> What type of beef am I buying from
> the supermarket butcher (given
> there's no breed type on the
> label)? Do different chains sell
> different types ? What about small
> local restaurants? I asked the
> waitress at a local dennys about
> the name of the cattle they use
> and both the waitress and the cook
> didn't know.
What you refer to is a question that many comsumers have. There are many breeds and countries providing these breeds to the suppermarkets. Hambuger may have as many as 65 different cows repersented in a single patty. All the cows may be of different breeds or crosses from anywhere in the world. That is a mouth watering thought. That is why, in my opinion, why we need a national ID program and Country Of Orgin Labeling system to imform consumers where their food comes from. Besides, I think it will enhance the sales of US Beef in this country.
My own experence several years ago was with crawfish. I was buying on price at the supermarket when I descovered the crawfish I was purchasing was from China. I thought of the purity of their water and from that time on I have always purchased US produced crawfish although it cost more. I think the same will happen to beef if we can varify that it is US Beef. A national animal ID program will allow COOL to become available with reduced cost. The national ID program is necessary to control and monitor animal welfare.
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