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The Solution To Record Meat Prices: The Return Of Pink Slime
A few months ago we reported that while the Fed is seeing nothing but hedonic deflation as far as the eye can see, food prices - for whatever reason but "certainly not" due to trillions in liquidity entering a close system so just blame it on the weather - were soaring to record highs. Among them was the price of beef, which in 2014 alone has soared by the most in over a decade. This led the US Department of Agriculture to warn of "sticker shock" facing home chefs on the eve of the Memorial Day holiday weekend, the unofficial start of the U.S. summer grilling season.
According to the USDA, reported by Reuters, conditions in California could have "large and lasting effects on U.S. fruit, vegetable, dairy and egg prices," as the most populous U.S. state struggles through what officials are calling a catastrophic drought. Alas, the USDA had nothing to say about the Fed's unprecedented desire to reflate the US economy which is still suffering from the catastrophic depression which started nearly 7 years ago.
More:
The consumer price index (CPI) for U.S. beef and veal is up almost 10 percent so far in 2014, reflecting the fastest increase in retail beef prices since the end of 2003. Prices, even after adjusting for inflation, are at record highs.
"The drought in Texas and Oklahoma has worsened somewhat in the last month, providing further complications to the beef production industry," USDA said.
Beef and veal prices for the whole of 2014 are now forecast to increase by 5.5 percent to 6.5 percent, a sharp advance from last month's forecast for a 3 to 4 percent rise. Pork prices are set to rise by 3 percent to 4 percent, up from a 2 to 3 percent advance expected a month ago.
The USDA said overall U.S. food price inflation for 2014, including food bought at grocery stores and food bought at restaurants, would rise by 2.5 percent to 3.5 percent in 2014.
That is up from 2013, when retail food prices were almost flat, but in line with historical norms and unchanged from April's forecast.
"The food-at-home CPI has already increased more in the first four months of 2014 then it did in all of 2013," USDA noted. At-home spending accounts for about 60 percent of the U.S. food CPI.
Ok we get it: soaring food prices are not only already here but are set to surge even more, especially for those who rather eat real meat than mystery meat dispensed with largesse at your favorite $0.99 fast food outlet.
So what are food processors to do facing soaring meat input costs and unwilling to suffer bottom line hits? Why, return to that old staple of unknown origin of course.
Here comes Pink Slime... again.
According to the WSJ, "finely textured beef, dubbed "pink slime" by critics, is mounting a comeback as retailers seek cheaper trimmings to include in hamburger meat and processors find new products to put it in."
Proving that popular memory lasts at best a couple of years, it was only in 2012 when sales of pink slime, processed from beef scraps left after cattle are butchered, collapsed in 2012 after a "social-media frenzy spurred by television reports raising questions about its legitimacy as a beef product. The ingredient's two largest producers, Beef Products Inc. and Cargill Inc., closed plants that made it and cut hundreds of jobs—while defending the product's quality and pointing out that the U.S. Department of Agriculture deems it safe."
What really allowed the scrapping of pink slime, however, was the broad decline in prices of non-alternative meat, as in the real deal. However, now that meat prices are soaring again (all weather mind you, nothing to do with the Fed), it is time for US consumers to eat "hedonically-cheap" "meat" once again.
Today, Cargill sells finely textured beef to about 400 retail, food-service and food-processing customers, more than before the 2012 controversy, though overall they now buy smaller amounts, company officials said. Production of finely textured beef at Beef Products has doubled from its low point.
The resurgence is being driven, in part, by an aversion to something many consumers and companies find even less pleasant than the pink-slime nickname: red-hot prices. Prolonged drought in the southern Great Plains has shrunk U.S. cattle supplies to historic lows. The retail price of ground beef soared 27% in the two years through April to a record $3.808 a pound, according to the U.S. Bureau of Labor Statistics.
That means serious sticker shock for U.S. consumers preparing to fire up their barbecues for Memorial Day weekend—the traditional start to the summer grilling season. The week leading up to the Monday holiday is typically one of the biggest sales periods for ground beef, with an estimated 160 million pounds likely to be sold during that stretch this year, according to CattleFax, a Colorado-based research firm.
How much of that burger meat contains finely textured beef isn't clear. Prior to the flurry of media attention in 2012, Beef Products estimates, the ingredient was in as much as 70% of the ground beef sold in the U.S. at retail and in food service. Cargill and Beef Products decline to give a similar estimate now, but they say sales have rebounded sharply from their 2012 lows.
So... 100%? But at least the Fed will soon be able to claim that "food" (or byproducts rather, but who cares) prices are plunging, even as it itself announced that food prices in its cafeteria have soared by up to 33% as Zero Hedge reported yesterday.
Meanwhile, it's a feeding frenzy, pardon the pun, out there by those who know too well that Americans don't really care what they shove in their mouths as long as it i) tastes kinda meaty and ii) is cheap.
"Two years ago, no one would return our calls," said Jeremy Jacobsen, spokesman for BPI, which closed three of its four plants in operation in 2012. "Now some of those same people are calling us unsolicited, and we don't have the sales staff to maintain the new business."
Finally for those who may have forgotten the prehistory of Pink Slime, here it is again. First, a look at how it is made.
And its recent turbulent history.
The ingredient began attracting wider attention last decade. A 2009 New York Times article cited a 2002 email by a USDA microbiologist who called the product "pink slime." TV chef Jamie Oliver used the epithet in an on-air critique in 2011. After ABC News reports in 2012 scrutinized the product, a public backlash ensued, spread through social media. That prompted several supermarket chains, including Kroger Co. and Supervalu Inc. to drop the beef additive from their meat cases. Neither Kroger nor Supervalu sell the product today.
Critics were partly repulsed by images of the product—some of which the industry says were false—and by the idea of using chemical treatments such as ammonia gas on food products. Supporters of finely textured beef pointed out that many foods contain similar traces of ammonia naturally. BPI says it uses a form of the chemical called ammonium hydroxide. That compound falls under the U.S. Food and Drug Administration's "generally recognized as safe" category, which means they are safe when used as intended.
Officials including Agriculture Secretary Tom Vilsack defended the product's safety. But its sales fell so sharply that they effectively reduced total U.S. beef supplies by 2% in 2012, according to agricultural lender Rabobank.
BPI, based in Dakota Dunes, S.D., said it lost contracts with 72 customers, many over the course of one weekend in March 2012, forcing its production to slide below one million pounds a week at their nadir that year. Customers were "dropping like flies," said Mr. Jacobsen, the BPI spokesman.
BPI in 2012 sued ABC and several other defendants for defamation in South Dakota Circuit Court, seeking at least $1.2 billion in damages. The state's Supreme Court on Thursday affirmed a decision by a lower court to let the case proceed, denying an appeal by ABC. The case hasn't gone to trial. Jeffrey Schneider, a spokesman for ABC, said the news organization continues to vigorously contest the charges.
At Cargill, about 80% of sales of the product evaporated "overnight" in 2012, said John Keating, president of Cargill Beef. The company ceased production at a plant in Vernon, Calif., in 2012, laying off about 50 workers. Mr. Keating said the lost business also contributed to Cargill's decision last year to idle a beef-processing plant in Plainview, Texas, where about 2,000 people were laid off. At other plants, production slowed.
Cargill's meat processors and chefs have been working with its customers to find new uses, such as frozen meatloaf and sausages, though 90% to 95% continues to go into ground beef, Mr. Keating said. Earlier this year Cargill, based in suburban Minneapolis, began to label boxes and packages of ground beef containing the product. Mr. Keating said the labels haven't much affected Cargill's ground-beef sales.
"It's a product we're working very hard to reintroduce," Mr. Keating said.
And a product which the Fed will be delighted when it is reintroduced because remember: it is all about hedonics. And there is nothing in the Fed rulebook that says replacing meat with "meat" if only to keep prices lower, is a bad thing. As long as the Fed academics running the centrally-planned economy get to keep eating the real thing of course.
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Per Wombats' observations, this is straight out of the "Chained CPI" playbook, which is where the gov't wants to go regarding inflation measurement.
Long Purina
...the good stuff, huh? We get Ol' Roy around these parts.
Slime is the new inflation fighting tool provided for the economically challenged. Praise be to our betters.
"generally recognized as safe". does that come with or without the latex glove?
Pink slime? Is that what's between Yellen's legs?
<shivers>
mmm Slurm
http://www.youtube.com/watch?v=Ov4HjDHWUe4
That's green slime. It's the "other" soylent green.
Bon appatite ;)
No worries for Barry, he eats dog.
Oh you KNOW he wants some of that....
doubt it... i think he would prefer the bull...
Mess with the bull and you get the...ahem...horn.
That is udderly ridiculous.
In 2000 I went to a London pub of very monied modern design and descended downstairs to the single-occupancy loo, whose bronze door had a circular window at eye-level, evoking 19th Cent. submarine interiors from Jules Verne's "Twenty Thousand Leagues Under the Sea." The interior had a yellow-orangish light and the walls were also panelled in bronze, and on the right wall, whose other side was the ladies loo, were dozens of peep holes. Looking into any of them, the viewer was granted a view of the original image that wb7 has deployed here, the cover of Pink Floyd's "Atom Heart Mother," now again lending itself to execratory appropriation, in this context infinitely more foul.
dup
more moooooooooo
less poo...
Only cattlemen(& their families) and better restaraunts get good beef.
The rest of the useless eaters get what's left
The greatest foods and recipes are always born out of poverty and scarcity.
Very true!
A few months ago I obtained a couple of recipe books of meals from the Great Depression and WW2 food rationing in Britain.
Lots of fantastic meals and most are healthier than what most view as good food these days.
And the vast majority are very cheap and easy to make!
As an example check this one out : https://www.youtube.com/watch?v=3OPQqH3YlHA
It's past time to shop for a meat grinder. My experiment with grinding pork in the blender for breakfast sausage didn't turn out to my satisfaction, despite what the recipe book said. My last package of grass fed ground beef came from Australia.
On the plus side, lots of rain in central Texas of late. One week does not necessarily mean the end of the drought, but I'll take it.
Here is my review of the LEM 575 Watt Meat Grinder meat grinder. It's an entry model grinder that is a good way to get started for very little money.
Here is a review of my Country Living Grain Mill after 9 years of continous use.
Gov't statisticians hve yet to apply hedonic pink slime adjustments - when meat prcies go up, they can report pprice stability by assuming more pink slime in the ground "beef."
http://www.thewarningsecondcoming.com/new-world-order-plan-to-control-yo...
No one here is buying what you're selling, HuffPo or Yahoo may be more fertile ground.
DaddyO
Free ourselves from the centralized food system. Support your local rancher. I'm in new jersey and make the conscious choice to buy beef from an in state rancher. Wake up!!!
Phuck Sears and Wal Mart. Buy a goat. Preferably a mean one.
Why does anyone think that things would end any differently?
Quality meat was always restricted to the elites except for past 100 years or so...
Good god, wings and ribs are now seen as "delicacies" when in reality there are the epitome of shit meat...
And, yeah, it is only going to get worse...
That's because the people who historically got said shit meats had to put a lot of effort into making them palatable, and they did a damned good job of it. You should throw pork butt (which is actually the front shoulder - they were packed into "butts") and brisket into the category of shit meats that can be made to taste really good by a good pit master.
I am from Kansas City and I approve this message.
I never said you couldn't make them tasty...
To put it in perspective, how would an English Cut Rib Roast taste with comparable TLC...
Or a 7 lb Strip Loin?
I've never actually had the balls to try cooking one the same way, but I suspect that it would be a little too tender, as in mush. I like to bring my butts up to at least 200, and I shoot for 205f. It's at those temperatures that all of the sinew, collagen and fat breaks down, making the but moist and tender.
Yeah.... make my roast beef 138 degrees....
But you certainly can slow cook it at 250...
High school kids will gladly opt for cheaper but larger servings of cooked pink meat with gravy on it than develop ulcers under michelle obamas school lunch program
http://www.dailymail.co.uk/news/article-2598525/Ill-never-forgive-Michel...
"on paper" all that shit is classified as healthy... but the science behind is a joke... 1% milk? freak food... without the natural fats this is no longer food... as for the rest of that processed shit, i would be hard pressed to figure out how it even came into being. eat up kiddies, and don't forget your vaccinations!
Thats our democratic govt for us, always getting into every nook and cranny of our lives, from forcing how we get our health care on down to deciding what our kids eat in school. Thanks for managing every aspect of our lives like we are incapable and irresponsible kids, Obama! We would all surely cower in fear without you
Democrats regulate every nook and cranny of our lives because they care.
I can't imagine what kind of kind of slime they would be feeding us otherwise.
nothing democratic about it
and the companies supplying the food to your schools cant thank the government enough-they need tax breaks also!
It simply becomes the lesser-of-two-evils. Still not a good choice, but Moocher is pushing the kids in the wrong direction.
My 14 month old eats more than that!
Pink Slime, "The breakfast of champions". Matilda where's my "corn nuts"?
It'll be green slime one day as all those greenbacks come flying home; gotta do something with'em if you can't buy meat to eat, without doubt someone will try sausages or alike
Record everything.
This is the century of records.
It'll all culminate in record depopulation. Useless eaters have to go.
Use our brains and innovate, or die. We chose death.
De-population will come from massive crop failures from bees being extinct & global warming changing where the rains go.
ALL will go, not just useless eaters. This is the #1 assured extinction-level-event for the human species within 200 years and Fukushima is #2.
To declare otherwise is like smashing your brains in with a sledgehammer to prove you've invented a new IQ-enhancing neurosurgery.
Wait till Black Friday if there will be one. Amerikans will starve in the coming years.
Reminds me of that old beef commercial, "Ammonia gas impregnated, centrifuged, hormone injected, genetically modified pink slimy substance? It's what's for dinner!"
I would be willing to bet: there are processes that break down cartilidge and ligaments that continue in the body of the consumer after ingestion causing knee failure and foot disorders. Also, there will be concentrated PRIONS, mad cow, metals, antibiotics and other "things" that cross the blood brain barrier. I'll bet you two to one that neck, skull, brains, snot, bile, shit, blood, pus, scabs, large tumors, floppy udders, fistulas, buboes, endocrines, eyeballs, earwax, skin, ticks, flys, marrow, a cigar butt, spit, a homeless guy, wrinkley sphincter and a bloated tapeworm, all go in there too!
I'm still stuck on trying to reconcile 3.80 per lb retail prices, Tyler (The retail price of ground beef soared 27% in the two years through April to a record $3.808 a pound, according to the U.S. Bureau of Labor Statistics).
That must be for 100% pure pink slime because yesterday hamburger was selling for around $6-8/lb depending on the quality.
I never could get a grasp on the old new math but this new Obamamath has it beat all to hell.
It's all part of the new "Common core" studies in government (socialist) schools.
Just leave your brain in neutral and you'll get the hang of it quickly.
What socialism? America has chosen Fascism, 100% outlawing any use of socialism or capitalism.
socailism for the rich, the Corporations, Banks.....NONE for the little guy
Maybe $3.80 / lb is the average price retailers pay for bulk orders.
Pink slime and a bottle of Swill. What more could a guy want?
And where we are heading will be the aftermath.
Our grand parents ate meat perhaps twice per week max. Nowadays people eat (growth hormone and antibiotic and other medicines) meat or 'meat products or derivatives' every day, even multiple times per day.
"Some of those humans startin to look kinda yummy too....
Did they live in the city, or country? My grandparents ate meat at least once a day.
Yummy. Some of that with a side of soylent green would be excellent. Said nobody. Ever.
Hogs, L Cattle, F Cattle are well off their March 31 highs.
The trickle down through to the store shelf takes about 3 months.
End of June, meat prices should start to roll over.
Pink slime if you must, but consuming less meat and alternatives en masse will end this pain train sooner.
Per June Conrtact, CME chart. Friday's close. Lean Hogs - $1.26 lb. down .10 from 3/31. Cattle - $1.36 lb. down .01 from 3/31.
Eat more goat and possum. Millions of those Rock/Sand ethnics can't be wrong, can they?
I worked in a small slaughterhouse for a while. I will NEVER eat goat. Cut one of those bitches open and it's the worst fucking smell. Worse thsan bad pussy. I'll stick to pork, beef, lamb, veal, and occasionally rabbit.
Think maybe it might depend on what you feed TO the goat?
That being said goats produce milk & that can be turned to cheese, what looks to be very affordably, so killing the goat seems like killing the chicken when you can still get eggs. Make the choice wisely.
slice of Choc cake and a glass of cold Goats Milk and you cant tell the differrence-and thats when we bought it raw. And Ski Queen® Gjetost......yummm!!!!!!!
Advertising and corporations have taught that eating shit is the American dream.
You are free to eat shit.
I do not like the idea that the TBTF want to eat shit to me and to others.
I think people should start pushing for chicken ordinancies in their cities. At least people know what they will be eating.
Oh, man. This is some ____ up repugnant ____.
Across the street at the "Carniceria" here I just get Milanesa.......... you can't screw with that.
4.80 a pound............ cooks quickly and can use in small 3 oz portions.
We stopped eating all corn products... due to GMO.
MMMMMMMMM, YUMMY!
LISTENER SANDWICHES! Deep-fried sow's ear sammitches (shave'em first, tho') I HEAR them a callin' my name!
You could always break out the 10/22 and bring home a bag of tree rats.
Tastes like chicken. Recipes: http://www.backwoodsbound.com/zsquir.html
The "Tree Rats". That's cute. I can attest they do taste like chicken, and they're probably much more nutritious than the crap we buy at the local "big box". (cottontail rabbit is really good as well)
I always found it hard to kill bunnies, but squirrels, no problemo. Probably because I had bunny pets.
Made backwoodsbound a sticky.
Gotta check out the squirrel dip.
That's why you name the pet rabbits pet names and the dinner rabbits get recipe names.
Well what do you expect. They're free-range.
Great choice that 10/22. Works well for groundhog and raccoon too.
you buy meat in a bag
.
you get meat in a bag bitchez
Isn't it amazing how the public will actually make intelligent choices when they are given the truth.
Everything is going according to plan.
->population overcrowding (check)
->food shortages and higher prices (check)
->abortion, euthanasia and assisted suicide legalized (check)
->Soylent Green(?)
Dogs and cats living together.
including abortion is a non-sequitor.
Abortion is what avoids population over-crowding & poverty.
It's a valuable service & a choice of human freedom.
To make that illegal is equal to making any free choice about children illegal, to even have them or not, to conceive, who you may marry, anything.
It's dark-ages mystical evil.
May as well start eating humans. No shortage of that species...
Lying Wookie Fiddling Cunt
Please, never buy ground beef from any store. If it is already ground, then anything can be in it. Not just from the slaughter house, but stores take outdated and tainted meat too awful for consumers to take off the shelf and buy, and put it into their ground beef.
A simple, though not cheap, solution is shell out for a good meat grinder, electric ones can grind up meat in an instant. Though not fun to clean, once you get used to it, you can clean up in a few minutes and store the grinder away. I look for good cuts of beef like chuck roast, arm roast, or other less expensive roasts. Buy them if the price is right and they look and smell right. I grind it up in small plastic freezer bags, Single servings for hamburgers and larger for meals using ground beef. When I need a certain amount, I grab the right sized bag out of the freezer. The taste, the texture and the smell of good ground beef is beyond compare. I serve friends and family with home ground beef and everyone loves it. I would never trust a corporation to grind beef and sell it to me, god knows what they put in it from the floors of the slaughter houses.
And be sure to eat more lamb. 40,000 coyotes can't be wrong
we grind up chunks of moose and caribou for burgers
caribou is a little lean, so we add a bit of bacon fat
real food , for real people..
Between pink slime here in the states and horse meat blending into UK beef, I stopped buying ground beef and switched over to stewing beef a while back. The price is about the same and it is more likely to be what they say it is.
I buy ground round from a local butcher for $4.19 a pound. I am lucky, the meat is fantastic and worth every penny.
Jack Burton - i live (NSA knows - but not everybody here has to know exactly) in an urban area suprisingly close to manhattan. and god blessed me when i found this place. i still have a latino supermarket in the area, they have a butcher counter and 3 or 4 guys back there, butchers, working. it's similar to what i would still find anywhere in europe and anywhere here in nyc in my childhood 40 years ago. anything from pig's feet to ox tails to beef steak, chicken feet. i want ground beef - i pick the cut and they grind it in front of me.
and these guys are feeding their families off this, there is an OWNER - not share holders. heaven on earth!
i've read reviews on the internet of this place (and a few others still exist in the area) and thank god the yuppies in the area avoid it, because 'it smells like ammonia and meat'.
they can have the ammonia used to clean the counters and knives, or they can have it sprayed on their meat before it's hermetically sealed in a factory under plastic wrap and then shipped and stuck on a counter and there's no smell of the butchers.
similarly - when i last lived in manhattan - there was a fish monger. 'gramercy' park area. everything was $18/pound. but - it did not smell like 'fish'. he was heated or air-conditioned all year round.
i would go to chinatown and actually get better, much better quality (depends also, need to get the right place) at less than 1/2 the price. but - it smelled like FISH! what a surprise, a fish market smells like fish. it was fresh. these guys bought in everyday and sold out everyday and at the end of the day, what they had left got marked down, the chinatown poor swarmed in and snapped it all up.
gramercy place had to close. chinatown place still rocking, and will be for years.
He slimed me !!!!
https://www.youtube.com/watch?v=PH6n-1anfxo
This is the classic Green Slime.....even B movies make this one look bad.
www.youtube.com/watch?v=g79_ljVC5Wk
The Slimes look like Miss Lindsay and Hanoi John after a hard night of postprandial activities.
Squid on blow celebrating the 4th of July with sparklers.
Garsh, The Summer Grilling Season and the Summer Driving Season came at the same time this year. How shall I emote to the stimuli?
I know! I won't grill and I won't drive. I'll sit in my upside down house supressing all those bad thoughts about how my government is failing me. When it gets too bad, I'll watch a cop show. They never leave a fallen comrad behind, "their own." When I watch, I feel like they are one of my own, their own. The music often tells me how to feel.
When my mind goes to dark thoughts like the vets being left behind, to die, by "their own" healthcare system, on this Memorial Day, it strikes me, whats the difference between that and dying on the battlefield, alone?
To supress these and other feelings I get good and drunk. You can start early on Memorial Day because IT HELPS YOU TO FORGET.
Great idea! I'm going down to the cellar with my cup right now. It's 3:00 pm, and I can be roaring drunk before dark.
There is some hope at last - Charmin, who shrunk their rolls from 4.5 to 4.27 inches in 2009, then again to 3.92 inches last year - may finally be seeing the light. Was in Target yesterday and saw palletes of 3.92 Charmin on clearance. Target usually does that to flush products off their shelves, either to discontinue the product or to replace the size or packaging. Let's hope it is a return to 4.27 inch rolls and not an even smaller roll!!!
As long as it's at least two fingers wide, I'm cool with it
Bidet, nothing comes clean like a freshly sprayed ring steak.
Wait until your kids dump you into a nursing home - you will wish you had pink slime to eat - especially once the bankrupt US government stops giving you a free ride in nursing homes...
Haha, we will be eating Kennel Ration.
'america' will be going greening!
'soylent' green.
You will be thrown knives & forks in a 'camping' with each other care 'of' FEMA
and the hunger games shall begin.
May 'the' oddings ever be in your favor 'america'
HAHAHA you so funny for 'american'
There will 'be' no nursing homes but for FEMA-camping
in the final twilight
'of' america
I thought slime was what TPTB did to the economy...
Rib steaks have doubled at the local Costco.
Yeah, but I heard Costco's earnings were at least flat. Wallyworld is suffering from that 10% cut in the EBTs.
Well, looking at the schematic, I see nothing wrong with the idea behind it.
Now these would not be choice cuts 'o meat, but edible if you are on a budget.
I also remember a Cargdill (?) guy say they wash off the citric acid or ammonia gas.
Seriously. Just eat less meat, it's not good for you.
Meat is good for humans. Humans are omnivore MEAT-eaters.
A human eating no meat is a weak, sick human that will die sooner than others.
delete
"tree rats.Tastes like chicken. Recipes:" We used to shoot and eat them. Got tired of them though. Recipes would have been great to have.
Damn I wish I had my buddy's mom's recipe, but she passed away. She had the best squirrel stew.....used hommade canned vegetables, rice, yummmm.
I can still remember the sharp cold air in the morning and the hard angle of the sun. The light scattered through the trees like buckshot. You could see your breath that early in the autumn morning. Sioux, our Labrador bitch was a good partner. She knew to scout the opposite side of the tree as we chased Mr Squirrel onto a limb and down, with the Crack of a .22 into our game bags.
Her feast came first, too, as I stamped the last of the cold out of my feet when we cleaned the game in the late morning. She shared her reward with the barn cats who came uninvited but lured by the smell of blood, never missing a beat as the kitties scrapped for the remnants of the cleaning bucket.
At that point in my life I felt like my fathers before me, and it felt solid. It was good.
And then there's Granny's possum jowl stew - hillbilly haut cuisine.
Here's grandma gettin prepared to cook:
http://lostfart.blogspot.com/2010/10/grandma-goes-hunting.html
I used to be a turkey leg cutter 5 decades ago and watched the lung gun from the window where we passed turkeys to the inside line. The gun filled up a 55 gal barrel in a few hours and I heard it went into cat food. The color was pink like the picture shows above.
I do not think my cat objected. I also wonder how pink slime can be bad in food terms.
No pink slime for me!
I eat like Michelle Obama and Jay-Z:
I just charge for my skrimpz and lobstas on my EBT!
I'll take celery and bluberries; slimhips and young muffins.
Fat free furburgers
Pink slime is fine if you add a little fermented fish sauce to it.
Tastes just like 3 week old tuna.
In the orchards of West Michigan in the 70's with the sunlight glistening off the snow like a million diamonds we chased the bunnies with our beagles. Me and dad and a couple beagles. Oh the music they made as they chased the bunnies in a large circle bringing them back to where the chase began. A couple single shot shotguns and a hand full of shells. Just me and dad and none of my other six siblings. Time alone with him and fresh air and fresh snow and fresh opportunity with each new chase. You learn many things in the woods and on the waters and the primary one is you are not and never will be the center of the universe. Dad will be 89 come November. We hunted to eat and we got to spend time together in doing so. His last deer hunt was three years ago when the cold became too much for his joints. I owe a lot to him. He helped shape me into who I am. He taught me the way of the gun and knife. The way of the woods and the waters. He taught me most of all to treat every day as a gift. To all those who think hunting will keep your freezer full I say you better start spending some time in the woods now and learn while you can still buy meat. It isn't as easy as you think. Great weekend to all.
deerhunter: I just relived my childhood reading your story. Your Father was a great, gifted man. You are a lucky boy.
Cheers!
I love hunting for sport and enjoyment, but trapping is the way to feed yourself from the woods. http://www.outdoorlife.com/photos/gallery/survival/2013/03/how-build-trap-15-best-survival-traps
Everyone would benefit from learning more of the ways of the woods. Like meat doesn't grow on shrinkwrapped on styrofoam.
deerhunter, -- Boys and their Fathers doing things in the real world. The best. My Father (RIP) took me fishing till I found more "interesting" things to do with my own wheels. I still know how to fish. And I love my Father for being my Father.
Thanks for your inspiring post.
Don't fuck with bacon and I don't care.
Does the color of the slime influence your decision on whether to accept it or not.
In one corner there is Red Slime (repo), and in the other corner there is Blue Slime (demo). There both slime, but is one slime better than the other. And why can you only choose one slime or the other slime, it just doesn't seem right to me, because no matter which one you choose your going to get slimed.
heheh - repo-lickins & demolition-krats
Lovin' it
I ate meat for the first time in 19 years last week. My husband got me my usual vegan burrito, but I got someone else's chicken burrito by accident. The first bite was kind of good, and I figured that I ought to finish it because the animal was dead anyway. So I had another bite, and it wasn't so good. It was kind of gross. So I tried to pick out the chicken bits - it really was perfectly okay chicken (it's a decent restaurant, and I know chicken bits since I've cleaned many a chicken carcasse in years gone by) so I could eat the rest of it. But it was mostly chicken. I ended up tossing the whole thing; just couldn't eat it.
Meat was my favorite food, back before I gave it up out of pity for factory-farmed animals. You can lose your taste for it, I guess.
This article is BS. I just checked my receipt for the half cow I bought last fall from a local farmer. The price is still the same and their is still some left in the freezer. Who buys pink slime from the store any more?
Pink slime
i wish i could do that
dang pain meds
The economy cannnot handle $100+ oil. Simple as that. EVERYTHING COSTS MORE.
You either go with less --- or you eat 'meat by-products'
That's called a 'coping mechanism'
It's actually healthy to eat some offal-products of animals but it should never be by deception.
Market it for what it is & let consumers choose the price they're willing to pay, if any, for it.
It will take 75% or more of the US population to conclude and collectively complain we need to decrease ethanol to 5% content or less in every gallon of gasoline to bring down both the cost of each gallon of gasoline and to bring down the cost of animal feed. This is the American population against midwest farmers.
As for the California drought----We've been in drought for 200 years. Some years more than others. But the current drought is different in that its man-made, and I'm not talking about global warming.
California’s water storage and transportation system designed by federal and state governments includes 1,200 miles of canals and nearly 50 reservoirs that provide water to about 22 million people and irrigate about four million acres of land throughout the state.
In May 2007, a Federal District Court Judge ruled that increased amounts of water had to be re-allocated towards protecting the Delta smelt – a three-inch fish on the Endangered Species List.
Because of this ruling, in 2009 and 2010 more than 300 billion gallons (or 1 million acre-feet) of water were diverted away from farmers in the Central Valley and into the San Francisco Bay – eventually going out into the Pacific Ocean.
This man-made drought cost thousands of farm workers their jobs, inflicted up to 40 percent unemployment in certain communities, and fallowed hundreds of thousands of acres of fertile farmland.
Unemployment remains at a regional average of 17%. With current precipitation at near-record lows, the same regulations will be imposed pushing unemployment even higher.
The Pelosi-led Congress did nothing to reverse the plight of the San Joaquin Valley and even obstructed repeated Republican actions to reverse the situation.
Yes they "pulse" the water out of the reservoirs for fish and they just opened up the Colorado to go to the Sea of Cortez for the plants along the dry river bed. Some NGO oligarch wants to fly his helicopter over that area and wonder at the splendor of his kingdom. This made possible by Agenda 21 and other slow grifts.
They still want to do a water Enron in california. They're the ones pumping out the "drought" stories with extreme regularity for at least 15 years now. You can see evidence in the corporate aquisition of water resources. Scum never sleeps.
Much of California's a near-desert in reality.
Move.
Or set up a fish-farm for delta-smelt & misreport the water requirements for it while putting it to crops.
If you want to play in a corrupt system fighting nature that's the price you pay.
It's all getting filled with Fukushima radiation anyways so I'd write off California.
you see it is a fact human dna human matter when consumed fucks us up.
that is why they feed us products with ourselves in.
soylent green has been here for years.
part of the process.
look at the folks in fast food consume like sharks chewing with eyes rolling back inside skulls in orgasm.
zombies eating themselves
food,drinks and medicines nobody cares try telling folks they think your a nutter
Horse meat mixed with beef was first found last year in Ireland, then Britain, and has now expanded steadily across the Continent. The situation in Europe has created unease among American consumers over whether horse meat might also find its way into the food supply in the United States.
How good is your memory, or how far back do you reference points go, do you remember Soylent Green? Below is an articlw about this food stuff made famous in a movie years ago and why it is important.
http://brucewilds.blogspot.com/2013/03/horse-meat-and-soylent-green.html
JUICY STEAK!
I thought we had a DEAL.
That's not steak!