Understand facts on beef product

If you have been watching the news, there is a big debate over BPI's (Beef Products Inc.) Lean Finely Textured Beef. I work at a food testing lab, working with some of the top food safety experts in the field. BPI has always been a leader in food safety. Eldon Roth, the president and CEO of BPI, created a technology that would salvage the 5 percent of the lean meat trimmed from steaks and roasts which slaughterhouses couldn't obtain. BPI sells this 95 percent lean product to other manufacturers so they can make their ground beef products have higher lean meat content. When they say BPI creates a "beef filler" it sounds like it isn't beef it is 100 percent beef. They add nothing. This meat may have been discarded before, but never should have. BPI mists the meat with ammonium hydroxide may sound scary to some, but ammonium hydroxide is in tons of foods you eat. These foods include breads and cheeses and a tofu burger has four times the amount of ammonium hydroxide than a hamburger containing BPI's product. The use of ammonium hydroxide is a safe-kill step that provides additional protection against deadly bacteria that exist in meat. It is estimated that an additional 1.5 million cows will be needed to make up for the deficit created when viable trimmings are discarded for no logical reason. With this scenario, we will need to import more beef, as the USA is already experiencing a beef deficit. Lean Finely Textured Beef has been in our food supply for 20 years without one case of reported illness. Experts in the cattle industry and the food science industry are all in agreement that these attacks amount to nothing short of a smear campaign from television shows that are not science, but entertainment media. As individual consumers it is up to us to check facts as I have seen the media will say anything for a story. For more information, visit www.beefisbeef.com.

If you have been watching the news, there is a big debate over BPI's (Beef Products Inc.) Lean Finely Textured Beef. I work at a food testing lab, working with some of the top food safety experts in the field. BPI has always been a leader in food safety. Eldon Roth, the president and CEO of BPI, created a technology that would salvage the 5 percent of the lean meat trimmed from steaks and roasts which slaughterhouses couldn't obtain. BPI sells this 95 percent lean product to other manufacturers so they can make their ground beef products have higher lean meat content. When they say BPI creates a "beef filler" it sounds like it isn't beef it is 100 percent beef. They add nothing. This meat may have been discarded before, but never should have. BPI mists the meat with ammonium hydroxide may sound scary to some, but ammonium hydroxide is in tons of foods you eat. These foods include breads and cheeses and a tofu burger has four times the amount of ammonium hydroxide than a hamburger containing BPI's product. The use of ammonium hydroxide is a safe-kill step that provides additional protection against deadly bacteria that exist in meat. It is estimated that an additional 1.5 million cows will be needed to make up for the deficit created when viable trimmings are discarded for no logical reason. With this scenario, we will need to import more beef, as the USA is already experiencing a beef deficit. Lean Finely Textured Beef has been in our food supply for 20 years without one case of reported illness. Experts in the cattle industry and the food science industry are all in agreement that these attacks amount to nothing short of a smear campaign from television shows that are not science, but entertainment media. As individual consumers it is up to us to check facts as I have seen the media will say anything for a story. For more information, visit www.beefisbeef.com.

VANESSA JONES,

Sioux City, Iowa

Leave profits in Garden City

Many people are excited and happy about the new giant store coming to town.

But, this is just another instance of hiring a local manager, then sending the profits back east. It will be another store to compete against Main Street.

Wouldn't it be far better if that profit would remain in Garden City?

CHARLES C. SKILLING