Our Beef Products

How can you be sure the beef is as safe as it can be?

One essential tool to help ensure the safety and quality of our lean beef is our extensive “hold and test” program. After all other food safety steps have been taken and systems monitored to assure lean beef quality, we want to make sure we got it right. Continuously through the day, our Quality Assurance staff is taking samples of the lean beef from every box we make. Those samples are sent to independent, outside laboratories for testing. Our sampling and testing program is the most rigorous in the industry, and was recently expanded to cover six additional pathogenic forms of E. coli. We do not ship any of our lean beef until we get confirmation from the laboratories that all specifications have been met. Only then will we allow BPI Boneless Lean Beef to be sold.

Why would anyone claim you use inferior or defective beef?

We don’t. Our beef comes from the same place that your favorite cuts of steak come from. We’ve partnered with the best beef producers in the world to supply our beef. It’s all fresh and USDA inspected. Beef comes to our USDA inspected facilities in the form of trim. Beef trim is the meat and fat remaining after larger cuts of beef have been “trimmed” to meet customer specifications and is most frequently used to make ground beef. The beef has already been USDA inspected before being sent to us, and then our Quality Assurance staff further inspects and samples the trim to ensure its freshness, consistency and quality.

What is your role in the process of producing beef?

Again, all beef is “trimmed” before being consumed, whether by the local butcher, back room at the grocery store or restaurant, larger scale beef processing facilities, or even by you at home. Ground beef is made by mixing these trimmings (some very lean and some with more fat) together. But health conscious consumers desire more lean ground beef (and therefore more lean trim) than can be produced solely through hand carving the beef. So, we created a process of making lean beef from that incoming trim. We remove the fat from the lean, resulting in beef that is typically 94 – 97% lean, and is a key ingredient to making low fat ground beef or any other food where lean beef is essential.

Why did someone refer to your lean beef as pink slime?

Our lean beef does not resemble or deserve such a derogatory reference. Everyone has experienced having sensational statements made about them without cause and it is hard to understand the reasons for such attacks. We rely on the opinion of the USDA, respected scientists, consumer advocate organizations, and our customers in determining the quality of our lean beef – all of whom have always been very supportive.

Why "process" beef at all?

Beef has always been “processed”, it’s what butchers do – taking a large animal and converting it smaller, consumer ready portions of your favorite steaks, roasts, and ground beef. Our process simply assures that more lean beef can be attained from each animal than would have been possible by hand carving alone. Which seems like a good idea, given that the demand for food and protein sources is increasing, not decreasing.