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Agricultural News


Meat Scientist Calls LFTB Entirely Wholesome and Safe

Mon, 09 Apr 2012 07:14:52 CDT

Meat Scientist Calls LFTB Entirely Wholesome and Safe


A huge amount of misinformation has been getting around, about an additive to ground beef that the media has inaccurately labeled as "pink slime". A Kansas State University meat scientist says that this is an entirely wholesome and safe product which is being badly misrepresented. John Gonzales is our guest today on our Beef Buzz as we discuss LFTB- what it really is and what it really is not.


According to Gonzales, "they take high fat product from trimmings on roasts and steaks and they cook it to about 100 degrees Farenheit, and then use a centrifuge- and through regular Physics, the heavy lean will go down to the bottom and the lighter fat will come to the top- and they are able to extract little pieces of lean meat from these high fat parts of the carcass." From there, they "convert it into a product that can be used for ground beef."


Gonzales says this LFTB is pure beef and is a very lean product- and it is mixed with more conventional beef trimmings to come up with the various mixes of ground beef, which is differentiated by the percent of lean meat versus fat.


You can hear his comments on today's Beef Buzz- just click on the LISTEN BAR below.


And to learn more about LFTB and the process to make it- click here for the website, beefisbeef.com.


The Beef Buzz is a regular feature heard on radio stations around the region on the Radio Oklahoma Network- but is also a regular audio feature found on this website as well. Click on the LISTEN BAR below for today's show- and check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today.



   
   

Ron Hays Beef Buzzes with John Gonzales of K-State on the misconceptions of Pink Slime
right-click to download mp3

 

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