Cargill to label 'pink slime' in ground beef products

US meat processor Cargill has announced it will label all its fresh ground beef products containing finely textured beef in the interests of transparency.

After a similar product, lean finely textured beef, was revealed to use ammonium hydroxide during processing, it attracted negative public attention and earned the unfortunate title of ‘pink slime’. Cargill appears to be keen to distance itself from the negative publicity by being up-front in its labelling of the product.

Cargill reportedly uses citric acid, rather than ammonium hydroxide, to treat its product.

“Our research shows that consumers believe ground beef products containing finely textured beef should be clearly labelled,” said John Keating, Cargill Beef president.

“We’ve listened to the public, as well as our customers, and that is why we are declaring our commitment to labelling finely textured beef.”

National consumer surveys and focus group research shows that consumers think finely textured beef products should be clearly labelled so they know exactly what they are purchasing. Cargill says its research shows that when consumers learn that finely textured beef is 100% beef and 95% lean - as well as how it is made - they respond positively.

The company has also launched a finely textured beef website that provides information about the product, including how it is made.

Cargill maintains that the product “has an important role to play in affordably feeding Americans”.