E Coli risk and bladed beef.
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.
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.
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.