Tag: Lean finely textured beef

The infamous image of a bubblegum-pink, soft-serve-like substance, widely associated with fast-food production, is a hoax that has circulated online since at least 2010. The question of "What is McDonald's pink goo?" is rooted in misinformation, conflating past beef processing techniques with chicken products.

In 2012, public awareness and outrage over 'pink slime'—a colloquial term for lean, finely textured beef (LFTB)—peaked after news reports brought the meat additive into the spotlight. The product, which is made from leftover beef trimmings, became the subject of intense media scrutiny, sparking widespread consumer concern about food safety and the integrity of ground beef.

Back in 2012, a media frenzy around "pink slime," or lean finely textured beef (LFTB), caused such an uproar that sales plummeted and several processing plants were forced to close. Despite the controversy, LFTB is now legally classified as ground beef by the USDA, making it harder than ever for the average consumer to know if their ground beef has pink slime. However, by understanding what to look for, you can make an informed choice at the grocery store.

According to the USDA, fresh ground beef labeled as 'ground beef' or 'chopped beef' is legally required to be 100% beef, with no fillers, binders, or added water. However, the rules change for other ground meat products, which can lead to consumer confusion.

A staggering 70% of ground beef in U.S. supermarkets reportedly contained a food additive dubbed “pink slime” in 2012, while a different type of pink slime is a common bacterial biofilm in bathrooms. The phrase refers to two distinct issues, making understanding what is the cause of pink slime a matter of context.

Back in 2012, celebrity chef Jamie Oliver drew significant public attention to a controversial meat product, derisively called 'pink slime,' used in McDonald's burgers. The question of what meat was bad at McDonald's is not just about a single incident but a complex history of food sourcing, public relations, and evolving nutritional standards.