pavane wrote:
> "cybercat" > wrote in message ...
> |
> | "Terry Pulliam Burd" > wrote in message
> | ...
> | > I've ground my own meat for years when making hamburgers, spaghetti
> | > sauce, meatloaf, etc., because it just seemed sensible. I know my KA
> | > grinder attachment is clean and will produce clean ground meat. This
> | > article in the New York Times makes me wonder why ground beef at the
> | > market doesn't come with a warning label:
> | >
> | > http://abclocal.go.com/kfsn/story?se...rld&id=7044287
> | >
> |
> | Pretty awful. I really need a grinder. At least I do know that Harris Teeter
> | grinds theirs right there at the store. At least that is what THEY say ...
>
> Publix does also, right in front of you in a glass-enclosed room.
> You can see the beef go from the walk-in to the cutting board to
> the grinder to the package, and they do that three times a day,
> and clean in between. A very sanitary operation. I would never
> buy ground beef from most of the other stores in which you can't
> see anything.
>
> pavane
>
>

I also feel that way. If I can view the process in action from meat
chunks to packaged, I don't really have an issue. I have two stores I
goto, where you can see the process in action as pavane describes.

However, if I'm at a store where I don't see that, I'll just eat steak,
or roast when I'm in a "beefy" mood :-) I also don't buy ground chicken,
pork, or turkey for similar reasons.

Bob