Pink Slime

Dear Editor:

It has come to my attention that"Pink Slime" is still making consumers uncomfortable. I agree why in the world would you feel comfortable eating something called "pink slime" so for the reminder of this letter I am going to call it Lean Finely Textured Beef or LFTB.  Just one year ago, the news came out that LFTB was being put in your products and as a consumer you reacted, quickly.

LFTB is not an additive, it's not a substitute, it's not synthetic, its BEEF.  When steaks and roasts are cut from a carcass, there is left over meat that doesn't fit into steaks, roasts and other retail cuts.  The point of LFTB was to use that meat and not waste it.  In the Beef industry, we are doing our best to provide SAFE, HIGH QUALITY, AFFORDABLE, and NUTRITIOUS food for YOU!

I realize we are not perfect but we are constantly trying to do our best and as a consumer you need your input.  Without LFTB beef is going to be more expensive and not as lean.  So it is up to you.  Would you like us to label products with LFTB and/or would you like a better explanation of it?

Karoline Rose