Hua Kul wrote:
"Jim Webster" wrote in message ...
The biggest problem with 157 is in the beef industry. Here it means that
slaughter cattle have to be clean before slaughter and by clean I mean no
muck buttons and no visible traces of muck. This means that these cattle
have to be trimmed out while still alive and there have been quite a few
people injured trying to do this.
The biggest problem in the US is the ignorance of the typical
consumer. Many people believe that the meat is somehow internally
infected with e.coli. But the bacterium exists in the steer's
digestive system and only contacts the meat through unhygenic
processes during slaughter. So when I buy a roast the only place
possibly contaminated would be the surface, and that can be washed off
or will be killed in the cooking. The problem arises when commercial
butchers pool and grind large quantities of beef into hamburger
several days before it is ever used, distributing the bacterium and
giving it a window to proliferate. A solution is to have one's beef
ground at the point of sale and use it soon after. Or do as I did,
purchase a meat grinder and do it at home.
--Hua Kul
Buy grinder..buy good chuck roasts and have at it...controlled fat
is the result and better meat as well. B-0b1