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Drill Here, Drill Now |
I don't remember seeing the Oklahoma State study when it came out in 2017. Only 5% of consumers knew how many cattle may be represented in a single ground beef patty. Are you among the 5% in the know? I wasn't. Don't spoil it. I'll link the study and give the answer from the study over the weekend. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | ||
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Thank you Very little |
Buy your ground beef from a local butcher, and do it as part of a 1/4 or 1/2 beef and all the meat in the ground beef will be from one animal.... | |||
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Oriental Redneck |
The correct choice is not listed. More than 1 cow. Rat meat, you know. Q | |||
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Raptorman |
____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Now in Florida |
I am assuming it is more than one but I'm not sure of the significance. What does it matter if the meat from one cow is mixed with meat from other cows? | |||
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Drill Here, Drill Now |
V-tail shared this excellent joke recently in the Ikea thread
Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Tinker Sailor Soldier Pie |
If you're cooking your ground beef, it doesn't matter all that much. However, if you're eating it raw, as in beef tartare, it matters a great deal. The chance of bacterial infection is almost certain with mixed raw ground beef. That's why it's very important to have very high quality ground beef from one source if you're eating your meat raw. ~Alan Acta Non Verba NRA Life Member (Patron) God, Family, Guns, Country Men will fight and die to protect women... because women protect everything else. ~Andrew Klavan | |||
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Hop head |
apples to turnip comparison, 19 yrs a meat guy, 35 in the biz, and never knew any customer to use store bought ground beef for Tartar, they typically ground their own or back in the day when we had smaller grinders, would have us grind a roast for tartar, some companies, years ago, would grind the burger in the store, from store cut trimmings, so depending on th volume of that store, the number may be under 100, or even less, now, most companies contract out the ground beef, as in it is ground in a location, packaged and shipped to stores, so the number of cows would be how many the facility can process in a day between grinds..... https://chandlersfirearms.com/chesterfield-armament/ | |||
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No place to go and all day to get there |
I voted one cow as I buy a whole grass fed steer and have it processed. Just another day in paradise. | |||
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Tinker Sailor Soldier Pie |
Seriously? How is it an apples to turnip comparison? I am literally comparing ground beef to ground beef. And I never said people were buying regular store ground beef and using it for tartare. In fact, I was precisely saying the opposite. Although, I don't how you could possibly know that all the people who bought ground beef from you didn't intend to eat it raw, but ok. All I was doing was giving one example as to why one would not want ground beef that was mixed from more than one cow. ~Alan Acta Non Verba NRA Life Member (Patron) God, Family, Guns, Country Men will fight and die to protect women... because women protect everything else. ~Andrew Klavan | |||
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Member |
0. You don't eat a cow. You eat a steer. | |||
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Member |
The wife and I buy a quarter of a steer. Lasts us about 12 - 18 months. | |||
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Raptorman |
Hamburger is dairy cow. ____________________________ Eeewwww, don't touch it! Here, poke at it with this stick. | |||
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Don't Panic |
Interesting way to put it... | |||
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would not care to elaborate |
totally ignoring 'special sauce lettuce cheese pickles onions on a sesame seed bun' | |||
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paradox in a box |
One animal processed poorly could have more E. coli than 100 animals processed properly. The bacteria is in the gut of many if not most cows. The worst strain, 0157, doesn’t make cows sick. It’s host normal flora for them. These go to eleven. | |||
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Optimistic Cynic |
It must be one hell of a grinder with a hopper that can hold 100 steers. | |||
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Legalize the Constitution |
Both of you are a bit too narrowly focused. Cattlemen do not keep every heifer calf, they only keep what’s necessary for replacements. Some of the culled heifers could certainly be bought at the sale barn by other cattle growers and put into their herds, but they can also be fed up and slaughtered. The key word is “culls.” Bull calves are almost always sold off from dairy operations. Beef cattle producers and dairymen will cull when the animal is no longer capable of sustaining the operation. Dairy cows when milk production drops. Bulls when sperm count and motility drop. An animal that becomes crippled out on the range would be sold off for obvious reasons. These would be run through the sale barn. Any and all could be represented in your hamburger. There will also be beef from desirable finished steers included, it’s not all going to come from an aged out bull or mother cow—the hamburger has to be good enough to bring you back. I neglected to say, most of the meat from those aged out culls would probably go to pet food, rather than the meat counter. _______________________________________________________ despite them | |||
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Uppity Helot |
Hopefully all of them | |||
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