In article  , "Scott
Hedrick"
 wrote:

>
> "Deborah Terreson" 
wrote in message
> news:W4Cdnf57odDBBrbfRVn-jw{at}comcast.com...
>> In article  ,
"Scott Hedrick"
>>  wrote:
>>
>> >
>> > "Deborah Terreson"
 wrote in message
>> > news:uL6dnfNtP_UB3bffRVn-gw{at}comcast.com...
>> >>did you know
>> >> that beef which is 'cold pasteurized' (which means it's
irradiated with
>> >> gamma rays) is processed that way because it has shit on
it? They use
> the
>> >> gamma rays to sterilize the bacteria in the fecal
contamination from
> the
>> >> slaughterhouse. The shit is not actually *removed* from
the beef, it's
>> > sent
>> >> to process again, where it is turned into ground beef
patties sold to
> the
>> >> fast food industry and major chain supermarkets.
>> >
>> > Nor is it necessary, if it's cooked properly.
>>
>> Who cooks meat properly? Most undercook, or it is incorrectly handled and
>> cross contamination occurs.
>
> Thus, my statement about cooking properly. Incompetent cooking and spoilage
> is not limited to meat, or even animal products.
>
>> > That's why beef is "cold"
>> > pasteurized- because if heat were used, it would have to be enough to
>> > thoroughly cook it, which makes it hard to sell uncooked.
>>
>> Most do not realize it is processed at all in such a fashion,
>
> Most people prefer ignorance.

Only naive ones, and when they do know, and figure out the contempt they are
held in by the producers who give them such low-grade product, they get
pretty disgusted and stop buying.

This is what business is afraid of: They don't want the wider general public
to know the score on how they make what they do - it might actually mean the
value of their real product - their stock - may go down in price.

Turning cows into meat is just a means to the end - the real thing that
these corporations make to sell IS the stock.

>
>  and I notice
>> you have removed the part where I actually *EXPLAINED* that cold
>> pasteurization is gamma ray irradiation of meat and the WHY of it
> occurring.
>
> Because it wasn't relevant.
>
>> If you cannot allow a full discourse of what is the reason behind the
>> process
>
> The method of process was not the issue- the use of meat was. Pay attention.
> I have to wonder why you want to go on an irrelevant tangent.

I specifically MADE the process a tangent, remember?
>
>> I note you haven't said this processing isn't real or you haven't denied
>> that it is done so because of business money concerns.
>
> Again, the method of processing isn't relevant to the discussion. As to the
> money, there is *no other reason* why the industry should be concerned.

I'd have though that any decent person or group of people would be concerned
about doing a job correctly and letting the money come from the naturally
occurring high standards that it brings. Guess that is too much effort, eh?

This is selling to the lowest common denominator and it says much that they
do so.

Oh yeah, that's real decent.

What a bunch of paragons of virtue and SUCH high Christian values - isn't
that what America is all about now, since Bush was re-elected?

Oh, but I forgot, somehow business is exempt from behaving as if they are a
part of this society and practicising it's values.

>The industry exists to provide the public what it wants- *cheap food*.
>
>> > The mushrooms on your pizza are the same way- they might be rinsed, but
>> > there's still a lot of shit on them. Ten minutes at 550 degrees later,
> it's
>> > just recycled protein.
>>
>> Meat is not rinsed.
>
> Depends on how you cook it, and *rinsed or unrinsed*, properly cooked that
> fecal contamination becomes recycled protein.

It's still shit. Cooked shit.
>
>> > Only someone who thinks with their fecal matter would have a problem
> with
>> > eating beef.
>>
>> Are you a Beef Industry Shill?
>
> Just someone who does his homework, and doesn't hide behind handwaving or
> irrational scare tactics. Try using relevant facts in the future.

Scare tactics or the truth? There's shit in industrially slaughtered beef,
and the industry nukes it to kill the bacteria, instead of cleanly and
carefully slaughtering.

If business is doing something that scares people when they find out, maybe
it should stop.

Too bad if their stocks lose value. It's only money, after all.
>
>> > As to a recall, that just shows the system is working. Imagine what
> would
>> > have happened if there hadn't been a recall.
>> >
>> > Not eating meat for health reasons is fine, and there's no problem
> passing
>> > that on to kids, under the proper supervision of a qualified physician
> and
>> > nutritionist. As to moral reasons, that's a load of crap. Cows exist to
> be
>> > eaten and to provide leather. Prove to me, with verifiable, scientific
>> > evidence, that nonexistence is better for the cow than even a crappy
> life.
>> > Otherwise, "animals are our friends, so we can't eat
them" is just so
> much
>> > crap.
>>
>> Bubba, I'm looking at buying a half a black angus this year from a local
>> farm that raises about 12 head each year. Organic.
>
> *All food, without exception, is organic*.

Want to bet? Tell me where partially hydrogenated vegetable shortening
occurs naturally in the environment. How about Olestra? Got any Sucrylose?
Perhaps propylene glycol grows in trees?

This is all considered food.

Friend, I'm married to a chef. I know food. I know it's chemistry, it's
nutritive values and it's manufacture.
>
>>And believe me, they don't get slaughtered in some corporate bottom-line
>> run, shit laden, meat-factory.
>
> Good for you. Most people don't care.

That's not what I have found when they know the full score.

> Do be certain to have your beef
> laboratory tested to see how much fecal contamination occurs- it *will be*
> greater than zero, and anyone that says otherwise is lying.

Bullshit. I grew up on a farm, where we raised poultry and pork and
slaughtered on premises. Pigs and cows go pretty much the same, but with a
hog, you scald the skin with boiling water and use a draw blade to get the
hairs off. If done carefully and adroitly, there is NO contamination. It is
possible to gut an animal without cutting into the GI tract. The last two
cuts to excise the innards are at the throat - where the trachea splits and
when you ring cut around the anus. Then you run up across with a clean blade
and make the cuts to peel the hide back and then it's hung and split with a
saw.

If you take time and do it correctly, it's clean.

This is what business doesn't do. Take. The. Time.
>
>>The cost runs to less than $4.00 a lb, for
>> the whole half and that includes the good cuts. Can YOU get a filet mignon
>> for 4 bucks a pound?
>
> Actually, yes, my local chain grocery store often has it (and I don't have
> to buy half a cow), but I usually eat cuts that cost less than $1.50 a
> pound. I know how to cook meat, and the cheaper cuts make better jerky.

What store is this, selling filet mignon less than 4 bucks per .lb?
>
>> I love to eat dead cows, bison, chickens, ostriches, haddocks, lambs ..but
>> not deer - Blecch - no venison.
>
> I haven't tried venison, yet.

It's kind of like aged beef - not in the texture but in that gamey, funky
taste - some say it's the forest - it's definitely NOT sweet like buffalo or
beef. It's somewhat like goat.

>My wife is a city girl, and I can't get her to
> try rabbit, lamb, snake, or quail.

Try and run a New Zealand spring lamb past her. It's very sweet and tender.
>
>> Where did I say don't eat beef?
>
> I never claimed you did. If you were paying attention to the subject line,
> you'd see the words "vegan diet", and since you don't seem
to know what that
> means (since if you did AND you were paying attention to the subject, you
> wouldn't have posted the above), a vegan is someone who not only doesn't eat
> meat, but tries not to use any animal products at all. Some still use
> leather, but don't eat animal products.

I did mention this as an aside.

I know veganism. My husband who's a chef and occasionally deals with them in
the restaurants he's worked in, calls them 'macro-neurotics' because of the
limitations they place on themselves. Cooking for them is fairly limited. I
tried a near-vegan diet (ovo-lacto vegetarian?) five years ago, no meat of
any kind and a very small amount of dairy, and an occasional egg. I was so
constantly hungry I gained 20 lbs. that I haven't been able to shed in the
time since. Go figure.
>
>> I said be careful of the industrial beef, it's got shit on it.
>
> And I'm saying be careful of the beef *you* buy, because it's got shit on
> it, too.

Ermmm... nope.
>



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