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Department of Agriculture, districts that get food through the government's school lunch program will be allowed to say no to ground beef containing the ammonia-treated filler and choose filler-free meat instead.
The low-cost filler is made from fatty meat scraps that are heated to remove most of the fat, then treated with ammonium hydroxide gas to kill bacteria such as E.
A hamburger is made from ground beef containing what is derisively referred to as "pink slime," or what the meat industry calls "lean, finely textured beef," Thursday, March 15, in Concord, N. In this undated image released by Beef Products Inc. The debate over pink slime in chopped beef is hitting critical mass.
The term, adopted by opponents of lean finely textured beef, describes the processed trimmings cleansed with ammonia and commonly mixed into ground meat. Federal regulators say it meets standards for food safety. Which leaves unanswered some of the most basic questions in the debate over what the meat industry calls lean finely textured beef, a processed meat filler that experts say has found its way into much of the ground beef consumed in the United States.
But as a professional eater, I needed to know two things: What does this stuff do to the taste and texture of ground beef? Neither answer came easily, the former because of the sheer volume of beef I needed to eat, the latter because of the rather opaque way ground beef is made. For schools, that opacity began to clear Thursday, when the U. Department of Agriculture announced that as of the fall the National School Lunch Program will allow districts to choose ground beef that does not contain the product.
Previously, it was difficult for schools to know whether the beef they bought from the feds had it or not. There was a time when ground beef was similarly labeled and you knew at least roughly what part of the animal you were getting. It has made it easier for them to take a more amalgamated approach to ground beef, using whatever cuts they want or have without worrying about spelling it out. Introduce lean finely textured beef, and the meat picture is further muddied. The product is made from bits of meat left over from other cuts.
For the taste test, I kept it simple and pure. I formed a half-pound of each ground beef into a thick burger patty, adding nothing to the meat. And though I prefer my burgers on the grill, I decided to fry these in a skillet because it's easier to control the cooking, ensuring both would be cooked to the same degree and under the same conditions. I added nothing to the pan. Meat this fatty generally bleeds out a robust amount of grease, so I wasn't concerned with sticking.
That was my second surprise. The pink slime patty released very little fat during cooking. The other patty gave off two or three times as much. About 5 minutes per side, and I declared them medium-rare. After giving them a few minutes to rest, I seasoned them lightly with salt and pepper, then cut in.
First, the unadulterated burger. The aroma was luscious. The meat was juicy, tender and nicely seared. Where I'd cut, juices slowly dribbled out onto the plate, collecting in a pool. The taste was savory and meaty, with big beefy flavor. The chew had just the right texture, substantial but giving. Basically, everything you would want in a burger. The pink slime burger also was perfectly seared and drew me in with an equally alluring aroma.
But no juices collected on the plate. Or dribbled out. Or were apparent in the meat in really any way. The taste was -- OK. I took another taste of the first burger, then back to the pink slime burger. Here are a few reasons why you might….
Learn more. This Just In If you think everything tastes better with a few chili peppers or a dash of hot sauce, head over to TikTok! The mega influencer has just inked another on-screen deal. Or dribbled out. Or were apparent in the meat in really any way. The taste was — OK. I took another taste of the first burger, then back to the pink slime burger. It was not bad. But nor was it good.
It was flat. I added more salt. It was simply one-dimensional. And then there was the texture. Unpleasantly chewy bits of what I can only describe as gristle, though they were not visible, seemed to stud the meat of the pink slime burger.
Of course, I did take another bite. In the interest of good journalism, I ate both burgers entirely. And then I felt sick. Calling hours for Chucky will be conducted Monday, Oct. Over the past few years, the educational system has been challenged in inconceivable ways, and we have weathered those challenges with dignity…. Be the first to know Get local news delivered to your inbox! Sign up! Already a Subscriber? Sign in. Terms of Service Privacy Policy.
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