Today's New York Times has a really eye-opening story about common practices in processing ground beef.
It talks about how trimmings from multiple locations are combined by big processors. Some of these trimmings are more likely to carry e coli. Processors are even taking cheap trimmings, warming them, then centrofuging off the melted fat, treating the remaining meat with ammonia and using that.
Apparently Cargill does this. The article traced meat and trimmings from three locations including Uroguay that went into a burger with e coli that paralyzed a young Minnesota woman from the waist down.
We don't use a lot of ground beef. But where would you go for it?
The recent thread on best MSP places for steak recommended a few places, including Hill and Vale meat that is cut and processed by butchers at Steward. Does anyone know if they have H & V ground beef? Any other places you would go?
(Here's that recent thread on steaks in MSP: http://chowhound.chow.com/topics/640231
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