Ever since the U.S. Department of Agriculture’s (USDA) decision
to buy seven million pounds of beef byproducts for use in the
national school lunch program has made the news, there has been
a rare public outcry, not often heard of in connection with food
policies in this country. “Pink slime,” which consists of low-
grade beef trimmings, cartilage, connective tissue and other
less than appetizing animal parts, ground up, chemically
disinfected and pressed into a paste-like substance that can be
used as meat filler, has been included in our ground beef supply
for decades. According to a report by ABC News, 70 percent of
ground beef sold in supermarkets in the U.S. contains these
additives. Only certified organic meat is guaranteed to be
without. Meat Fillers May Be Safe to Eat But They Have No Place
in a Healthy Diet The USDA has declared “lean finely textured
beef” (LFTB) – a more palatable term for “pink slime” – to be
“generally safe” for consumption and does not require it to be
labeled separately. In other