Support for the Safety, Quality and Nutrition of Lean Beef Trimmings

In recent weeks, our lean beef has received an increasing amount of media attention. The vast majority of this coverage has been, and continues to be, negative. Additionally, earlier coverage has included mis-information. We stand by our product.  It is safe, it is nutritious and it is quality beef.

We are not alone in this belief.  Government leaders, academics, food safety experts and consumer groups agree…

“It’s safe, it’s leaner than other beef sources on the market, and it’s less costly.” – Kevin Concannon, USDA undersecretary for food, nutrition and consumer sciences

“Ammonium hydroxide itself is used in a multitude of different food products. It’s not a safety concern.” – Dr. Elisabeth Hagen, USDA undersecretary for food safety

“There has been a lot of misinformation swirling around the Internet and on TV about lean beef trim produced by Beef Products, Inc…I have personally visited their plant and the categorization of calling their product “pink slime” is completely false and incendiary.  Consumers need to understand that this product is meat, period, and that the use of ammonia hydroxide in minute amounts during processing improves the safety of the product and is routinely used throughout the food industry.” – Nancy Donley, founder STOP Foodborne Illness

“I think the criticism of BPI’s products are based on quality perceptions, not food safety…it should, however, be recognized that BPI made great strides in improving the safety of ground beef through their unique food safety processes.” – Dr. James Marsden, Regent’s Distinguished Professor of Food Safety and Security at Kansas State University

“Lean Fine-Textured Beef is not unsafe, deceptive or pet food.  I approved the use of this product in food when I was Administrator of FSIS [USDA Food Safety and Inspection Service] because it is safe and an excellent source of nutrients.  In this age of sustainability, it would be insane to waste millions of pounds of excellent protein.” – Dr. Russell Cross, Professor and Head, Department of Animal Science, Texas A&M University

“The fact is, BLBT [boneless lean beef trimmings] is beef.  The beef trimmings that are used to make BLBT are absolutely edible.  In fact, no process can somehow make inedible meat edible; it’s impossible. In reality, the BLBT production process simply removes fat and makes the remaining beef more lean and suited to a variety of beef products that satisfy consumers’ desire for leaner foods.” – American Meat Institute

“Lean finely textured beef is a good description of exactly what it is. It’s beef. When people come up with these other terms, like ‘pink slime,’ it is not accurate.  Some stories have said this meat is unfit for human consumption, but that is not accurate, either. It is meat that has come from USDA-inspected operations.” – Dr. James Dickson, Professor, Department of Animal Sciences, Iowa State University, in an interview with The Center for Food Integrity

“Ammonium hydroxide is also recognized as safe by other countries’ and international food safety agencies.  The Joint Expert Committee on Food Additives (JECFA) of the U.N.’s Food and Agriculture Organization (FAO) and World Health Organization (WHO) also recognizes ammonium hydroxide as safe for use in a wide variety of foods.” – International Food Information Council Foundation, Questions and Answers about Ammonium Hydroxide Use in Food Production

Categories: Nutritious, Safety

Subscribe to Beef is Beef

Subscribe to our RSS feed and social profiles to receive updates.