posted
I know this is a weird question but how can we be sure that this beef isn't infected with the same bacteria that were trying to fight off here if the animals are never given antibiotics? ?
Posts: 908 | From Albany | Registered: Nov 2008
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t9im
Frequent Contributor (1K+ posts)
Member # 25489
posted
Well all beef can be infected which is why it should be cooked.
I've read of plenty of cases of cows coming down with babesia.
-------------------- Tim Posts: 1111 | From Glastonbury, CT | Registered: Apr 2010
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Keebler
Honored Contributor (25K+ posts)
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posted
- Grass fed beef is usually FREE GRAZING and often organically raised (or at least without added chemicals) so
they are not "factory" cows, not hundreds or thousands confined to stockyards, unable to move, forced to live in the feces of the entire lot.
Chain supermarkets are less likely to have the humanely raised, free graze, selection.
Exceptions to this are stores like Whole Foods Market and Trader Joe's. But you still have to really do your homework with Trader Joe's regarding their meats and shrimp. And, if it's wrapped in plastic, that's not good either.
Best to get from behind the butcher's counter (although even then, they can be put in a plastic bag before butcher paper but that is just for the ride home -- I make sure to never freeze in plastic.
They are better tended in so many ways. You can research the ranch where the beef you might buy is raised. I strongly suggest that. Every ranch that has organically fed cattle MUST pass certain testing.
As with all food these days, we have to trace it. Not good enough to see in in just any supermarket, we have to nearly visit the farm or ranch, so to speak. We need to know their certifications and their practices.
Then also find the humane minded social groups who are well grounded and intelligent and see what they have to say about certain cattle & buffalo ranches.
Also consider lamb. I have been able to meet the ranchers who raise sheep -- they come to the local farmers' markets -- and the lamb is in my local independent market.
Unfortunately, it's easier to find detail about the organic-minded ranches. The US government (with very much pressure from factory meat associations) has made it illegal to film or report what really goes no inside of the factory meat "farms" -- and stiff penalties go with that.
A few authors have walked a thin line on that and you can read or watch their reports. I can't recall names of the reporters/ authors or of the documentaries right now, though there are a few excellent ones. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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Keebler
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posted
- Still, as tim reminds us, cooking to a certain temperature is very important to destroy the typical bacteria that can be found, regardless.
Still, there are going to be so many additives that factory cows are subjected to, so many it would make our heads spin.
While I know the HUMANELY RAISED seal, organic feed certifications, free grazing, etc. add to the cost of meat, what I say is that since we really don't consume that much of it, it's still a far, far better deal for our muscles, our heart, our brain, our mood - to be certain of these important distinctions. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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posted
Cattle can also be infected with Lyme. Cooking well it the answer.
We just purchased half a side of grass fed pork raised by folks who are into Weston Price. This is the first we've been able to find.
here's a little exerpt from my book:
Katie Couric, in a bold CBS News special report brought the MRSA epidemic to our attention once again through a recent a study that was done at Iowa State University regarding MRSA. The study examined animals in farms that routinely used antibiotics to promote growth and prevent disease in Iowa and Illinois. 70% of the hogs examined tested positive for MRSA while 64% of their farm workers who care for these animals tested positive. Extraordinary levels of contamination were also found in poultry farms that used antibiotics. In the farms that did not use antibiotics to prevent disease and promote growth no MRSA was found.
One woman in the report stated that she believed she brought the strain of bacteria home and infected her husband who nearly died from MRSA infection. Couric also reported that 37 people from Pilgrim’s Pride became infected with MRSA and that they have filed personal injury suits against the company. Pilgrim’s Pride had no comment for Katie Couric’s report. A MRSA variant called CC398 is carried in farm animals without visible symptoms. This variety is very dangerous to people which can cause multiple repeated infections and possibly, death.
Keebler
Honored Contributor (25K+ posts)
Member # 12673
posted
- MRSA can also reside on vegetables. Washing with a Citrus Seed &/or Peel Extract -- or a drop of iodine in the bin of final rinse water - can help.
Some are okay to eat raw after washing, some are better cooked, lightly steamed or sauteed, just enough to bring out that pop of bright color. So many vegetables are overcooked. No need to do that.
posted
Ok great. Thanks for all the good info. Im looking into getting this now.
Posts: 908 | From Albany | Registered: Nov 2008
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Keebler
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posted
- If you connect with your local Sierra Club or similar groups, they may have done all the local or regional research for you and can aim you in the right direction. -
Posts: 48021 | From Tree House | Registered: Jul 2007
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100% grass fed beef. I get all my ground beef and pot roasts from them. Yum!
My fiance and I toured his farm to see what they were all about.
The owner of the company (Todd) gave us the grand tour, from warehouse, to pasture, to local slaughter house (one of the only slaughter houses that has viewing windows to see the process of slaughter, done humanely. It's a small facility and cleaned thoroughly before/after each new farmers heard is slaughtered.
Pastured to free range on grass in the spring, summer, fall season, grass fed in the winter; The owner (Todd) said he thought he was getting into the cattle business, but found out quickly that he needed to become a brewer and a land conservationist expert.
The brewer, because the quality of the grass in the field and the different types of grass needed for a healthy pasture was the key to making good beef cattle. A brewer, because the cows stomach is making a mash (fermenting) the mix of the grasses he planted organically to raise his beef.
When Todd first started, the land was devoid of any nutrients and there were no worms to be found. As he cultivated his land in an organic method, the worms came back. Todd doesn't believe the worms died, they just packed up and moved into the forests or the next county over where the soil had not been killed.
The worms did come back when the soil was healthy enough to support them again.
I believe in his company and highly recommend his product. I'm just a happy customer.
Oh yeah - even with ticks being a possibility in the pasture, I wanted to see the bovine's up close. I was actually more concerned about stepping on cow patties than ticks. LOL
Hugs!
Edessa
Posts: 138 | From Eden Prairie, MN | Registered: Dec 2011
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