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The Facts About Lean Finely Textured Beef

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Published on Mar 16, 2012

Recent media interest in lean finely textured beef (LFTB), which some have called "pink slime," has caused some confusion among consumers. LFTB is simply beef that has been separated from the fat in beef trimmings. Trimmings are chunks of meat that result when large carcasses are broken down into steaks, roasts and other cuts. In the past, these trimmings were wasted because a surgeon's skill was required to separate the lean from fat and create a product that consumers would enjoy. But 20 years ago, a new technology became available that has helped us prevent the waste of wholesome, lean beef. The beef industry is proud that today, we can derive more beef from a beef animal with less waste. We hope that after viewing the following resources, you will feel as confident in the process as we do.

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  1. 24

    Myth: Going Meatless One Day a Week Can Have A Significant Environmental Impact

  2. 25

    Myth: The Use of Celery Powder to Cure Some Meats is Misleading

  3. 26

    Meat Mythcrushers: Impacts of Local vs. Conventional Production

  4. 27

    AMI Country of Origin Labeling Press Conference

  5. 28

    Meat Mythcrushers: Mechanically Separated Poultry

  6. 29

    Tour of Beef Cuts

  7. 30

    Video Tour of a Pork Plant Featuring Temple Grandin

  8. 31

    Meat Mythcrushers: Advanced Meat Recovery

  9. 32

    Meat Mythcrushers: Rising Meat Prices

  10. 33

    The Beef on Corned Beef

  11. 34

    Meat Mythcrushers: How Ground Beef Is Made

  12. 35

    Meat Mythcrushers: Laws and Sausages

  13. 36

    Meat Mythcrushers: Tenderized Meat Safety

  14. 37

    Annual Meat Conference: Mark Westmoland Testimonial

  15. 38

    Annual Meat Conference: Jerry Kelly Testimonial

  16. 39

    The Meat Industry & The Environment Part 4: Message to Consumers

  17. 40

    The Meat Industry & The Environment Part 3: The Importance of the AMI Environmental Awards

  18. 41

    The Meat Industry & The Environment Part 2: Tell Us About Your EMS

  19. 42

    The Meat Industry & The Environment Part 1: Importance of an Environmental Management System

  20. 43

    Video Tour of Beef Plant Featuring Temple Grandin

  21. The Facts About Lean Finely Textured Beef

  22. 45

    Corn Ethanol's Role in Rising Food Prices

  23. 46

    Stretching Your Meat Dollar

  24. 47

    Ask the Meat Scientist: What it Means to Be Lean

  25. 48

    Ask the Meat Scientist: Color of Ground Beef

  26. 49

    Ask the Meat Scientist: Proper Portion Sizes for Meat and Poultry Products

  27. 50

    Ask the Meat Scientist: What Do the Pork Cuts Mean and Where Do They Come From?

  28. 51

    Ask the Meat Scientist: Beef Cuts Available in the Marketplace

  29. 52

    Ask the Meat Scientist--Preparing Hot Dogs for Toddlers

  30. 53

    Ask the Meat Scientist: Salt in Meat Products

  31. 54

    Temple Grandin Making Strides in the Meat Industry

  32. 55

    AMI Survey Finds Knowledge Gap Regarding Basic Food Safety Practices

  33. 56

    Chicken Farms - The Real Story

  34. 57

    Processed Meats: New Stories About Old Myths

  35. 58

    Fresh vs. Aged Beef

  36. 59

    What is Kosher Meat?

  37. 60

    When is Meat Fresh?

  38. 61

    Enhanced Meat

  39. 62

    Laws and Sausages

  40. 63

    Meat Inspection

  41. 64

    Safe Handling of Fresh Meat and Poultry Products Part II

  42. 65

    Safe Handling of Fresh Meat and Poultry Products Part 1

  43. 66

    Cooking Steaks and Burgers Safely

  44. 67

    Processed Meats and Pregnancy

  45. 68

    Nitrite-Cured Meats: Are They Safe?

  46. 69

    Hot Dog Etiquette

  47. 70

    Part 2 of 2: How Hot Dogs Are Made: The Real Story

  48. 71

    Part 1 of 2: How Hot Dogs Are Made: The Real Story

  49. 72

    Reflections on Changes In the Industry at AMI's Centennial

  50. 73

    Part 3 of 3: Humane Animal Handling in the Meat Industry

  51. 74

    Part 2 of 3: Humane Animal Handling in the Meat Industry

  52. 75

    Part 1 of 3: Humane Animal Handling in the Meat Industry

  53. 76

    Safe Meat Packaging Today

  54. 77

    AMI Expert Responds to Cancer Report

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