• March 23, 2012
  • Beef

Sorry folks, fun meat fact Friday has been on hiatus for too long but it’s due to the fact that the past two weeks I was gone visiting North Dakota and this week, North Dakota is visiting me. Most people on social media know him as Sunflowerfarmer because well, that’s what he does. If you wanted to learn a little something about sunflowers check out this feature: http://agricultureproud.com/2012/03/21/agproud-sunflower-farmer-mark-rorich/

So here we are. Back on track, sort of. Two weeks ago I blogged about debunking “Pink Slime”, you can find that post here: http://chicolockersausage.com/2012/03/09/fun-meat-fact-friday-debunking-pink-slime/

However, since that time, it is clear to me that people are still in the dark about what Lean Finely Textured Beef is, how it is made, and what it goes into. I know many of you are probably sick of hearing about it and have made your own judgements about it. But I feel like it’s important to get the information out there because the news media has done such an effective job of infiltrating the internet and t.v. providing us with incorrect information.

So here are some more resources on what Lean Finely Textured Beef really is…

American Meat Institute put out this great video:


A 2008 Washington Post article about engineering a safer burger


Questions and Answers about Ammonium Hydroxide

One of the main things to take away from all of this is that the news media makes it seem like they are showing you something that is “never before seen” or something that the meat industry is trying to hide from you which in all actuality is not true. And yes, I will be the first to agree that the meat industry could have handled this whole situation much better than what they did. Pink Slime is a Myth.com, although presents good information, it was simply the wrong approach. But that doesn’t mean that the information they are putting out there is simply made up. It is in fact the correct information. And although consumers may be weary to trust the meat industry because of what they saw on a NEWS clip, fact is that the meat industry is made up of people who are EXPERTS in the field. Many have been working in the industry for decades, they are passionate about what they do, and they are proud of the products they produce. I’ve said it before, many people spend their entire careers working towards providing consumers with the safest product possible. And who better to consult on an issue than an EXPERT? I would not diagnose a medical condition based off of what I saw on the t.v., I would consult a doctor. So why is it okay for consumers to do the same about the meat industry? There are many of us processors and meat industry professionals out there in social media. Or around your town. Use the resources around you. And whether or not you choose to eat Lean Finely Textured Beef or not, be informed. And share the information with others.


Happy Friday everyone! I think I am going to go enjoy a hamburger! 😉

This Post Has 2 Comments

  1. Linda Langerwerf

    Great story. I subscribed to Bon Appetit magazine for about a million years until ( a few years ago) they got on a political “rant” about how they food we eat are raised. Our cows have always had breakfast before us and it is such an infringement to be told how to provide what we do. Haven’t read the magazine in 3 years and I don’t miss it!

  2. Pingback: BPI Retribution Rightly Sought..? Or Publicity Stunt? | Chico Locker & Sausage Co. Inc.

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