The Cost of Ending Pink SlimePosted: March 28, 2012
By now you must have heard about the “pink slime” controversy. The social media outrage has halted the use of finely textured beef trimmings in a majority of all ground beef, a practice that has been taking place since the early 1990. Mother’s have taken arms against this product being served in their children’s school lunches, and many grocery chains and fast food companies have suspended their contract with Beef Products Inc. (BPI) before they feel the heat.
Now that the American Housewife has gotten the slime out of their beef, is she ready for the consequences? According to a USA Today article on the subject, finely textured beef trimmings made up 15% of all hamburger served in the US. We are going to have to make up that difference somewhere. The article also notes that the price of beef is already up 25% since 2010 and could jump another 3-25 cents per pound with this new supply change. Are you ready to pay the difference?
Along with the rising prices of beef, BPI has had to suspend production in three out of its four plants. That equals a lot of people out of work. I see this turning out similar to the American auto shut down, but this time there will be no government bailout.
This debate is going to get interesting. We tend to get very angry over rising food prices and job loss is not good for economic recovery. It is definitely something to watch and see how Suzy Homemaker will react when her summer grilling patties cost twice as much. Will she rethink her decision to protest the or will she swallow the costs?
My personal view on the subject: Buy your meat from a local farmer. Make sure it is grass-fed and humanely treated. Eat less meat in general. Less meat consumption means lower demand for filler. I feel bad for the works that are not stuck between a rock and a hard place.