• Lean Ground Beef burger

    The University Of Arkansas conducted an independent study to determine the effects of BPI’s LFTB on both the fresh and cooked quality of ground beef patties; concluding that adding LFTB only produced positive characteristics in fresh and cooked ground beef.

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  • LFTB ground beef

    This is LFTB. LFTB is 100% Beef! LFTB is 95% Lean. LFTB is 100% USDA Regulated and Inspected. LFTB is Safe, Wholesome, and Nutritious.

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  • LFTB burger

    The Master Chefs’ Institute conducted tests evaluating patties with and without LFTB. The results showed that those patties that incorporated 20% LFTB scored the highest points in the categories of juiciness, textured, and above all flavor.

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  • LFTB burger

    Consumer research by Food Perspectives compared the {texture, tenderness, flavor, juiciness, saltiness, color, and appearance} of varying levels of LFTB inclusion. They concluded that patties that contained LFTB at 20% performed consistently and significantly better than the other sample groups.

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  • Frozen lean ground beef

    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.

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  • LFTB beef trimmings

    These are the beef trimmings LFTB is made from. Just a knife cut away from being a roast or a steak.

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What the Experts Say

A diverse group of experts who follow food quality and safety say these things about BPI and Lean Finely Textured Beef...

“The boneless lean beef is made from the same high quality USDA-inspected trimmings as other ground beef.”

John Block, former United States Secretary of Agriculture from 1981-1986 and currently Senior Policy Advisor at Olsson Frank Weeda Terman Matz PC

BPI produces a boneless lean beef product from trim that is usually lost. Its primary uses are for hamburger patties, taco meat, chili and sausages. It has two primary benefits: It’s a very low-cost [ingredient] and it is as close to an absolutely safe product as humanly possible to produce.”

Chuck Jolley, journalist and president of the Meat Industry Hall of Fame

I’m glad they use it [ammonia] because anything that can help improve the safety of the product is certainly a product that will be on my table.”

Gary Acuff, Ph.D., Professor & AgriLife Research Faculty Fellow, Director, Center for Food Safety, Texas A&M University;

“We are encouraged to see a company like BPI taking the bull by the horns and independently test for these killer pathogens before being required by government, but we need the entire industry involved and that will only happen when government mandates it.”

Nancy Donley, founder of STOP Foodborne Illness and member of the United States Department of Agriculture’s National Advisory Committee on Meat and Poultry Inspection

"I have been to many factories in my career at the National Consumers League. BPI is an outstanding plant when you go in you go through a room where the air is actually cleaned, it’s an amazing plant.”

“Eldon Roth of Beef Products, Inc., who just won the Beef Industry Vision Award, has been extraordinarily creative in developing ways to protect consumers from pathogens in meat.”

Carole Tucker-Foreman, Distinguished Fellow, the Food Policy Institute, Consumer Federation of America and former Assistant Secretary of Agriculture