Meat&Poultry -- April 2014 - 39

"The demand for
our product is
growing again,
and continues
to grow."

"We are putting LFTB on the package as information

Factors for success

to consumers, but not on the label, it doesn't have to be

But there is more to success than the technical aspects of

there because ground beef is a single-ingredient product

operating a business or even the product produced itself.

- beef - and LFTB is 100-percent beef. We believe US-

Roth points to four success factors in his business - or

DA's decision to allow companies to voluntarily include

any business. "You have to be able to communicate. You

information in their packaging regarding LFTB content

must be able to cooperate. You must be dedicated to what

is an important step in restoring consumer confidence in

you're doing. And you must be committed to doing it."

their ground beef," Roth notes.

He's very optimistic about the future of BPI - his busi-

"We start with beef trimmings 50-percent lean or less,

ness is coming back. "Our business bottomed out in 2012.

we centrifuge it to separate the lean meat from the fat.

But the demand for our product is growing again and con-

The process is very similar to what a dairy does when it

tinues to grow. We're getting into more of the market."

is separating cream or fat from milk," he adds.

And he has a simple philosophy based to a great de-

Roth further emphasizes the safety of the product.

gree on how he was brought up by his family. "I grew up

"LFTB is 100-percent beef and all beef is strictly regu-

in poverty, like a lot of people did - and like a lot of people

lated and inspected by the US Dept. of Agriculture," he

still do today. But that's not what determines how your

explains. "USDA's Food Safety and Inspection Service-

life will evolve," he says.

makes sure it is wholesome, unadulterated and correctly
labeled and packaged."

"You see, I had wonderful parents, and I knew they
cared for me and about me very much. But do you know

Roth also points to the fact that experts, including uni-

what was the biggest thing they did for me and my eight

versity professors of food safety, microbiologists, animal

siblings, all who became successful? They gave all of us re-

scientists and others, have reaffirmed the wholesomeness

sponsibility at an early age. Thanks to that, we'd all be able

and safety of LFTB. "Many meat scientists, academics,

to take care of ourselves and eventually be successful." ■

food and safety experts, government officials and consumer-advocacy organizations have spoken on behalf of
the food-safety record and quality of LFTB."

Bernard Shire is M&P's Washington correspondent contributing editor
based in Lancaster, Pa. He also works as a food safety consultant and
writer for Shire & Associates LLC.
www.MeatPoultry.com * April 2014 * Meat&Poultry *

39



http://www.MeatPoultry.com

Meat&Poultry -- April 2014

Table of Contents for the Digital Edition of Meat&Poultry -- April 2014

Meat&Poultry -- April 2014 - 1
Meat&Poultry -- April 2014 - 2
Meat&Poultry -- April 2014 - 3
Meat&Poultry -- April 2014 - 4
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Meat&Poultry -- April 2014 - IPPE-1
Meat&Poultry -- April 2014 - IPPE-2
Meat&Poultry -- April 2014 - IPPE-3
Meat&Poultry -- April 2014 - IPPE-4
Meat&Poultry -- April 2014 - IPPE-5
Meat&Poultry -- April 2014 - IPPE-6
Meat&Poultry -- April 2014 - IPPE-7
Meat&Poultry -- April 2014 - IPPE-8
Meat&Poultry -- April 2014 - IPPE-9
Meat&Poultry -- April 2014 - IPPE-10
Meat&Poultry -- April 2014 - IPPE-11
Meat&Poultry -- April 2014 - IPPE-12
Meat&Poultry -- April 2014 - IPPE-13
Meat&Poultry -- April 2014 - IPPE-14
Meat&Poultry -- April 2014 - IPPE-15
Meat&Poultry -- April 2014 - IPPE-16
Meat&Poultry -- April 2014 - IPPE-17
Meat&Poultry -- April 2014 - IPPE-18
Meat&Poultry -- April 2014 - IPPE-19
Meat&Poultry -- April 2014 - IPPE-20
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