Yes. And those officials aren't saying that to protect the US beef industry.:rolleyes:
When you only test less than a hundredth of one percent of the animals, you can't credibly say anything about the safety of the US bovine population. How crazy is it that they are finding any infected cows? I mean, when you test as little as they do, you would expect them to find nothing. But they keep popping up! How many more cases are out there that they never find? |
I understand the justation period in humans is 10 - 15 YEARS.
I guess we'll know more then. Then again if the Mayans are right there is nothing to worry about. |
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Justation? Is that like when someone has a baby with Justin Bieber? |
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Nirvana, I'm what you would call a customer. I love beef. And I'm telling you that I don't eat beef any more because there are too many loopholes for BSE to make it into the human food supply. I was pleased that the rules changed in 1997 to make things safer, and odds are that any beef I eat will be just fine. But there is no guarantee. This newly discovered cow is proof that a BSE contaminated cow can still make it into the human food supply. If this dairy cow wasn't quite so far gone that it was a downer cow, it would have been slaughtered and ground into hamburger. Fortunately that didn't happen. The farmer didn't decide to send it off to the rendering facility until after it got sick. But if he decided just a month earlier, when symptoms hadn't shown up yet, then that cow would be in somebody's stomach. It's been 15 years since the laws changed, and BSE shouldn't be showing up any more. I really want to know how old that most recent cow was. If it was 16 years old, then everything is cool. But if it was 3 years old, then we have a problem, and we need to identify how it got infected so it won't happen again. |
Glatt you really should read the articles you post. The cow was affected with ATYPICAL BSE a form that occurs spontaneously in cows and human beings but is not the type that can be infectious to animals or humans. It is not a zoonose.
"The USDA tests about 40,000 cows a year." This cow was not a downer cow it was DEAD. On any given day a dairy has three or four carcasses of cows that may have died from old age. Rendering companies, commonly known as "fat and bone collection," pick them up for processing into commercial products such as makeup, chicken feed and pet food. |
If you are wanting to test every food animal that goes to slaughter be prepared to pay $500lb for meat. Maybe that is worth it to feel safe from a disease that occurs in about one out of every one million people world wide every year. In the USA fewer than five deaths per billion per year. Autism deserves more consideration.
the sky is not falling ... |
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It was hyperbole I was not making shit up.
I did not make up the number of people in this country affected with BSE every year. Fewer than five deaths per billion per year You might as well be afraid of the boogey man. |
BTW the test does not administer itself> with the government being involved they will probably have to pay 10 people for each test.You know one to hold the cow while one cuts off the head while one collects the blood etc...
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This thread makes me want MOAR BEEF. Not.
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I gotta admit, I'm really jonesin for a nice juicy grilled steak.
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FTR - gestation period |
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I'm with ya, Nirvana. Also in the beef "industry." And I will not stop eating beef over this media frenzy, if I can help it...hormone free beef, that is. Yes, the marbling is better in corn fed beef. Speaking of corn, do you use distiller tubs?
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Our beef is not marbled, but we don't want it or like it marbled. That doesn't mean it's tough. Our beef is neither tough, nor stringy, and the taste and texture is commented on by our friends from the city. You said much earlier in this thread "Grass fed beef cannot be graded choice or prime. It does not taste good." But surely taste is subjective? By definition? Some prefer veal to beef, some beef to veal, some prefer mutton to lamb, blablabla. Doesn't make one better than the other. Grain fed beef was common in the USA long before it was common here in Australia. My guess is that this is why you think of it as good tasting beef - it's what you were raised on. I prefer ours. What's so hard to accept about that? You can't make a blanket statement about taste. Or are American tastes the standard now? Our local grass fed beef (sold by our prize winning local butcher) is certainly graded prime, and it does taste good. You also stated "I have had Australian grass fed beef my opinion stands... Have you had prime American beef?" I've had SOME American beef, just as you have had SOME Australian grass fed beef. Maybe neither of us got truly quality beef when we did. The prime American beef I had didn't leave a lasting impression on me. But I do remember coming back to Australia after several years abroad; I remember the first time I ate a (grass fed) steak again and the rush of pleasure the taste gave me. Incidentally, my Dutch husband was also a convert right from the start - he said it was like a revelation. I have no doubt your beef tastes great. But mine does, too. We just have different tastes. |
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