Pink Slime

Well, now, they have slipped another in on us – Pink Slime!

In case you have not read about it, that is the common name (but rejected by the food industry) for a not-so-new “additive” to processed meat products.I say “not so new” because this has been going on for years but we are just now learning about it.

Without going into the repugnant details of what the stuff is, basically it is composed of normally unused (meaning “scrap”) by-products from the slaughter house with a little food color added and ground up so fine that it is basically liquified. It is then “blended” into the real ground meat as a “filler”. Yummy!

You will find this in most all processed meat; bologna, sausage, ground beef and pork – basically anything that is ground up or “formed”. And, worst of all it is not listed on the label because the Department of Agriculture considers it a “food product”, not an additive.

Some retailers mark their package as “minimally processed” but this obviously is not referring to this stuff. So, how can you tell? Well, here’s the test – take your normal size beef patty and put it in the skillet. After it starts cooking you will see the slime oozing out. In the past you would see the fat (grease) in the pan but NOW you see a pink-colored milky liquid, similar to water. You have now been “Pink Slimed”!


The meat industry has been adding salt/sugar water (adding up to 10% of the weight) to hams, turkeys and other items for years (obviously to increase the weight and therefore the price).

 We have to eat, and we don’t know what has been allowed to be “processed” into the food (it isn’t listed). So, what is our recourse? Here’s one solution:

Amongst several antiques I received after my Mother’s death were two indispensable items — a grinder and a scale (see the photos).  If you can read the date you will notice that the grinder was made in 1895. The scale is similar in age. (Notice that the grinder is made of cast steel, nearly 120 years old, and there is not a speck of rust on it anywhere!)



I found that if you get a chuck roast you can cut and grind it into usable portions (fat & gristle trimmed off, etc.). And, by using the scale you can measure out the size portion required for your recipe. This works fine; you know exactly what is in your ground beef (add a little of the fat for flavor since your system needs a small portion for good health as well). And the flavor – well, it tastes like the meat we used to get years ago!

The cost? Well, in most stores you will find that the chuck roast is slightly LESS (10¢ to 20¢ per pound) than the cost of ground beef! The reason for that is the store has to justify the labor costs for the butcher to grind it. Obviously, boneless cuts costs more since it is  more labor intensive to trim the meat from the bone.

Unfortunately, most do not have relics from the past as those shown here. But, there are a number of newer ones in the $40 range available at most stores that sell small household appliances. They are usually motor driven. This is a small step in self-improvement of ones diet/health – we don’t know ALL that is mixed into the Slime.


OR, become a (pesticide free, organically grown) vegetarian!


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