Pink Slime: Reality and Survival


I know that this pink slime in the food supply is all over the news, but there were several topics in this one article I read this morning that I felt warranted more discussion. I believe these topics focus on the reasons why you, as a survivalist/prepper, must use common-sense, be skeptical and aware of what is going on (or not going on) in the world around you. The reality that this article brings forward, is a reason why your survival is dependent on you. I think that most people, by default, trust everything that is being fed to them by our government, as well as our media. People assume everything is ‘up and up’ and we go on with our lives.

Well folks, we all know what happens when you assume. You make an ass-(out of) u-(and) –me! If you are listening to the news or reading a news article and something just doesn’t sound ‘right’ to you, then investigate. Is what you heard/read true or partially true? Or is it all just a big piece of sugar coated candy put out there for you to enjoy? Let’s take a look at some of the pink slime finds.

When recently asked why they agreed to feed “pink slime” to our children, school lunch officials said it was to drop the price of ground beef — by 3 cents per pound.

3 cents per pound. SERIOUSLY??? How about feeding the kids some meat? I know times are tough and everyone is looking to cut costs, but purchasing ground beef injected with toxins to save 3 cents a pound?!?!

In a study titled “Fast food hamburgers: what are we really eating?” pathologists at the Cleveland Clinic dissected burgers from eight different fast food chains to find out what was, or wasn’t, inside. Published in the Annals of Diagnostic Pathology, the paper begins with “Most consumers presume that the hamburger they eat is composed primarily of meat.” But what did they find?

Okay, everyone, here comes some shocking percentages…

…the researchers discovered waste and by-products including connective tissue, nerve tissue, cartilage, bone, and in a quarter of the samples, Sarcocystis parasites. But surely these “fillers” were the minority, right? Unfortunately not. After crunching the numbers, the researchers found that the amount of actual meat (muscle flesh) in the burgers ranged from 2.1 percent to 14.8 percent. Instead of fries, perhaps fast food cashiers should be asking, “Do you want meat with that?”

The amount of actual meat in the burgers ranges from 2.1 to 14.8 percent??? I’m thinking the rest probably isn’t so good for you?!?!

In addition to reducing quality, cutting corners also tends to reduce safety, which is why the pink slime in question is injected with ammonia hydroxide: to kill the Salmonella and E. coli (fecal matter) that it’s often contaminated with. Instead of addressing the contamination issue itself, the meat industry employs a cheap “technofix” to turn what was once considered waste into slimy profits.

Why isn’t the contamination issue being addressed at the source? Cost too much money? I guess it’s okay to try and fix it by injecting pink slime. La, la, la, my life goes on…

So what do the meat pushers do when cheap chemicals won’t do the trick, and their products leave the processing plant contaminated with fecal bacteria? Do they shut down the plant? Order a recall? No. They shift responsibility onto the consumer. “Raw meats are not idiot-proof,” a USDA poultry microbiologist said. “They can be mishandled and when they are, it’s like handling a hand grenade. If you pull the pin, somebody’s going to get hurt.” In other words, if you get sick from contaminated meat, it’s your fault.

Oh, I get it…YOU must not have cleaned the meat properly. YOU must not have cooked it to the correct temperature. YOU must have stored it at the wrong temperature.
I think this next one will make you ill…

But just how often is meat contaminated? This month the CDC released their latest national meat survey in response to this question. They tested more than 5,000 samples of retail meat products straight off the shelves in California, Colorado, Connecticut, Georgia, Maryland, Minnesota, New Mexico, New York, Oregon, Tennessee, and Pennsylvania. What they found could hardly have been more disturbing: 90 percent of pork chops, ground beef and ground turkey, and 95 percent of chicken breasts, were contaminated with fecal bacteria.

YUM!!! (I’m being facetious.) So now you have some percentages on the quality of your supermarket meat.

Now that you have learned something about your meat, what will you do?

Source quotes: Huffington Post


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  1. This story adds to hormones and antibiotics used in intensive meat production.

    Our solution?
    We eat meat about once a week. And all meat comes from animals we either raise ourselves (chicken) or those that are hunted, mostly deer and a little rabbit and hare.

    This way we are sure the meat is good to eat. And being able to skin and butcher ourselves is a good preparedness skill.

    Added bonus is that by eating less meat, we tend to appreciate it more. The bulk of our protein intake comes from eggs (from our own chicks) and cheese.

    1. I like steak too, but won’t be chewing all that well until the gums heal and I get a set of dentures that fit. The intermediate dentures are a joke.

      Another reason for going with a steak or roast is that it came from a single animal. Store bought hamburger comes from, usually, more than one. If any of them are sick or contaminated, so are you. Of course you might get lucky and get the steak or roast that is bad. Food roulette anyone?

      Be well.

  2. @ Mortimer, Sorry to hear of your oral issues. On the positive side plaque does have a circulatory/heart/immune system aspect which I am guessing you know likely having had infection issues-Too Boot. Be well, time steam rolls onward and at least oral healing is one of the fast systems we have through life. @ Ken, back on point… I too have been watching this story. You hit the core of many issues as have the astute readership. Personal experience in life had times when I lived near Greeley, CO. and up above Fort Worth,CO.-Swift and Company (Dumping pigs blood in the Trinity River…) Have seen first hand the slaughterhouse systems as well as smelled it if the winds prevailed. One thing workers/friends told me, and it is searchable, is that cattle are fed portland cement mixed into feed for the last three weeks of their adrenal filled lives. The reason for this is it results in water retention thus rather then loosing weight while penned in these knee deep corals of dung the cattle still gain weight proportionally more cost effective than the cost of what one would think you would feed a animal coming to slaughter. Last thing to say is hunting and prepping your own foods is good for the balance in your life. Allotting all your food intake to others keeps you out of the natural order and in denial of the accumulated deaths of which one does not partake of. You reap multi-level benefits gained by hunter gatherer actions. Those include health of body and spirit. It is after all a major part of survivalism thus practice makes perfect. Personally, I have said I don’t eat these foods. That is not to say I don’t know what looking down the barrel in the eyes of living animals that give themselves after a silent moment is. As well, incorporation of other gathering systems in my life continues. Survive-All… Awareness is Preparedness… Don’t let your children partake of this Corporate system of greed and abuse. Just looked up CO. slaughterhouses and there are 88 in operation at this time. Big bad juju…

  3. For those who are not in the position to hunt or grow their own meat, seeking out pasture grazed meats at farmers markets is one way to still get good meat products. As Ken has said in other articles, know your community, it’s an important survival tool and the distance we have from our food and the lack of knowledge about how it is made is a prime example of why it is. It is not all doom and gloom, there are some people in America doing great things. Joel Salatin visited Australia and I was lucky enough to be able to hear him talk. check out his site- Polyface farms, for those who may not have heard of him.

  4. How ironic, when getting a homegrown steer processed the USDA inspector stamps the carcass “Not for Resale”. I guess the government is afraid I might endanger someone’s health.

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