ISU Students Want to Spread Truth on Lean Beef

student Chelsey Branderhorst would eat a cooked patty containing lean finely textured beef.

“It's still beef and it's fine to eat,” she said.

Branderhorst, a member of the meats interest group within the university's Block and Bridle Club, is among a handful of students hoping to explain the science of the finely textured beef process through a panel discussion, “The Truth: Lean Finely Textured Beef” 2:30 p.m. Tuesday at Kildee Hall.

Ammoniated beef trimmings added to ground beef have received some bad press in recent weeks so much so that Beef Products Inc., suspended its production at four of its plants including one in . The product has become known as pink slime.

Iowa. Gov. Terry Branstad and U.S. Secretary Tom Vilsack called for an investigation into this so called “smear campaign” and Branstad told university officials that he would be available to speak on the topic.

Branderhorst, an animal science major, said ISU's Block and Bridle Club was invited to carry out the task.

“I think it's an honor,” Branderhorst said. “It's a good opportunity to display and inform people about the science behind the lean finely textured beef,” she said.

The discussion is open to anyone and lean finely textured beef is on the menu. The burgers should be ready by 2:15 p.m.

A panel discussion with six speakers begins at 2:30 p.m. ISU's Jim Dickson, an animal and meat science professor; Janet Riley, of the American Meat Institute; and Nancy Degner, of the Iowa Beef Industry Council will speak as will Branstad, Lt. Gov. Kim Reynolds and Iowa Congressman Steve King. Branderhorst said her club invited Dickson, Riley and Degner.

The Governor invited Reynolds and King to share his 20 minutes of speaking time, said Brady McNeil, ISU Block and Bridle Club president.

Panelist comments will be followed by 30 minutes of questions from the audience.

Dickson has been quoted widely in the media on the lean beef subject and understands the process perhaps better than anyone else on campus, said Brian Meyer, Director of College Relations for Agriculture and Life Sciences.

Dickson has worked with BPI, the makers of the product, for the last decade, McNeil said.

McNeil said the event is not intended to be political and that they just want to share the science behind the issue. The are prepared to grill 400 burgers and pass out 200 T-shirts during the event.

McNeil said the product makes lean ground beef more palatable.

“I just think that the scientific side isn't explained well over the media,” Branderhorst said. “This is the way for the science to be heard.”

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