WOW. So much different and better ground beef.
I should start by saying I am heavily into working out/weight training, and eat two or three hamburgers almost every day. Apparently, I was quite the pink slime consumer as well.
Today I stopped by Safeway to pick up a couple pounds of ground 93/7. This week the chain publicized that it was yanking pink slime.
The beef looked the same in the store, but when I got home and started cooking, I noticed the texture was a lot more homogenized, and the burgers patted out much more easily. Also, the meat was browning from the inside of the mass, which is the opposite of what happens with "pink slime."
The burgers (searing) cooked much more quickly and rendered gelatinous fat instead of oozing onto the pan. The after taste featured the seasonings much more than before.
All in all, I am pretty disgusted even though I have just had two excellent burgers. I know about meat glue, but what else are we getting fed?