E-Coli Note for 2012
The recent recall of beef products focuses the spotlight on food safety. It is important to note that there are a couple of significant differences between the way conventional beef is raised and processed, and the way we do it. Cattle from feedlots spend much of their lives standing in mud and feces are therefore much more likely to be contaminated by e coli.
Secondly, the very large beef processing plants process more beef in a single hour than we do in a year. If they have a problem, it is distributed far and wide into the marketplace very quickly. Processing in massive volumes makes it harder to identify e coli, and ensures that any problems are quickly and widely distributed.
Although it is not a requirement for Provincially processed meat to be tested for e coli, our exclusive distributor, Two Rivers Specialty Meats, not only inspects each carcass visually, but also routinely tests for the presence of e coli by drawing samples and sending them to a third party lab.
It costs a lot more to raise our beef the way we do it. It also costs a lot more to process it in a “craft” manner while exceeding the regulatory requirements of food safety. We think it is better to do it this way. We hope that you agree.