Kato
Well-known member
8)
elwapo said:so you are saying Canadian beef is safer than yours?
:???: :???: Whats the difference Cargil has to pay for the inspectors up here?Sandhusker said:elwapo said:I was speaking with a director of the Alberta Beef Producers last week and he said that the Chino plant in California was able to get away with processing downer cows and putting them into your kids lunch because federal inspectors attended that plant for approximately 30 minutes each day. Here in Canada processing plants of that size have inspectors on staff all day every day! There is no possible way our Canadian plants would ever get away with processing downers......... period. Even the mom and dad butcher shops have inspectors attend on kill days for the entire kill.
The USDA won't staff as needed because that might cost the packers a few dollars and would slow down the money machine if the chain ever had to be stopped. This is what you get when the foxes are in charge of the henhouse. You can't have safety and trade at the same time - something has to be compromised and when the AMI picks up the fiddle, the USDA puts on their dancing shoes.
feeder said:I still have the same thoughts. Does Canada test every cow? If not this one could have been eaten by my grandkids in school lunch. That is what scares me. I'm sorry I am one of the annoying 1% but I'm concerned with the USA and Canada food safety issues.