for over 100 years, castellano and pizzo, which is located in tampa, has been grinding their own chuck and sirloin meat. mandy pallone is the owner of castellano and pizzo. mandy mentioned that they put sirloin in the ground sirloin, and they put beef in the ground chuck that&39s a slightly fattier. that&39s what they do without any additives. however, an abc news investigation has found that the substance, which is known as "pink slime", exists in 70 percent of the country&rsquos ground beef. whistle blowing past employees of the usda point out that the filler material officially known as lean finely textured beef does not even have to come out on the packaging label. "food inc.", the documentary, includes a tour of the midwest processor which makes pink slime. it exposed how the waste trimmings that come from the slaughterhouse are ground and cooked and then applied with ammonia to kill bacteria. then it is packaged, frozen and shipped to meat packers and grocery stores. sweetbay, publix, and the fresh market told that they do not use such additive in their beef. abc action news has not yet heard anything back from target, walmart, or winn dixie. just this year, mcdonald&39s declared that they have stopped using ammonia treated beef additives. however, anyone may be eating it regularly any. until recent times, meat suppliers to school lunch programs by the usda included approximately 6.5 lean finely textured beef. authorities of pinellas county school received assurance letters from their of their meat providers stating that they either don&39t use the &ldquosocalled&rdquo pink slime or will discontinue using it in the future. the food program of hillsborough county school is supplied by a few of the same meat packers, so they also will be slime free in coming days. source of information httpwww.abcactionnews.comdppnewshealthexposeonpinkslimeinhamburgermeatmakes…
