 Meat and the USD
Having been a chef for over 35 years, I sometimes stop and wonder, how come years ago we did not have all the problems from contaminated meat? I did research and found the the government has all but stopped inspecting meat plants and slaughter houses. They have put them on self inspection. This is a joke, as you and I have never met a poor butcher. In fact there are no butchers today. The carcases travel down a line and 10 or 15 people stand there, each trained to make 1 cut of the carcass. They have no health dept. permits and in fact are mostly illegal aliens. If an animal falls into the troughs, it is simply picked up, sometimes hosed down and put back on the line after falling into its own blood and waste. These packing houses get away with murder. Freezing and refrigeration another problem with them.
Having the products sit on the floor before putting in retail freezers in your local market till someone gets around to it increases bacterial growth. I am sure you have all seen this. Where does it end,? who knows but I implore you make sure you cook ground beef to at least 160 if not higher and wait for internal temp to keep a constant 160.
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CHEFED |