Unless you have had your head stuck under a rock for the last week or so I am sure you have seen the recent controversy surrounding the use of a ground beef filler called Lean Finely Textured Beef (otherwise known as Pink Slime to most average folks like us). Pink Slime is basically beef by-products that have been treated with ammonia to kill harmful bacteria. This makes the by-products legally safe for human consumption. It is not approved for sale by itself, but can be added to ground beef and other products up to 15% of the total weight. It is NOT required that the food labels tell you it is in there. Since it is technically 100% ground beef, that is all your label will say. Want to know what Pink Slime actually looks like? Check out this link. For copyright reasons I am not going to publish it here but lets just say it does NOT look like something you want in your burger.
Now, let me state for the record that I buy my beef from my local farmer. I know where these cows graze and I know how the meat is processed. However, I have been known on occasion to stop at a fast food restaurant. It doesn’t happen often but sometimes the mind is week and the stomach is hungry. Many fast food restaurants have stopped buying beef that contains this product but not all. My kids bring their lunches 90% of the time but on occasion will buy a school lunch. The school lunch program is FULL of the stuff.
Think About This: Pink Slime may be in your fast food burger, your kids school lunch and in much of the ground beef you buy at the grocery store. AND THIS IS NOT A NEW OCCURRENCE! The process for developing this product has been around since the 90’s. The manufacturer of Pink Slime, Beef Products Inc. produced around 900,000 pounds of the material every day up until this month’s media coverage began. But, since the 1990’s this stuff has been in your food. Curious about how exactly it is made? Check out this video by Jamie Oliver: