It’s happening again! Do you remember “pink slime?” It’s back and with a vengeance, but this time the United States Department of Agriculture has reclassified the product once referred to as “pink slime” or “lean finely textured beef” as “ground beef.” So this means the next time you go to the grocery store to purchase ground beef, you could come home with pink slime instead. Would you like to avoid eating “pink slime?” We can help you! You’ve trusted Mamavation to bring you topics like bisphenol are linked to weight gain and how to avoid them, what do all the meat certifications mean, & 25 wellness books to read this year, now join us as we report on how you can avoid serving up pink slime in your kitchen.
The Drama Behind “Pink Slime”
Beef Products Inc (BPI), the original manufacturer of “pink slime” was investigated by blogger Bettina Segal from The Lunch Tray. She started a change.org petition that garnered thousands of signatures from the public upset that close to 70% of ground beef wasn’t labeled as “lean finely textured beef” as it should have been. Later, the story was covered on ABC news. A public backlash quickly ensued which plummeted sales of “pink slime” after grocery stores pulled them from their shelves and millions of Americans started asking restaurants about their hamburger’s contents. BPI closed several of its plants and laid off about 700 workers after the story hit.
BPI filed a defamation lawsuit against ABC News in 2012. In 2017, the lawsuit resulted in a settlement of $177 million. Today, not only is BPI richer, but they are now allowed to sell their product to us as “ground beef.” That’s because the United State Department of Agriculture’s Food Safety and Inspection Service (FSIS) recently said that “finely textured beef” meets the “regulatory definition of ground beef” and can be labeled as such from now on.
“We approached USDA about the possibility of reclassifying our product,” said Nick Ross, BPI vice president of engineering. “It was an extensive review that took well over six months and included consumer reviews, nutritional panels, tours of the plant where agency folks could get a first-hand look at the process and understand what we are doing at BPI.”
What is Pink Slime?
“Pink slime” is a type of ground beef that has been treated with ammonia to keep bacteria from forming. The process starts with cuttings and trim from cattle carcasses that are sliced up into little steaks and sent away to be turned into ground beef. Ground beef can contain no more than 30% of fat, so the processing facilities have to treat them a bit to match the rules. First, the trimmings are heated to about 100° F, then put into a centrifuge to separate the fat tissue from the muscle tissue. Then the muscle tissue is treated with ammonia to keep bacteria from forming. This entire process is now called “ground beef” even though it’s still technically “lean finely textured beef.”
How Is This Going to Change My Food?
If you are eating at a restaurant, this isn’t going to change much about what you are eating because restaurants never had to disclose they were using “pink slime” in the first place. However, grocery stores were obligated to let you know if they were adding it to their beef, so now it doesn’t matter if you ask. They don’t have to tell you. But there are other things you can do to ensure you are not eating a hamburger made of “pink slime.”
How to Avoid “Pink Slime” in Your Hamburger?
There are three choices in front of you to ensure that you are not eating ground beef treated with ammonia, aka “pink slime.”
Eat Organic or Grass-fed Certified
The organic standard prohibits manufacturers from treating meat with ammonia to fight bacteria. Organic also doesn’t allow the use of dyes to keep the meat looking pinker longer. So picking up USDA certified organic meat is a safer option.
When it comes to grassfed meat, the USDA recently dropped all the grassfed claim standards. That means pretty much any company can make the claim of “grassfed” meat, even if the cow was only 1% grassfed. In other words, unless you are purchasing a cut of meat from a ranch that is certified grassfed from the American Grassfed Association (AGA) or Pennsylvania Certified Organic (PCO), you could be getting anything. In addition to that, your meat could also be labeled “made in the USA” without actually coming from the USA. I wish we were kidding, but the grassfed industry is a bit of a cash cow right now. Buyer beware!
Pick Up Ground Beef From ButcherBox
One company we know that produces 100% grassfed meat and doesn’t use ammonia to treat for bacteria is ButcherBox. This is a company that delivers grassfed meat, organic chicken, heritage pork & bacon, and wild-caught salmon from Alaska to your door. And today they have a special promotion that you can take advantage of! ButcherBox is offering 2 lbs. of ground beef FREE for life every time you order a box. This is available for a limited time only.
Eat More Vegetarian Food
Let’s face it. We could all probably use less meat, especially on Meatless Monday. Conventional beef is not only problematic to your health, but it also contributes to the amount of CO2 in the atmosphere through methane produced from the cow’s upset stomach. And it’s not cow farts like everyone says. It’s cow burps that are the problem. Just like how we get gas and bloating from eating unhealthy food, the same is true of cows. According to scientists, methane is 86x more problematic to the ozone than carbon dioxide. It also takes years to breakdown. So when there are billions of cows burping at the same time, that methane is more problematic to the ozone than CO2, which is why conventional livestock are so problematic.
If you looking for vegan alternatives, you are in luck. There has been a 22% increase in vegan meat sales to $1.5 billion in 2018. In other words, there are plenty of selections today. Here are some of our favorites.
- Dr. Praeger California Veggie Burger (10 lbs. worth!)
- Hilary’s Meatless Burger Pack
- Gardenburger Organic Malibu Burger pack
- Organic Sunshine Burgers
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I could swear I just read an article that said that if you buy 80/20% ground beef you won’t have to worry about pink slime, because they can’t or don’t put it in ground beef with that much fat. The “leaner” ground beef is the more likely culprit. So the very next time I went to the grocery store, planning to buy 80/20, what did they have? (–only–) 81/19% ground beef! Is this a ploy to get around a law?
Anyone heard of…JOHNES/MAP? don’t pronounces the J in Johnes it should sound like a y.. yohnes.
Ok.. humanpara.org explains it better than I could… Humans get it from livestock, an oral-fecal transmission. Australia, new Zealand and sweden banned any meat with it. Neither animals or humans may consume and they have programs by government with incentives to rid them of it. It’s a wasting disease of sorts. Very likely our gut issues stem from it since the gut is where they feed, breed and destroy. Their meat is labeled johnes free as each carcass is tested for it. The ones that don’t eat positive…get shipped to the USA where there are NO LAWS against selling it. That’s why…hamburger is so… Cheap! Look at cheap candy on the shelves and our burger meat is a fraction of the cost of let’s say zots. Per pound. Take away cheap burger.. and Americans will complain…
So.. it’s all.around our packing houses as the carcasses with it go down same belts, etc. So don’t think that are steak is immune.
When you are done digesting those facts.. contact your legislative folks and senators and ask them to file bills to stop the sale of meat for consumption with Johnes.. you don’t want Map…it’s the same pathogen…it made the leap from animals to humans… A scientific wonder.. full of endless symptoms with..no cure…
Be aware and ask more questions.. it’s not just icky slime..it’s potentially in the whole carcass and all around it as it slithers through the whole packing process…
Omg, that’s horrible!
is kosher ground beef pink slime free? and fresh market pink slime free?
That’s a good question. I’ll have to look into that and get back to you!
I for one do not want to eat pink slime. I am disappointed that the FDA has decided it can be called ground beef. I wonder if FDA management is on the dole? When I saw how it was manufactured I knew that it’s not for me. All I can say is find a butcher you can trust, we can’t trust our government.
Your sharing is very interesting, thank you very much.Street View Online
It would be great if I also had one.
When talking about chemical treatment, how can you recommend vegan alternatives? These overly processed products are full of dyes, nitrates and E###
the only way to go is to do it your self. Buy a small meat mincer and gring the meat yoyr self
Can’t you pick out a roast at a butcher shop and have them grind it for you? That’s what my dad always did when I was growing up. I’m sure a local shop would still do that.
Who cleaned the meat grinder from the last round of meat? How good was it cleaned? You do not know what goes on behind the wall.
Have you ever been inside a butcher shop? They do it right in front of you and equipment gets cleaned with heated water and sanitizer every day.
I buy right from the butcher!
I’ve also read that pink slime contains gluten and that they are not required to label it as a gluten product. Very disturbing for people who have celiac.
Not true. There’s nothing in the process to introduce gluten. It’s just meat that would otherwise go to waste.
Take off the tinfoil hat.
I would waste the hell out of it. Beef producer for 60 years! No ammonia or slime in my meats.
Saw your post. Do you have a business that guarantees no slime and I assume you ship. Can I get a contact number?
I read that Omaha Steaks uses irradiation on their ground beef. Is that safe?
Yes, it’s perfectly safe. It’s just another way to make doubly sure there’s no bacteria, although, with modern processing/handling methods, it’s a little overzealous
I buy a small roast and grind it in my food processor. I know my ground beef is not pink slime. It only takes a few minutes
Good for you!
I average a food processor I didn’t know it can do meat? What blade do I use? I have so many… I’ve never really learned how to use it!
A food processor won’t do it. You will need a meat grinder or a grinder attachment for a stand mixer such as Kitchen Aid. Cut your meat into cubes and freeze slightly. Grind with the coarse blade first then run through again on the find blade. I grind my own pork all the time for homemade sausage.
BUT that doesn’t solve the problem of meat shipped in from out of country. It also doesn’t solve the problem with the hormones and antibiotics that many factory farms use to raise their livestock. The best solution is to find several families that are willing to share a quarter or side of beef, then go to a local farmer and work a deal. Even better if one or two of the families have a “hunter” who knows how and can butcher the side. Vacuum seal, and you’re good for 6-12 months.
In my case, I raise chickens, turkeys, pigs, ducks, and sometimes rabbits, and when I need beef, I find a farmer who wants to trade!
Awesome idea ????
Wow. Thank you for this information. I wasn’t worried that would ever eat pink slim, because I always buy organic, but was devastated to learn that anything could be called grass fed now. I???????????? I did not know that!! Thank you for keeping us informed.
Yes, grass-fed is very disappointing right now with marketing claims. So all the more important to know where your meat is coming from. Being helpful is my pleasure! XXOO
Thank you for this article Mammavation. What our FDA gets away with is mind blowing and really angers me!
Keep up your awesomeness :0)
Best Regards,
Juliette
Thank you for stopping by Juliette! I’ll keep on being useful! You keep being awesome! XXOO
Why do the taxpayers pay for a government department to take care of all this you’ve all heard it before and you’ll hear it again PEOPLE DON’T TRUST YOUR GOVERNMENT
There’s no reason for anger. Lean fine textured beef is effectively nothing more than ground beef made by hand.
The treatment with ammonia GAS (let’s stop creating the false impression that our meat is soaking in Windex) is harmless.
Your own body produces ammonia as part of your metabolic process. Let’s stop panicking out of scientific ignorance.