This is powerful. The company that produces the majority of Lean Finely Textured Beef, is suspending operations in 3 out of 4 plants. Rather amazing the power of the media when the attention is laser like.
A quick follow-up to the Pink Slime post a few weeks ago. https://wholefed.org/2012/03/16/safe-nutritious-affordable-pink-slime/
‘Pink Slime’ Maker Cuts Back Production. Is That a Good Thing?
The South Dakota-based company that manufactures so-called pink slime, the ammonia-treated beef filler that has recently stirred up so much bile from the public, announced it is suspending operations at three of its four plants that pump out the product, due to falling sales.
The decision came after consumers, parents, school administrators and national personalities like celebrity chef Jamie Oliver took to social media to protest the fact that the low-fat filler is included in foods without any indication on the label. Products that contain pink slime include fresh retail ground beef, low-fat hot dogs, lunch meats, pepperoni, meatballs, frozen entrees and canned foods.
Last year, McDonald’s and other fast food purveyors said they would stop using ammonia-treated beef. Recently the U.S. Department of Agriculture (USDA) allowed school districts to opt out of using meat containing the filler for school lunches, after an online petition drew hundreds of thousands of signatures in support. Many national grocery chains, including Wegmans, Kroger, Food Lion and Stop & Shop, have also starting phasing out ammonia-treated beef from store shelves.
The product sounds icky, but its safety is another matter. Even critics of the stuff would probably agree that despite the fact that the government has allowed it in food since the 1990s without labeling, it’s not exactly harmful — certainly no worse for you than chicken nuggets or turkey and pork sausage — as long as it’s properly treated to kill any potentially disease-causing bacteria.
LFTB’s maker, Beef Products Inc., said it would rebuild its business strategy and try to combat widespread misconceptions about its product. “We feel like when people can start to understand the truth and reality then our business will come back,” Craig Letch, director of food quality and assurance at Beef Products Inc. told the Associated Press. “It’s 100 percent beef.”
That may be, but the company’s bound to have a tough time wooing back the hundreds of thousands of consumers who have already decided pink slime is too unappetizing to tolerate. For now it seems consumers might have their way, but one has to wonder, with pink slime off the production line, what additive will take its place?