Cargill to label when its beef uses ‘pink slime’

One of the world’s largest meat purveyors says it’s responding to consumer demand

Boneless lean beef trimmings from Beef Products Inc. before packaging. The company uses a process similar to Cargill's to make beef filler.
Beef Products Inc./AP

Cargill, one of the world's largest beef processors, will begin labeling when its finely textured beef — one of the products popularly known as "pink slime" — is in its U.S. ground-beef products, the company announced Tuesday.

The move comes as consumers increasingly demand more transparency in how agribusiness companies make the food they eat and how products' contents are disclosed on packaging.

Cargill said its new ground-beef packaging, slated to debut early next year, came about after the agribusiness firm surveyed more than 3,000 consumers over the past 18 months about their views on ground beef and how it is made.

The debate over food labeling has roiled for months, from last year's furor over lean finely textured beef, or LFTB, a similar product made by South Dakota–based Beef Products Inc. (BPI), to Tuesday's vote in Washington state over whether to require labeling of genetically modified foods.

Cargill's finely textured beef is a processed meat product made from chunks of beef, including trimmings, and exposed to citric acid to kill E. coli and other dangerous contaminants.

The product, which Cargill has made since 1993, is used to produce higher-volume, less fatty ground beef.

BPI relies on a different process from Cargill's and uses ammonium hydroxide rather than citric acid to kill pathogens.

Cargill was able to escape some of the social-media furor over "pink slime" because it uses citric acid, which the public generally perceived as more palatable than the ammonium hydroxide used by BPI.

In the wake of the media coverage and public outcry over BPI's product in the spring and early summer of 2012, BPI's business plummeted. The company shuttered three plants and laid off hundreds of employees.

In that period, Cargill said, demand for its finely textured beef drop by 80 percent.

Though that business is slowly recovering and the U.S. Department of Agriculture does not require such labeling, Cargill said consumers had made clear they wanted to know when such products were included in their ground beef.

"We've listened to the public, as well as our customers, and that is why today we are declaring our commitment to labeling finely textured beef," John Keating, president of Cargill Beef, said in a statement.

The company's new packaging for boxes of ground beef that retailers repackage for sale to the public will state that a product "contains finely textured beef," Cargill officials said.

By next year's grilling season, Cargill plans to have the same language printed on its branded packages of ground beef that are sold directly to consumers.

Ground-beef manufacturers have the option to alter their packaging to disclose the presence of such products, a change that the Agriculture Department approved after the ABC News broadcasts on BPI began in the spring of 2012.

Previously, neither BPI's LFTB nor Cargill's FTB were listed as ingredients or otherwise marked on ground-beef packaging because federal regulators said the products were beef.

Al Jazeera and Reuters

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