What if you have
beef trimmings and residuals from a cattle which has been
organically fed and certified and you treat this cattle's «organic» trimmings within a Organically certified facility (which obviously uses ammonium hydroxide), and since ammonium hydroxide is a by product and not an actual ingredient (according to our friends in USDA), it is very well possible that the meat labelled «USDA certified Organic» might also have the pink slime (or organic pink slime, if
organically fed and certified and you treat this cattle's «organic» trimmings within a
Organically certified facility (which obviously uses ammonium hydroxide), and since ammonium hydroxide is a by product and not an actual ingredient (according to our friends in USDA), it is very well possible that the meat labelled «USDA certified Organic» might also have the pink slime (or organic pink slime, if
Organically certified facility (which obviously uses ammonium hydroxide), and since ammonium hydroxide is a by product and not an actual ingredient (according to our friends in USDA), it is very well possible that the meat labelled «USDA certified Organic» might also have the pink slime (or organic pink slime, if I am say).
Perhaps the most important caveat when making broth, whether you're using chicken or
beef, is to make sure they're from
organically - raised, pastured or grass -
fed animals.
Perhaps the most important caveat when making broth, whether you're using chicken or
beef, is to make sure the bones are from
organically raised, pastured or grass -
fed animals.