Sponsored By

Science Should Trump Sensationalism In Beef Issue

The American tradition of a burger and fries just got unnecessarily complicated.

April 15, 2012

1 Min Read
Science Should Trump Sensationalism In Beef Issue

Out of nowhere, a decades-old practice of putting lean finely textured beef (LFTB) to good use has exploded as a hot news story, showing just how sensationalism collides with nutrition science — and what is or is not, actually, news in the first place.

It's an easy trap to fall into because no one likes to think about how a cow becomes a hamburger. But LFTB is nothing to be concerned about and is by no means a foreign concept.

We're talking about USDA-certified 100% beef — no more, no less. Just beef. The same beef, in fact, we've been enjoying for more than 20 years.

Today's Generation X-ers probably have eaten hundreds of burgers, tacos and other meals that included LFTB in their lifetimes, safely enjoying a highly regulated food backed by at least four decades of research. It's really no different from other food production methods we don't think twice about.

To see the full article, click here.

Subscribe to Our Newsletters
BEEF Magazine is the source for beef production, management and market news.

You May Also Like