PITTSBURGH -- The U.S. Department of Agriculture is giving schools involved in the National School Lunch Program the option of avoiding pink slime.
The low-cost ingredient is used in 70 percent of all beef, according to the USDA.
Pink Slime is a substance that is made up of fatty bits of meat left from other cuts. The meat is heated to about 100 degrees and spun to remove most of the fat. The lean mix is then compressed into blocks for use as filler in ground meat.
McDonald's announced that it would no longer use Pink Slime in its products. Several grocery chains have come forward to say they do not use Pink Slime in their products.
Parents said the choice for schools should be easy.
"I think the FDA should force schools to pull it from their meats. I think I'm going to start packing my kids lunch from now on," said WPXI Facebook fan Kristy.
Under the change schools will be able to choose between 95 percent lean beef patties made with Pink S lime or less lean bulk ground beef made without it.
WPXI
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