Tuesday, March 13, 2012

Defenders of the Pink Slime

Last week, we posted a blog that linked to an ABC News report on the vile process used to create Pink Slime, the ammonia-bathed meat trimmings that are added back to conventionally raised beef. Now comes word that the beef industry is shocked over the uproar caused by the report.

Wait a minute, you mean the very people who have profited for years by adding this filler to ground beef are upset that they may lose money? What a surprise.

I will say that there is a point that is lost in all of this. Let’s review the process as outlined in the article. Beef trimmings that have a lot of fat are heated to melt the fat then spun in a centrifuge to separate the meat from the fat. The meat that is left over is then subject to a mixture of ammonia and water to kill any pathogens. The result is the pink slime that has caused all the outrage. But here is the point that most are missing:

Why do they even need to do this?

Because their cattle are full of bad fat! Conventionally raised cattle have a much higher ratio of fat to meat because of their grain diets. That fat is higher in omega-6 fatty acids than omega-3 fatty acids. Because they have chosen what I believe to be an unnatural way of raising their cattle, the pink slime producers are “forced” to get rid of some of that excess fat.

The defenders of pink slime will tell you that the process is vital because the resulting pink slime is leaner. What they fail to tell you is that it is Big Beef’s fault the cattle are too fat in the first place.