Myth: Advanced Meat Recovery Is Unnatural
Advanced Meat Recovery (AMR) was developed 20 years ago as a way to remove meat from bones. This technology doesn’t break or crush bones. It simply rubs beef or pork off the bones automatically without the use of a knife. The process gives meat a softer, finer texture. Beef and pork derived using AMR equipment is added to other products like sausage, pepperoni and hot dogs.
Using these products helps prevent waste, which helps keep meat and poultry affordable. Harvesting as much meat and poultry as we can from livestock and poultry also means that we need fewer animals to feed people, which reduces environmental impact.
Removing meat from bones by hand is extremely time consuming and can increase the cost of food. Advanced meat recovery systems are another way to prevent waste and maintain meat’s affordability. USDA oversees meat derived by advanced meat recovery. Regulations say that meat produced using these systems can contain no more than 150 milligrams (mg) of calcium per 100 grams product (within a tolerance of 30 mg. of calcium). Products that exceed the calcium content limit must declare on the label that they are "mechanically separated.”
AMR systems also help reduce the repetitive motion that hand trimming requires, which can cause injury to workers.