Originally Posted by
Axiom
Normally I love beef, especially a good steak or juicy burger. However, I do not enjoy eating pink slime. I haven't heard much about it until the recent "scare" and it seems to hold true. I went to the Sweetbay (a local supermarket) to buy ingredients for spaghetti and meat balls, including the beef. It was deemed fresh by the label and it even looked so. Fast forward to this morning and everyone in my house was sick. I didn't think it was the beef because it had no smell. So earlier today I decided to use the leftover beef to make a lean hamburger patty with mustard for lunch. Upon cooking said beef, I noticed a slight odor that smelt of sour milk/liver, but again I played it off.
...Until I took a bite. Other than sour milk/liver, I cannot describe the taste. I will tell you that I feel as if I won't be buying beef for a while or until I find an organic supermarket that doesn't sell pink slime. How do I know it is pink slime? I don't. But I do know that the meat matches every description of pink slime. Did you know that they add red dye to the meat to make it look fresh-er than it really is? Pretty gross if you ask me.
70% of all meat sold (supermarkets included) sell pink slime. Pink slime is fine textured beef "product" (much like cheese product) like liver, intestines and what not similar to what is found in dog food. The only supermarket in our area that claims to be pink slime free is Publix. Sweetbay says that don't sell pink slime, but I find that very hard to believe.
Other reasons for the foul taste and odor:
• Regular meat gone rancid (likely).
• Oragnic, grass fed beef (very unlikely. I love the taste, but some do not).
• Pink slime (another likely cause).
So folks, choose your meat carefully unless you enjoy pink slime!
A few things you need to understand. First, we AMERICANS almost require the meat to be read and that is why they use coloring for the meat. Not all meat has it mind you.
The sourness you are getting is because it is bad and past its prime. I deal with meat everyday for the last 17 years in the culinary field so when it tastes sour, it is usually bad (when talking about meat). And it explains why ya all are sick. Is it because of pink slime.... not even close. We have been using that for the longest time. Why? Because Americans seek cheap prices. It is like me selling you meatballs but to save money, I use more bread crumbs. Or if I sell you crab cakes. To make them cheaper, I use less crap or leg crab meat or just bump up the filler.