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Big Beef

bbqboy Dec 9, 2012 03:16 PM

E Coli risk and bladed beef.

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  1. c
    cleobeach Dec 10, 2012 07:24 AM

    I learned something new today. I did not know about that practice but it doesn't surprise me.

    That is a disturbing article. I haven't bought factory beef in years because I have a friend that raises beef cattle as a hobby.

    1. r
      redfish62 Dec 10, 2012 07:29 AM

      Interesting, I think the thing to do is treat all beef as if it was ground beef unless you know it hasn't been run through a tenderizer.

      So long, rare beef.

      1. f
        FrankJBN Dec 10, 2012 08:03 AM

        As the article notes, this is not news, but a processing practice that has been used for decades.

        The article further noted "Federal meat safety officials said the latest data show big plants are improving." and "USDA and beef industry officials point out that E. coli illnesses have dropped dramatically in recent years"

        So occurence of food borne pathogens is dropping. Wow, that is disturbing.

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