Let's increase the USDA's workforce to 80,000,000 cause I want every molecule of my beef to be molested by as many civil servants as possible.

flucto: Let's increase the USDA's workforce to 80,000,000 cause I want every molecule of my beef to be molested by as many civil servants as possible.

This. I'm getting tired of everyone insisting that everything on this planet be completely sterile for their use. For chrissakes, how does anyone plan to gain/retain tolerance/immunity if they're never exposed to anything? Eat things that fall on the ground, people!

E.coli is a good, cheap colon cleanse.

What are we supposed to do? Chuck that beef out the window?

It's rare to find a medium where one can develop a well-done idea.

Our ancestors did okay prior to fire and they ate not only fresh kills but carrion as well. Afterwards they discovered fire and the art of the barbecue but I bet that the first caveguy to say "hey aren't you gonna wash that before you eat it" was the guy that was used as bait for the next hunting expedition. Seriously people a few germs may make you sick but in the end it will only make you stronger*

*Reference Geo. Carlin.

Whamdangler: E.coli is a good, cheap colon cleanse.

Ain't that the truth!

If only there were some modern process that could kill e coli and other bacteria in meat, fruits and veggies.

Take a health department food handling class someday and you'll never stop scrubbing your hands and every piece of food you let near your germ-ridden mouth.

Or you might just get a grip and live normally realizing that your odds of catching infections like salmonella, trichinosis, e-coli, botulism, ptomaine, etc. are about the same as winning the Powerball .

Call me when I can get beef tar-tar. Until then, I have no worries.

Eddie_Dean_NY: Take a health department food handling class someday and you'll never stop scrubbing your hands and every piece of food you let near your germ-ridden mouth.

Or you might just get a grip and live normally realizing that your odds of catching infections like salmonella, trichinosis, e-coli, botulism, ptomaine, etc. are about the same as winning the Powerball .

Pretty much this and trust me I have eaten food in countries that would make the sanitary habits of Skidrow seem impeccable and I haven't gotten sick from that, nothing like eating a "beef" burrito from a region that lacks public transportation and has limited deliveries but has a massive surplus of dogs. I didn't ask question.

scruffy1: nothing like eating a "beef" burrito from a region that lacks public transportation and has limited deliveries but has a massive surplus of dogs. I didn't ask question.

It's goat, I swear.

Just don't try the "long pork".

dj_bigbird:

If only there were some modern process that could kill e coli and other bacteria in meat, fruits and veggies.

Oh, but that would be magic!

Ah, the Vegan has spoken.

And we are all dumber for it.

/It's what's for dinner, biatch.

Suicidal Writer

You are against eating meat to survive, but are for f*cking that very same meat for entirely hedonistic purposes...

It's very easy for everyone but you to see why no one takes you seriously.

Suicidal Writer: The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "real food for real people" you'd better live real close to a real good hospital.

~ Neal Barnard, M.D. (author of Breaking the Food Seduction)


"In the next ten years, one of the things you're bound to hear is that animal protein is one of the most toxic nutrients of all that can be considered. Quite simply, the more you substitute plant foods for animal foods, the healthier you are likely to be. I now consider veganism to be the ideal diet. A vegan diet - particularly one that is low in fat - will substantially reduce disease risks. Plus, we've seen no disadvantages from veganism."

~T. Colin Campbell, PhD, nutritional biochemist


"If you step back and look at the data, the optimum amount of red meat you eat should be zero." -

~Walter Willett, M.D


One farmer says to me, "You cannot live on vegetable food solely, for it furnishes nothing to make the bones with;" and so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle.

~Henry David Thoreau

"The time will come when men such as I will look upon the murder of animals as they now look on the murder of men."

~Leonardo da Vinci

Congratulations all you need is your own summons card and you shall become the new Bevets

Suicidal Writer:

I'm adding this nut to my ignore list, and I consider doing so the most productive act I've performed this afternoon.

Suicidal Writer: ...

We don't care. We never will. You're wasting electrons telling us what Thoreau thinks of meat.

I'm sorry, I can't hear you over the sound of how awesome this tastes.

Eddie_Dean_NY

you might just get a grip and live normally realizing that your odds of catching infections like salmonella, trichinosis, e-coli, botulism, ptomaine, etc. are about the same as winning the Powerball .

Actually, not. More like winning a hundred bucks in a scratch-off game.

However, experts say it's possible for the bacteria to move from the meat and contaminate a sink, kitchen counter and other foods if the beef isn't carefully handled.

This is the important part.

Mind you, I'm a chef, and I've worked in the industry for nearly 20 years. The sad fact is, that a lot of people DON'T practice safe handling methods in the home. They willy-nilly cross contaminate, and then want to place blame square on someone else.

Me, I needle beef before I put it onto a grill and then pop it into the oven, I have just taken what would have been surface bacteria, and plunged it deep into the cut I just needled. That means I have to treat that piece of meat much the same as I would a burger for temperature. I inject a piece of beef with garlic under the surface, the same goes, because muscle is remarkably resistant to contamination UNTIL the surface is broken, and you introduce bacteria that were on the surface into the moist and warm center, that may not be brought up to the proper temperature.

The same can be said that folks who don't handle chicken or poultry, or pork can cross contaminate surface. It's not the industry's fault that folks don't have any idea about how to handle product.

Mind you, I've an instructor's certification for sanitation. I keep my kitchen not just clean, but immaculate. And I keep a lot of sanitizer around, and cutting boards galore so we don't prep product on the same board we just cut chicken on. Or beef for that matter. And we don't keep garlic in oil hanging around to grow anaerobic bacteria either.

People poison themselves on a fairly regular basis, between improper handling, and unsafe warming and cooling, and then they have the gall to point at the FDA for not keeping them safe?

I work damn hard to keep people safe at my place of business, and the FDA and USDA restrictions are very harsh--I get all of my meat from a USDA inspected facility, literally tested and approved an hour before it gets put on the truck. My supplier doesn't HAVE to do that, but they welcome the opportunity because it makes them safer having the inspector in the building.

Suicidal Writer:

Damm, even the global warming idiots are more intelligent than you. I know arguing with you is like talking to a tree, but I'm going to debunk at least one the famous fools you quote to offset the stupid you infected everyone else with.

One farmer says to me, "You cannot live on vegetable food solely, for it furnishes nothing to make the bones with;" and so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle.

Um, yea. Oxen do get their calcium from the grass, but if you have spend any time with them you realize something. Cows/oxen/whatever have to eat ALLOT of plant matter to get the raw materials they need to live. (Resulting in lots of poo.) They have to eat about 2-2.5% of their body mass in dry matter alone. Grass is about 85% water. Do the math. A 1,000 lb cow raised on just grass would eat about 167 pounds of grass a day. A 250 pound man would have to eat 41.75 pounds of grass a day or about 6 pounds of dried feed.

This would never work though because humans are not setup biologically to run on low energy density foods for long periods of time. We are configured to consume high energy density foods, like meat, grains, and fruits. Yes we eat some lower density foods, but mainly for other nutrients and not because of their energy content.

The only reason cows have any calcium is because they eat so much that the low concentrations in the grass add up to be enough.

Cook your food.

What we should be worried about is the heavy use of Carbon Monoxide to "freshen-up" the beef.

But I agree with the earlier poster that said to eat stuff that falls on the ground!

/I just did

It's e.colicious!

Suicidal Writer: The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "real food for real people" you'd better live real close to a real good hospital.

~ Neal Barnard, M.D. (author of Breaking the Food Seduction)


"In the next ten years, one of the things you're bound to hear is that animal protein is one of the most toxic nutrients of all that can be considered. Quite simply, the more you substitute plant foods for animal foods, the healthier you are likely to be. I now consider veganism to be the ideal diet. A vegan diet - particularly one that is low in fat - will substantially reduce disease risks. Plus, we've seen no disadvantages from veganism."

~T. Colin Campbell, PhD, nutritional biochemist


"If you step back and look at the data, the optimum amount of red meat you eat should be zero." -

~Walter Willett, M.D


One farmer says to me, "You cannot live on vegetable food solely, for it furnishes nothing to make the bones with;" and so he religiously devotes a part of his day to supplying himself with the raw material of bones; walking all the while he talks behind his oxen, which, with vegetable-made bones, jerk him and his lumbering plow along in spite of every obstacle.

~Henry David Thoreau

"The time will come when men such as I will look upon the murder of animals as they now look on the murder of men."

~Leonardo da Vinci

Trolling. You're doing it wrong.

mmmmmmmm. coli

The more e. coli the better.

What doesn't kill you makes you stronger. It's just that chlorine will kill you slower that e. coli.

/I drink from creeks and lakes.
//Yum. yum.
///And I don't get sick like you chlorine drinkers would.

Don't scratch you butt and lick your fingers.

Suicidal Writer: The beef industry has contributed to more American deaths than all the wars of this century, all natural disasters, and all automobile accidents combined. If beef is your idea of "real food for real people" you'd better live real close to a real good hospital.

~ Neal Barnard, M.D. (author of Breaking the Food Seduction)

When I see my newspaper peppered with reports of '3 Die in Horrible Ribeye Pileup' i'll start believing this quack. The only way such a statement is true is if he's chalking up every death due to high cholesterol, obesity, high blood pressure, etc etc etc to the beef industry, which I don't agree with in the least.

flucto: Suicidal Writer: ...

We don't care. We never will. You're wasting electrons telling us what Thoreau thinks of meat.

He was very thoreau in avoiding it.

The more i deal with people in there own house the more I find that the amount of idiocy in food handling is amazing. In past careers I was instructed and tested as a trainer in a nationally recognized food safety course like some of the others here already. Now my job requires that I am in peoples houses. They do horrible things turning their food into a petri dish in front of me. Like the one lady who while I was performing an installation in her house, began unpacking her groceries, large packages of meat and produce that she was breaking down into meal size portions, then left them there on the counter for over forty minutes. I left the house wondering how many times a day they make a deuce.

Not eating this will allow you live forever.

Eat what you like and don't listen to the food phobists.

Metaluna Mutant: Not eating this will allow you live forever.

Hey you only live once! Now where's the steak sauce.

Cook your food, cavemen.

Not scary.

Piss off. And cook your steaks.

everlastinggobstopper:
When I see my newspaper peppered with reports of '3 Die in Horrible Ribeye Pileup' i'll start believing this quack. The only way such a statement is true is if he's chalking up every death due to high cholesterol, obesity, high blood pressure, etc etc etc to the beef industry, which I don't agree with in the least.

It's no different than saying the tobacco industry is responsible for deaths (smoking causes about 440,000 deaths per year in America), yet, for the more libertarian minded, it would, ultimately, be the fault of the people choosing to smoke or eat the food, although children would have to be excluded I suppose since they have little choice in the matter.

I thought e.coli was only found in ground beef. So why test other cuts if e.coli doesn't grow there?

Metaluna Mutant: Not eating this will allow you live forever.

I'd rather go happy.

Sucks to be you guys. And yes, I eat mexican tomatoes and beef (our state has the best) and I have YET to get an e. coli infection.

I've had a raging E. coli 0157:H7 infection, though not from eating beef. I still eat my steak medium and enjoy (properly cooked) burgers knowing that I run a very small risk of getting ill from them. fark worrying about this sort of insignificant crap.

Toshiro Mifune's Letter Opener: What are we supposed to do? Chuck that beef out the window?

It's rare to find a medium where one can develop a well-done idea.

Win

Bow down to the porterhouse

When in danger
Or in doubt
Run in circles
Scream and shout

Suicidal Writer...

Constance Velocity: I thought e.coli was only found in ground beef. So why test other cuts if e.coli doesn't grow there?

Cross contamination. Workers in slaughterhouses are often literally ankle-deep in gore and stuff gets splattered around.

/Mom works meat inspection for the UDSA, getting a kick, etc.
//She cooks *everything* well-done.

Metaluna Mutant: Not eating this will allow you live forever.

I'd rather die.

Constance Velocity: I thought e.coli was only found in ground beef. So why test other cuts if e.coli doesn't grow there?

It's also found in fruits and veggies as the last e.coli scare taught us all.

preemptive text before people come in saying that we are not designed to eat meat.. but remember all in moderation.

*****text alert******

Contact: Gilien Silsby or Gia Scafidi
s­ilsbycsued­u
213-740-2215
University of Southern California
Evolution's twist
USC study finds meat-tolerant genes offset high cholesterol and disease
When our human ancestors started eating meat, evolution served up a healthy bonus - the development of genes that offset high cholesterol and chronic diseases associated with a meat-rich diet, according to a new USC study.

Those ancestors also started living longer than ever before - an unexpected evolutionary twist.

The research by USC professors Caleb Finch and Craig Stanford appears in Wednesday's Quarterly Review of Biology.

"At some point - probably about 2 1/2 million years ago - meat eating became important to humans," said Stanford, chair of the anthropology department in the USC College of Letters, Arts and Sciences, "and when that happened, everything changed."

"Meat contains cholesterol and fat, not to mention potential parasites and diseases like Mad Cow," he said. "We believe humans evolved to resist these kinds of things. Mad Cow disease - which probably goes back millions of years - would have wiped out the species if we hadn't developed meat-tolerant genes."

Finch, the paper's lead author, and Stanford found unexpected treasure troves in research ranging from chronic disease in great apes to the evolution of the human diet. They also focused on several genes, including apolipoprotein E (apoE), which decreases the risk of Alzheimer's and vascular disease in aging human adults.

Chimpanzees - who eat more meat than any other great ape, but are still largely vegetarian - served as an ideal comparison because they carry a different variation of the apoE gene, yet lack human ancestors' resistance to diseases associated with a meat-rich diet.

While chimpanzees have a shorter life span compared to humans, they demonstrate accelerated physical and cerebral development, remain fertile into old age and experience few brain-aging changes relative to the devastation of Alzheimer's seen in humans today. Finch and Stanford argued that the new human apoE variants protected the chimpanzees.

In a series of "evolutionary tradeoffs," the researchers said, humans lost some advantages over those primates, but gained a higher tolerance to meat, slower aging and longer lifespan.

Still, if humans developed genes to compensate for a meat-rich diet, why do so many now suffer from high cholesterol and vascular disease?

The answer is a lack of exercise and moderation, according to the researchers.

"This shift to a diet rich in meat and fat occurred at a time when the population was dominated by hunters and gatherers," said Finch, a USC University Professor and holder of the ARCO-William F. Kieschnick Chair in the Neurobiology of Aging.

"The level of physical activity among these human ancestors was much higher than most of us have ever known," he said. "Whether humans today, with our sedentary lifestyle, remain highly tolerant to meat eating remains an open question researchers are looking into."

Stanford, co-director of the university's Goodall Research Center, said that modern-day humans "tend to gorge ourselves with meat and fat."

"For example, our ancestors only ate bird eggs in the spring when they were available," he said. "Now we eat them year-round. They may have hunted one deer a season and eaten it over several months. We can go to the supermarket and buy as much meat as we want."

"I think we can learn a lesson from this," Stanford said. "Eating meat is fine, but in moderation and with a lot of exercise."

http://www.eurekalert.org/pub_releases/2004-03/uosc-et031904.php

~Henry David Thoreau

Says the guy who only lived to be 44.

Salad is what food eats. I've talked to folks who used to be vegan and quit under doctor's orders because their kids had medical problems resulting from inadequate nutrition.

That said, the beef industry is all screwed up not because of inspectors or the lack thereof. The whole USDA system is screwed up and skewed to take care of the big guy. There are less than half as many packing plants now with more than twice the population than there were when Upton Sinclair was exposing the bad practice of that day. With the volume now processed in any given plant, any contamination will expose exponentially more people.

Grow your own or buy local. And, theigorway: Eat what you like and don't listen to the food phobists.

Nobody gets out of this alive. Enjoy! I eat what I want and it may well kill me. But I'll know what I die from. I can't wait to watch these health nuts laying in a hospital bed dying from nothing!!!