|
|
Article: It's Lean Times for Low-Fats // The Beef: Taste, Price, Additives, Packaging
- Article from:
- Chicago Sun-Times
- Article date:
- March 11, 1993
- Author:
CopyrightCopyright 1993 Chicago Sun-Times. (Hide copyright information)
|
Every morning, the butchers at Chicago's Moo & Oink meat markets
take an extra step for their customers' arteries.
They grind together lean beef, water and seaweed powder to make
low-fat hamburger meat. On a busy day, they sell about 50 pounds of
it, compared to 1,000 pounds of conventional ground beef.
"Right now, it looks like a small niche," says Moo & Oink Vice
President Barry Lezak. "It didn't take off in a big way."
Nobody has to tell that to McDonald's, Conagra or any of the
other major companies that bet on the low-fat beef craze two years
ago.
Customers worried about their diets were supposed to flip over
burgers made with extra-lean meat, finely ground oats or the ...