MO_cows, how do you KNOW that burger contained LFTB, and in what quantity? If so, what was the quality of the 'other' beef the LFTB was mixed with?
My understanding is that as nothing in the product required special labelling, and additional labels are very costly to add, there was no reason for doing so. If there was, it would have been up to the company mixing the beef, if I understand the labelling process/rules.
I would have no problem with labelling it, in part because the people who want the hamburger product best protected from e coli, with the lowest fat, that is most likely what they would choose.
Re, flavor, texture of the burger, all I know is what a few friends who have knowingly eaten it, and they say it was excellent. They are NOT indiscriminating beef consumers, but farmer/ranchers who have eaten the finest beef in the finest establishements, as well as producing some of that product in their own cattle operations. Until I have experience to the contrary, I am willing to take their word for it. I have no doubt I have eaten it someplace, but didn't know so at the time.
We can have the finest food at a price, but we also need good quality foods at affordable prices for all levels of incomes. Which I believe we are blessed with in this country. Most of us can access an awesome variety of qualty of all foods. Maybe we should be more thankful and less contentious about it.
No one, such as BPI should be crucified by the press and people out to 'get someone' when that business (BPI) simply was doing what they considered a good deed in developing the equipment, machinery, and processes to recover that high quality beef muscle meat. That dramatically cuts the 'ecological footpring' of raising beef, which IS being used against even producing beef as a food, which is another benefit, far as I'm concerned.
But, when we find anyone, from local farmer, to the smallest, or the biggest processor, and any middle man or retailers cheating, they should be prosecuted to the fullest extent of the law.
mrj
My understanding is that as nothing in the product required special labelling, and additional labels are very costly to add, there was no reason for doing so. If there was, it would have been up to the company mixing the beef, if I understand the labelling process/rules.
I would have no problem with labelling it, in part because the people who want the hamburger product best protected from e coli, with the lowest fat, that is most likely what they would choose.
Re, flavor, texture of the burger, all I know is what a few friends who have knowingly eaten it, and they say it was excellent. They are NOT indiscriminating beef consumers, but farmer/ranchers who have eaten the finest beef in the finest establishements, as well as producing some of that product in their own cattle operations. Until I have experience to the contrary, I am willing to take their word for it. I have no doubt I have eaten it someplace, but didn't know so at the time.
We can have the finest food at a price, but we also need good quality foods at affordable prices for all levels of incomes. Which I believe we are blessed with in this country. Most of us can access an awesome variety of qualty of all foods. Maybe we should be more thankful and less contentious about it.
No one, such as BPI should be crucified by the press and people out to 'get someone' when that business (BPI) simply was doing what they considered a good deed in developing the equipment, machinery, and processes to recover that high quality beef muscle meat. That dramatically cuts the 'ecological footpring' of raising beef, which IS being used against even producing beef as a food, which is another benefit, far as I'm concerned.
But, when we find anyone, from local farmer, to the smallest, or the biggest processor, and any middle man or retailers cheating, they should be prosecuted to the fullest extent of the law.
mrj