The thought of it makes consumers nervous, and supermarket chains are fleeing from it like a mob in a horror film. Technically, it’s called “lean finely textured beef.” But “pink slime” is a more catchy name.
If the stuff actually were the title character in a monster movie, the heroic figure calmly standing fast as the crowd flees might be played by Dr. Ralph Noble, chairman of the Department of Animal Sciences. He tells Greensboro’s WFMY News2 that, regardless of what you call it, the stuff is nothing to be afraid of. It’s actually a way to hold down hamburger prices.
“Rather than add to the cost, we’ve got a part of the carcass that we would normally think about discarding, we now see a way that we can reincorporate it back into that product,” Noble says.