This pink slime just doesn't look appetizing. If I order a hamburger or a steak, I want the right cut of meat, not the bits that fell on the floor in the slaughter house or whatever bits they could scrape off the bone.
Almost any "processed" meat is going to have some type of filler in it. Get yourselves ready for colon cancer, guys!
It's not scrap bits that make most of it, it is the ground up parts that you really can't sell whole . . . like gristle and other connective tissue, lips, organs, and genitals. That's what Vienna sausage is all about. In fact most sausage is just bits of blood and gore packed into a pigs intestine. My old, WWII-vet scoutmaster always called baloney "horsecock".
Indeed, but eating a vienna sausage is far easier fat and protein than gnawing on a section of esophagus for about an hour and swallowing some whole lard.
