A Guest Post: Written By Travis Derochie

A Guest Post: Written By: Travis Derochie


Today, I am pleased to introduce Travis Derochie. He works as a Field Service Coordinator at Beef Products. I am pleased that his guest post has clarified many questions that I have had concerning “pink slime”.

Thank you so much Travis for sharing your knowledge with my readers.

You can find Travis Derochie at:



In today’s world, there is a lot of information that is coming at us all of the time.  Everyday there is a new advancement it the way we communicate. It’s very difficult to determine what is real and what is made up.  Think about this, with Smartphone technology, (472 million) people can share information as it is happening.  For instance, there are more than 850 million people on Facebook and 31% of those people check in more than once a day!  That is a lot of people talking every minute of the day.  This leads me to ask a question.  How can we be sure that the information we hear is factual?  I don’t think I’m the one to answer that.  I can suggest that we should research the information sources ourselves.


In the early days of “pink slime”, people were using Wikipedia as a source for factual information.  Many people do not know that Wikipedia can be manipulated by anyone at anytime thus making it hard for me to trust the information on that site.  “Pink Slime” has been a hot button topic for several months now.  In my opinion “pink slime” doesn’t exist.  Lean Finely Textured Beef (LFTB) is the correct term.   Lean Finely Textured Beef uses the same materials that are used to make ground beef.  LFTB is made by taking fatty trim running it through a grinder much like you might have at home, only with smaller holes. Beef Products, Inc. (BPI) only uses 100% USDA inspected beef.  No bones, no organs, no tendons, no scraps, no fillers and no additives.  The trim gets heated to approximately 100 degrees Fahrenheit (the same internal temperature as a cow). Then the trim enters a centrifuge where the meat is spun at approximately 3500 rpm.  This separates the fat from the lean to make 95% lean beef.  Then lean meat passes through a pencil sized tube where ammonium hydroxide contacts the meat.  The ammonium hydroxide is an intervention step that is very closely monitored and metered to within a few hundredths’ of a percent. This step is a preventative step.  It creates an unfriendly environment for bacteria such as salmonella and E. coli 0157:H7.  Next, the lean meat is spread on a large drum and flash frozen.  It is cut into small square chips and compressed into 60lbs blocks. The whole process from start to finish is about 15 minutes.


Every box of beef that produced in a Beef Products, Inc (BPI) plant is sampled.  The samples are sent to independent labs to be tested for bacteria such as salmonella and E .coli 0157:H7 which can be deadly.  There are 6 other strains of E.coli known as STEC’s (Shiga toxin producing E. coli).   BPI was one of the first to start testing for STEC’s.  Not one single box of beef will be shipped until a test result proves each box is free of bacteria.  This is what BPI calls Test and Hold.


In a Beef Magazine article, Temple Grandin a world renowned expert on animal science, explains that without LFTB we are wasting 15-20lbs of lean beef protein and how LFTB is a sustainable process. Along with Temple Grandin, many meat experts and scientists have come forward to support LFTB.


BPI has been in business of over 30 years. Eldon Roth founded the company in 1981.  BPI is a family owned and operated company.  Eldon and Regina Roth founded the company and still work everyday with their daughter Jen and son Nick. BPI has served over 300 billion meals and has never had a reported illness associated with LFTB. In 2007 BPI won the Black Pearl Award for food safety.  This is only awarded to one food manufacturing company a year.  In 2012, Eldon was inducted into the Nebraska business hall of fame.

All of this raises a few questions. What sparked this media frenzy?  There was not a recall, a reported illness; no one has ever died from this product!  The term “pink slime” was coined over ten years ago by a now former USDA employee in an internal email.  How did it get out?  Why did it take so long to get out?  BPI believes that they are the most transparent meat company in the world. They are proud of what they do.  Safety is at the fore front of the company.  It is a privately held company so it does not have to satisfy a board of directors.  Eldon Roth has made it his life goal to produce healthy, wholesome, nutritious, safe, and sustainable beef.  He and his company are now being punished by a barrage of false accusations that have shut down three plants and putting over 800 people out of work.  It is estimated that the “pink slime” debacle will cost beef producing farmers and ranches 2.2 billion dollars annually.  The end result will be a major hit to the consumer’s pocket book.  With the pending drought and smallest cattle herd since 1950, we simple can not afford to be without Lean Finely Textured Beef.


Meet the Author

I am a Field Service Coordinator at Beef Products, Inc. I have a beautiful wife, an adorable son and the strangest cat ever!  I love riding my motorcycle, boating, golfing, grilling and hanging out with my family and friends. I believe that life is what you make it.  I believe that hard work leads to success, even if it does have a monetary value.


Follow me on Twitter @ted8910

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