Update Information on the use of Lean Finely Textured Beef from USDA for SY2012 and SY2013

 

TO:               Commodity Customer Listserv
 
FROM:           Food Distribution Program Team
                       Food and Nutrition Service
                       Minnesota Department of Education
 
DATE:            March 20, 2012
 
SUBJECT:      Update Information on the use of Lean Finely Textured Beef from USDA for SY2012 and SY2013

 

The following information was shared from the U.S. Department of Agriculture (USDA) to provide further information and next steps in regards to Lean Finely Textured Beef (LFTB) and the USDA Foods program for SY2012 and SY2013.

A lot of misinformation has recently been spread about the beef product currently used in the USDA Foods program. There are images on the internet titled; “pink slime”, but those images are not beef. The fact is:
• LFTB is made from the lean beef trimmings when meat is separated from the fat from a roast or steak.
• Lean beef trimmings receive a puff of ammonia to eliminate bacteria safely and effectively.
• Food safety experts and scientists agree it’s an effective way to ensure safer ground beef.

 Due to the spread of misinformation, USDA had a conference call with state agencies to discuss the implementation of the lean finely textured beef (LFTB) options. USDA stands behind the quality and safety of LFTB as it has been utilized in the production of commercial and USDA beef products for the past two decades. The FDA and FSIS maintains there is no food safety issue when using lean LFTB or the use of ammonium hydroxide as a food safety measure; and UDSA urges customers to consult science based information on the safety and quality of this product.

Regarding School Year 2011-2012 (SY2012) USDA Beef Orders
When USDA sent out their beef specifications, they included the option for vendors to use LFTB in their product. LFTB is an optional ingredient vendors may use up to 10% in coarse and 15% in other fine grind products.

• USDA cannot identify the cartons containing LFTB as it is beef and doesn’t require separate identification.
• Within a truckload some cases may contain LFTB and some not.
• LFTB is not filler and it is nutritionally equivalent to 95% lean beef and doesn’t contain connective tissue.
• Any beef deliveries through June 30 were ordered under these specifications.
 
As for beef processing, USDA Material ID #100154, beef coarse ground, is the only product that may contain up to 10% LFTB and identification of LFTB use by re-processors is not available. 
 
Since USDA does not consider this a food safety or quality issue, they are not offering funds for any entitlement reimbursement or replacement of beef products received as direct delivery or sent to a processor. School systems that have ground beef at the state contracted warehouses or to be further processed by a manufacturer into end products are required to take delivery of the products they have contracted for and pay the processors and/or distributors for the processing and/or delivery of products. Under the Fee for Service (FFS) value pass through, commercial distributors never take title of the product and the title is transferred to the school district when the product is delivered to Minnesota.

If a school district elects not to use the current inventory of USDA beef for SY2012 they must come up with their own contingency plan to replace the potentially sizeable loss to the child nutrition program.

Regarding School Year 2012-2013 (SY2013) USDA Beef Orders:
For USDA food deliveries beginning July 1, 2012 for the 2012-2013 school year (SY2013) the USDA beef specification will be changed in order to remove the option for beef vendors to use LFTB and all existing USDA beef material identification codes will no longer include beef containing LFTB. Therefore the Material ID codes will remain the same, but the process of using LFTB will not be included in the specification.
• 100158, beef fine ground, frz
• 100154, beef coarse ground, frz - processing

However, for those schools or states that would like to continue purchasing ground beef products that utilize the food safety practice of LFTB a separate USDA material identification code and description for fine ground beef will be created and offered on the USDA Foods ordering list. When this is available MDE will make the survey available.

We will certainly provide any further details as they become available from USDA and hope this information will help you to make the best decision for your school system. 
 
USDA March 15, 2012 News Release USDA News Release

Further information can be found at the following links:

http://www.meatmythcrushers.com/myths/myth-ordinary-household-ammonia-is-used-to-make-some-hamburgers.html
 
www.pinkslimeisamyth.com