For nearly 40 years federal food safety regulators had prohibited the use of any part of the cow heart in making ground beef. With little fanfare, that policy has changed. [More]
In yet another attempt to align with consumers’ shifting food preferences, McDonald’s is testing hamburgers made from fresh ground beef instead of frozen patties. [More]
Target CEO Brian Cornell came from the food business, having worked for companies like Safeway, Sam’s Club, and PepsiCo before joining the big-box discounter in 2014. Since then, he’s been working to make groceries at Target better, experimenting with delivery and more fresh and minimally processed food instead of cans and snacks. For example, there’s this nice selection of ground beef that Michael wanted to buy, which is even on sale this week. No… wait a minute, that’s not right. [More]
Adding a few ingredients to ground beef can make for a delicious meal, but there’s nothing tasty about the addition of E. coli in your meat. For that reason, an Omaha company is recalling nearly 168,000 pounds of beef. [More]
Bacteria is everywhere, so it’s no surprise that you’ll find at least some ugly little pathogens in any meat products you buy. Most of these bugs won’t survive the cooking process, especially if you get that meat up to 160 degrees before serving. But since so many people like their burgers on the rarer side, it’s smart to know the potential risks. [More]
So you’re eating burgers at a cookout with some friends. One pal asks the host, “Hey, is this ground beef organic?” The host smugly answers, “Of course, I only buy grass-fed.” “Oh, so it’s antibiotic free?” queries another buddy, to which the host replies, “Didn’t you hear me? I said it’s grass-fed.” What the host apparently doesn’t know is that he may be very mistaken. [More]
For many beef buffs, the idea of a hamburger cooked anything beyond medium rare is blasphemous. Unfortunately, not cooking your ground beef to at least 160 degrees Fahrenheit puts you at risk of ingesting bacteria like E. coli or enterococcus, including some strains that are resistant to multiple antibiotics. But does cooking beef to a safe temperature mean you’re doomed to a dry, tasteless hockey puck sandwich? [More]
To all the burger buffs out there: When you’re cooking your favorite sandwich and someone asks for their burger to be cooked well-done, do you ostracize them and declare them unwelcome on your lands until they apologize, or do you have a go-to method for cooking a non-pink patty that you’re not ashamed of? [More]
There are many things that are very delicious alongside ground beef when mashed into a hamburger patty or loafed into a meatloaf, but plastic shards are not one of those things. Customers of Northeastern grocery chain Wegmans have reported finding “small malleable plastic pieces” in their packages of organic ground beef. [More]
Planning to get a juicy hamburger for lunch today? Some of you may change your mind after reading this. Nearly two million pounds of ground beef products were recalled today because of possible E.Coli contamination. [More]
Thinking about the actual texture and consistency of your common slime, one might come to the idea that the stuff would move along rather slowly. And that same sluggish image also comes to mind in the legal brouhaha over ABC News’ coverage of lean, finely textured beef, otherwise known as “pink slime.” It just keeps slorping along, with ABC now asking a judge to toss the whole suit out, more than a year after Beef Products Inc. first filed it. [More]
Though ground beef producers have been filling out their products for years with what is technically known as “finely textured beef,” but which is now known by the less appetizing name “pink slime,” chemically-treated beef trimmings that the industry and USDA say is harmless, but which some have labeled a “cheap substitute” and “economic fraud.” After nearly two years of stories about the stuff, one of the nation’s largest beef producers has decided to start labeling products that have been pink slimed. [More]
National Beef Packing Company is recalling a 25 tons of ground beef that may be contaminated with E. coli O157:H7. No, we didn’t forget that we already ran this story in mid-June: this is a second and entirely different recall that’s twice as large. [More]
As Europe continues to spiral into horsemeat contamination pandemonium, it can be kinda easy to feel smug, sitting pretty over here in the United States with our horse-free burgers. But lest ye forget that there are other food dangers out there, it’s good to remind ourselves that grossness can strike in other, hooveless forms. [More]
Earlier this year, McDonald’s made headlines when it said it would stop using ammonia-treated beef trimmings lovingly known as “pink slime” in its burgers. Now the former USDA scientist who coined the phrase is speaking out against the widespread use of the stuff — not because it’s unsafe, but because he feels like consumers are being deceived into paying for cheap filler.
131,000 Pounds Of Ground Beef Sold At Kroger Recalled Because E. Coli Doesn't Make For Good Seasoning
Tyson Fresh Meats is recalling approximately 131,300 pounds of ground beef products sold at Kroger because of possible E. coli contamination, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The U.S. Department of Agriculture announced a recall of more than 60,000 pounds of ground beef because of possible E. coli contamination. The recalled meat was produced by the Kansas-based National Beef Packing Company and shipped to stores nationwide.