Skip to comments.BPI closing 3 plants, blaming 'pink slime' uproar
Posted on 05/07/2012 8:55:11 PM PDT by quantim
LINCOLN, Neb. (AP) -- Beef Products Inc. will close processing plants in three states this month because of the controversy surrounding its meat product that critics have dubbed "pink slime," a company official said Monday.
About 650 jobs will be lost when the plants close on May 25 in Amarillo, Texas; Garden City, Kansas; and Waterloo Iowa, company spokesman Rich Jochum said. A plant in South Sioux City, Neb., will remain open but run at reduced capacity.
The South Dakota-based company blamed the closures on what it said were unfounded attacks over its lean, finely textured beef. During its processing, bits of beef are heated and treated with a small amount of ammonia to kill bacteria. The filler has been used for years and meets federal food safety standards.
But the company suspended operations at the three plants in March amid public uproar over the filler. BPI has declined to discuss financial details, but has said it took a "substantial" hit after social media exploded with worry over the product and an online petition seeking its ouster from schools drew hundreds of thousands of supporters.
The U.S. Department of Agriculture has decided that school districts may stop using it, and some retail chains have pulled products containing it from their shelves.
Company officials had hoped to recover but have since realized that doing so wasn't possible in the near future, Jochum said Monday. The company paid its workers during the suspension.
"We will continue communicating the benefits of BPI's lean beef, but that process is much more difficult than (countering) the campaign to spread misinformation that brought us to this point," Jochum said in a statement.
(Excerpt) Read more at hosted.ap.org ...
If this stuff was so good it could be sold as a stand alone product.
I want to be supportive. But..Yuck! Am I supposed to feed this to my child??
This whole pink slime stuff was started by Moochelle’s buddy Jaime Oliver wasn’t it?
And now the federal government/schools will be their biggest customer. hhmmmm
Recently, my local independent grocer had a sale on bottom round. It cost the same as hamburger so I bought several. the problem with them is that they were cut way too small, and were way too lean. So, I bought a little beef fat on the side. I took it home, cut it up and dropped it into the auger of my electric meat grinder. Viola, hamburger that tasted good, and NO ammonia in my meat, and was as lean as I desired to make it.
I would rather have had my own cow butchered, but still...no pink slime.
Sounds delightful right? Maybe if youre talking about Nickelodeons slime park.
Pink slime, also known as lean finely textured beef or lean beef trimmings, is a product that was previously only used for pet food.
In 2001, however, the product became approved by the United States Department of Agriculture for use as an additive in various beef food products.
As of now, food can be composed of up to 15 per cent lean beef trimmings before companies are required to show it on the ingredient label.
No, the concern was always there.
We’re omnivores. Protein is protein. And free markets work...
Then what is the stuff in the photo I posted? And why was it only allowed in pet food until recently?
I don't get it, seems like making mountains of of molehills
It is the product of government regulation, pure and simple.
According to this wiki...
“Pink slime, also known as lean finely textured beef (LFTB)  and boneless lean beef trimmings (BLBT), is a beef-based food additive that may be added to ground beef and beef-based processed meats as an inexpensive filler.”
Is the pic you posted of pink slime, that looks red, a beef-based food additive? It looks a lot like hamburger to me!
I’ve seen the pink, ice cream looking ooze (same pic as above) being reported to be McDonald’s Chicken Nuggets too. Personally, I think this is a lot of hysteria created by veggie Nazis on the left that want to turn people off any kind of meat.
Several of my friends grind their own too. It is noticeably better than the store bought stuff.
The whole “Dude, it’s beef” campaign flopped. The public still doesn’t want this stuff. I don’t care if “pink slime”, aka “finely textured beef”, is sold, I just want to know if it is added to the ground beef I buy. “Pink slime” is a filler and ground beef that includes it should be labeled so the consumer it at least aware of it. I consider this stuff particularly unappetizing and I prefer to avoid it. If it is as wonderful as BPI and others say, they can simply sell it as a stand alone product. I am sure they’ve always known if the public realized how it was produced they would avoid it.
I don’t normally do people’s research for them, but I dropped the image into images.google.com.
Mechanically separated chicken would be what your image is.
I believe that photo is actually of mechanically separated chicken.
I understand that the process is similar to how they produce “pink slime”. The end result is a slurry.
I believe mechanically separated chicken may actually be sold as a stand alone product in the form of Chicken Nugget type foods. I could be wrong about that though.
The “pink slime”, aka “finely textured beef” is a beef filler which is added to ground beef. I think it is actually too lean, among other reasons, to be sold as a stand alone product.
To answer your second question, I would guess that the concern was probably had more to do with how sensitive dogs and cats liver are to any foreign chemical.
For example many human food products use PG, propylene glycol, as a food additive. Totally safe for humans, totally safe for dogs (at certain limits), can cause death in cats.
We humans are pretty hearty in the liver department, probably because we are intelligent and probably tasted everything under the sun, meaning our genetics have been refined to have wide-spectrum livers.
Also, we can do shots of Jack Daniels all weekend long, and still not turn yellow if we layoff of it during the week.
Shoot I grew up eating bologna, vienna sausages, hot dogs, spam and still eat the stuff on occasion. Oh well, I ain’t dead yet.
It is claimed the nutrition is roughly the same as 90/10 beef. I haven’t tried it, but it sounds like it would be better than a burger from 93/7 (which are decent, if not as tasty as say 75/25).
If it was cheaper than 93/7, and available, I would definitely try it, however, it appears BPI built their business on USDA school contracts, and recently, pet foods. I think the BPI disaster is more a lesson of why you shouldn’t hitch your wagon to the government in any shape or form, unless it’s the defense industry and you have very good lawyers.
I would suspect that any left over ammonia cooks off if you go for well done (I do on my burgers, unless I make them from packaged ground beef).
They are incrementally working on food now. I'm all for a safe food supply, but my biggest concern is the crap they allow in from China.
Speaking of which, I thought I read a few years back that a law was coming where the products country of origin had to be labeled. That's not always the case. Some products say "Distributed by so and so in Whatevertown, NJ" but you still don't know where the ingredients in it were made/produced.
Todd Schnitt actually had the smoking gun on this, but nobody carried it.
He looked around for the most educated person he could find on consumer beef and found a Phd that was the “go to” guy for the industry, and interviewed him on his show. In the midst of the interview the man revealed ABC had interviewed him on “pink slime”, but when he wasn’t giving the answers the reporter wanted, ABC hung up on him.
This is the post I made last month: “They were trying to get to the bottom of the pink slime business and they asked for the name of the best expert in the meat industry they could find. They got in touch with this guy on the phone (David Theno), and he said the reporter who was covering it for ABC had also called him, and was asking him about the product for the ABC news story.”
“Halfway through the interview, the ABC reporter Jim Avila hung up on the expert. The expert called him back, and the Avila told him, the expert wasnt saying what he wanted for his story, and he the expert was just a tool of the food industry. And hung up on him AGAIN.”
“So Schnitts show called Avila, and he hung up on them. I heard later Avila denied it, but when I heard Theno talking about it, I believed him - he seemed unrehearsed and astounded about it. Its an incredible story, and totally uncovered in the media. Ive been able to find very little about it, except for a few tweets.”
And now this vile reporter, Avila, has destroyed an industry, and caused over 600 people to lose their jobs, AND (according to Theno) destroyed the use of a food product that actually INCREASED food safety. May he burn in the hell he has visited on many innocent people.
I know what you mean...its like the tuna, it just hasnt tasted as good since it became dolphin safe...
My mother worked in commercial insurance for many years. She said that even accidental ammonia exposure was always excluded on liability policies.
This was the beef industry’s answer to mechanically separated chicken, which nobody is in an uproar over. Random screaming liberal politics killed this one. It was being used as part of retail hamburger mixes as well, and nobody had been complaining about anything but the subjective yuck factor — it didn’t have any more objective danger than hamburger meat in general.
In high enough concentrations it can kill, fast.
Yet probably 1/2 the people here on FR believe the BS. Kind of lets you know the effect MSM still has, even on those who should know better.
Interesting wording. If they "may" stop using it now, does that imply that schools were required to use it before?
Sell it in the free market if you think you can, but you better put in on the label of anything you are trying to pass off as pure ground beef to let the customer decide whether they want it. And don't try to use a tricky name for it like "health" food bars listing "evaporated cane juice" to avoid putting sugar as the first item in the ingredients.
As for me, I think I'll figure out how the meat grinder attachment on my mixer works so I can make my own hamburgers. I used to have a craving for McDonald's Chickenish McNuggets until I saw the ammonia dissolved meat fluid that went into them. Ditto for supermarket hamburger since this story hit.
Unfounded my ass. Picked up some non-pink slime filler from Costco and the difference was night and day both in the way it cooks and tastes. The non-pink slime hamburger is measurably better than the pink slime crap burgers.
I like those bits of organ meat you find between the ribs of fried chicken. What are they? Kidney? They are just so good! I also love the bits of blood that cooks as it oozes from roasting meat. Often when I’m roasting a pig and I get hungry, I’ll break off a chunk of ear because that is the first part to be done. Mmmmmm. Then of course there’s that puss like filling you find in a steamed clam — it’s all the guts and goo. It’s the best part. Anyone like sardines? Sometimes the intestines kinda string out if you eat them in nibbles. I saw bulk chicken hearts at the Korean market for 90 cents a pound! I think I’m going to make something with a couple pounds of those!
BTW: that pink “soft serve” stuff is mechanically separated chicken. There is no such thing as mechanically separated beef in the US because it was entirely outlawed after the spongiform encephalitis (mad cow) scare. I think the beef product at issue is made from trimmings cut from steaks and such.
“PepsiCo has come under fire from pro-life advocates because it has been contracting with a research firm that uses fetal cells from babies victimized by abortions to test and produce artificial flavor enhancers.”
Another item brought to my attention by my easily-fooled Facebooking kids. (”Pepsi has fetus tissue in it”)
Although I was proud of them for seeing through the Kony2012 crap.
I’m thinking of opening an account so I can post stories about the evils of too much hairspray (black widow spider nests in your hair), and really need to post the warning about the creep with a hook for a hand that is bothering kids up on Lover’s Lane.
Remember Good Ole Cas? LOL. A local highly controversial politician/grocer in our area up till about the early to mid 1970âs or so. Rumor has circulated for decades that embalming fluid was put in the beef. You sure didn’t ever want to buy chicken from him. It looked good but as soon as it was put in the skillet the stench would run you out of the house. If you weren’t in the area then ask your neighbors :>}
Ammonia is a natural component of meat, and of all other food products. Being an essential component of all protein and DNA, it's also present in your body.
In the ground meat, ammonia is added to bring the pH to a level that is inhospitable for bacterial growth. It's not like poison is being added...for laboratory use, I used to grow yeast in a solution of ammonium salts, and they loved it.
That guy who first called this “pink slime” needs to be sued for defamation.
-—That guy who first called this pink slime needs to be sued for defamation.——
Chalk up another victory for the enemedia.
BPI’s product is not pink and it is not slime. The photo you posted shows packing styrofoam being poured into a box prior to fitting.
Congrats on succumbing to an internet hoax. BPI has it worse off. Oh, and I also have to pay more for ground beef.
You got suckered.
That is a picture of Mechanically Separated Chicken
‘Pink Slime’ in hamburgers actually made it safer - get ready for more ground beef related illnesses.
I thought I saw where the Chicken Nuggets goo was false too. I don’t know what that goo is but it may be styrofoam packing like you said. I wouldn’t be surprised.
The latest I saw last night on Julian Lennon’s Facebook page. He posted a piece from some Natural News Blog about Reactor #4 ready to go during the next earthquake and how it will wipe everyone on Earth out. I’m not a nuclear scientist so I don’t know anything about it, but you can only imagine the people on there that bought it hook, line, and sinker. I’m tired of it from all sides.
Thank you. That is the first explanation for what that photo shows that actually makes sense. Who would fill processed meat for human consumption in a plain cardboard box after all? The visible surroundings are also very much not "food industry standard."
Moved here in ‘86,
don’t recognize story but will ask around