When it comes to meats, Frank Bonsangue is one of the best. However, you won't get it out of him,

"I would say I'm a little bit of an expert. Just a little bit."

Bonsangue is a third generation butcher. Fresh off the boat from Sicily, his grandfather opened up butcher shop in Greenwich Village in 1910. It stood for nearly 90 years. Frank cut his chops in the family trade. Grinding his way up the ladder to work with one of the best, "I was with Bobby Flay for about five years on the food network."

Back then he was known as, "Frankie the Butcher." On Monday, PIX 11 found him inside of Vincent's Meat Market along Arthur Avenue in the Bronx. The reason? "You don't want to buy pre-packaged stuff," says Bonsangue. Many are in agreement, especially in the midst of "pink slime" controversy that has impacted some grocery chains in the Tri-State area.

According to Bonsangue, the way some chains handle meat is not only affecting its flavor, but also the health of consumers, " A lot of reasons why we're getting sick today, because of what is being put into the food. Nothing is really natural anymore, so you want to go back to the old way."

Some of the big chains like ShopRite, Costco, and Stew Leonard's have the same philosophy. To them less is more. All of the aforementioned do not use lean finely textured beef better known as "pink slime."

ShopRite even went as far as to put up information guidelines for its customers. PIX 11 cameras captured customers reading the flyers at a store in Scarsdale. It appeared to work. Many put ground beef in their shopping carts.

In its defense, the National Meat Association has gone on the attack with a 7 point facts vs. myths campaign on their site. Showing images of what beef trimmings look like and stating at the end of one its facts that, "boneless lean beef trim is beef - period."

Bonsangue is one of those not buying it, "It sickens me. As a butcher it sickens me."