Lystera, e-coli and whatever else is crawling around. Whatever happened to not worrying about the bugs?
Is it a vegan / PETA plot to scare us away from meat?
Is it a vegan / PETA plot to scare us away from meat?
Had any good e-coli burgers lately?
- Thread starter nobbie48
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You buy your meat where you buy your bulk engine oil and bulk office supplies, snow tires and strawberry jam in 10L jugs. Your beef is the same brand as the underwear you can buy, and you wonder why it's an issue? (Kirkland brand)
That's why I like my butcher. He only does meat, and he does it well.
That's why I like my butcher. He only does meat, and he does it well.
Union reps at the meat plant in question are complaining of staff shortages coupled with faster line speeds: http://www.theglobeandmail.com/news...how-bacteria-evaded-detection/article4581327/
Granted, I'm sure they're trying to cover their own *** to some extent.
Granted, I'm sure they're trying to cover their own *** to some extent.
Sabex
Well-known member
But raw/blue rare taste so much better...
and has a much nicer texture.
That's sick, I would NEVER chance having a raw/blue burger.
Sabex
Well-known member
I wouldn't do it with prepackaged stuff, but if its fresh from the grinder...
I'm willing to risk it.
Not sure if everyone knows this, but.... The reason we can get away with eating a STEAK raw/blue is because the bacteria is transferred from the hide of the cow, therefore it will get killed by the searing of the outside. That is the exact reason GROUND BEEF is very dangerous, because the outside of the STEAK gets mixed up and therefore the bacteria is now throughout the meat.
Bear in mind though, that not all meat or hides contain e. coli. However with cows coming from factory farms it is FAR more likely to happen because the cows are standing in their own feces the majority of the time.
I love my STEAK medium rare, but please make sure my burger is cooked through.
Bear in mind though, that not all meat or hides contain e. coli. However with cows coming from factory farms it is FAR more likely to happen because the cows are standing in their own feces the majority of the time.
I love my STEAK medium rare, but please make sure my burger is cooked through.
Yessir... I like my steak with a little (or sometimes a lot of) moo left in it, but cook my burger straight through
Your right and wrong. E coli is killed when the meat is cooked, which is why there is less instances of it in whole cuts as opposed to ground product.
E coli is mainly transfered to the meat by unsanitary means. It happens during the dressing of the carcass and also in poor handling of equipment by the employees. Failure to sanitize their kinfe after intial opening cut is one example. Improper pulling of the hide is another. It has nothing at all to do with animals being from factory farms.
E coli is mainly transfered to the meat by unsanitary means. It happens during the dressing of the carcass and also in poor handling of equipment by the employees. Failure to sanitize their kinfe after intial opening cut is one example. Improper pulling of the hide is another. It has nothing at all to do with animals being from factory farms.
You guys will ride motorcycles in rush hour traffic but a little ecoli scares you?
I had steak tartar once more for the been there done that than the taste. I prefer meat cooked.
Re factory farms, feed lots etc, the proponents of grass feeding claim that corn fed cattle have a more dangerous bacteria than grass fed.
of course they do. They want you to buy their beef, and at a premium price.
Sabex
Well-known member
I also like the texture of it, not just the taste.
Your right and wrong. Yes it's transferred via unsanitary means, the biggest of which is cows standing in their own feces all the time. In a nice big field that is a lot less likely to happen, but in a closed pen on a factory, they have choice.
Have you ever been in one of these so called closed pens? They do not stand around in their own feces. The pens have grooved floors and slates in which the feces and other material fall into and is washed out into tanks. Cows get much more dirty rolling around outside trying to get mud and feces on them to keep the flies off of them. Something they do not have o contend with in barns.
The place they become most dirty is in transport.
This discussion reminds me of when I lived in Alberta. I went to a buddy's farm to rip around his field in a cut down comet and we watched his cattle for a while after while we "sipped" some beer. One of the bovines had a bad cough and everytime it coughed, **** flew out the back end. The other cattle didn't seem to mind standing behind it and regularly got splattered. No point to this story; just thought I'd share.
suzuki2000
Well-known member
too many people who have little understanding of the meat processing industy. The system is more sanitary now then ever, the farm to fork porcess has evolved from what it was 25, 50 years ago. Efficiency has been built in and not suprisingly a lot of controls. I worked in the uindustry for many years and changed careers a few years ago.
People need to learn how to cook properly, this includes prep and handling, don't cut your vegatables with the same knife and surface as you just chopped up you chicken or beef with. Don't go grocery shipping in August and get meat firest and head to the mall for a few hours to cook in your trunk Cook meat properly. I like my steaks fairly rare, this is a choice and I know there is risk albiet minimal. Ground beef cooked thoroughlly on whole muscle cuts any contamination is killed in the cooking process, not that I want any contamination to begin with. in ground beef it's just mixed in.
Most of the issues that surface, listeria, e coli, c diff are in the environment we are exposed all the time. Those with comprimised immune systems are the most at risk. For the average healthy person, risk from exposure is minimal. When things go bad it is usually due to an underlying issue that these environmental organisms complicate
People need to learn how to cook properly, this includes prep and handling, don't cut your vegatables with the same knife and surface as you just chopped up you chicken or beef with. Don't go grocery shipping in August and get meat firest and head to the mall for a few hours to cook in your trunk Cook meat properly. I like my steaks fairly rare, this is a choice and I know there is risk albiet minimal. Ground beef cooked thoroughlly on whole muscle cuts any contamination is killed in the cooking process, not that I want any contamination to begin with. in ground beef it's just mixed in.
Most of the issues that surface, listeria, e coli, c diff are in the environment we are exposed all the time. Those with comprimised immune systems are the most at risk. For the average healthy person, risk from exposure is minimal. When things go bad it is usually due to an underlying issue that these environmental organisms complicate
