Guest guest Posted April 10, 2002 Report Share Posted April 10, 2002 Hi folks, I'm halfway through reading " Fast Food Nation " .....very scary. Anyhow, I got the impression there that meat can pick up the E. Coli bug in the slaughterhouse. So is it true that even if your animal was totally grass fed it can still become infected if it is slaughtered at a large packing house that slaughters non-grass fed beef as well? If so, do we need to find out where places like grassland beef are having their animals butchered? Perhaps even a small meat packer could pass on E. Coli if he slaughters grain fed animals as well???? Is this a real concern, or am I just getting paranoid?? C. ----- Original Message ----- From: kelly bruns Sent: Tuesday, April 09, 2002 10:50 AM Subject: Re: grassfed longhorn beef Hi My personal feeling is that unless you know what the liver of the critter that produced your organic steak looked like I would be concerned. There are large organic feedlots out there. Kroyer wrote: > > I'm not sure why people are against " grain finishing " though. I can see > the > > problem if it is overdone, but Sally Fallon's take on it was that it was > > mimicking the natural fattening process that ruminants go through in the > > fall, when the grass goes to seed and they get fatter. > > I respectfully disagree with Sally on this point. First, grain finishing > rarely involves anything close to the ratio of grain to forage that is > available to the grazing animals in the wild. The type of seed isn't even > the same. Wild grass seed simply doesn't have the massive starchy endosperm > like modern wheat, oats or corn. Secondly, I'm a bit concerned about the > e.coli implications of any grain finishing. We know that grain in the diet > radically increases the amount of dangerous e.coli. > > However, if I'm buying an organic steak at the co-op, I'm not terribly > concerned about it being grain finished for the following reasons: it came > from a small local farm that isn't likely to use a confinement lot approach, > the cost of organic grain makes it unlikely that they would feed significant > quantities of grain for very long, and I'm quite certain that it was grazed > up until the final finishing period...unlike most large-producer commercial > beef. > > > > > Quote Link to comment Share on other sites More sharing options...
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