"For most manufacturers, profit is tied to production, and the industry that turns bovines into burgers is no different: The top four meatpacking companies process more than 60,000 head of cattle a day. Given this staggering amount of cow, it makes you wonder how they test all of it for contamination. They don't."Guess I won't be having any more burgers or steaks 'medium-rare.' I always knew it wasn't the smartest cooking choice, but I don't like 'slab' meat over cooked. I am seriously now considering only buying organic grass-fed beef for the few times I do cook it. And no more Del Taco. All this is very sad. Fortunately, lamb, which is my favorite, doesn't seem to suffer from mad-cow issues. Though I'm sure that E. coli is still an issue.
We are what we eat. I think I'll be chicken today.
Simply Recipes' "Chicken Piccata"