Pink Slime and Sustainability

Photo of beef ground up
A large percent of ground beef contains very finely “ground” beef known as lean finely texture beef or inaccurately “pink slime.”

I’m confused (it sometimes happens).

After reading many blogs and comments on lean finely textured beef, opps, I forgot to call it by its inflammatory name, “pink slime,” it seems that often the same people that are criticizing it are also the same ones promoting “sustainability.”

A May 29, 2012 article in the Wall Street Journal entitled “’Pink Slime’ Defense Rises,” quotes Kansas Governor Sam Brownback as saying “You effectively need to kill 1.5 million more head of cattle in a year to replace the meat that would go off the market…”

Now consider American Indians who have often been portrayed as being more in harmony with the environment than today’s consumers. An example often given of their resourcefulness and natural sustainability activities was that they were said to “use almost every part of a buffalo” for some need or another. “The tongue, heart, liver, and back fat were special treats,” notes one history site. They sought to use more of an animal than just choice cuts meat.

Although I do understand why “pink slime” has had such traction among the American public, for one, I guess many prefer to believe their hamburger is just ground up filet mignon, I’m confused as to why so few recognize that certain aspects of it are “earth-friendly.”

— Claudia O’Donnell, Global Food Forums, a conference and seminar service provider

Posted on:March 31, 2012

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