Bad Beef

[CourierDriver]

https://www.cnn.com/2018/10/04/health/salmonella-outbreak-jbs-tolleson-meat-recall-bn/index.html

you might wanna hold off on burgers and such for a week or so....

 

[Schmoe]

That's why I buy a cow and have it butchered at a local shop.

 

[CT8]

Originally Posted by Schmoe
That's why I buy a cow and have it butchered at a local shop.
you get the best !

 

[Kira]

Yo, Schmoe, how big's your freezer? I admire your involvement.

 

[Audios]

Sad to see 6.5 million pounds go into the trash. Such a waste.

 

[edwardh1]

what I hate is they always announce the recall and say the meat was processed 2 months ago, or some similar time. and its always a huge amount- millions of pounds- and only found after people are in the hospital- dont they "test" or inspect any meat?

 

[Imp4]

Originally Posted by edwardh1
dont they "test" or inspect any meat?

Regulations are bad for business these days....

 

[ZeeOSix]

Originally Posted by Imp4
Originally Posted by edwardh1
dont they "test" or inspect any meat?

Regulations are bad for business these days....


What's even worse for businesses is when people die eating your products.

 

[bbhero]

If this is actually fully cooked.... Would there still be an issue?? At 160 degrees ??? Yeah it does.

When it comes to ground products especially.... Cook them fully.. all the time.

Problem avoided.

 

[53' Stude]

Yeah, i buy meat from a real, well established 90+ year old butcher shop 4 miles from me. Nothing beats fresh and i buy their eggs and fresh chicken breast and fresh turkey meat

 

[Jarlaxle]

Originally Posted by bbhero
If this is actually fully cooked.... Would there still be an issue?? At 160 degrees ??? Yeah it does.

When it comes to ground products especially.... Cook them fully.. all the time.

Problem avoided.


That. (I go 165...because it's easier than figuring out how to calibrate my thermometer.)

 

[Schmoe]

Originally Posted by Kira
Yo, Schmoe, how big's your freezer? I admire your involvement.

About 7 cubic feet. That will easily hold a half of beef processed. The cows I get are from a bud here at work and raises his own. All are strictly pasture feed. I'll get half of one that would typically weigh about 1200 pounds on the hoof, close to about 320 pounds dressed. You'd be surprised how much doesn't make the freezer. Also, paper wrap the meat. It will stay good for a long time in a deep freezer with no freezer burn and DO NOT get a frost free freezer, that will freezer burn your meat within about 6 months.

 

[dave1251]

Simple solution cook your hamburger till it's well done. I have never understood the fascination of eating blood with slime meat. I guess everyone needs to experance a good case of avoidable food poisoning to fully appericate the ability cook food.

 

[Pew]

Cooking meat all the way through doesn't stop the toxins.

 

[SeaJay]

Well done hamburgers are dry and do not taste very good. I'd rather incinerate them and toss in the garbage. I'll take my chances if I choose to eat them.

 

[dave1251]

Originally Posted by SeaJay
Well done hamburgers are dry and do not taste very good. I'd rather incinerate them and toss in the garbage. I'll take my chances if I choose to eat them.



When you get sick don't blame anyone but yourself.

 

[dave1251]

Originally Posted by Pew
Cooking meat all the way through doesn't stop the toxins.



It kills salmonella. Which is what this topic is about. About toxins, toxins are everywhere, in animals, air, water, plants, and ground. Some areas are more toxic then others but there is no absolutely clean and sterile food source no matter how "organic" the food is because toxins are everywhere.

 

[Schmoe]

Quality, quality, quality.....I'm with others.....what's the point in cooking your beef well done? Might as well eat cardboard. Can't imagine eating a steak well done. Yuck. Of all the years I've been buying half beefs, I've NEVER nor anyone that has enjoyed my burgers or steaks, have ever got sick. When I hear someone say I want mine well done, they are vegetarians for that day at my house.

 

[Andrew1972]

Originally Posted by Schmoe
Quality, quality, quality.....I'm with others.....what's the point in cooking your beef well done? Might as well eat cardboard. Can't imagine eating a steak well done. Yuck. Of all the years I've been buying half beefs, I've NEVER nor anyone that has enjoyed my burgers or steaks, have ever got sick. When I hear someone say I want mine well done, they are vegetarians for that day at my house.


Given you buy fresh beef and don't go thru the excess processing you are good. I grew up in Egypt where all beef was freshly butchered and had to be sold with 3 days of slaughter. Not even sure they really refrigerated the stuff. We never ate well done meat at the same time not bloody raw either. The oddest thing was price was fixed per pound irrelevant to cut. So we ate best cuts even in sandwiches and Hamburg mum made out of it.

 

[Pew]

Originally Posted by dave1251
Originally Posted by Pew
Cooking meat all the way through doesn't stop the toxins.



It kills salmonella. Which is what this topic is about. About toxins, toxins are everywhere, in animals, air, water, plants, and ground. Some areas are more toxic then others but there is no absolutely clean and sterile food source no matter how "organic" the food is because toxins are everywhere.


And people are talking about how fully cooking contaminated beef somehow makes it edible again.