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Why one meat producer says a burger should be as expensive as lobster | Appetite for Profit

Interview with Rod Morrison of Rocky Mountain Organic Meats...

Rod Morrison is president of Rocky Mountain Organic Meats, a Wyoming company that produces 100% Certified Organic, pasture raised and finished meats. As a sustainable farmer who understands the realities of meat production, he has an opinion or two about the recent uproar over pink slime. 

This is an interesting perspective (from a grass-fed beef meat producer) on how the typical hamburger you find in the grocery store is produced.  A bit unsettling…

Pink Slime (from Wikipedia) “consists of finely ground beef scraps, sinew, fat, and connective tissue, which have been mechanically removed in a heated centrifuge at 100°F from the fat into liquid fat and a protein paste.”

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