A video series intended to educate consumers on the origin of their food by addressing common misconceptions discusses ground beef in its latest episode.
Media attention to ‘pink slime’ a year ago led to an increased concern in the safety of ground beef. Some consumers opted to select beef ground from a whole roast rather than ground beef made with trimmings.
In the video, AMI’s Janet Riley and North Dakota State professor Dr. Robert Maddock show examples of trimmings used to make ground beef. Maddock also notes trimmings make up between 15 and 20 percent of the carcass and that meat would be wasted if not used to make ground beef.
Maddock goes on to explain ground beef from trimmings is as safe as ground beef made from a whole muscle and consumers with food safety concerns should pay attention to cooking temperatures and the package label.
The video series is produced by the American Meat Institute (AMI) in conjunction with the American Meat Science Association (AMSA). Others videos in the series address hormone use in livestock, ammonia in ground beef and meat’s environmental impact.