3 ms·

I think of it more in terms of cheap vs more expensive cuts of meat. I think it's important to signal this on the packaging. In the UK, the process being discus

I think of it more in terms of cheap vs more expensive cuts of meat. I think it's important to signal this on the packaging. In the UK, the process being discussed in this thread is labelled 'mechanically recovered meat' (MRM) on food packaging. For food producers, MRM is much cheaper than other meat which is why you'll often find it used in cheap burgers and ready meals. Many consumers might never look at the ingredients or even know what MRM is. For me, it's still important not to subsume the different processes under one label of ground beef because they are not the same.

smileypete 8y ago
I think it's about the right approach, though there's been some push-back from industry lately, as they want 'low pressure' MSM to be categorised the same as normal meat: https://www.casemine.com/judgement/uk/5a8ff76960d03e7f57eac39f https://www.casemine.com/judgement/uk/5a8ff76960d03e7f57eac3... I can see why they want the 'low pressure' stuff to be differentiated, but it still needs to be indentified in some way on the ingredients list.
GordonS 8y ago
I don't think the pink slime being discussed here is MRM, in the sense that it's not removed mechanically (even if lots of machinery and processing is used after the fact). In the UK, I don't think we have the equivalent of this pink slime, or at least I've never heard of it. Ground beef in the UK is generally labelled as "beef mince" or "steak mince", where "steak mince" is minced beef produced by mincing whole cuts (such as flank), and "beef mince" can also contain minced trimmings, and generally has a higher fat content. I have no problem buying either of these. Indeed, sometimes you want a higher fat content, such as when making burgers. Thr pink slime in the article seems to be something inbetween MRM and trimmings, and I would have a problem with buying it.

smileypete 8y ago

I think it's about the right approach, though there's been some push-back from industry lately, as they want 'low pressure' MSM to be categorised the same as normal meat: https://www.casemine.com/judgement/uk/5a8ff76960d03e7f57eac39f https://www.casemine.com/judgement/uk/5a8ff76960d03e7f57eac3... I can see why they want the 'low pressure' stuff to be differentiated, but it still needs to be indentified in some way on the ingredients list.

GordonS 8y ago

I don't think the pink slime being discussed here is MRM, in the sense that it's not removed mechanically (even if lots of machinery and processing is used after the fact). In the UK, I don't think we have the equivalent of this pink slime, or at least I've never heard of it. Ground beef in the UK is generally labelled as "beef mince" or "steak mince", where "steak mince" is minced beef produced by mincing whole cuts (such as flank), and "beef mince" can also contain minced trimmings, and generally has a higher fat content. I have no problem buying either of these. Indeed, sometimes you want a higher fat content, such as when making burgers. Thr pink slime in the article seems to be something inbetween MRM and trimmings, and I would have a problem with buying it.