Originally Posted by MrKnowItAll
FDA... RU kidding...What FDA?
there is no money in the FDA for Food inspection.
Let's get real... the consensus seems to be BAD MEAT.. the stores that sell it should be Fined! Let them sue the FDA and Processors for Meat that is not right!
Again, it is the USDA that inspects slaughter at processing plants. The FDA (at least as far as I know) has nothing to do with that aspect of food safety.
I've yet to see any documentation that USDA inspection isn't happening at beef/pork slaughter houses. This notion of not bleeding the animal is completely false. Not bleeding the animal would lead to not only bad taste but fast spoiling and obvious signs of blood in the meat.
There, of course, will be some times when improper bleeding and/or slaughtering takes place, but these are isolated cases and wouldn't lead to a blanket "liver taste" in all the meat the OP tastes.
I suspect the aluminum pan and extended cooking time is to blame--the "metallic" taint of a reactive pan could easily be confused for a metallic/livery taste in the finished product.
Again, if anyone wants to back up what they are saying with FACTS I'd be happy to see that, but for posterity's sake I think we need to make sure false information doesn't get out. There absolutely has to be a USDA inspector (by law) at a commercial slaughterhouse.
And again, the FDA and the USDA are separate entities.