What is pink slime? My social media timelines have been filled with these stories since late last week, but honestly I have not had much time to respond. And honestly, I do not feel qualified to respond. However, thanks to the wonder of social networking, I have friends who have expressed their opinions.

Last Wednesday, ABC News aired a Special Investigation into what a “whistleblower” termed pink slime. The product referred to is beef trimmings. The lean meat portion of these trimmings is mechanically separated from the fat to produce lean ground beef.

Jamie Oliver Pink Slime
Jamie Oliver – huge opponent of “pink slime” Photo from google images

I have taken many meats courses in college, but that makes me no expert on the topic. Instead of my regurgitating facts, I thought it would be good if I passed on links to a few friends who will be able to answer your questions and give better insight on the process.

Perspectives on Pink Slime

Dr Janeal Yancy is a mom blogger from Arkansas. She is also a meat scientists who works regularly with these lean ground beef products. She explains some of this process in her blog.

Jenny Dewey of Chico Locker and Sausage Company works with her family as a butcher. If anyone is able to share some insight on meat products, it should be your butcher. Jenny was also featured in this month’s AgProud series.

Amanda Radke, editor of BEEF Daily, shares an insight from the community in her update.

Hyatt Frobose, Kansas State student shares his thoughts at Food For Thought after seeing the process of making lean beef products at Beef Products Inc.

Travis Arp, student in Colorado also shares his experience of the processes at BPI.

Food Insight answers some good questions on the use of Ammonium Hydroxide as it relates to food safety.

Jeff Fowle, California rancher shares his thoughts and adds a little “Common Sense” to the conversation as he addresses the situation.

Bottom Line

Bottom line, we’re not talking about pink slime. We’re talking about some one who saw an opportunity to reduce waste and turn that opportunity into a safe, lean, nutritious product in high demand on grocery store shelves. Please don’t sell out to the emotional hype being drummed up by the media until you do a little more research on the topic. The links above are from people who are very good resources on the topic. We do have a safe food supply.

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Published by Ryan Goodman

Ryan Goodman works in grassroots advocacy as a communications consultant with beef cattle farmers and ranchers across the United States. He is a proud alumnus of Oklahoma State University, with studies focusing on cattle reproduction and nutrition. Ryan's experience in the beef industry range from family farms and ranches in several states to large feedlots and non-profit policy organizations. Ryan is an avid trail and ultrarunner, proudly showing how beef can be an important part of a healthy diet and active lifestyle. Find Ryan on social media as @BeefRunner.