Beef Products, Inc. patented a process in 2002 that turns materials that had previously gone for pet food or oil into products for human consumption. In this process, they warm the beef trimmings, put them through a centrifuge to remove fat, then treat it with ammonia to increase the pH and kill bacteria.
The pink slime supposedly resembles pink-colored ice cream when it comes out of the machine. I don’t know about that, I haven’t seen any videos about it. The pictures I’ve seen aren’t sourced, so I can’t say anything about it at all.
Pink slime is an additive for other beef products, making them leaner than before. As for ground beef, there are three cuts, but take the percentages with a grain of salt:
I buy ground sirloin all the time here in the Philippines and it’s never above 80 percent lean. When I was in Phoenix, I found 90 percent lean at Walmart. I have little doubt it reached the 90 percent lean rating because of the pink slime added to it.
After the ABC News report, a lot of companies stopped using it. The court of public opinion was in full swing. Even though it’s safe for consumption, public perception is unrelenting. If consumers stop buying, it doesn’t really matter if it’s safe or not, does it?
During the lawsuit, some companies started using it again. I suppose more companies will start using it again from this year forward.
I’ve seen videos about how wieners are made. I’ve seen videos for sausages and bologna. I’m way more disgusted by pork products than anything made of beef. That’s why I buy beef franks instead of regular pork wieners.