rather not consume. * Buy farm-direct from a local. You can often make a large bulk purchase and buy a quarter or half a cow. If you have a relationship with the farmer from whence it comes, that’s even better, because you can assure yourself of the conditions in which the animal was raised and what it was fed.
Posted on: Fri, 05 Sep 2014 20:29:55 +0000
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