Nope, actual happened; I had the opportunity through Great American to take a field trip to Moyer Packing Plant in Pa. and observed their operation from kill floor to out-the-door product. They had TOTAL sanitation control, eliminating bacteria at every step.
This is a response I gave to one of the pm's I received:
"Well, beef is beef regardless where it's from or who prepares it; the primary difference is the way its prepared and the sanitation controls used. In a local butcher shop or a chain store with in-house meatcutters, the ground meat produced has a 24 hour shelf life; this is standard. Put it out one day and pull it the next. In a packing house, the shelf life is up to 45 days. The difference is sanitation control. Same beef, just how it's handled.
I spent a day at Moyer Packing Plant in Pa. observing their operation, from kill floor to production to packaging and out-the-door product. It was an eye-opening experience! The total sanitation control of every step in their operation was far beyond hospital conditions! They processed western beef as well as local canners and cutters for lean trim; every single part of the animal was used, right down to hiring asian workers who had small fingers to pluck the nose hairs from the animal noses and ears for fine artist brushes; the hairs bringing over $5,000 per lb. in value! Complete equipment washdown every 8 hours, all workers in hospital gowns, hats, face masks and booties, if someone sneezes that section is immediately totally sanitized and the worker is sent home for 24 hour minimum - I mean TOTAL sanitation control. Absolutely no comparison to a local butcher shop or store operation. You have to go through two separate air locks to even be able to enter the building. No outside clothing is allowed; you have to strip and change into worker clothing that is totally sanitized, then don gowns, masks, booties and hats besides.
No preference, all major brand products enact the same rigorous standards.
Yes, it is my choice over locally produced beef that can have bacteria introduced into the cutting and processing operation indiscriminately, especially in ground meat as it has 1,000 times more surface area that bacteria can be introduced into as well."
Far from being inferior, it is the total opposite, it is superior in every sense, plus because of mass production, it is cheaper also.
Dang Pops...I always believe what you say...
So just tell me that this is a BS story and maybe I will try tubed burger again!!
Craig
http://www.nytimes.com/2009/12/31/us/31meat.html
