The Pink Slime Delemma

One month after the “pink slime” controversy initially made waves across the U.S., a new report shows that consumers are still concerned about the contents of the meat they eat at quick serves.

The controversy, ignited after an ABC News report detailed the use of the additive lean finely textured beef (LFTB) in fast food burgers and tacos, is forcing quick-serve operators to set the record straight with customers and re-evaluate what they put in their food.

According to a recent survey conducted by Harris Interactive Inc., 76 percent of adults indicated a level of concern about LFTB being used as an additive in the meat they consume, while 30 percent stated they were “extremely concerned.”

The poll, conducted in collaboration with Red Robin International Inc., which says it does not use LFTB in its burgers, also found that 88 percent of adults are at least aware of the issue. Quick-service giants have sought cover from the issue in a variety of ways. Wendy’s, for example, responded with ads in eight major daily newspapers telling the public that it does not use LFTB. Wendy’s spokesman Bob Bertini says that while the ads were an unusual step for the company, they were necessary to ensure Wendy’s stood out from “the clutter.”

“We had to set the record straight. We wanted to make it clear what our beef standards are and what we stand for in terms of the quality of our product,” Bertini says. “We felt it was important given the confusion to add some clarity to the conversation surrounding Wendy’s.”  Wendy’s also took advantage of the ads to tell consumers that all of its beef comes from cattle raised in North America and that the company does not use fillers, additives, or preservatives.  “It costs us [to run the ads], but we are not willing to compromise our standards,” Bertini says. “We can’t speak for others in the industry, but we wanted to do what we felt was right for Wendy’s.”

McDonald’s released a statement at the height of the controversy, stating that it removed LFTB from its supply chain last August. Other quick-service chains have attempted to have a dialogue about “pink slime” with their customers, using the media to explain their practices with LFTB.  While quick serves attempt to do damage control with consumer outcry against “pink slime,” the food industry is trying to make sense of how the controversy was ignited in the first place and how it should treat LFTB moving into the future.

“What has to happen in the future is quick-service companies have to start thinking about the implications of virtually all the things that they say and do.”  According to the experts, lean finely textured beef is trimmed from larger beef and steak pieces, then slightly heated and spun, which separates the fat from the lean beef. The product is treated with ammonium hydroxide, an antimicrobial agent that is commonly used throughout the food industry to improve food safety, and added to regular beef product.

John Stanton, a professor in food marketing at St. John’s University, says LFTB is harmless and that customers angry over its use don’t clearly understand what it is.  “[Suppliers] are creating meat that is 90 percent protein at a very economical price, and they let the food police and the online [critics] basically ruin a really good product,” Stanton says.

He says the term pink slime was used internally at beef suppliers, and that their failure to realize how harshly the public would perceive it is at the root of their problem.  “There are no longer internal expressions, everything is external and everything is available to everybody,” he says. “What I think has to happen in the future is that [quick-service companies] have to start thinking about what are the implications of virtually all the things that they say and do.”

Some of the controversy has been the result of consumers being misinformed, confirms Ryan Cox, assistant professor of meat science at the University of Minnesota.  “As we continue into the information age, we are seeing a very good thing in the fact that people are learning more and more about where their food comes from,” Cox says. “But, in so doing, there is … information about processes that they do not fully understand. These are fairly long-standing practices in agriculture.”

Cox says the agriculture industry is and should be interested in transparency. The LFTB controversy is “an opportunity for the agriculture and food industries to tell their story and explain what they are doing,” Cox says.  Still, after the uproar caused by the ABC News report, many in quick service are likely to avoid using LFTB. And some in the industry are happy to know it will become a less significant part of menus nationwide.

“It’s actually really exciting that the public is getting excited about the fact that there is crap in their beef,” says Hans Hess, CEO of Elevation Burger, which serves grass-fed, free-range, organic beef.

Hess says the company is taking advantage of the “pink slime” controversy to remind customers about where its beef comes from. Signs will be displayed in restaurants stating that Elevation Burger does not use LFTB.  Why? “Just in case those people that come to us just for taste and do not realize what they are eating is pretty darn good for them, that they can have that assurance,” Hess says.

Back

Duke Witte absolutely was amazing! 

I am writing to express my sincere gratitude to Duke Witte for his assistance in finding me a new job in the hospitality industry. I was disgruntled with my previous job, and I was feeling very discouraged about my prospects. I had been working in the restaurant industry for many years, and I had a lot of experience and skills, but I was having a hard time finding a better opportunity.

I was contacted via LinkedIn by Duke, and thank goodness I was.  Mr. Witte was incredibly helpful and supportive throughout the entire process. He took the time to understand my skills and experience, and worked tirelessly to find me a job that was a good fit.

Duke was also very honest and upfront with me about the job market. He didn't sugarcoat things, but also didn't give up on me. He kept me motivated and encouraged, and never gave up on finding me a job that I would love.

I am so grateful to Duke Witte and his team for their help. I am now happily employed, and I am so happy that I was able to find a job that I love. I would highly recommend him to anyone who is looking for a job in the restaurant industry. He is a true professional, and is dedicated to helping his clients find the perfect job!

Thank you again for everything!

Nick Grubbs

Working with Chris Bovio made job searching so much easier! 

Not only was he available and involved in my search, but also knowledgeable regarding the position. Chris used his industry experience and recruiting network to find the best position for me and my skill set. My only regret is that my new job is so perfect for me that I won’t need to use Chris or Patrice & Associates later.

Thanks,

Nick Guarino

Michael Greig was absolutely fantastic in every way! 

He gave me options and suggestions & eventually found a great for me. Communication was easy and he went above & beyond. Also, he seems like an all around good dude. Thanks again Michael. Solid work out there. You’re hired :)

Nic Callahan

Bryan Curtis was fantastic to work with!

Bryan was very on top of things throughout my recruiting process to the engineering firm I accepted my position with.  I responded to his LinkedIn posting and heard back from him within 24 hours. He continually spoke with me throughout the process checking in regularly and answering all my questions. Bryan was instrumental in helping me find a great job.

Thanks!

Austin

Frank Rondeau was a really big help! 

When it came to helping me find my new job, he knocked it out of the park!  He was very honest and thorough throughout the entire process. We had multiple conversations along the way and he always checked in after interviews. Frank was amazing to work with, and I'm super excited to start my new journey thanks to him.       

Many Thanks,

Chyanne

Read More Testimonials