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Cargill introduces Excel Australian Grain Fed Beef

  • Thread starter Thread starter Anonymous
  • Start date Start date
mrj said:
It seems logical to me that the surest way to eliminate e coli from harming people would be to zap the meat with irradiation and putting it into atmospheric packaging either before or after irradiation if there is no way for the pathogen to be introduced in the home or other final preparation area, wouldn't it? mrj
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Maxine, are you serious!

The reason I ask you those questions are because, we have had more E.coli outbreaks/recalls with your sound science, than we ever did with sniff and smell. When you look at what has changed in the cattle industry, in the last twenty five years, you will then recognize why E.coli is so rampant.

Best Regards
Ben Roberts
 
Ben,

McCary's has never had a recall for E-coli...I asked Bud and he pointed to two things....Processing one at a time and the HACCP Program....Not just having but actually following it,

PPRM
 
PPRM said:
Ben,

McCary's has never had a recall for E-coli...I asked Bud and he pointed to two things....Processing one at a time and the HACCP Program....Not just having but actually following it,

PPRM
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E.coli is a problem of the digestive tract...keep feces off the carcass when removing the hide and guts, you don't have contaminated meat. That, mrj, is why "the speed of movement in the packing plant is a bad thing"!

Why have a HACCP protocol when you have thirteen 'in house' E.coli positives and still ship out ground beef...Greeley!!!!!
 
RM, "That, mrj, is why "the speed of movement in the packing plant is a bad thing"!"

They choose to call it "efficiency", RM. Maybe they mean "efficient at spreading pathogens".
 
Sandhusker said:
RM, "That, mrj, is why "the speed of movement in the packing plant is a bad thing"!"

They choose to call it "efficiency", RM. Maybe they mean "efficient at spreading pathogens".
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Or maybe they call it "competitiveness". If they had to slow chain speeds, maybe smaller processors that are more concerned with quality than 'low cost' would be more competitive!
 
PPRM said:
Ben,

McCary's has never had a recall for E-coli...I asked Bud and he pointed to two things....Processing one at a time and the HACCP Program....Not just having but actually following it,

PPRM
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PPRM, I doubt that McCary's would ever have a E.coli recall! HACCP program or not. I've never had one, i've not heard of a small processor that has. You can do some research, and find that most countries don't have E.coli recalls. Why does the United States have an overwhelmingly amount of E.coli?


Best Regards
Ben Roberts
 
Ben Roberts said:
PPRM said:
Ben,

McCary's has never had a recall for E-coli...I asked Bud and he pointed to two things....Processing one at a time and the HACCP Program....Not just having but actually following it,

PPRM
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PPRM, I doubt that McCary's would ever have a E.coli recall! HACCP program or not. I've never had one, i've not heard of a small processor that has. You can do some research, and find that most countries don't have E.coli recalls. Why does the United States have an overwhelmingly amount of E.coli?


Best Regards
Ben Roberts
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Ben,

Part of my point is Bud Felt like the HACCP program gave him a chance to sit down and fully evaluate his facility. He personally Identified this as a reason he has never had a problem. Those were his words.

My words are I see a stark contrast between how he used this program vs what has happened with plants that have the program to appease the letter of the law. He used it to make sure he could identify all posible problems and make sure he had appropriate safeguards.....

With that, I have a hard time "Dambing HACCP"...It cost Bud no more or no less than anyone else.....I worked in Food Processing for 10 years as a Manager in Producton and Quality Control/Sanitation. Any good Quality Assurance Program is not that expensive and can save you millions.....That is why I am as vocal as I am about the size of the recalls for e-coli......Ad up the cost of additional testing vs the Millions of dollars of product and the amount of resources to recall this last batch....Not to mention the Florida Teen...I can't put a number on that cost, guess we'll have to leave that to a Lawyer....

I guess I see a tone in threads that HACCP is something that is cost prohibitive to the small guys and not to the big gys...I had a small guy tell me it helped him and laud it and I see where some big guys did not really utilize the Analysis and it cost them...

PPRM
 
On the flip side,

I also have a lady wantng me to read a book called something like, "Dilemma of the Omnivore" ..It is apparently about some guy that processes chickens ion an open air environement bitchin cause he can't do the same with cattle. The slant is "The Man" is keeping him down.....She uys meat from me every other week and tells me I should read it....I am more of the slant that likely his chicken slaughter deal should be shut down,


So, that is part of what I think about with HACCP stuff being eliminated,

PPRM
 
katrina said:
I see in the paper that the Ainsworth Packing plant is for sale....... Would be a great oppertunity for someone........
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katrina, its been about a year ago that I called the Ainsworth Packing plant and ask if the plant was for sale. I have some friends South of Ainsworth that were interested in marketing their own cattle through a pasture to plate type of program. At the time I called, the plant was not for sale, I have to wonder what changed their minds.

Katrina, do you know where Uncle Bucks Lodge is, South of Ainsworth? I believe that environment would be a great opportunity for them to market their cattle/beef/and a part of Nebraska that the public would enjoy.

Best Regards
Ben Roberts
 
Ben Roberts said:
katrina said:
I see in the paper that the Ainsworth Packing plant is for sale....... Would be a great oppertunity for someone........
Click to expand...


katrina, its been about a year ago that I called the Ainsworth Packing plant and ask if the plant was for sale. I have some friends South of Ainsworth that were interested in marketing their own cattle through a pasture to plate type of program. At the time I called, the plant was not for sale, I have to wonder what changed their minds.

Katrina, do you know where Uncle Bucks Lodge is, South of Ainsworth? I believe that environment would be a great opportunity for them to market their cattle/beef/and a part of Nebraska that the public would enjoy.

Best Regards
Ben Roberts
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Dang Ben that would be a real gold mine for someone with a little ambition.. I'm not familiar with the area at all... My horse vet is there and that's all I know...... I just read what these guys here on ranchers are doing and I know that it would be a real exciting adventure.... Pasture to plate. Yessssss....... And not to far from the pheasant hunting crowd in South Dakota....... And all the feedyards to boot............
 
Oldtimer said:
katrina said:
Ben, What kinda money would it take???
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$8 wheat burning holes in her pocket already :???: :wink: :lol: :lol: :P :P
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Very few farmers in my county have sold any eight dollar wheat, the banks made them contract at least fifty percent of their crop, before they would give them an operating loan, most contracted wheat $4.40/$5.20.

With the low rain fall, yields were down, contracting fifty percent of your crop on a ten year average, most had little wheat to sell at $8.00, those that did have wheat to sell, sold before it reached $8.00 anyway.

The big dollars made on the 2007 wheat crop, are being made by someone else, other than the farmers or the local elevators in my county. Next year, we all believe that the price will be lower, with the amount of winter wheat now in the ground.

Fortunately for me I don't sell any wheat, I grind all of what I produce for feed.

Best Regards
Ben Roberts
 
Ben Roberts said:
katrina said:
Ben, What kinda money would it take???
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Today, I don't know, tomorrow by this time i'll let you know. In your other post though you said, with AMBITION, it will take more of that, than money.


Best Regards
Ben Roberts
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I agree with the ambition Ben... I'll bet there is NO customer base..... A person would or should talk to Jorgensons about how they went about their venture... I would want to process my own meat and sell and not just process meat for the community.....
You have more knowledge, what are you thinking??? (Of course just for fun. :lol: )
 
Ben Roberts said:
mrj said:
It seems logical to me that the surest way to eliminate e coli from harming people would be to zap the meat with irradiation and putting it into atmospheric packaging either before or after irradiation if there is no way for the pathogen to be introduced in the home or other final preparation area, wouldn't it? mrj
Click to expand...



Maxine, are you serious!

The reason I ask you those questions are because, we have had more E.coli outbreaks/recalls with your sound science, than we ever did with sniff and smell. When you look at what has changed in the cattle industry, in the last twenty five years, you will then recognize why E.coli is so rampant.

Best Regards
Ben Roberts
Click to expand...

Ben, the first case I can find linked to 0157H7 was 1982.
E.coli 0157H7 is a mutant form of E.coli...what changed to create this mutation?
 

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