Why Your Next Steak Might Kill You. ~ Monica Johnson

Via on Jan 12, 2013

T-Bone Steak 1

Dangerous pathogens, such as E. coli, are generally present in beef.

In fact, ground beef is so synonymous with harmful bacteria that there are strict safety standards that call for inspections of the meat. This is a good thing.

Primal cuts of meat, such as steak or roasts, are not usually tested. This is not a good thing. This means that more dangerous bacteria-infected meat makes it to the market for the consumer to purchase.

But wait, there’s more!

A year-long investigation by the Kansas City Star, called Beef’s Raw Edges, revealed that a common practice in meat processing plants is to mechanically tenderize cuts of meat that may be tough. It may also be called bladed or needled meat.

If the meat is tenderized on a conveyor belt and one steak contains dangerous pathogens, the needles or blades may now contain that pathogen and can pass it onto the next piece of meat.

A majority of this meat is sold to family-style restaurants, hotels and group homes.

So, the next time your waitress asks how you want your burger or steak cooked, consider saying, “Well-done!”

 

Monica Johnson head-shotMonica Johnson is proud to call New York City her home, though she equally loves Mount Desert Island, Maine. In an ideal world, she would split her time between the two. She also loves hiking and puppies.

 

 

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Assistant Ed: Amy Cushing

Ed: Bryonie Wise

 

About Monica Johnson

Monica is Co-Conspirator at Hudson Farms, located in far East, Texas. Monica is currently using 2014 to build the farm's soil and experiment, but looks forward to selling nutrient-dense fruits, vegetables and value-added products made from local ingredients in the Spring of 2015. When she's not farming she's probably in the kitchen cooking healthy meals, enjoying a glass of wine, or listening to the St. Louis Cardinals baseball broadcast. To connect with Monica visit http://monicajohnson.pressfolios.com, follow her on Twitter: @broccolimojo, or on Instagram: MonicaMarvels

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4 Responses to “Why Your Next Steak Might Kill You. ~ Monica Johnson”

  1. I do trust all the concepts you have offered to your post. They’re really convincing and can certainly work. Nonetheless, the posts are too brief for newbies. Could you please extend them a bit from next time? Thank you for the post.

  2. Monica Johnson monicamjohnson says:

    Hi there-
    Thanks for your comment. If you are interested in learning more, I highly recommend my two sources: The USDA website (http://www.fsis.usda.gov/Fact_Sheets/Meat_Preparation_Fact_Sheets/index.asp) and the article by The Kansas City Star (there is a link in my article to it).
    Hope that gives you the details you are looking for!
    Monica

  3. Ron Raymond says:

    They should really make it a point to thoroughly test steaks. It's not fair to people like me who like theirs rare or medium-rare.

  4. Miley Storm says:

    Yep. People have preferences, too. It's up to the restaurant to maintain cooking beef while considering the hygiene of the preparation. I personally like preparing them on my own. Especially while boating.

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