Originally Posted by ED BUCHANAN
There are no more USDA inspectors. They were phased out by the government and meat packers were all put on self inspection.
You can check out the thread below, where this same information was discussed. There are many people on the internet and in certain industries that are spreading mis-information. They heard it from a friend who, heard it from a friend. Call your local slaughter house and ask them about USDA inspectors on site, better visit your slaughter house. There are currently three slaughter houses I use and they each stated all slaughter houses in U.S. must have USDA inspector on site during hours of operation, except for certain in state sales which is a much rarer occasion.
Are all slaughter houses equal? oh heck no
Originally Posted by flipflopgirl
Old thread but the update by @ED BUCHANAN is not surprising at all.
Not the only us.gov consumer protection agency that was shut down in the last 6 years.
WHERE is all the money going?
The old thread has also been updated, back a while ago. As of that thread USDA inspectors were still required to be on premises. I asked this question to a slaughterhouse, again within two months ago, they still require USDA inspectors to be on premises during operational hours. I'm going to try a couple more, that have farm raised lamb...I'll ask there also.
Originally Posted by Betty Squyres
I've been eating Grass-Fed, Grass-Finished Beef for almost 2 years & love it. Recently purchased Grass-Fed Top Sirloin & Ground Beef from Walmart that was GF, GF - I checked online after purchasing.
I have cooked the Top Sirloin Twice and each time, the meat tastes like Liver which I do not like. To eat the meat, I have to cover it with BBQ sauce or mustard, etc.
I tried to find the brand on Walmart online but can't find it. I know the brand starts with an "M"
-Most comments above are all about inspections + they are older comments - I just want to know why the meat I paid more for is tasting like Liver.
Originally Posted by Betty Squyres
I sent the company my complaint and rec'd a reply saying that the liver taste was probably caused by what the cows eat at various times of the year. When they eat, causes a different taste in the meat. -
HONESTLY, I can't believe that what the cows eat is going to make the meat taste like Liver. As I stated previously, I have eaten 100% grass-fed beef for 2 yrs or more & none as ever tasted like Liver.
Supposedly, they will be refunding my money - but we will see.
My experience with beef and pork is that the feed can have a drastic effect on variation in taste. Until I started finding some nice local farms, I too ate grass fed beef from the stores. Any store from Whole Foods, European Markets and others. All of their grass fed beef tasted very similar. Since we moved out in the country, we've got three friends that have cattle farms. They each use slightly different practices and feed. Two of them are nice farms, very similar to each other and produce beef that is distinctively different/better than Whole Foods and the others. The other, is an even more exceptional farm. They don't adhere to any government standards, of organic labeling, because as they say...why we lower our standards to meet the governments definition? They start by treating their soil, that grow more nutrient plants, which then gains as more nutritional feed for the cattle. They're even a step above the other farms, a nice step indeed.
Back to the feed for animals. I would say feed is one of the most determining factors of the flavor in things such as beef and pork...but also game. Heck, even tomatoes and other produce will taste different if it's grown in nutrient soil, different conditions produce flavor differences as well. Grapes, olives, tomatoes...all from different regions, soils, etc. If todays farmers can grow store bought cucumbers, tomatoes, potatoes,etc to be tastless as ever, despite variety...the feedlots have certainly done something similar with our beef, pork, etc. Raw milk is the same, spring and fall honey also the same...it's the feed, or more accurate...it is the soil, then the feed, then the flower, the fruit, the grass, the grazing animal.
Okay, with all that...there are certainly various things that can also give an off flavor. I cannot taste what you taste...but my point is that feed can change the flavor. Sometimes we pick this flavor difference out as bad...sometimes it's just so different we aren't accustomed to it. If you have some beef left, try grinding it and making hamburgers...it may be more palatable for you at first.
For those who have never had Berkshire or Mangalica pigs...I can assure you some will approve and some will think it's such a foreign flavor they detest it. Today Berkshire, and heritage breeds, are becoming more popular. With this we get better access to the meat, but we also have farms putting out Berkshire hogs that are inferior in flavor and don't really even compare. The difference...the feed and the life the pig leads. To say we are what we eat is an understatement, it is the truth.