Just when you thought your burgers were safe, 'Pink Slime' has returned to the headlines.
The finely textured beef is making its way back onto supermarket shelves, reports the Wall Street Journal. The newspaper reports the resurgence is due to the high cost of beef driving retailers to seek "cheaper trimmings to include in hamburger meat and processors find new products to put it in."
While in the past, 'Pink Slime' could be in as much as 70 percent of that beef burger you were eating, it's unclear right now how much has crept back in to the supply. Cargrill and Beef Products sells the finely textured beef to roughly 400 outlets, and sales are climbing. "Two years ago, no one would return our calls," said Jeremy Jacobsen, a spokesman for BPI told the Wall Street Journal. Jacobsen added, "Now some of those same people are calling us unsolicited, and we don't have the sales staff to maintain the new business."
Do you want your meat products to indicate if finely textured beef is an ingredient? Is it important to you to know exactly what percentage of your ground meat is 'Pink Slime' versus pure beef?
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