This week a huge recall on ground beef sold in Canada was announced. XL was the source of the product. I dont understand how this can happen. Dont these big companys have standards and procedures in place to prevent this from happening? Its really becoming a problem and the consumers have no idea what really goes on in these factories. A few months ago we had our grinds tested and the product in the tube had a higher e-coli content than our product on the shelf which was made from trim. We failed our grind test because of product that was shipped to us which I thought was safer than our ground beef made from trim. I always wear gloves now when doing the grinds. Anyone have any other ideas on how to keep our grinds as safe as possible?
well for starters I don't use tubes. I prefer to chop up clods for grinding. at least I know my hands are clean and I know what went in the grinder because I put it in there myself. I can tell my customers exactly what they are buying. I don't get to see the people make those fine or course grind tubes. I never liked using them in the past I am glad I don't have to now.
I learned about a technique of using four lugs for bench trim.
100% lean, mostly lean, half lean, and mostly fat.
It's amazing what can be done with a fat analyser and trim.
You can dial in a percentage pretty well.
Sigh... where I work right now, we are not allowed to use the ubiquitous grey meat lugs in the cutting room. I have to somehow catch the trim spitting out of the Hobart in a handful of styrofoam trays and then put it back into the grinder for a second pass.
-- Edited by JimmyMac on Thursday 20th of September 2012 09:27:44 PM
When I was a mt mgr in a chain store, I had to use tube beef-company policy
sunday- I also thought these big packers tested the tube stocks, a few years ago they really wanted to try irradiation- which would work,,,but no one liked the name.
as fdarn said, I prefer bench trimmings over tube burger
no, it cant be truly controlled. my guess the companies use it is for labor cost and the supposed "maintenace of quality". it really is a shame that the working sector of the stores and consumers are subjected to the lowered quality in name of profits.
I learned about a technique of using four lugs for bench trim.
100% lean, mostly lean, half lean, and mostly fat.
It's amazing what can be done with a fat analyser and trim.
You can dial in a percentage pretty well.
Sigh... where I work right now, we are not allowed to use the ubiquitous grey meat lugs in the cutting room. I have to somehow catch the trim spitting out of the Hobart in a handful of styrofoam trays and then put it back into the grinder for a second pass.
-- Edited by JimmyMac on Thursday 20th of September 2012 09:27:44 PM
I'd just grind it into an empty cardboard box. Do it fast and then put the empty box where no idiot's from up front will figure it out. It might not be sanitary, but that's what the jerks get for making stupid rules. BTW, concerning the sanitary issue, I'd eat it. OK?
good grief whats up with that? No Meat Lugs Allowed? why not? I never heard of such a thing. I don't see what the problem could be expecially if they are plastic.
-- Edited by fdarn on Friday 21st of September 2012 03:35:36 PM
