 Most of the finely textured beef is produced and sold by BPI, Cargill and Tyson Foods. As of March 2012 there was no labeling of the product, and only a USDA Organic label would have indicated that beef contained no "pink slime". Per BPI, the finished product is 94 to 97 percent lean beef (with a fat content of 3 – 6 percent) has a nutritional value comparable to 90 percent lean ground beef, is very high in protein, low in fat, and contains iron, zinc and B vitamins. U.S. beef that contains up to 15 percent of the product can be labeled as "100 % ground beef". Up to 2005, filler could make up to 25 percent of ground meat. In an Associated Press review, food editor and cookbook author J.M. Hirsh compared the taste of LFTB-containing hamburgers against traditional, or "real", hamburgers. He described the LFTB-containing burgers as smelling the same, but being less juicy and highly mealy with bits and studs of cartilage-like matter.
