The buzz about pink slime
May 09, 2012
Do you remember a time when news came from a more limited number of sources, such as the daily newspaper or Walter Cronkite? Not that any news source has ever been perfect, but these days it’s easier to get hit with news about a particular subject from a wide-range of sources and media, each with its own unique bias or angle. Stories can take on a life of their own, and you simply don’t know who to trust. For me, recent reports about “pink slime” exemplify this phenomenon.
Pink slime is a term coined by the news media and is used to describe a product that has been used in the meat industry for many years. The more traditionally used names of the meat products in question are lean finely textured beef (LFTB) and boneless lean beef trimmings (BLBT).
Have you ever trimmed a beef roast or steak before you cooked it? If you’ve trimmed closely, you know that no matter how hard you try, small pieces of meat are trimmed away with the fat. The meat industry experiences the same potential waste. That can add up to tons of wasted nutrition. This is why the industry developed a process to separate meat trimmings from fat so that they can be used safely and sanitarily. The resulting products, LFTB and BLBT, are used in ground beef and even serve to make some beef products leaner, since they are low in fat.
Many grocery stores and meat packers are responding to the misinformation about LFTB and BLBT by offering ground beef choices that do not contain these products. You will most likely pay more for them, but it’s your choice to make, and hopefully it’s easier when you know the facts.
To read more about pink slime myths, click here.
By Paula Bohlen, MS, RD, LDN, LNHA
Click here to contact Paula
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