Multimedia Gallery

Pictures

  1. These are the beef trimmings LFTB is made from.
  2. This is what LFTB looks like immediately prior to being frozen.
    LFTB is 100% Beef!
    LFTB is 95% Lean.
    LFTB is 100% USDA Regulated and Inspected.
    LFTB is Safe, Wholesome, and Nutritious.
  3. This is what LFTB looks like after being frozen. All LFTB is frozen prior to being packaged and shipped to ground beef producers where it is blended with other beef trimmings to produce leaner and healthier ground beef blends.

Video

  1. Beef Products Inc. Sues ABC News

    Beef Products Incorporated has filed a lawsuit against ABC News. Dan Webb, BPI’s chief legal counsel, filed the lawsuit in Union County court on Thursday morning. Webb says BPI is taking legal action against ABC News for what he calls a long-term sustained viscous attack on BPI and its product lean finely textured beef.

  2. BPI Press Conference 09/13/12

    Beef Products Inc announces a 1.2 Billion Dollar lawsuit against ABC News and others.

  3. BPI’s Discussion on Lean Finely Textured Beef with RFD-TV

    Jay Williams Beef Products Plant Coordinator and Rich Jochum BPI’s Corporate Administrator discuss how Lean Finely Textured Beef is made with RFD-TV News Director and RFD-TV Live host Mark Oppold.

  4. BPI responds to misinformation surrounding Lean Finely Textured Beef

    BPI discusses the misinformation surrounding Lean Finely Textured Beef with Mark Oppold on RFD-TV live.

  5. BPI Corporate Administrator talks about Ammonia in foods

    BPI Corporate Administrator talks about Ammonia in foods with Mark Oppold on RFD-TV live.

  6. Jim Robb Senior Economist and Director of Livestock Marketing talks about Impact of LFTB

    Jim Robb Senior Economist and Director of Livestock Marketing talks about the economic impact the LFTB misinformation campaign is having on the industry and how it’s the consumers that are feeling the effects.

  7. BPI Talks about their award winning food safety record

    BPI Discusses their exemplary food safety record with Mark Oppold on RFD-TV Live.

  8. Ammonia In Foods

    Ammonia is essential for life. This naturally occurring substance is found in virtually all life forms, from plants to animals to humans. Life could not have evolved and cannot survive without it. Ammonia, in the form of ammonium hydroxide, is naturally found in beef, other proteins, and virtually all foods. It is widely used in the processing of numerous foods, such as baked goods, cheeses, gelatins, chocolate, caramels, and puddings.

  9. Innovations in Food Safety

    Why is innovation important when it comes to food? To put it simply, we need a lot of food and we need that food to be safe. With global population projected to grow to 9 billion by 2050, we need to double food supply in the next 20 to 30 years. Beef Products, Inc. has developed a safe and effective way to help meet this challenge.

  10. Food Inc. Was Wrong on Portraying Lean Beef

    Here are just a few things Food Inc. got wrong when describing Beef Products Inc and the lean beef they produce. It’s beef, not beef filler and a small amount of ammonia gas is used as an anti-microbial treatment. Nothing is “cleansed with ammonia.”

  11. Jamie Oliver Mischaracterizes Lean Beef

    Jamie Oliver was so far off base in his description of BPI’s boneless lean bef that we felt it necessary to set the record straight. Here’s what some respected (and knowledgeable) folks have to say.

  12. Governor Terry Branstad speaks at ISU “The Truth: Lean Finely Textured Beef” forum

    Governor Terry Branstad spoke at a forum hosted by the ISU Block and Bridle Club and the animal science department called “The Truth: Lean Finely Textured Beef” on April 10th 2012.

  13. Janet Riley speaks at ISU “The Truth: Lean Finely Textured Beef” forum

    Janet Riley spoke at a forum hosted by the ISU Block and Bridle Club and the animal science department called “The Truth: Lean Finely Textured Beef” on April 10th 2012.

  14. Lean Finely Textured Beef Forum – Q & A

    Question and answer section of the Lean Finely Textured Beef Forum hosted by the ISU Block and Bridle Club and the animal science department on April 10th 2012.

  15. Professor Jim Dickson explains the science behind Lean Finely Textured Beef at ISU

    Animal Science Professor Jim Dickson explains the science behind Lean Finely Textured Beef at Iowa State University on April 10th 2012.

  16. Dr. Russell Cross Talks about the Safety of Lean Finely Textured Beef

    Dr. Russell Cross, Department Head, Animal Science, Texas A&M University, talks about the safety of lean finely textured beef. Dr. Cross was a USDA scientist when lean finely textured beef was approved.

  17. Governors Stand Behind BPI’s Products

    Iowa Governor Terry Brandstad, Kansas Governor Sam Brownback, Texas Governor, Rick Perry, Nebraska Lieutenant Governor Rick Sheehy, Director of the Center for Food Safety and Professor of Food Microbiology Dr. Gary Acuff and food safety advocate and STOP spokesperson Nancy Donley tour Beef Products Inc So. Sioux City’s Plant in March 2012.

  18. Gov. Branstad and U.S. Ag Sec. Tom Vilsack hold joint press conference on beef safety

    Iowa Governor Terry Branstad and United States Agriculture Secretary Tom Vilsack hold a joint press conference on March 28th 2012 to discuss Lean Finely Textured Beef.

  19. Dr. Acuff Explains Ammonia in Foods

    Dr. Acuff Explains Ammonia in Foods

  20. The Facts About Lean Finely Textured Beef

    Recent media interest in lean finely textured beef (LFTB) has caused some confusion among consumers. LFTB is simply beef that has been separated from the fat in beef trimmings. Trimmings are chunks of meat that result when large carcasses are broken down into steaks, roasts and other cuts. In the past, these trimmings were wasted because a surgeon’s skill was required to separate the lean from fat and create a product that consumers would enjoy. But 20 years ago, a new technology became available that has helped us prevent the waste of wholesome, lean beef. The beef industry is proud that today, we can derive more beef from a beef animal with less waste.

  21. BPI Responds to USDA Decision on Lean Finely Textured Beef in Schools

    Craig Letch Director for Food Safety and Quality Assurance responds to the USDA’s decision to allow schools the choice to offer Lean Finely Textured Beef in the school lunch program.

  22. Beef Products Inc. New Testing For E.coli

    Beef Products, Inc. (BPI), the world’s leading producer of lean beef, announced July 14th 2011, that the company is expanding its industry leading food safety program by testing for an additional six pathogenic forms of E. coli.

    This first-of-a-kind action is part of the company’s “hold and test” quality assurance program through which BPI samples its lean beef prior to sale, holds the lean beef, and tests for the presence of pathogens. Only after determining the test results are negative will beef be sold or used for raw ground beef.

Audio

  • Regina Roth speaks with NPR’s Pat Blank
    Regina Roth speaks with National Public Radio’s Pat Blank at a Special Information Presentation / Placement, Retraining, and Job Opportunities seminar for recently laid off BPI Waterloo employees. This event was hosted by Hawkeye Community College in Waterloo Iowa on May 25th 2012. Attendees were Iowa Governor Terry Branstad, Iowa Workforce Development Director Theresa Wahlert, Waterloo / Cedar Falls City Officials, and representatives from Beef Products Inc. and their former employees.
  • Interview with Dr. Thomas Powell
    Interview with Dr. Thomas Powell, Executive Director of the American Meat Science Association as he explains the process of making Lean Finely Textured Beef.
  • interview with Barry Carpenter of the National Meat Association
    Interview with Barry Carpenter of the National Meat Association.
Follow

Get every new post delivered to your Inbox

Join other followers: