More On

“Pink slime” controversy continues to rage

The National Center for Public Research refutes recent furor over “lean finely textured beef”

With headlines dripping with disgust lately like the juice from a “finely cooked” burger over the “pink slime” meat filler, it was only a matter of time before somebody bit back. Jeff Stier, a senior fellow at the National Center for Public Policy Research, penned an op ed in the New York Post this morning, roasting the ever-increasing roster of critics.

First on his plate was Manhattan Borough President Scott Stringer, who weeks ago mandated that all New York City schools drop the filler from its menus. Stier’s argument? That despite how it looks and what it’s made from, the U.S. Department of Agriculture (USDA) and scientists agree that the “meat” is perfectly fine.

Join the Conversation

Advertisement. Closing in 15 seconds.