Philip M. Boffer of the New York Times highlights how the “pink slime” moniker and copious media attention have done unfair damage to workers and to LFTB. Boffer writes: The first casualties of the hamburger ingredient contemptuously dubbed “pink slime” will likely not be anyone who eats it but rather the workers who make it. Beef Products […]
Bryan Gruley and Elizabeth Campbell of Bloomberg BusinessWeek report how BPI—with its long history of leadership in food safety and processing—has been fighting unfounded attacks on LFTB to defend the company’s reputation, business and employees.
Michael D. Shaw of Health News Digest reports on how the irresponsible journalism over “Pink Slime” can lead to real harm to real people. “Surely, …, the American public is far too sophisticated to fall for such gross misrepresentation by the media, right? Wrong. If anything, the public is more clueless now than in 1921, […]
Holman W. Jenkins of the Wall Street Journal examines how the media created a phony controversy over lean finely textured beef. Mr. Jenkins champions the creation of “product defamation” laws which would raise the stakes of respectable reporting. Read more of Mr. Jenkins opinion.
Multiple independent studies have been completed and demonstrate that survey respondents felt that the taste, texture, juiciness and overall appeal of ground beef was actually improved in samples blended with lean finely textured beef (LFTB) compared to samples that were not blended with LFTB. While, samples blended with 10% LFTB and 15% LFTB outperformed ground beef […]
Dr. Russell Cross, Department of Animal Science at Texas A&M University and former administrator of USDA Food Safety and Inspection Service, provides continued support for the safety of lean finely textured beef. In this USA Today editorial, Cross reiterates that “LFTB is 100% beef, plain and simple.”
March 26, 2012 In an effort to protect our company and its family of employees from the recent unfounded and misguided attacks on our Boneless Lean Beef Trimmings, we have had to make some unfortunate and very difficult business decisions. Today we have announced that we will be temporarily suspending operations at our three plants […]
Chicago Tribune columnist Phil Rosenthal offers a balanced viewpoint on BPI’s processing of lean beef trimmings. “The more people are disconnected with their food supply and the sources of their food, the more questions they will have, and we understand that,” said Craig Letch, director of food safety and quality assurance for South Dakota-based Beef […]
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Fred Hall, of the Times Record News, discusses the facts of lean beef trim. Click here to read his detailed, clear and accurate description of the process used to produce it.