#meat processor

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A gravel driveway and a parallel tree line box out a rectangular pasture filled with heirloom breed cattle and chickens at Blackbriar Farms in Oglethorpe County. In an adjacent field, Katahdin sheep graze under a wide tree canopy, lambs ducking under their mother’s belly as humans tromp rudely through their grassy living room.

Eventually, Leslie and John Lawson, operators of Blackbriar Farms, will truck their livestock to a processor outside of Augusta — an hour and a half journey — to the facility that will turn the animals into cross-cut shanks, briskets and numerous other cuts for farmers market shoppers and fine dining restaurants.

Is Pink Slime invading your home?

For those of you who read our previous post about pink slime in ground beef, we have some good news and some bad news.

First the good news: The USDA announced last week that schools will be allowed to choose whether or not to serve ground beef with pink slime beginning next fall. At the very least this opens the doors for concerned parents to lobby their local school districts to get pink slime off the menu. This also allows parents to know whether or not their child is consuming the nasty additive at school. It’s certainly a step in the right direction.

Now for the bad news: This move doesn’t help you at home. At all. The additive, a mixture of dog food grade beef trimmings that are treated with ammonia hydroxide, will still be allowed to show up in your store bought ground beef without being labeled. The USDA argues that since pink slime is still made of beef, it doesn’t have to be labeled as a separate ingredient.