Meat is great! As long as it doesn’t put you in a wheelchair or kill you. Seriously- all burgers are not created equal- if you enjoy a burger now and then, you have to click the link to the New York Times article below the paragraphs. (If you don’t want to read it there is a summation video on the bottom of the page on the left on the NYT link)

The frozen hamburgers that the Smiths ate, which were made by the food giant Cargill, were labeled “American Chef’s Selection Angus Beef Patties.” Yet confidential grinding logs and other Cargill records show that the hamburgers were made from a mix of slaughterhouse trimmings and a mash-like product derived from scraps that were ground together at a plant in Wisconsin. The ingredients came from slaughterhouses in Nebraska, Texas and Uruguay, and from a South Dakota company that processes fatty trimmings and treats them with ammonia to kill bacteria.

The company, Beef Products Inc., said it bought meat that averages between 50 percent and 70 percent fat, including “any small pieces of fat derived from the normal breakdown of the beef carcass.” It warms the trimmings, removes the fat in a centrifuge and treats the remaining product with ammonia to kill E. coli.

With seven million pounds produced each week, the company’s product is widely used in hamburger meat sold by grocers and fast-food restaurants and served in the federal school lunch program.

“The listed ingredients revealed little of how the meat was made. There was just one meat product listed: “Beef.”

The food safety officer at American Foodservice, which grinds 365 million pounds of hamburger a year, said it stopped testing trimmings a decade ago because of resistance from slaughterhouses. “They would not sell to us,” said Timothy P. Biela, the officer. “If I test and it’s positive, I put them in a regulatory situation. One, I have to tell the government, and two, the government will trace it back to them. So we don’t do that.”

E. Coli Path Shows Flaws in Beef Inspection



Choose One Of The Following Sports- Bike, Run, C2

10 meters on the min. Every minute, add 10 meters until you can no longer continue.

If it is too wet slippery out we will attempt this inside and there will be an option to use the rower.

Followed By Tabata Sit Ups

4 Responses

  1. I just read that whole article – I don’t think I’ll buy hamburger at the grocery store ever again. Seriously – that was a huge eye opener! Thanks, Mark

  2. Nettie-I never thought that I would be so close to being a vegan as I was when I read about the Ground Beef! The next time we order Grass Fed beef I will post a note on the blog-I really appreciate it even more now…

    Greg W. Bummer about the wing hope it passes quickly.

  3. Wow, this is a major eye-opener! Do you think that buying Organic ground beef, or perhaps Ground Beef from Whole Foods would be the safest bet, if you have to buy GB from a Grocer?

    Hope everyone is doing well, and getting stronger! Get better soon Greg!