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We told you recently (last week, maybe two weeks ago, all of these food recalls are becoming a blur) about a big beef recall in Canada involving Rancher's Beef. Now it looks like the beef was more widely distributed than earlier thought.
The Canadian Food Inspection Agency says that consumers should look out for several more Rancher's Beef products. It is suspected that the beef contains E. coli. The link above has a list of the products and the stores the beef was delivered. Here's our original notice on the beef recall.
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11-09-2007 @12:48PM MJ said... Another and another .........when is it going to end?
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11-14-2007 @5:35PM chris said... go to www.totalrecallinfo.com for all your recall info, first hand...take care
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11-15-2007 @8:50AM Ann Hall Every, CCP said... With all of the recalls of ground beef that don't seem to be going away, why don't more people grind their own beef for hamburgers, meatloaf, etc? There may be a slight chance, but very slight, of there being any e-coli bacteria on a sirloin steak or other cut of beef - I've been grinding my own beef and pork for many years - I use the food grinder attachment for my stand mixer. I think I need to write up a posting for my own website on this topic!
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11-21-2007 @3:32PM rottiezucco said... I have been in the Meat business for over 25 years and have been involved in recalls. E. coli is introduced at the slaughter house, and only a 4% chance of being introduced at a processing plant (like ours) or from your own home. So buying your own meat and grinding it will only give you a false sense of security. Since it is a surface bacteria, steaks have a low risk level unless the steaks are injected or pinned. When you grind Beef , if it is present on the surface, it is now introduced throughout the all the meat now. So cooking ground beef to 160 will eliminate your risk all together. People just need to treat ground beef like chicken, we all cook chicken completely . If someone under cooks a chicken and they gets sick, is that Tyson's fault, NO, because we understand that under cooked chicken is a health risk. Why not ground beef? E coli has always been around, it in the animal intestines when slaughtered and USDA plants do everything they can to protect us, the public. They do everything from testing for E Coli to Sanova systems (like a chemical steam wash) on the carcass. Cooking your ground beef is the only answer.
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