Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Non-Cattle Specific Topics
Coffee Shop
E. coli canadian meat recall
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="snake67" data-source="post: 958731" data-attributes="member: 17764"><p>It will all go away until the next time</p><p></p><p>That next time might be from the small producer and his animals that go through the local slaughter house.</p><p></p><p>No one is immune and despite all the crap written in the paper it all comes down to - in my opinion - management running the slaughter house - so despite keeping things for freezer beef you are no safer than anyone else. In fact YOUR processor - the small operator could create the e-coli problem. And YOUR beef could go to the client carrying e-coli virus. All is takes is one careless move by the processor</p><p></p><p>Just because someone keep beef back and sells out the front gate does not make them or their customers immune to the problem. In fact it could be argued it puts them even more at risk as small places may not have cleanliness protocols in place that are consistent - and that can be the case even with federal or provincial inspectors in place. </p><p></p><p>So - despite all the media hoopla and despite all the political hoopla - I would take XL management - who have a legal, moral and ethical obligation to the public and to food safety - string them up by the gonads and start kicking them.</p><p></p><p>As for cattle pricing - you can be sure that XL and Cargill do not give a damm what the farmer/rancher gets - it is in their best interest to get their supplies at a lower price. In fact they do control pricing to a certain extend - buying in large volumes and holding the cattle on pasture or feed lots - and stopping the buy when pricing gets to a certain height. </p><p></p><p>Then they allow the price to fall while using their "stockpiled" animals. This ensures the rancher is "under control" and the big boys get their product at a price THEY want - not what YOU want.</p><p></p><p>Cargill and XL control approximately 90% of all the meat business in Canada. You deal with them or not - small guys can afford to run around them. Unfortunately when we shipped hundreds of calves at a time - we were forced to deal with the big boys - held our noses because we had to - not many markets - especially when the border shut down. Consolidation and centralization may be good for shareholders, but it is NOT good for the consumer and the producer.</p><p></p><p>Unfortunately people are not being told that e-coli cannot penetrate - therefore steaks and roasts and solid cuts need to have the outside cooked hot and the inside can safely be served at any desired temp from blue to well done. Ground beef needs to be cooked all the way through and should be at ant rate to prevent potential infectious problems. It really is that simple - but the media has continually screwed it up and the public laps up the media inspired advice.</p><p></p><p>Find the small independent producers and support them if you can.</p><p></p><p>Best to all</p><p></p><p>Bez</p></blockquote><p></p>
[QUOTE="snake67, post: 958731, member: 17764"] It will all go away until the next time That next time might be from the small producer and his animals that go through the local slaughter house. No one is immune and despite all the crap written in the paper it all comes down to - in my opinion - management running the slaughter house - so despite keeping things for freezer beef you are no safer than anyone else. In fact YOUR processor - the small operator could create the e-coli problem. And YOUR beef could go to the client carrying e-coli virus. All is takes is one careless move by the processor Just because someone keep beef back and sells out the front gate does not make them or their customers immune to the problem. In fact it could be argued it puts them even more at risk as small places may not have cleanliness protocols in place that are consistent - and that can be the case even with federal or provincial inspectors in place. So - despite all the media hoopla and despite all the political hoopla - I would take XL management - who have a legal, moral and ethical obligation to the public and to food safety - string them up by the gonads and start kicking them. As for cattle pricing - you can be sure that XL and Cargill do not give a damm what the farmer/rancher gets - it is in their best interest to get their supplies at a lower price. In fact they do control pricing to a certain extend - buying in large volumes and holding the cattle on pasture or feed lots - and stopping the buy when pricing gets to a certain height. Then they allow the price to fall while using their "stockpiled" animals. This ensures the rancher is "under control" and the big boys get their product at a price THEY want - not what YOU want. Cargill and XL control approximately 90% of all the meat business in Canada. You deal with them or not - small guys can afford to run around them. Unfortunately when we shipped hundreds of calves at a time - we were forced to deal with the big boys - held our noses because we had to - not many markets - especially when the border shut down. Consolidation and centralization may be good for shareholders, but it is NOT good for the consumer and the producer. Unfortunately people are not being told that e-coli cannot penetrate - therefore steaks and roasts and solid cuts need to have the outside cooked hot and the inside can safely be served at any desired temp from blue to well done. Ground beef needs to be cooked all the way through and should be at ant rate to prevent potential infectious problems. It really is that simple - but the media has continually screwed it up and the public laps up the media inspired advice. Find the small independent producers and support them if you can. Best to all Bez [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Non-Cattle Specific Topics
Coffee Shop
E. coli canadian meat recall
Top