Sunday, June 08, 2014

IT'S BACK!

Pink slime” is staging a comeback, said Jacob Bunge and Kelsey Gee in The Wall Street Journal. While sales of the highly processed textured beef “collapsed in 2012 after a social media frenzy” raised questions about its “legitimacy as a beef product,” major producers say the filler, which is made by heating beef by-products to extract meat, is having a resurgence. Turns out the high price of beef trumps aversion to “the pink-slime nickname.” Due to prolonged droughts, cattle supplies have hit historic lows, pushing the cost of ground beef up 27 percent to a record $3.80 per pound. Producers estimate that before pink slime’s fall from grace, it was added to “as much as 70 percent of the ground beef sold in the U.S.” And while its makers aren’t offering specific estimates now, they say “sales have rebounded sharply from their 2012 lows.”
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