Truth Farmer

How about a year long investigation by reporters from the Kansas City Star that shows solidly how fast paced factory processing and meat additives greatly increase e-coli O157-H7? You know, the stuff that puts too many into the hospital, destroys their quality of life and kills those with compromised immune systems.

Seriously folks, seek out a cattle grower and get your beef processed at a local butcher shop. It will increase your health, strengthen the family farms, lower consolidation and keep your local economy moving better than Obamacare will.

Please read the article below, and then if you feel comfortable with the beef from the box store, let me know:

                                                                                      Beef’s Raw Edges

by Mike McGraw for the Kansas City Star

Your choice…Grass Fed Happy Beef? Or, if you prefer……

Margaret Lamkin doesn’t visit her grandchildren much anymore. She never flies. She avoids wearing dresses. And she worries about infections and odors.

Three years ago, at age 87, Lamkin was forced to wear a colostomy bag for the rest of her life after a virulent meat-borne pathogen destroyed her colon and nearly killed her.

What made her so sick? A medium-rare steak she ate nine days earlier at an Applebee’s restaurant.

Lamkin, like most consumers today, didn’t know she had ordered a steak that had been run through a mechanical tenderizer. In a lawsuit, Lamkin said her steak came from National Steak Processors Inc., which claimed it got the contaminated meat from a U.S. plant run by Brazilian-based JBS — the biggest beef packer in the world.

“You trust people, trust that nothing is going to happen,” Lamkin said, “but they (beef companies) are mass-producing this and shoveling it into us.”

The Kansas City Star investigated what the industry calls “bladed” or “needled” beef, and found the process exposes Americans to a higher risk of E. coli poisoning than cuts of meat that have not been tenderized.

The process has been around for decades, but while exact figures are difficult to come by, a 2008 USDA survey showed that more than 90 percent of beef producers are using it on some cuts.

Mechanically tenderized meat — which usually isn’t labeled — is increasingly found in grocery stores, and a vast amount is sold to family-style restaurants, hotels and group homes. In many cases, grocery stores don’t even know the meat has been tenderized.

Cowschwitz?