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<blockquote data-quote="la4angus" data-source="post: 37701" data-attributes="member: 132"><p>From what I have ever known about BSE, the danger is from eating the brains or meat connecting to the spinal cord or the juices out of the spinal cord. According to all the information that I have ever heard or read BSE is known to be only found in cattle over 30 mo. of age. If even the age limit was dropped to 20 mo. of age With this in mind most of the choice-select meat bought at the grocery store for steaks or roasts would be, according to the USDA and sound science information virtually impossible to contact BSE from the muscle cuts of these animals. The animals that are susceptible to BSE are the animals over 30 mo. old, most of which are mostly used in institutions and in processed meats, or ground beef. To my knowledge, according to Sound Science the muscles of these animals are absolutely safe to eat, as long as the meat that is stripped off the spinal cord and is trimmed far enough away from the spinal cord so as not have any spinal cord residue. Anyone that I know of or have heard that has eaten the brains, myself included is consuming the brains of calves. Well under the 20 or 30 month limit. As well as it is the muscle cuts being consumed and the meat is off animals under 30 mo. of age, or muscle cuts of animals over 30 mo. of age that has been trimmed far enough away from the spinal cord so as to not have any of the spinal cord residue contaminating the meat, there is virtually no chance of contacting BSE.</p><p>So in a nutshell lets all go have a steak tonight and be don't worry about contacting BSE.</p><p>Personally I would like to have a Prime Dry Aged, New York Strip fed in one of our good Canadian Friends and Neighbors Feedyards.</p></blockquote><p></p>
[QUOTE="la4angus, post: 37701, member: 132"] From what I have ever known about BSE, the danger is from eating the brains or meat connecting to the spinal cord or the juices out of the spinal cord. According to all the information that I have ever heard or read BSE is known to be only found in cattle over 30 mo. of age. If even the age limit was dropped to 20 mo. of age With this in mind most of the choice-select meat bought at the grocery store for steaks or roasts would be, according to the USDA and sound science information virtually impossible to contact BSE from the muscle cuts of these animals. The animals that are susceptible to BSE are the animals over 30 mo. old, most of which are mostly used in institutions and in processed meats, or ground beef. To my knowledge, according to Sound Science the muscles of these animals are absolutely safe to eat, as long as the meat that is stripped off the spinal cord and is trimmed far enough away from the spinal cord so as not have any spinal cord residue. Anyone that I know of or have heard that has eaten the brains, myself included is consuming the brains of calves. Well under the 20 or 30 month limit. As well as it is the muscle cuts being consumed and the meat is off animals under 30 mo. of age, or muscle cuts of animals over 30 mo. of age that has been trimmed far enough away from the spinal cord so as to not have any of the spinal cord residue contaminating the meat, there is virtually no chance of contacting BSE. So in a nutshell lets all go have a steak tonight and be don't worry about contacting BSE. Personally I would like to have a Prime Dry Aged, New York Strip fed in one of our good Canadian Friends and Neighbors Feedyards. [/QUOTE]
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