John wrote "we grind our own, otherwise how do you know what is in it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the stuff out
on the shelves and I plan to do that from now on.


ka30p
http://www.geocities.com/watergarden...dors/home.html

EROSPAM (Ka30P) wrote:


John wrote "we grind our own, otherwise how do you know what is in it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the stuff out
on the shelves and I plan to do that from now on.

Probably taste better anyway. G

Since it is in the 40's today (in chicago, on nye, unheard of), I'm
going out to the grill for some ground sirloin cheeseburgers.

EROSPAM (Ka30P) wrote:


John wrote "we grind our own, otherwise how do you know what is in it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the stuff out
on the shelves and I plan to do that from now on.

Probably taste better anyway. G

Since it is in the 40's today (in chicago, on nye, unheard of), I'm
going out to the grill for some ground sirloin cheeseburgers.

"Ka30P" wrote in message
...

John wrote "we grind our own, otherwise how do you know what is in
it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the
stuff out
on the shelves and I plan to do that from now on.

Why? The meat sources surely could be indentical?

BV.
www.iheartmypond.com

"Ka30P" wrote in message
...

John wrote "we grind our own, otherwise how do you know what is in
it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the
stuff out
on the shelves and I plan to do that from now on.

Why? The meat sources surely could be indentical?

BV.
www.iheartmypond.com

BV wrote Why? The meat sources surely could be indentical?

Because of what I read about 'advanced meat recovery'.
When the folks at the store grind the beef they use muscle cuts.
But stuff from processing places may have used
the advanced meat recovery where they use high pressure water to remove meat
from the spinal cords. One test showed 30% of that beef contaminated with
spinal cord tissue. This beef will be put into hamburger, meatballs, taco
filling, bologna, pizza toppings.
Reportedly this will be banned in the future.
I'm having a hard time trusting that the industry is
really as safe as it could have been. Since they said they knew that mad cow
would show up eventually why did they keep downer cattle in the system, use
stuff contaminated with spinal cord tissue and only test 20,000 out of 65
million cattle slaughtered a year? Many countries test 100%. I heard one fellow
say that 100% testing of US cattle would only add 3 cents a pound to the cost.
Fine by me ;-)


ka30p
http://www.geocities.com/watergarden...dors/home.html

"BenignVanilla" wrote:


"Ka30P" wrote in message
...

John wrote "we grind our own, otherwise how do you know what is in
it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the
stuff out
on the shelves and I plan to do that from now on.

Why? The meat sources surely could be indentical?

It is unlikely that the local butcher would use the machine reclaimed
meat, scraped off the bones, that was (I think) just banned. Or other
questionable meats.

My butcher is the last link in meat production, I find it easier to
trust someone who is actually looking and doing the work.

"BenignVanilla" wrote:


"Ka30P" wrote in message
...

John wrote "we grind our own, otherwise how do you know what is in
it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the
stuff out
on the shelves and I plan to do that from now on.

Why? The meat sources surely could be indentical?

It is unlikely that the local butcher would use the machine reclaimed
meat, scraped off the bones, that was (I think) just banned. Or other
questionable meats.

My butcher is the last link in meat production, I find it easier to
trust someone who is actually looking and doing the work.

BV,

I don't think it's the *source* of the meat that is the problem so much as
the meat's proximity to the animal's nervous system (brain, spinal cord,
etc.)

I read that boneless cuts of beef allegedly are the safest, and
mechanically-separated (or whatever term) meat is the least safe; therefore,
ground meat prepared from a known cut of boneless beef should be a whole lot
safer than the prepackaged tubes of hamburger. (I don't know which grocery
stores grind their own meat, but I'm *positive* that the tube packages are
not prepared on-site.)

I'm debating whether or not to use the oxtails that I have in the freezer
(oxtail makes fantastic soup), as oxtail was specifically mentioned on the
"risky" list along with brains, etc. (oxtails are sold as cross sections of
tail; attempting to cut off the meat would be pointless).

Anne Lurie
Raleigh, NC


"BenignVanilla" wrote in message
...

"Ka30P" wrote in message
...

John wrote "we grind our own, otherwise how do you know what is in
it?"

Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the
stuff out
on the shelves and I plan to do that from now on.

Why? The meat sources surely could be indentical?

BV.
www.iheartmypond.com

On Wed, 31 Dec 2003 23:39:14 GMT, "Anne Lurie" wrote:

safer than the prepackaged tubes of hamburger.

I think you're best better is ground on the property.

I've purchased the tubes for well over a year. Not only are they cheaper,
but I don't find bones or bits of gristle in them, as we have the stuff on
styrofoam. That said, the place the tubes came from just happened to be one
of the places that processed "Daisy".

Nice thing about tubes, they have lot #. I called the company, and found
out without a doubt, there was no Daisy in my tubes. Course I'm a bit more
cautious and will use the tubes I purchased before Daisy arrived, the one
other gets tossed next garbage day. I'm still waiting though to find out
what happened to the other cows Daisy was brought over the border with.
Supposedly 8 or 9 of them are in the same Mapton herd... If I could find
out that none of the others have gone to slaughter I'd feel better about
going back to beef.

Something new in the paper today, something about young cows not developing
MCD? A little confusing, in that they make it sound like it's not a problem
till they develop it? I'm thinking, "if they've been infected, they're
infected, whether they live long enough to show symptoms" or are prions
different than someone with a cold or flu who is spreading germs before
they are even sick? ~ jan

just slam that barn door after the cow is out, right?

More Mad Moo News ~~
USDA Bans Risky Cow Parts from Hamburger Production
Reuters*- 1*hour*ago
WASHINGTON (Reuters) - US hamburger derived from special meat trimming
equipment cannot contain any central nervous system material that could spread
mad cow disease, the US Agriculture Department said on Tuesday.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

if you got a cuisinart, buy the beef and zap up your own. or use your own grinder....
tastes even BETTER. Ingrid

EROSPAM (Ka30P) wrote:
John wrote "we grind our own, otherwise how do you know what is in it?"
Yesterday I bought ground beef for the first time
since this happened and bought from the butcher's case instead of the stuff out
on the shelves and I plan to do that from now on.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

it simply takes time for them to develop symptoms. yes, it is my understanding that
once they been infected they can spread the disease even if they dont have symptoms.
Ingrid

~ jan JJsPond.us wrote:
Something new in the paper today, something about young cows not developing
MCD? A little confusing, in that they make it sound like it's not a problem
till they develop it? I'm thinking, "if they've been infected, they're
infected, whether they live long enough to show symptoms" or are prions
different than someone with a cold or flu who is spreading germs before
they are even sick? ~ jan



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

Offbreed wrote:
Oh. I'd never heard of the lymph tissue link. Nor that it was also
found in the intestines.
...... offal is everything in the abdominal cavity. and lymphatic tissue is always
suspect because the role of immune cells is to fight disease so they often engulf
foreign proteins ... altho technically prions are a change in an existing protein.
So the infectious proteins (prions) act more like an enzyme per se than a virus.

Wellll, hampsters are kind of short lived. If I understand how prions
"multiply", one prion surviving to reach a safe area in a human could
eventually corrupt enough other proteins to become a problem. Kuru
had maybe a 40yr incubation?
...... time from infection to symptoms depends on both how big the infectious dose and
how many times it has infected and passed on in the SAME BREED of animal.
example: cow--cow-- cow = fast. Cow--sheep--cow = slower. it is adaptation.

Yes, there sure are all kinds of prion diseases. Ingrid

(shudder) As I understand, not all of them are a problem, though?
.... I dont know of any prion diseases that are not a problem. Ingrid



~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.

That would be "mad cow is out". ;o) ~ jan

On Thu, 01 Jan 2004 15:29:37 GMT, wrote:
just slam that barn door after the cow is out, right?

More Mad Moo News ~~
USDA Bans Risky Cow Parts from Hamburger Production
Reuters*- 1*hour*ago
WASHINGTON (Reuters) - US hamburger derived from special meat trimming
equipment cannot contain any central nervous system material that could spread
mad cow disease, the US Agriculture Department said on Tuesday.


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~
List Manager: Puregold Goldfish List
http://puregold.aquaria.net/
www.drsolo.com
Solve the problem, dont waste energy finding who's to blame
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~
Unfortunately, I receive no money, gifts, discounts or other
compensation for all the damn work I do, nor for any of the
endorsements or recommendations I make.