Mechanically Tenderized and Injected Beef

story-featureThe Kansas City Star, in a yearlong investigation, found that the beef industry is increasingly relying on a mechanical process to tenderize meat, exposing Americans to higher risk of E. coli poisoning. The industry then resists labeling such products, leaving consumers in the dark.
The result: Beef in America is plentiful and affordable, spun out in enormous quantities at high speeds, but it’s a bonanza with hidden dangers. Industry officials contend beef is safer than it’s ever been


Read the full story by Mike McGraw here.
Scroll down and you will see the beef industry response to your left.

While we are certainly proponents of the meat eating lifestyle, our blog posts tend to focus on wild game and non-industrial, locally sourced meats. The best way to counter bladed and injected meat which, while likely saving the consumer a bit of money, continue to “dumb down” the American palate for the true and natural flavors of meat, is with your pocket book. Where and how you spend your money on meat will ultimately determine the acceptability of such practices. Tenderizing is best done on your kitchen counter. Stabbing holes in meat? No thanks. Keep it real. Keep it natural. Go Carnivore.

About Go Carnivore

Lifestyle of Meath Enthusiasts
This entry was posted in Butchering, Health, Meat 101, Meat Industry, Uncategorized and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

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