What is pink slime made of? The Truth About Lean Finely Textured Beef

January 9, 2026 •

3 min read

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.

Quick Summary

Lean, finely textured beef (LFTB), often pejoratively called 'pink slime,' is a meat product made from beef trimmings. The trimmings are heated to separate fat from muscle, then treated with an antimicrobial agent like food-grade ammonium hydroxide or citric acid to kill bacteria before being flash-frozen and added to ground beef. The process increases the overall lean meat yield from a single animal.

Key Points

LFTB is 'Pink Slime': The official name for the product widely known as 'pink slime' is Lean, Finely Textured Beef (LFTB), which is made from beef trimmings.
Made from Leftovers: LFTB is produced by heating boneless beef trimmings and separating the lean meat from the fat via a centrifuge.
Treated for Safety: The product is treated with an antimicrobial agent, most commonly food-grade ammonium hydroxide or citric acid, to kill bacteria like E. coli.
Classified as Ground Beef: In a significant regulatory change, the USDA reclassified new productions of LFTB as 'ground beef' in 2018, allowing for its inclusion without special labeling.
Long-Standing Controversy: The product gained widespread notoriety in 2012 due to negative media portrayals that led to consumer backlash and a lawsuit against ABC News by the primary manufacturer.
Safe but Unappetizing: Despite the controversy, the USDA and FDA have long affirmed the safety of LFTB, though many consumers find the processing method unappetizing.
Economic Impact: The use of LFTB increases the efficiency of beef production and helps keep ground beef prices lower for consumers.

Lean, Finely Textured Beef (LFTB): A Closer Look

The product known as 'pink slime' is officially Lean, Finely Textured Beef (LFTB), made from beef trimmings. Beef processing companies have used this process for decades to maximize yield. Despite being regulated and deemed safe by the USDA, it faced negative media attention in 2012, causing public concern and a crisis for the industry.

The Manufacturing Process

LFTB production recovers lean meat from trimmings that might otherwise be discarded. The key steps include:

Sourcing: Boneless beef trimmings, leftovers after cuts like steaks, are used.
Separation: Trimmings are heated to separate fat from muscle, with fat removed by centrifugation.
Treatment: The lean beef is treated with an antimicrobial agent, such as food-grade ammonium hydroxide or citric acid, to eliminate bacteria like E. coli.
Freezing: The treated beef is flash-frozen into blocks.
Grinding: Frozen blocks are finely ground before mixing with conventional ground beef.

The Pink Slime Controversy

The 2012 controversy stemmed from reports highlighting the processing method and the use of ammonium hydroxide. Concern grew when LFTB was found in supermarket ground beef and school lunch programs, often without clear labeling. A lawsuit by LFTB producer Beef Products Inc. (BPI) against ABC News was eventually settled.

Arguments for LFTB

Sustainability: Uses more of the animal, reducing waste.
Affordability: Can lower ground beef prices.
Safety: Antimicrobial treatment kills pathogens.

Arguments against LFTB

Transparency: Critics argued consumers weren't fully informed about its inclusion.
Quality: Some questioned if it matched traditional ground beef quality.
Processing: Chemical use, though approved, raised consumer discomfort.

Comparison: LFTB vs. Conventional Ground Beef


Feature	Conventional Ground Beef	Lean, Finely Textured Beef (LFTB)
Source Material	Trimmings from larger, higher-quality primal cuts of beef.	Trimmings and leftover scraps, including fatty pieces not used for traditional cuts.
Fat Content	Varies widely.	Very low fat content, typically 3–6% lean.
Processing	Grinding and mixing of selected cuts.	Heats and centrifuges trimmings, treats with antimicrobial agent, and flash-freezes.
Antimicrobial Treatment	Relies on cooking and handling.	Treated with food-grade ammonium hydroxide or citric acid.
Labeling	Labeled with fat percentage.	As of Dec 2018, USDA reclassified new LFTB production as 'ground beef,' allowing unlabeled use.
Public Perception	Widely accepted.	Controversial due to media scrutiny.

Is LFTB Still Used Today?

LFTB is still used in U.S. beef production, though its use decreased after the 2012 controversy. BPI regained customers, and rising beef prices led retailers to again use cheaper trimmings. In 2018, the USDA reclassified new LFTB as 'ground beef,' meaning it can be incorporated without specific labeling. Despite mixed public perception, it remains in the meat supply chain.

Conclusion

'Pink slime' is a nickname for Lean, Finely Textured Beef (LFTB), an industrial product from beef trimmings. The process involves separating fat, treating with an antimicrobial agent, and freezing for use in ground beef. Although deemed safe by regulators, the 2012 media controversy caused consumer distrust. This highlights the debate between food efficiency and consumer transparency. While its use initially dropped, LFTB remains in the meat supply, now legally labeled as 'ground beef' under new USDA rules. You can find more details on the controversy and media coverage on Wikipedia.

Frequently Asked Questions

The official name for what is colloquially known as 'pink slime' is Lean, Finely Textured Beef, or LFTB.

Yes, LFTB is regulated and has been declared safe for human consumption by the USDA and FDA, which approve the use of antimicrobial agents like ammonium hydroxide.

The product is treated with a small amount of food-grade ammonium hydroxide or citric acid to kill harmful bacteria such as E. coli and Salmonella.

As of December 2018, the USDA reclassified new production processes for LFTB as 'ground beef,' meaning it no longer requires specific labeling when used as an ingredient.

The pejorative term 'pink slime' was coined by a USDA microbiologist in an email in 2002 and was later popularized during the 2012 media scandal.

An ABC News report in 2012 brought widespread public attention to LFTB, focusing on the unappetizing nature of its processing and use in ground beef, which sparked widespread consumer backlash.

Following the 2012 controversy, major fast-food chains like McDonald's, Taco Bell, and Burger King all announced they had stopped or would stop using LFTB in their products.