The Decline of Pink Slime

March 27th, 2012

Never doubt consumer power. You have only you to thank for taking a lot of nasty beef filler out of the mouths of people!

Soon, you may have to worry a little less about the ground beef you buy. Pink slime is in an amazing 70 percent of grocery store beef, but it looks like that percentage will be decreasing. If you haven’t been following the news lately on the beef filler dubbed “pink slime,” then here are the highlights:

  • Beef Products, Inc. has announced that they’re suspending operations at three of their four plants that produce the filler.
  • The USDA has given schools the power to stop buying beef containing pink slime.
  • McDonald’s, the largest restaurant chain in the country, stopped using beef containing pink slime.

Here’s why there’s so must grossness: Lean, finely textured beef  (the technical name for pink slime) is so bacteria-ridden that it must be treated with ammonium hydroxide gas to kill pathogens like E. coli and Salmonella. Yuck. Yuck. And. Yuck. (In case you’re wondering, those lean trimmings come from bits of meat taken from muscle and connective tissue.)

By the way, you won’t find lean, finely textured beef on the ingredients list of any packaged beef. Companies aren’t required to tell you about it.

Even if you don’t believe in the necessity of buying organic foods, you can surely see how this cheap beef filler is nasty. Most people probably don’t think much about their ground beef containing a filler, and that’s exactly why I believe there’s been so much outcry over pink slime.

We feel duped. And we won’t take it anymore. Keep complaining to your local grocer, and let’s stop all production of pink slime, forever. I want you to be able to buy any brand of beef anywhere and not worry about whether it contains a disgusting filler.

Do you think about pink slime when buying grocery store beef?