Meat (sic) The Other Slimes

Tyler Durden's picture

The massive grass roots campaign over the topic of "pink slime" which seemingly came out of nowhere, and led to the bankruptcy of the company producing the substance, shows just why product branding can be such a profitable industry. Had the company taken a hint from the Goldman playbook and dubbed the peculiar substance an "Asymmetric Meat Initiative" all would have been forgotten in days, if not hours. Unfortunately, the mechanical process of "lean finely textured beef", aka pink slime, is just the beginning. As ProPublica shows, after pink slime, there comes Mechanically Separated Meat, aka "White Slime", and then Advanced Meat Recovery. And if recent history is a guide, any entities that have an equity stake in these last two processes should be afraid, very afraid, because the fate that befell the first, is about to visit the other two, in the process making such other 'delicacies" as bologna, hot dogs, taco filling, and meatballs surge in price once the traditional cheap "filler" substance is taken away by the same people who consume said meat byproducts in droves, in the process likely ending the concept of the dollar menu for good as restaurants have no choice but to resort to quality food. Ironically, will fat America itself, terrified by concepts such a colored slime, be responsible for its own weening from some of the worst products on earth, and in the process raise the price of food, and force itself to eat less? Will the end of the "slimes" be the one savior of the massively underfunded US welfare state as America gets healthy and lean again? Alas, we doubt it. But one can always hope.

From ProPublica:

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alexwest's picture

sorry pal, but on first pic looks like a rat on stick

alx

Braverdave's picture

When zombies roam the earth you will be grateful for a mouthful of rat.

ebworthen's picture

Cheers.

I love milk, veal, and a good Filet Mignon.

flyme's picture

Nice looking cow. There's nothing like your own grass-fed beef! People nowdays are so far removed from where their food comes from and what's involved in raising it, and processing it.

Pinktip's picture

HH,  What breed?  Is that a R&W Holstein?  We have 12 head, Brood cow is a Jersey/Normande cross.

Just freshend in March with a Hereford heifer.

She first calved an Angus bull Sept 10' and I bought a R&W bull calf at the same time.  He's pure red.

Identical to your calf.

Both are going this fall, 2yrs old, grass fed. 1200lbs.

I've admired your Homesteading postings.  Thanks

 

hedgeless_horseman's picture

 

 

Our's are pure Milking Shorthorn.  You are welcome.

SWRichmond's picture

hedgeless,

I am so mfing jealous, you have no idea.  My suburban county here won't even allow chickens.  I am rapidly expanding my garden of real food, however, am already eating romaine and spinach from it, first crop of radishes are coming in right now, buttercrunch is picking up speed, tomatoes are in the ground and established, potatoes are exploding (I've never seen anything grow so fast, ever), waiting on green beans to poke through (they get planted deep), got a few brussel's sprouts scattered about, and a few patches of onions.

I did snow peas last year but none of them ever made it to the table; low yield, and extremely tasty right off the vine.  I'd grab a handful of them on my way to the truck in the morning and munch them.  They're a bit of trouble, take up a lot of space, and harvest time is brief then they're gone.

Putting in more romaine (transplants) this weekend.  I don't eat processed meat "products;" I eat cuts of meat, local when I can get it, no canned vegetables, and I almost never eat in restaurant / takeout.  No "lunch meat," no subs; having quit it some time ago, if I eat it now it lays in my stomach like a fricking hand grenade.

Anyone who has never pulled a fresh potato out of the ground and eaten it: I genuinely feel sorry for you.

Eireann go Brach's picture

The big fat disgusting obese cunts that wobble around the streets of America will find another slime to eat, just as fast as they can scoff down 12 donuts in one setting!

Taint Boil's picture

 

 

Don't sugar coat it  - just tell us how ya really feel

centerline's picture

lips and assholes, bitches.

John Wilmot's picture

Sounds like Steve Liesman at a Goldman board meeting....

hamurobby's picture

If you were to ask what ws for dinner around my grandfather, he would say "mule lips and rice". After visualizing that, anything grandma put on the table looked delicious.

TruthInSunshine's picture

Let me tell you something most of you probably know, but that some of you might not.

Processed meats are pretty much the worse thing you can eat.

 

Lunch meats, hot dogs, anything with nitrates, and especially - pastrami and the meat & chemicals that they use to make gyros and the other gyros-like products. There are more chemicals in that shit than some would believe.

 

Do not eat processed meats, bitchez.

robertocarlos's picture

Rib-eye is 36 dollars a kilo at Safeway.

UP Forester's picture

Venison is 30cents a round and a hundred yard drag at my store....

lemonobrien's picture

i got a whole rabbit for $12 a pound. cost $28 total.

Caviar Emptor's picture

Gopher anyone? Yours for $15/lb. While it lasts

Decolat's picture

Quail are delicious, and virtually a pest in some parts of my town. 

 

Braverdave's picture

Delicious indeed. They are everywhere in my town. A covey ran across the road on my way to work this morning and up at my parents house (just out of town) it is some sort of quail capitol. Planning on putting some in the smoker soon.

Braverdave's picture

And does anybody know why quail wait for a car to come along before they try to cross the road?

FrankDrakman's picture

They're playing a game of chicken?

ihedgemyhedges's picture

The dude from Love Boat??????????????

Braverdave's picture

Cereal?

Around here rabbits are free (excluding plinking costs) but even if I pay for one its way less than that.

krispkritter's picture

Pretty much anything 'processed' is guaranteed to disagree with your body and Mother Nature in general. I mean, if they can treat byproducts with ammonia, color and flavor it into a 'whatNugget' and sell it in every Supermarket going, I'm betting your body is going "WTF?!!" once it hits the stomach. I'm surprised the FDA and DOE doesn't classify the typical crap as 'Hazardous Waste' and charge you a fine for illegal dumping should you shit next to a tree on your property...

TruthInSunshine's picture

Buffalo, grass fed beef, venison, ostrich, wild turkey, elk - it's all good as long as it comes from a health animal and the animal ate clean food (I'm not a fan of bear; way too many parasites and the taste is really gamey, IMO).

It's when industry starts stripping meat and 'reconstituting it,' whether it's hamburger, chicken paste (for mcnugget shits) or chemical laden lunch meat, where all the toxins and crap get introduced (and also, where all the e. coli, listeria and salmonella profilerate).

Pheasant, quail & elk is out of this world.

Those of you who have eaten spit roasted quail and properly prepared elk or vension backstrap know what I'm talking about. Eat a nice split quail breast that's been marinated lightly and cooked over an open flame and you'll never miss factory farmed, artificially inseminated created (because these genetic freaks with massive breasts can't screw each other, as nature would have it; it's physically impossible) chicken again.

One of the tragedies of the story of America is that we didn't continue to foster bison herds that Native Americans depended on for protein, iron and amino acids. Bison is nutrient dense, low in saturated fat and LDL cholesterol, loaded with protein, iron and minerals, and Bison do not destroy the roots of grazing areas like beef cattle do. And buffalo tastes great.

hairball48's picture

Right on TruthInSunshine!! We have good meat here in NW Montana. Elk, moose, both whitetail and mule deer, wild turkey, grouse. It's all good eating. I'm with you on bear though. Bears are fun to watch while hiking though :)

TruthInSunshine's picture

Ahh, I forgot about Moose.

Montana is amazingly beautiful. They don't brag about it much, and I don't blame them. They're trying to keep the coasters (now choking in their own effluent) out.

These are gifts to mankind. Dispatch with them quickly and humanely, harvest as much of what they offer as you can in a clean, precise fashion, and appreciate the bounty.

Rare elk loin with red wine reduction and any form of tart berry compote, bitchez.

quartshort's picture

Second that motion. North Idaho sucks. Stay away. Please.
Never seen 45 turkies and 7 does in my back yard every day. Fan turns brown and there are a few less. Knowing all my neighbors is a downfall too. One way in/out. Wild fire is the only thing of concern. Tree management fixes that right quick and keeps me warm at the same time. Best of luck to you city folk.

Dr. Engali's picture

I'm a venison person myself. It's much more fulfilling to stalk your own meal with a bow than it is to pick it off a shelf in the store.

hairball48's picture

Right on Dr E. I love the challenge of bowhunting with my custom recurves!!

Dr. Engali's picture

I use a Hoyt compound but I'm ordering a Black Widow recurve this summer.

TruthInSunshine's picture

I love the spirit of bow hunting and may take it up one day. It's Zen in the Art of Human Body Maintenance.

knukles's picture

I myself prefer pussy.  RAw pussy.  Juicy, tender, moist raw pussy.  The older stuff can be a bit gamey and might be said to be a acqiured taste, but nonetheless, it's unique, gluten, carbohydrate and fat free with no synthetic hormones added.  Most of the time.  Eat pussy.  It's natural.

 

Tyler, have you any idea whatsofuckingever what you have single handedly created here? 
An open thread about meat. 
Pink meat. 
Slimey pink meat. 
And then your reference tag is Recovery?!?!?!?!
(Kudos on the circles within circles as per Fight Club, BTW)

And no, don't give me any "golly gee wiz, I never expected something like this" shit to happen, unintended consequences and readership bailouts.  After all, you are the CEO of this planet and just as we'd expect Dimon or Corzine to take what's coming to them, you should so, also. 
Jesus God, man. 
You've created a monster.

Thank you :)

Likstane's picture

All I ever get is re-hypothecated, probably Hulks's old account.

Ima anal sphincter's picture

Speaking on that subject, I have not seen hide nor hair of Trimmed Hedge on this site lately. It SURE would of been nice to get to know that one better.

wee-weed up's picture

knukles

I myself prefer pussy.

_________________________

Try tuna... same smell... and no committment involved.

Braverdave's picture

Ditto on the bear but I do have a friend who hunts for bear and makes the most amazing pepperoni with it but I say he cheats when he adds pork. He says bears are pigs with fur.

Mostly venison for us up here and sometimes moose when my uncle gets a ticket. Pheasant and quail and a rabbit now and then. I love buffalo too and while it comes from my local butcher the herd is less than an hour drive from where I live

I got some ice fishing for lake trout in over the last few months but am glad winter is mostly melted and we can get the boat ready for the spring/summer season.

TruthInSunshine's picture

Hogs taste way better than bear.

The Spaniards know a thing or two about pigs....especially the black iberians that eat acorns. That's some primo eating, bitchez:

http://1.bp.blogspot.com/-9qwv-dQIRlc/TbcbmdVa-TI/AAAAAAAAAFU/Pmp3aEkLZU...

http://www.endlesssimmer.com/wp-content/uploads/2008/12/jamo4.jpg

Italian sopressata (the really spicy, dry kind that's favored in the south) is the shizznit, too. This color and texture:

http://1.bp.blogspot.com/_orNb4GML-NI/R9agFlgOErI/AAAAAAAAAOI/pd5SPrzEUL...

Braverdave's picture

Sopressata ... mmm!!!

Friends of mine have a sausage kitchen and they make landjaeger, bierbeisser, mennonite (farmer) double smoke sausage (and even chorizo {nodding to the iberians} now and then).

 

SWRichmond's picture

Grouse is the best meat I've ever had. 

Edelweiss's picture

  "pink slime....it's what's for dinner". 

ACP's picture

Soylent slime would have less fat and more protein, except for soylent green slime, which would cause the consumer to become fat and apathetic, due to its source.

ACP's picture

You're right. I'm already feeling fatter and more apathetic. Holy shit!

krispkritter's picture

I eat 'pink' but it ain't beef and it ain't what the Beef Council is pushing. And I'm pretty sure I'm not getting Mad Cow Disease...Mad Mother-in-Law Disease is a different story...