Behind the glass meat counter at Casey's Market in a Chicago suburb, the butchers pick up their blades and carry on a generations-old tradition.
Piece by piece, the men use knives to cut meat and fat off beef carcasses, and grind them into mounds of hamburger.
"We're seeing customers in here that we haven't seen in ages," said store manager Joe Lane. "Everyone's asking the same question: Do you use pink slime?"
Lane is not alone in laboring harder than ever to meet consumers' demands for ground beef free of the ammonia hydroxide-treated filler that roiled the beef industry this spring due to health concerns even though there have been no reported cases of illness due to its consumption.
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