LFTB or Pink Slim ( A Dash of Info)
- Author
- William and Kat
- Published
- Mon 14 Jul 2025
- Episode Link
- None
On this episode of Info On The Go, we dive into one of the most controversial—and misunderstood—chapters in modern food history: Lean Finely Textured Beef, better known by its infamously unappetizing nickname, pink slime.
At the center of this tale is Eldon Roth, a self-taught innovator who reimagined how the meat industry could operate. Through high-tech processes like centrifugation and ammonium hydroxide treatment, Roth turned what was once discarded beef trimmings into sanitized, usable protein—ushering in a new era of food safety, efficiency, and sustainability.
But what started as a quiet revolution in meat processing exploded into national controversy after a 2012 media exposé rocked public perception. The words “pink slime” captured headlines—and consumer outrage. School lunches were pulled. Grocery shelves were cleared. Beef Products Inc. shuttered plants. And what was once seen as a food safety breakthrough became a case study in the power of public perception.
In this episode, we’ll unpack:
- How LFTB works and why it was created
- The science behind the safety—and the backlash
- The massive fallout after the media firestorm
- The billion-dollar defamation lawsuit against ABC News
- Temple Grandin’s unexpected defense
- And how the USDA eventually reclassified LFTB as ground beef in 2018
From innovation to outrage, this is more than a food story—it’s a lesson in transparency, ethics, and the complicated relationship between science, media, and consumer trust. Pink slime may be safe—but is it welcome on our plates? You decide.
Thank You for listening and Stay curious,
Kat & William
Email [email protected]
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