What's In Your Meat? - PeachParts Mercedes-Benz Forum

Mistress · #1 10-05-2007, 05:38 PM

Quote:

Originally Posted by G-Benz

Mistress, please don't start a thread with such a title as this among a bunch of testosterone-laden guys on a Friday!

I was too easily tempted to post a smarta$$ response, but decided to leave that to the others...

Mea culpa, next time I'll do it on a Monday...an article like this makes you think about who ultimitely is responsible for quality control in meat production especially after the Looney Cow fiasco and the Avian Bird flu.

G-Benz · #2 10-05-2007, 05:44 PM

Quote:

Originally Posted by Mistress

...an article like this makes you think about who ultimitely is responsible for quality control in meat production especially after the Looney Cow fiasco and the Avian Bird flu.

The veggies are in the same boat as well...remember the spinach poisoning?

Mistress · #3 10-05-2007, 05:50 PM

Quote:

Originally Posted by G-Benz

The veggies are in the same boat as well...remember the spinach poisoning?

Sure do, how about this one?http://www.msnbc.msn.com/id/21133122/

jlomon · #4 10-05-2007, 06:12 PM

Stuff like this only reinforces my decision to purchase all my meat from a specialty butcher who controls every aspect of the supply chain, from how the animals are fed, raised, exercised, killed and butchered. No drugs or growth hormones. The flavour and texture is unlike anything I've ever had before, and has ruined me for grocery store meat for ever. I probably pay twice as much as grocery store prices, but I can taste the difference and I know I'm avoiding putting harmful stuff into my body.

Kuan · #5 10-05-2007, 06:49 PM

Quote:

Originally Posted by jlomon

Stuff like this only reinforces my decision to purchase all my meat from a specialty butcher who controls every aspect of the supply chain, from how the animals are fed, raised, exercised, killed and butchered. No drugs or growth hormones. The flavour and texture is unlike anything I've ever had before, and has ruined me for grocery store meat for ever. I probably pay twice as much as grocery store prices, but I can taste the difference and I know I'm avoiding putting harmful stuff into my body.

Good.

waybomb · #6 10-06-2007, 01:39 AM

Quote:

Originally Posted by jlomon

Stuff like this only reinforces my decision to purchase all my meat from a specialty butcher who controls every aspect of the supply chain, from how the animals are fed, raised, exercised, killed and butchered. No drugs or growth hormones. The flavour and texture is unlike anything I've ever had before, and has ruined me for grocery store meat for ever. I probably pay twice as much as grocery store prices, but I can taste the difference and I know I'm avoiding putting harmful stuff into my body.

Taste is a personal choice, and I'm glad you like it. However, you can still put some fairly harmful stuff in your body.

Sorry, you can get eColi from a special butcher, etc. You can get it from eating veggies. Has nothing to do with hormones, grass fed, free range, ABF, and on and on. When you butcher an animal, especially a big ol' cow, you will contaminate the carcass. Heck, it contaminates itself. Industrial slaughter houses have MUCH BETTER controls, automation, verification than some small butcher shop.

eColi is everywhere. That's one reason you are supposed to cook meat. Tar-Tar is very dangerous.

This meat picked up its pathogen most likely from poor sanitation practices. They probably had a grinder with a failed seal, or a packaging machine that hadn't been cleaned and sanitized correctly. Guess what, you special butcher's grinder is in no way anywhere near the hygienic design of a modern industrial grinder. Really.

As for FSIS IAC, he's there almost daily. Our IAC checks our HAACP records every day. There must be a HAACP plan in place and approved by FSIS before a bug (plant ID number placed on every package) is awarded. This was a Federally Inspected plant, thus, it had a HAACP plan in place. Maybe they were not using it and the IAC was negligent. If they ran two shifts, then they had at least two FSIS people there. Three shifts = three FSIS people.

But back to the butcher - I cringe whenever I go to the butcher's shop. Just watching a few minutes and I could see our IAC issuing multiple NRs (noncompliance report).

COOK YOUR FOOD. DO NOT EAT RAW, RARE, MEDIUM RARE meat. If you do, your chances are exponentially higher to ingest salmonella, ecoli, listeria monocytogenes, staph, etc. Cooking kills them. And again - ABF, Grass Fed Free Range, Hormone Free, etc, are in no way better when it comes to naturally occurring pathogens.

Ever had a sick stomach - most likely food poisoning, which normally relates to these pathogens mentioned above.

aklim · #7 10-06-2007, 05:38 PM

Quote:

Originally Posted by jlomon

Stuff like this only reinforces my decision to purchase all my meat from a specialty butcher who controls every aspect of the supply chain, from how the animals are fed, raised, exercised, killed and butchered. No drugs or growth hormones. The flavour and texture is unlike anything I've ever had before, and has ruined me for grocery store meat for ever. I probably pay twice as much as grocery store prices, but I can taste the difference and I know I'm avoiding putting harmful stuff into my body.

Can you taste the difference with a double blind test? I can't.

Mistress · #8 10-06-2007, 06:09 PM

Quote:

Originally Posted by aklim

Can you taste the difference with a double blind test? I can't.

i think RLEO started a thread about this already, grain fed vs. grass fed.

jlomon · #9 10-07-2007, 01:48 PM

Quote:

Originally Posted by aklim

Can you taste the difference with a double blind test? I can't.

I've done this, and yes I do get the difference although if I am being 100% honest it is as much about the texture as the taste. Especially with the chicken. It just feels different when you chew it.

aklim · #10 10-07-2007, 01:58 PM

Quote:

Originally Posted by jlomon

I've done this, and yes I do get the difference although if I am being 100% honest it is as much about the texture as the taste. Especially with the chicken. It just feels different when you chew it.

I mean if I gave you two identically prepared meats by my wife. I don't even know which is which. Only she does. Would you be able to consistently say "Sample A is this and Sample B is that."? I have had her do a blind study and I can't tell which is which.