USDA gives the OK for pink slime to be called ground beef

Photo: Fox 17

After a long battle between the United States Department of Agriculture’s Food Safety and Inspection Service and Beef Products Inc., the product formally referred to by many as pink slime can now be labeled as ground beef.

Pink slime refers to the trim left over when cattle are sliced into steaks. A slaughterhouse will then send those trimmings to be processed into ground beef. Because ground beef has a fat limit which states it can contain no more than 30 percent fat, processing facilities run the trimmings through a system.


That system involves heating the trimmings to about 100 degrees F. They are then put through a centrifuge to separate the fat tissue from the muscle tissue, which is then sterilized with ammonia, resulting in a product formerly known as lean finely textured beef or LFTB. Now, though, it is classified as ground beef, which means companies can use it as filler in the ground beef they sell to you and they don’t have to specify that on the label.

Do you think this is right? Let us know what you think in the comments.

4 thoughts on “USDA gives the OK for pink slime to be called ground beef

  1. The USDA is not looking out for the consumers anymore. This is the kind of thing that makes you want to not buy from any of the supermarket chains or wal-mart. I didn’t like the fact that they let them stop labeling with the country of origin either.

  2. Unbelievable ((almost)! Pink Slime should not be considered for any creature. This is an example of the amount of influence the beef industry has in our country – detrimental to health and the environment.

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