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Final Complaint

Final Complaint

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Published by Beef Products Inc.
Official Complaint filed by Beef Products, Inc., Bpi Technology, Inc. and Freezing Machines, Inc. vs.
American Broadcasting Companies, Inc., ABC News, Inc., Diane Sawyer, Jim Avila, David Kerley, Gerald Zirnstein, Carl Custer, and Kit Foshee
Official Complaint filed by Beef Products, Inc., Bpi Technology, Inc. and Freezing Machines, Inc. vs.
American Broadcasting Companies, Inc., ABC News, Inc., Diane Sawyer, Jim Avila, David Kerley, Gerald Zirnstein, Carl Custer, and Kit Foshee

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Published by: Beef Products Inc. on Sep 13, 2012
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01/18/2013

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61. BPI sells LFTB to processors who make ground beef. Ground beef consists of a

variety of types of beef mixed and chopped together in different combinations to achieve a

certain lean percentage. Processors use prime cuts of beef, beef trimmings and LFTB in

different combinations to make ground beef. Processors use LFTB in the same way that they use

other cuts of beef.

62. Ground beef is made by feeding the different types of beef into a meat grinder,

which chops the various types of beef to a size effective for mixing. The resulting ground beef is

then mixed together in a blender to achieve the desired lean-to-fat ratio. After mixing and

blending, the beef is then finished ground beef. The processor can then package the product in

bulk or in patties and label it for shipment to grocery stores, retailers, restaurants and others.

63. Each of the different cuts of beef used by processors are a different percentage of

lean. Some of the cuts of beef are leaner than others. Processors first decide the type of ground

beef they want to make (e.g., 85% lean) and then determine the types and volume of beef to use

to achieve that lean percentage.

64. As a lean beef, LFTB is an important source for producing leaner ground beef.

LFTB has a higher lean percentage than most other cuts of beef. As a result, using LFTB to

make ground beef increases the lean percentage of the ground beef. LFTB is also less expensive

on a point of lean basis (price per pound divided by the lean percentage of the meat) than

comparable lean beef, which allows processors to make a lean ground beef for less.

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