And, unfortunately, ground beef is not really as fresh as consumers have been made to believe. I hate to be the bearer of this grotesque fact, but according to CNN and Cargill, the ground burger you are eating today, is actually around two years old. The only reason it has a nice "fresh" red color to it in the store refrigerator is because carbon monoxide was blown into it upon packaging.
Now, if that is not a scenario and a half, I don't know what is, but I would wager there are some beef eaters out there that feel they have been deceived, yet again.
More of a suggestion, than food for thought: Try grinding burger from sirloin, adding a little virgin oil, or buy Kobi beef from Japan. These cows produce extremely marbled and tender meat, as their day begins with a massage, followed by a frolic in the pasture. In order to encourage relaxed states and increase appetites, the cows are fed beer soaked fodder at times! In essence, they live the life of Riley, completely free from any stress that could be associated with mass production. Only thing, the meat is quite expensive.
Sincerely,
Donna
~ The dead cannot cry out for justice; it is a duty of the living to do so for them ~
Lois McMaster Bujold, 2002 Diplomatic Immunity, US Science Fiction Author
The beef we sell has the date on it......It keeps because it is double wrapped and frozen...
I doubt there is much if any two year old beef. Storage costs would be prohibitive, and packers would be drawing from these supplies rather than offering more to purchase new ones. We are in a cycle of historic high cattle prices....
Many ranchers are for testing for two reasons. Find the problem, address it and get it behind us. Also, we take pride in making product good for people, not that that harms people.Many ranchers are as fed up with the current USDA policies as consumers...
Pat