HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Main » Latest Breaking News (Forum) » Big Beef: Beef’s raw edge...
Introducing Discussionist: A new forum by the creators of DU

Sun Dec 9, 2012, 09:54 AM

Big Beef: Beef’s raw edges

Source: Kansas City Star

SIOUX CITY, IOWA -- 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 large 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.


Read more: http://www.kansascity.com/2012/12/08/3954258/big-beef-beefs-raw-edges.html



This story broke in today's KC Star. Applebees is headquartered in Kansas City.

63 replies, 9532 views

Reply to this thread

Back to top Alert abuse

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 63 replies Author Time Post
Reply Big Beef: Beef’s raw edges (Original post)
KansDem Dec 2012 OP
arely staircase Dec 2012 #1
Aerows Dec 2012 #2
proud2BlibKansan Dec 2012 #11
Inspired Dec 2012 #13
PatrynXX Dec 2012 #21
arely staircase Dec 2012 #31
Aerows Dec 2012 #48
rhett o rick Dec 2012 #44
arely staircase Dec 2012 #45
ronnie624 Dec 2012 #62
Sienna86 Dec 2012 #3
alfredo Dec 2012 #4
1monster Dec 2012 #20
alfredo Dec 2012 #38
1monster Dec 2012 #46
alfredo Dec 2012 #47
Historic NY Dec 2012 #5
Inspired Dec 2012 #12
patrice Dec 2012 #6
byeya Dec 2012 #7
madrchsod Dec 2012 #9
Recursion Dec 2012 #30
madrchsod Dec 2012 #8
proud2BlibKansan Dec 2012 #10
KansDem Dec 2012 #14
proud2BlibKansan Dec 2012 #16
fasttense Dec 2012 #15
proud2BlibKansan Dec 2012 #17
TahitiNut Dec 2012 #18
still_one Dec 2012 #19
arely staircase Dec 2012 #32
Thor_MN Dec 2012 #36
Aerows Dec 2012 #51
Thor_MN Dec 2012 #61
Aerows Dec 2012 #63
ReRe Dec 2012 #22
Odin2005 Dec 2012 #23
leftyladyfrommo Dec 2012 #24
flvegan Dec 2012 #34
alfredo Dec 2012 #39
guyton Dec 2012 #25
underthematrix Dec 2012 #26
undeterred Dec 2012 #27
reACTIONary Dec 2012 #28
drm604 Dec 2012 #29
reACTIONary Dec 2012 #41
reACTIONary Dec 2012 #42
AldoLeopold Dec 2012 #33
Ash_F Dec 2012 #35
rwsanders Dec 2012 #37
alfredo Dec 2012 #40
TeeYiYi Dec 2012 #43
Marrah_G Dec 2012 #50
snooper2 Dec 2012 #55
TeeYiYi Dec 2012 #57
snooper2 Dec 2012 #58
TeeYiYi Dec 2012 #59
Marrah_G Dec 2012 #49
In_The_Wind Dec 2012 #52
TwilightGardener Dec 2012 #53
nolabels Dec 2012 #54
slackmaster Dec 2012 #56
sylvi Dec 2012 #60

Response to KansDem (Original post)

Sun Dec 9, 2012, 10:00 AM

1. jeez

sounds like it will be "well done" from here on out. and i like my steaks bloody.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to arely staircase (Reply #1)

Sun Dec 9, 2012, 10:02 AM

2. I know

If it's still squirming a little, that's what I have a knife and a fork for. I'm pretty particular about where I eat steak, though, if it isn't made at home. Applebee's wouldn't be a place I'd eat a steak from.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Aerows (Reply #2)

Sun Dec 9, 2012, 10:50 AM

11. Their steaks are very good

We're inundated with Applebees here since their headquarters is here. Sad to say, I've had their steaks several times. No more.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to proud2BlibKansan (Reply #11)

Sun Dec 9, 2012, 10:55 AM

13. I've had good steaks there too.

I don't go to Applebees much anymore but if I do, I'll stick with their blondie brownie with maple butter sauce.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to arely staircase (Reply #1)

Sun Dec 9, 2012, 11:50 AM

21. that'd be the Ostrich

I've had Ostrich burgers. very bloody those are. prefer Bison

Burgers I have medium rare. steak. preferrably the same but blackened.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to PatrynXX (Reply #21)

Sun Dec 9, 2012, 02:48 PM

31. bison, to me,

is indistiguishable from very lean beef, which i guess is what it is. the most exotic red meat i have ever had is kangaroo, which was in small apetizers and good.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to PatrynXX (Reply #21)

Mon Dec 10, 2012, 10:54 AM

48. Never had an ostrich burger

but a bloody burger sounds luscious. I'm going to have to get around to trying Bison.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to arely staircase (Reply #1)

Sun Dec 9, 2012, 08:08 PM

44. Do the world a favor and stop eating beef altogether. nm

Reply to this post

Back to top Alert abuse Link here Permalink


Response to rhett o rick (Reply #44)

Sun Dec 9, 2012, 08:54 PM

45. not likely to happen

eom

Reply to this post

Back to top Alert abuse Link here Permalink


Response to arely staircase (Reply #45)

Tue Dec 11, 2012, 12:51 AM

62. Yeah, but there's no reason not to say it, anyway.

Maybe it will sink in, eventually.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:05 AM

3. I was fooling my self

By thinking a steak was safer than ordering ground beef in a restaurant. This mechanical tenderizing process was unknown to me.

Excellent article by the Kansas City Star.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:06 AM

4. Chick Peas anyone?

Reply to this post

Back to top Alert abuse Link here Permalink


Response to alfredo (Reply #4)

Sun Dec 9, 2012, 11:31 AM

20. I love chick peas! Hummus -- YUMMMY!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to 1monster (Reply #20)

Sun Dec 9, 2012, 04:12 PM

38. There's an Armenian soup with beef, chick peas, and paprika. It's really good.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to alfredo (Reply #38)

Mon Dec 10, 2012, 10:05 AM

46. Recipe, please?

Reply to this post

Back to top Alert abuse Link here Permalink


Response to 1monster (Reply #46)

Mon Dec 10, 2012, 10:18 AM

47. I made the recipe a decade ago and I can't remember where

I found it. Here's a good site of Armenian cooking. http://www.thearmeniankitchen.com/

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:06 AM

5. I stopped years ago eating at those places with machine formed steak....

there are many places around that actually serve steak not something contrived to be a steak.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Historic NY (Reply #5)

Sun Dec 9, 2012, 10:53 AM

12. How do you know though?

I know I can ask at the meat counter at my local grocery store but I wonder how many servers in restaurants know this? I definitely will avoid ordering steak at national chains.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:09 AM

6. more ford pintos. nt

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:36 AM

7. I never heard of mechanical tenderizing of steaks either. Nothing like consumers intentinally

 

kept in the dark and an appalling lack of inspectors.

I feel very sorry for the lady. Tragic

Reply to this post

Back to top Alert abuse Link here Permalink


Response to byeya (Reply #7)

Sun Dec 9, 2012, 10:47 AM

9. the stores i go to does this inhouse

Reply to this post

Back to top Alert abuse Link here Permalink


Response to byeya (Reply #7)

Sun Dec 9, 2012, 02:27 PM

30. It's especially problematic because meat itself is sterile

The problem comes when you introduce surface contaminants into the interior.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:45 AM

8. another trick the food industry does is....

slice beef into ribbons ,glue (pink slime) the pieces together to make a nice looking expensive cut of beef. when they do this they are basically wrapping possible contaminates in multi layers. never ever order chain beef unless you bring your own temp gauge!

never ever eat any meat in a tube and always buy meat from a store where you can see the butchers work. fortunately there are two stores in my town that does. since beef is way past my budget i stick to chicken and pork.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:47 AM

10. I rarely eat beef in restaurants any more

If you don't know where it came from, it just doesn't taste as good.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to proud2BlibKansan (Reply #10)

Sun Dec 9, 2012, 10:57 AM

14. I agree

I don't eat red meat much anymore but when I want a steak, I cook it at home.

And I get my steak from companies like this one:
http://longlivestock.com/


Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Reply #14)

Sun Dec 9, 2012, 10:59 AM

16. Had a hamburger for the first time in years just last week.

The beef was from a local farm. And damn it was good.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 10:57 AM

15. Stopped eating at Applebee years ago.

The worst meal I ever had in my entire life I had at an Applebees. I ordered a salmon steak with broccoli. The salmon was still frozen inside; I couldn't get a fork threw my vegetables. I've never eaten at an Applebees since. It's been about 8 years.

But then I don't eat out anymore. I buy my meat from a farmer I trust, at least the meat I don't raise myself. This mass-produced beef is seriously dangerous, unless you can stomach feces with your beef.

"Another federal inspector at Tyson found “a piece of trimmed fat approximately 14 inches long with feces the length of it,” and another noted, “fecal contamination . . . was so great . . . couldn’t keep up.”

Read more here: http://www.kansascity.com/2012/12/08/3954258/big-beef-beefs-raw-edges.html#storylink=cpy

Applebees was the store where the CEO said he would have to fire people because Obama got reelected.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to fasttense (Reply #15)

Sun Dec 9, 2012, 11:03 AM

17. That was a guy who owns Applebees franchises in one state - NY.

They are independently owned. I won't eat at Applebees in NY, but the ones here in my area are not owned by the same guy.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 11:07 AM

18. Steak is the LAST thing I'd order at any restaurant.

Unless it's a renowned steakhouse, I never order something that's so damned easy to prepare for myself ... with better results. If I want beef, I'll order prime rib.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 11:28 AM

19. The fact is if you are going to eat meat you should have it cooked so no pink is showing

Reply to this post

Back to top Alert abuse Link here Permalink


Response to still_one (Reply #19)

Sun Dec 9, 2012, 02:51 PM

32. which is sad

true but sad.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to still_one (Reply #19)

Sun Dec 9, 2012, 03:32 PM

36. Two words. Sous Vide

If you like medium rare beef, Sous Vide can give you a perfectly safe, perfectly cooked medium rare steak. Beef placed in a vacuum sealed or even ziplock bag, heated at 130 degrees for at least 2 hours is safely cooked, without being turned into into an inedible brick. Longer cooking times can give tougher cuts the tenderness of more expensive beef. All it needs after cooking is a quick sear to give it some browning

I have a Chuck Roast going at about 26 hours at 130 degrees. Should be nice and tender for supper and it will be still pink in the center.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Thor_MN (Reply #36)

Mon Dec 10, 2012, 11:05 AM

51. Oooo

That sounds good. I'll have to try that

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Aerows (Reply #51)

Mon Dec 10, 2012, 10:11 PM

61. Oh wow... Can't believe I didn't mention heated in a water bath...

I'm almost convinced to spend the bucks for a true Sous Vide heater, but I have had decent results using an electric fry pan with deep sides and a digital thermometer. I have to play with the pan's thermostat in the "warm" range, but after a few adjustments, it holds 131 plus or minus a degree for hours. The glass cover reduces evaporation nicely. Not a bad way to play with Sous Vide on the cheap.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Thor_MN (Reply #61)

Tue Dec 11, 2012, 02:56 PM

63. I hadn't heard about that method of cooking

until you mentioned it, but it sounds awesome. Thank you for mentioning it. I like my beef and lamb with a taste and texture slightly above raw, and that sounds like a good alternative to other methods I've heard of. I even watched the video they had of converting a cooler into a Sous Vide cooker.

An electric fry pan sounds like it could work. I already have a FoodSaver that can suck the air out of the bags.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 12:10 PM

22. K&R

How Ms Lamkin survived this at age 87 (3 yrs ago) truly is nothing less than miraculous.
As for Applebees, I don't think they're going to make it.

KansDem, that is one scary article. I didn't think I was ever going to get to the end of it. And the further I read, the worse it got. Long story short, I'm giving up beef. Basically, our food safety system is broke.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 12:44 PM

23. Jesus Christ Almighty!

I'll be eating my steak Well Done from now on!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 12:45 PM

24. I don't eat animal products any more.

Just plants.

I read as much of the article as I could stand - it's in our paper this morning.

Reading about the way these animals are killed makes me ill. I'll never eat meat again. Not because I don't get hungry for it sometimes - just because we don't need to eat meat. And the eating of meat causes great pain and misery.

I just don't want to be a part of that. Morally its just wong.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to leftyladyfrommo (Reply #24)

Sun Dec 9, 2012, 03:21 PM

34. Bravo!

Well said.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to leftyladyfrommo (Reply #24)

Sun Dec 9, 2012, 04:15 PM

39. Two Michael Pollan books I recommend. "The Omnivore's Dilemma" and "In Defense of Food."

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 01:00 PM

25. have avoided beef ever since the mad cow scare

Back when mad cow disease was in the news, some outlets wanted to test their cattle and label the beef as being mad-cow disease free.

But the beef industry didn't want that. Nope. Might increase their costs if they were pressured to test as well.

So they flexed their political might and got the FDA to ban the practice.

Yes, they made it illegal to test for mad cow disease and let the consumer know about it.

Between that and the other well-known abuses, I've avoided beef ever since.

Beef: just say no.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 01:02 PM

26. Oh my that just killed my steak love.

But I never any beef it is well done.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 01:09 PM

27. I like beef still mooing and moving.

And I'll have veggies, fruit, and grains for dinner please.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 01:18 PM

28. If you look carefully at the menu, I'm sure you will find a disclaimer that states...

...that unless specifically requested, the meat products will be cooked well done. It further states that less than well done it is risky, and if you order it less than well done it is at your own personal risk.

This situation is why that warning is there.

If you look at instructions for microwave meals, you will find that they must be cooked to a specific internal temperature for a minimum amount of time. You are instructed to use a food thermometer to check the temperature.

Once again, this is to "educate the public" and, more specifically, forestall lawsuits.

I really don't see what this has to do with mechanical processes of foods. Food contamination is just as much a problem regardless of the processing technique. I don't know, but it might even be that "hand processing" food is even more problematic.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to reACTIONary (Reply #28)

Sun Dec 9, 2012, 02:09 PM

29. As I understand it

the mechanical tenderizing pushes any surface pathogens inside the raw steak. If this isn't done, then making sure that the outside is well cooked would be sufficient, since the inside is uncontaminated. But once you force pathogens into the interior of the steak then the only way to eliminate them is by cooking it all the way through.

I've always ordered medium rare. This article gives me pause. The should probably outlaw mechanical tenderizing unless they irradiate the meat.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to drm604 (Reply #29)

Sun Dec 9, 2012, 05:56 PM

41. I'm all for irradiating the meat...

...don't know about the mechanical tenderizing, however. I don't think there is such a thing as "uncontaminated" meat. But I've never looked into it.

But the irradiation is a great idea, and you get a +1 from me for suggesting it!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to drm604 (Reply #29)

Sun Dec 9, 2012, 05:56 PM

42. +1 for irradiation! (NT)

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 03:13 PM

33. The FDA only inspects 1% of food imports

Worth thinking about. I believe they are a statistically relevant 1% of imports, but its still only 1%.

Fortunately, I don't eat meat. Now if only the vegetable growers here and abroad would be more responsible in their growing practices I would be scott free!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 03:28 PM

35. I did not know about this process. Thanks for posting.

The risk of mass contamination seems obvious.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 03:46 PM

37. Environmental reasons to avoid beef also...

I had an interview with the EPA a while back (didn't get the job, so back to school for me), but they had a great chart in the room that showed how much water different foods took to get to market. Beef was way high. I think 20,000 gallons/pound?
Anyway, the ranchers are the major drivers in the campaign to exterminate the wolves out west. I won't eat it anymore. When I smell it I tell myself and others around that it smells like dead wolves. (If you want more details see the Defenders of Wildlife website).
I'm trying to convince Defenders that someone needs to start a "wild-life safe" label for beef like the "dolphin-safe" label for tuna. If you are a member, send them a line.
If it doesn't come about soon, I'll have to start a "how to hunt a wolf-hunter" websites, offering expeditions to interfere with hunts, destroy traps, remove poisoned carcasses, protect pups from being gassed in their dens.
YOUR TAX DOLLARS are still killing wolves. If you write your congressperson, ask them to DEFUND the Federal Wildlife Services, which is a euphemism for a group of professional killers paid for with OUR MONEY.
Out west, the ranchers in the Klamath valley want a bunch of water from the Klamath river to water stock and grow food which is destroying the salmon runs. Well I don't know about anyone else here, but it sounds as if it is time for them to pack up their operation and move somewhere else. Here in Missouri, we pave over acres of great grazing land every year for more urban sprawl and roads we don't need. It is time to set aside farmland for farms, setbacks from streams to have more salmon, and put houses where they don't damage the others, with efficient mass transit.
So I try to be sure not a penny of mine goes to the yellow-bellied, lilly-livered cowards that pretend to be "cowboys" out west.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to rwsanders (Reply #37)

Sun Dec 9, 2012, 04:19 PM

40. Standing downwind from a feedlot is enough to turn you vegetarian.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Sun Dec 9, 2012, 07:12 PM

43. "Say hello to mechanically separated chicken"...

I thought I'd add this gross out chicken story to your gross out beef thread:



Say hello to mechanically separated chicken. It’s what all fast-food chicken is made from—things like chicken nuggets and patties. Also, the processed frozen chicken in the stores is made from it.

Basically, the entire chicken is smashed and pressed through a sieve—bones, eyes, guts, and all. it comes out looking like this.

There’s more: because it’s crawling with bacteria, it will be washed with ammonia, soaked in it, actually. Then, because it tastes gross, it will be reflavored artificially. Then, because it is weirdly pink, it will be dyed with artificial color.

http://early-onset-of-night.tumblr.com/post/1206666159/say-hello-to-mechanically-separated-chicken-its


TYY

Reply to this post

Back to top Alert abuse Link here Permalink


Response to TeeYiYi (Reply #43)

Mon Dec 10, 2012, 11:03 AM

50. Nasty

Glad I rarely eat out except for the occasional seafood or pizza.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to TeeYiYi (Reply #43)

Mon Dec 10, 2012, 01:44 PM

55. You know that is a mixture of True and False information right?

SNOPES DOES IT AGAIN!

really good write-up---

http://www.snopes.com/food/prepare/msm.asp

Reply to this post

Back to top Alert abuse Link here Permalink


Response to snooper2 (Reply #55)

Mon Dec 10, 2012, 02:36 PM

57. Mostly true...

The only thing I could find that changed its truthiness was the last paragraph in Snopes' writeup, stating that some fast food chains and grocery stores had announced in February 2012 that they would stop using and buying MSM.

Since the article I posted was from 2010, it was basically true at the time it was created. It probably should have said "most" and not "all" fast food chains.

Thanks for the link. Good information.

TYY

Reply to this post

Back to top Alert abuse Link here Permalink


Response to TeeYiYi (Reply #57)

Mon Dec 10, 2012, 02:40 PM

58. and the fact that they don't just "grind up the whole carcass"

like the eyes and stuff

Reply to this post

Back to top Alert abuse Link here Permalink


Response to snooper2 (Reply #58)

Mon Dec 10, 2012, 03:02 PM

59. Oh yep, you're right. I kinda skimmed the first read through...

...Too long. Didn't read. My bad.

Still yucky, though. They grind tissue and bone into a paste... Ew. I'm seriously rethinking what's for dinner after this thread. I've been buying Tyson frozen chicken tenders but I started thinking they tasted funky. It's so hard to find locally grown chicken. Even in the farming community that I live in. I could grow my own but I don't think I could kill and clean the meat.

I'm currently on a frozen 'wild caught salmon' bender. That and occasional frozen shrimp. I'm not far from going back to vegetarian. Maybe even vegan.

TYY

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Mon Dec 10, 2012, 11:02 AM

49. Geez, that's scary

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Mon Dec 10, 2012, 11:45 AM

52. I grill my steaks at home.

I stopped eating beef in most restaurants when we became aware of Mad Cow Disease.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Mon Dec 10, 2012, 11:51 AM

53. And here I assumed that steak was safe to eat medium or

medium rare because the OUTSIDE surface had been cooked. Had no idea that my steaks had been stabbed/punctured like this, contaminating the inside. Now I'm starting to figure out why my steaks at home are never quite as tender as what you get in a restaurant--I'm buying supermarket cuts that haven't been "tenderized" or "predigested". Yuck.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Mon Dec 10, 2012, 12:12 PM

54. Why would you want to comsume something that might be dangerous for your health?

Besides fast food and most chain restaurants suck anyways

Reply to this post

Back to top Alert abuse Link here Permalink


Response to nolabels (Reply #54)

Mon Dec 10, 2012, 02:10 PM

56. Any food or beverage, including water, is potentially dangerous to health

 

Because any kind of food or beverage can be contaminated with dangerous bacteria or other toxic substances.

Nothing is completely immune from that.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to KansDem (Original post)

Mon Dec 10, 2012, 07:17 PM

60. Applebee's steaks have an odd texture to me

 

They have a rubbery feel when you press them with a fork or first put a piece in your mouth, yet they are tender when you chew them. I always thought they had an almost artificial quality, if that makes any sense.

Reply to this post

Back to top Alert abuse Link here Permalink

Reply to this thread