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More in Lean Finely Textured Beef

  • May 11, 2012
    blog

    Hype Trumps Science In LFTB Debacle 2

    Lean finely textured beef (LFTB), a product resulting from a process approved by the Food and Drug Administration 20 years ago, and used in hundreds of foods, as well as ground beef, was at the center of a controversy initiated by consumer media and stoked by social media. The sensational attention, in the face of science totally to the contrary, led to a precipitous decline in its use. The result was that BPI, maker of LFTB, announced this week the permanent closure of three of its four manufacturing plants....More
  • Apr. 24, 2012
    Article

    Unfounded Consumer Backlash Bashes LFTB

    With lean finely textured beef (LFTB), we’re producing beef that is safe, healthy and nutritious, along with drastically increasing the efficiency of the industry,” says Dale Woerner. He’s a Colorado State University assistant professor of meat science....More
  • Apr. 23, 2012
    Article

    LFTB Furor Pressures Cattle Market 1

    There are too many moving parts to say with certainty how much the furor over lean finely textured beef (LFTB) will ultimately cost beef demand and for how long. Related economic dominos continue to fall, though....More
  • Apr. 19, 2012
    blog

    Industry Was Too Late On LFTB Issue 2

    April 12, 2011, was the day that celebrity chef Jamie Oliver launched the “pink slime” term into the blogosphere with a crude, but compelling, depiction on TV of how BPI manufactures its lean finely textured beef (LFTB). That’s also the day the industry and BPI should have gone on the offensive against this and other gross misrepresentations of a legitimate, nutritious, safe and economical source of protein for Americans....More
  • Apr. 11, 2012
    blog

    Seriously Dude, It’s Beef! 18

    With Beef Month just around the corner, it’s time to gear consumers fired up for summer grilling season, which kicks off in May! But, with concerns about beef safety and quality, in regard to the recent media frenzy pertaining to lean finely textured beef (LFTB), we certainly have our work cut out for us in order to regain consumer confidence in our product....More
  • Apr. 8, 2012
    Article

    Economic Fallout From LFTB Continues 2

    “Rejecting lean finely textured beef will have consequences that many consumers will not like,” says Derrell Peel, Extension livestock marketing specialist at Oklahoma State University. “First and foremost ground beef, and especially lean ground beef, will increase significantly in price as it will require more pounds of the more expensive 90s (90% lean beef trimmings) to produce ground beef....More
  • Apr. 5, 2012
    Article

    What Some Call "Pink Slime," Others Call Being Thrifty

    My own conflicted reactions to discussions of "pink slime" - the processed beef product that is at the center of considerable controversy - illustrate the complicated economics of modern food and its processing....More
  • Apr. 4, 2012
    blog

    Consumer Weighs In On Beef Controversy: “Dude, It’s Beef.” 47

    Andrew Revkin admits to not eating much beef in his household. Since he’s not a huge fan of steak and burgers, it would seem likely that the smear campaign against the beef industry would please him. But, that’s hardly the case....More
  • Apr. 3, 2012
    Article

    Beef Product Maker Gave $500,000 To Republicans Over Decade 2

    The maker of lean beef trimmings — on whose behalf Gov. Terry Branstad crusaded last week — donated more than $500,000 to Iowa Republican candidates over the past decade and was the top agricultural contributor to the governor’s latest re-election bid, records show....More
  • Apr. 3, 2012
    Article

    What Makes Some Food Awful And Other Food Offal? 1

    Once again, the U.S. cattle industry finds itself in the midst of a media firestorm. As has happened time and time again, an unfounded media slander campaign against a perfectly safe meat product has been splashed across the front pages, sensationalized on TV news programs, and gone viral on the Internet. ...More
  • Apr. 2, 2012
    video

    Consumers, Producers Speak Out On Behalf Of Lean Finely Textured Beef 1

    During the Siouxland Chamber of Commerce event this weekend in Sioux City, IA, thousands of beef lovers gathered at the Sioux City Convention Center. The purpose was to dine on 15,000 free hamburgers, while showing their support for Beef Products Inc., a local firm thatis the world's leading producer of lean beef processed from fresh beef trimmings....More
  • Apr. 2, 2012
    Article

    Fat Beef Trim Prices Taking A Hit In Futures Market

    What effect will the negative publicity on lean finely textured beef (LFTB) have on consumer demand? It’s always hard to speculate how consumers will respond to specific issues, but writers for a daily newsletter for the CME Group believe it’s fair to assume that the longer the issue percolates in the press, the more significant the impact on demand....More
  • Apr. 2, 2012
    Article

    Aussies See Potential In BPI’s Misfortune

    Australia is ready and willing to supply the lean product needed to fill the supply shortfall if the negative publicity of lean finely textured beef (LFTB) can’t be overcome in the U.S. In fact, the Australian beef industry estimates are that Australian beef exports could potentially increase by 60% in the next 12-18 months as Australian beef is used to fill the void in meat supply left by LFTB....More
  • Apr. 2, 2012
    Article

    Southern Plains Feeders Steeling For Possible Fallout 3

    While the recent debacle over lean finely textured beef hasn’t significantly affected fed cattle prices, Southern Plains feedyards are concerned the long-term fallout could hurt both consumers and cattle feeders. Beef prices could go up and the value of beef carcasses could go down if the issue turns into a long-term market mover. While prices are their immediate concern, what has feedyard managers most perplexed is how the popular media can malign a completely safe product and what may be next in their sights....More
  • Mar. 31, 2012
    Article

    Backlash Against LFTB Changes Market Dynamics 6

    Beef Products, Inc. announced last Monday that it is temporarily suspending operations at three of the company’s four plants that process lean finely textured beef (LFTB). For the record, the plants are located in Garden City, KS; Amarillo, TX; and Waterloo, IA. Those plants represent more than 650 jobs....More
  • Mar. 30, 2012
    Article

    Supporters Of BPI's Product Say, "Dude, It's Beef!" 4

    A host of governmental officials and beef industry leaders gathered in Sioux City, IA, this week to tour the Dakota Dunes, SD, beef processing company, Beef Products, Inc. (BPI), and address the media in regard to their disappointment with the recent media frenzy over what has been widely referred to as “pink slime.”...More
  • Mar. 30, 2012
    Article

    BPI, Industry Fight To Regain A Reputation

    Sioux City, IA, is the epicenter of the U.S. beef industry this weekend, as political leaders, academia, food safety advocates and cowboys gather to fight the negative effects of recent media coverage regarding lean finely textured beef (LFTB)....More
  • Mar. 30, 2012
    blog

    Opinion: Pink Slime Issue Exposes Our Industry Traitors 18

    Lean, finely textured beef is a safe, USDA-approved product and process that's been used for 20 years and provides an additional 10-12 lbs. of lean protein from each beef animal, thus improving the industry’s efficiency and making high-quality protein more affordable to consumers. But when the sensational media coverage of “pink slime” hit the nation’s news appetite last week, we didn’t expect that livestock groups like the Organization for Competitive Markets would join anti-meat and anti-big agriculture groups in demonizing the safe product....More
  • Mar. 29, 2012
    Article

    What Is Lean Finely Textured Beef? 22

    Lean, finely textured beef is 100% beef recovered by a mechanical process that efficiently and effectively separates lean meat from fat....More
  • Mar. 29, 2012
    video

    Nancy Donley, Founder Of STOP Foodborne Illness | "Thank You BPI For Focus On Food Safety" 1

    Nancy Donley, founder of STOP Foodborne Illness and a member of USDA’s National Advisory Committee on Meat and Poultry Inspection, speaks at the Beef Is Beef press conference in South Dakota on Thursday and thanks BPI for its commitment to food safety. The press conference featured governors and lieutenant governors of five states impacted by the recent closures of three BPI processing plants. Also on hand were other representatives of consumer groups and research scientists, who addressed an roomful of national and international press....More
  • Mar. 29, 2012
    video

    Kansas Governor Sam Brownback On Unmerited, Unwarranted Food Scare 1

    At a press conference on Thursday consisting of the governors or lieutenant governors of five states whose economies are affected by the closure of BPI facilities, Kansas Gov. Sam Brownback calls lean finely textured beef controversy an "unmerited, unwarranted food scare." Listen to his comments here. Among other states represented were Texas, Iowa, Nebraska and South Dakota....More
  • Mar. 29, 2012
    Article

    Secretary of Ag Tom Vilsack And Iowa Governor Defend Safety And Nutrition Of Lean Finely Textured Beef

    “Let me reiterate what we have said literally hundreds of times. This product is safe. There is no question about it,” said United States Department of Agriculture (USDA) Secretary Tom Vilsack during a press conference held today to correct misconceptions about lean finely textured beef....More
  • Mar. 29, 2012
    Article

    No More Lean, Finely Textured Beef – Now What?

    Lean, finely textured beef (LFTB) , also known as “pink slime,” continues to generate headlines and discussion in print, online and over the air. BestFoodFacts.org devotes a page to Q&A on the issue with Washington State University’s (WSU) Jude Capper and Jolena Waddell, providing expert commentary. Read what they have to say about the consequences of LFTB leaving the U.S. food system....More
  • Mar. 28, 2012
    Article

    SDSU Extension Scientists Share the Truth Behind "Pink Slime"

    Suppertime at the Underwood's is loud and a little messy. That's because Keith and Julie's children are only 2 and 3-years-old. To cater to their toddler's taste buds; ground beef is often the meal's main ingredient.   "Our children like the texture of ground beef and will eat it - so we cook with ground beef often," said Keith Underwood, 31, of the lasagna, tacos, burritos, or hamburgers, which are some of his family's favorites.  ...More
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