This sentence from the story pretty much sums up the impact of the USDA's decision...
"So previously, you may have been buying ground beef with added LFTI you didn’t know about; now, you’re buying ground beef with added ground beef, which you won’t know about."
https://www.msn.com/en-us/foodanddr...ime-as-ground-beef/ar-BBTvfpQ?ocid=spartanntp
and...
"As cattle carcasses are turned into steaks at a processing plant, knife-wielding workers cut fatty edges off the meat. These carcass cuttings, or “trim”—about 1/3 of each animal’s weight —contain small portions of edible meat, which can be used to make ground beef. The challenge is that hamburger makers always have a target fat content in mind. According to USDA, ground beef can’t contain more than 30 percent fat, while “lean” ground beef, for instance, must contain less than 22.5 percent fat. How to make sure that the standard trim coming off cattle—typically 50 percent meat, 50 percent fat—ultimately results in a product that hits the precise fat content required?
That’s where BPI comes in."
https://newfoodeconomy.org/bpi-pink-slime-ground-beef-usda-reclassifed/
So the question is, do you prefer your hamburger au naturale (tallowed) or processed (LFTI). They should be asking the question along with your cooking instructions (medium, rare or well done). Who doesn't like a good, greasy, mouth-watering burger...
"So previously, you may have been buying ground beef with added LFTI you didn’t know about; now, you’re buying ground beef with added ground beef, which you won’t know about."
https://www.msn.com/en-us/foodanddr...ime-as-ground-beef/ar-BBTvfpQ?ocid=spartanntp
and...
"As cattle carcasses are turned into steaks at a processing plant, knife-wielding workers cut fatty edges off the meat. These carcass cuttings, or “trim”—about 1/3 of each animal’s weight —contain small portions of edible meat, which can be used to make ground beef. The challenge is that hamburger makers always have a target fat content in mind. According to USDA, ground beef can’t contain more than 30 percent fat, while “lean” ground beef, for instance, must contain less than 22.5 percent fat. How to make sure that the standard trim coming off cattle—typically 50 percent meat, 50 percent fat—ultimately results in a product that hits the precise fat content required?
That’s where BPI comes in."
https://newfoodeconomy.org/bpi-pink-slime-ground-beef-usda-reclassifed/
So the question is, do you prefer your hamburger au naturale (tallowed) or processed (LFTI). They should be asking the question along with your cooking instructions (medium, rare or well done). Who doesn't like a good, greasy, mouth-watering burger...
