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Let's prepare beef the old way
The Gazette Opinion Staff
Apr. 16, 2012 12:53 pm
“Pink slime,” or lean, finely textured beef, is a cheap way of producing a product that can be produced another way.
The “old” way of getting beef trimmings into hamburger was to bone the meat by hand and feed it into a grinder. The “new” method uses machinery to crush and screen the meat and bone, resulting in a product that is almost liquid. The machinery and product is more prone to E. coli/salmonella due to cleaning procedures, so it has to be disinfected with ammonium hydroxide before consumption.
An easy fix to the public relations nightmare BPI is facing today is to employ 50 more Iowans and do this the old way. Win-win.
Pat McNally
Lansing
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