Tuesday, March 27, 2012

The Slimy Truth

This is what their meat really looks like,
not the horrible pictures that you see on TV.
I'm sure that most of you have heard the words 'Pink Slime' in the last few weeks.  This story really hits home to me.  I grew up just 15 miles from BPI's headquarters.  BPI stands for Beef Products Incorporated.  It is a company that has developed the processes for creating meat products.  Everything from meat used in Spam to the "Pepperoni" you find on your frozen pizza.  We have a lot of close friends that work in that company.  They range anywhere from the processors on the main floor to the engineers responsible for creating the processes and machines used to more efficiently create meat products.  One of their goals is to extract and use every piece of meat that they can; therefore leaving none to waste.

The so called 'Pink Slime' is not slime at all.  It is meat; boneless lean meat trimmings to be exact.  It is treated like many other food products so that it is safer for our consumption, eliminating such bacteria like E. Coli.  It is a way of extracting all of the meat away from the fat leaving a lean and healthy beef.  Because this meat is small in size, it is perfect to be used in ground beef and other ground meat products (like sausage).  BPI's beef is beef, not filler.  They do not make filler, only meat products.

They have been drug through the mud by slanderous 'media'.  It is so sad that all of this deceit has led to 700 people being out of work yesterday morning because BPI had to suspend production in three of it's plants.  Please help spread word about the truth of boneless lean meat trimmings.

Please continue on reading with Part 2.



  1. Yes it is beef but beef that has been treated with ammonia which they were not disclosing. I don't have a problem with them using trimmings BUT I do not want to feed my family anything that has been treated with ammonia. So I will choose to only purchase ground beef from retailers who do not use Lean Beef Trimmings.

  2. The media says that it's treated with ammonia because they are trying to scare people, which is what they've done. Perhaps they also don't totally understand the science behind it. It's treated with Ammonium Hydroxide (NH3) not Ammonia (NH). It's like saying there's chlorine (Cl) in table salt (NaCl).  Here are a couple of good links about it: http://www.foodinsight.org/Resources/Detail.aspx?topic=Questions_and_Answers_about_Ammonium_Hydroxide_Use_in_Food_Production & http://www.codexalimentarius.net/gsfaonline/additives/details.html?id=380.
    I think that everyone should have freedom of choice, but just think not all of the facts are being presented via the media.

  3. Thank you so much for sharing those links Aviry!  It's very true that they are not using harmful 'chemicals', but they are simply increasing the amount of NH3 that is already present in the beef to kill off harmful bacteria, like E. Coli.

    I agree that everyone has their right to choose too.  But you hit it on the head that the media is not forthcoming with the truth and causing people to have some major misunderstandings.  That is why I wanted to write about this....in hopes of providing more information so that people can make an educated choice.

  4. BPI has always been upfront that it treats its LFTB with ammonia hydroxide. I have recently learned that processing for cheese, chocolate, pudding, beer, and baked goods have included ammonia hydroxide, just like the lean finely textured beef uses. In fact, there is more ammonia hydroxide in the buns that we use to eat hamburgers and sandwiches. Respectfully, I hope you will check out these sites: www.beefisbeef.com and www.beefproducts.com as well as http://newswire.uark.edu/Article.aspx?id=17999  


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