Last night I was fixing hamburgers. I called out to my hubby that the meat had a funny red look, unlike the blood you see when the burgers are just about finished cooking. It was red alright, but not the red of healthy meat. I had cooked them for a good 20 minutes on med high heat but when we sat down to eat them they were pink inside, yet fully cooked.
I had not yet heard of pink slime – the meat industry’s “gift” to us. We happened to hear on morning news that this has become a huge issue. Supposedly our meat can contain up to 15% of animal bi-products – now I’m thinking that they also add red dye to the meat; I’m going to pursue this – I’ve never seen meat like this before.
Being a farmers market snob I try to buy good meat, however we are currently in an area that has limited sources of organic foods.
More later
What we don't see 