What if It Weren’t Called Pink Slime?
Philip M. Boffey
New York Times
Editors Note: Although this article was first published in 2012, in light of recent headlines it bears reading again.
The first casualties of the hamburger ingredient contemptuously dubbed “pink slime” will likely not be anyone who eats it but rather the workers who make it. Beef Products Inc. announced last week that it will close three of its four plants and lay off about 650 workers by May 25. It had little choice.