The Truth About "Pink Slime"

Safe and wholesome. Anyone who tells you otherwise is a liar.

“Pink slime” is a term that was coined by a USDA employee, and it’s more media-friendly than the more accurate “lean finely textured beef.” In a nutshell, during beef processing there are little bits of meat that remain on bones. One company specializes in a way to round up these parts, remove the fat, and give it a brief puff of ammonia gas to kill any nasty pathogens. The resulting beef is used in hamburgers.

Is it unsafe? No. In fact, The Washington Post featured the company making this beef product as a possible model for food safety just a few years ago. The Post called the building where this beef is produced “a fortress against potentially lethal bacteria” like E. coli.

The first ignorant attack that I've seen on this product came, quite predictably, from the New York Times.

Read more: http://dailycaller.com/2012/04/02/foodpolitik-pink-slime-what%e2%80%99s-the-big-deal/#ixzz1qt60aEN6