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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-19-2008, 12:27 PM   #1
BigBarry
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Default Holy Carp! ANOTHER Beef Recall for E.coli!

http://www.cnn.com/2008/US/05/18/mea...ef=mpstoryview

Check the states.
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Unread 05-19-2008, 01:20 PM   #2
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Good catch, BB. Thanks.
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Unread 05-19-2008, 01:25 PM   #3
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I guess that's why a lot of people I know only grind their own beef
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Unread 05-19-2008, 01:48 PM   #4
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You MOFO guys are on the list...
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Unread 05-19-2008, 01:49 PM   #5
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I'll stick with buying a half of beef each year. I know who grows em and who packages them.
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Unread 05-19-2008, 02:01 PM   #6
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why are we just now starting to see more problems is it because the feds have cut back inspectors or that they are not trained properly?
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Unread 05-19-2008, 02:28 PM   #7
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Get all my ground beef from the FIL's cattle.
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Unread 05-20-2008, 10:34 PM   #8
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I get my beef ground by my local butcher which is an old time looking butcher shop (better wear a coat when you go into the store, it is kept at 38 degrees year round!), he also grinds some of my venison in the fall as well as butchering some of my other game.

I was under the assumption (yeah, I know!) that if beef is cooked to the recommended proper temperature than E. Coli wasn't a concern, am I wrong on this?

BB, btw, I heard of the recall long before CNN ran the story........... it helps being engaged to someone from USDA!
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Unread 05-20-2008, 11:05 PM   #9
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Guys my father almost died due to E.coli several years ago so please please please check your stock.
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Unread 05-21-2008, 07:58 AM   #10
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It gets killed at 160 degrees but you really have to be careful with burgers.

TM - I forgot that she works for the USDA! Handy.
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