Animal welfare expert Temple Grandin initially neglected to comment on the “pink slime” controversy, but now supports the product after learning more about the process.
Grandin told The Washington Post’s All We Can Eat blog she remained mum on the topic because she didn’t know much about lean finely textured beef. After watching the process beef moves through to make LFTB Grandin supports the product.
“It should be on the market. It should be labeled,” Grandin told the blog. “We should not be throwing away that much beef.”
According to Grandin, about 15 to 30 pounds of meat per cow would be trashed if it weren’t used to make LFTB.
Citing the amount of beef wasted when LFTB is off the market, Grandin said educating consumers about the process and labeling products made with the treated beef would have prevented the recent uproar.
The beef market has remained stable with global and domestic demand steady, decreased supply and high retail prices. Grandin expects the industry to fully recover, but suggested replacing ammonia with a citric-acid treatment, such as lemon juice, to ease consumers concerns.
“People like the idea of lemon juice more than they like the idea of ammonia,” Grandin told All We Can Eat.