I don't think I did, but if that's how it came across, my apologies. I did say, and I quote, "I never said that Costo beef is unsafe, although I do believe there may be problems in the long term resulting from eating such meat." I am concerned with the hormones and antibiotics that are fed to commercial meat cattle, as well as the often poor quality feed that they are fed. Both the medications and the feed may have adverse effects on those who eat the meat."
I essentially agree with you, although the filthy conditions in commercial feedlots can be a prime cause of contamination, so if the subsequent processes aren't handled well, contamination can result. However, I believe the problems are more likely to be found in commercial ground beef (which can come from many sources world-wide) than in primal cuts.
My concern about commercial meat has little to do with the Organic label per se. It has to do with the way the meat is handled, the injections of antibiotics, hormones, and possibly steroids, that many commercial cattle receive, and the often poor quality food they get in feedlots and elsewhere, plus the generally filthy feedlot conditions. Organicly raised cattle, and cattle that is range pastured and grass fed (whether or not organic), or fed good quality feed, produce a better quality meat, and meat that doesn't pose the potential threat that injected meat may offer.
If people want to eat commercial beef (pork and poultry), that's their business. Some time ago I made a decision that I will not eat such meat, nor will I support such practices with my food dollars.
Yes, and that's the direction in which I'm heading, the direction in which I want to go. I feel a better product can result by doing it yourself.