Post by starfire on Feb 2, 2006 3:33:14 GMT -5
I read this I thought it was interesting maybe you will also. It sure opened my eyes to buying meat.
The secrets your butcher doesn't tell you (scary)
#1 - Read the Package
Know what the USDA grading system means.
PRIME - 3% of the meat out there is prime. This is the
best of the best. It has marbling, the fat that gives
it flavor and tenderness. It's also a younger animal
so it's very tender.
CHOICE - 45% of the meat in markets are choice.
SELECT - The lowest of the grading system.
Labeling is not mandatory. This is something companies
can do and get away with. If the package does not say
prime, choice or select, chances are it's sub-select.
Read the labels. If it doesn't say, keep away. But if
your market is like that and that's all you have, form
a relationship with the butcher. He or she will be
able to give you information on how the animal was fed
or whether it's prime or choice.
#2- Buy 100% Organic
Organic is the one that counts. It means the animals
have not been fed any animal byproduct feed, no
antibiotics and no growth hormones. Animal byproduct
feed has been linked to diseases in animals which can
be transmitted to humans. The packaging must be
labeled USDA organic.
Natural means nothing has been added to the animal
after processing. Such as hormones, coloring, flavor
and salt. It doesn't speak to how it was raised or
what it was fed. This applies to poultry as well as
beef.
#3 - Don't Buy Prepackaged Ground Beef
Ground beef has an increased surface area, meaning a
lot of bacteria can get in there. The USDA allows 7.5%
bacteria in ground beef, but only 1% in slabs because
it's so hard to keep the bacteria out of this. If the
label says it has natural flavors added, it is not
100% beef. Ask the butcher to grind a piece of meat
for you on the spot. Also ask if they have a dedicated
grinder for the beef so poultry is done separately.
This will reduce the risk of cross contamination. The
same applies to ground pork and turkey.
#4 - Don't Buy Prepackaged Marinated Meats
This packaging seems so quick and easy, but there is a
multitude of problems here. They take meat on its last
day and throw it in the marinades to try and extend
it. Also, because they're pre-seasoned, you could
possibly pay 50% more. Visit bonappetit.com for
marinade recipes you can make in five minutes or less
and with ingredients you can find in your pantry.
The secrets your butcher doesn't tell you (scary)
#1 - Read the Package
Know what the USDA grading system means.
PRIME - 3% of the meat out there is prime. This is the
best of the best. It has marbling, the fat that gives
it flavor and tenderness. It's also a younger animal
so it's very tender.
CHOICE - 45% of the meat in markets are choice.
SELECT - The lowest of the grading system.
Labeling is not mandatory. This is something companies
can do and get away with. If the package does not say
prime, choice or select, chances are it's sub-select.
Read the labels. If it doesn't say, keep away. But if
your market is like that and that's all you have, form
a relationship with the butcher. He or she will be
able to give you information on how the animal was fed
or whether it's prime or choice.
#2- Buy 100% Organic
Organic is the one that counts. It means the animals
have not been fed any animal byproduct feed, no
antibiotics and no growth hormones. Animal byproduct
feed has been linked to diseases in animals which can
be transmitted to humans. The packaging must be
labeled USDA organic.
Natural means nothing has been added to the animal
after processing. Such as hormones, coloring, flavor
and salt. It doesn't speak to how it was raised or
what it was fed. This applies to poultry as well as
beef.
#3 - Don't Buy Prepackaged Ground Beef
Ground beef has an increased surface area, meaning a
lot of bacteria can get in there. The USDA allows 7.5%
bacteria in ground beef, but only 1% in slabs because
it's so hard to keep the bacteria out of this. If the
label says it has natural flavors added, it is not
100% beef. Ask the butcher to grind a piece of meat
for you on the spot. Also ask if they have a dedicated
grinder for the beef so poultry is done separately.
This will reduce the risk of cross contamination. The
same applies to ground pork and turkey.
#4 - Don't Buy Prepackaged Marinated Meats
This packaging seems so quick and easy, but there is a
multitude of problems here. They take meat on its last
day and throw it in the marinades to try and extend
it. Also, because they're pre-seasoned, you could
possibly pay 50% more. Visit bonappetit.com for
marinade recipes you can make in five minutes or less
and with ingredients you can find in your pantry.
I never thought about the separate grinders!! 
