Text 36032, 130 rader
Skriven 2013-04-12 12:36:00 av Dave Drum (66220.cooking)
  Kommentar till text 35995 av JIM WELLER (1:123/140)
Ärende: poisoned burgers
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> They got away with it for some time ... legally, because they didn't
 DD> advertise it as 100% beef. And practically because the pork spleens did
 DD> give the hamburg a nice red colour. And no one (me included) knew there
 DD> was pork in there until a disgruntled former meat cutter for them blew
 DD> the whistle - not to the Health Department (well, he did but they
 DD> couldn't do anything) but to the food columnist for the local fish
 DD> wrapper.

 JW> That surprises me. Does your FSIS not have standards regarding this?

What does FSIS stand for? I have a number of WAGs, some even that can be
repeated in a family echo. But, I druther know. If it's the Federated Shoddy
Items Snoops - then, so be it. But, I rather doubt that.

 JW> Canada's CFIA certainly does. Ground meat must be identified as to
 JW> species, species can not be mixed, and meat is defined as muscle
 JW> meat. Spleen is an organ, a meat by-product and not "meat" per se.
 JW> So that practise would be illegal three differwent ways here.

Beef must be beef, pork must be pork. But I recall nothing in this state that
prohibits mixing species. Hell, I see packages of "meat loaf mix" in lots of
places - 1/3 beef, 1/3 pork, 1/3 veal (or sometimes poultry). If it's federally
certified, then there is a different set of rules that apply. But, the Feds are
not involved in grading for quality except voluntarily on product that does not
cross state lines or enter into interstate commerce, and sometimes not even
then.

In the United States, all beef that is sold must pass a safety inspection by
the US Department of Agriculture (USDA) -- but, that's it as far as mandated
inspections go. 

"You may have noticed that many types of beef are sold by grade: select, choice
or prime. Of these, select is considered of the least quality with less fat
marbling. It may generally be tougher and is best suited to barbecuing, thin
slicing, and usually best served after marinating. Prime is the highest quality
of beef, exhibiting the most fat and promising the greatest flavor and
tenderness.

"Having meat graded is optional and costs extra money. Graded meat is stamped
on the outside “fatö of the cut with a rolled stamp. Obviously you won’t see
this stamp when you purchase hamburger, but you might notice it when you
purchase a roast. When beef is not of a superior grade, at least USDA choice,
butchers or beef growers may choose not to have it stamped. This is called
no-roll beef.

"Most no-roll beef would probably be graded select and it’s therefore often the
cheapest you can find. Occasionally you’ll find a no-roll beef selection that
is a little darker in color and has more marbling. It’s possible this no-roll
beef would actually have been graded as choice. You will virtually never find
beef without a stamp that would have been graded as prime, because prime beef
fetches such high prices. It’s an advantage to beef growers to pay the extra
money for the stamp because they can then charge more for their meat.

"It should be noted that no-roll beef, which can come in the form of ribs,
steaks, roasts, and hamburgers, has been inspected for safety. It just hasn’t
undergone grading. As a cook, if you want to save money, you can be safely
assured that barring unforeseen problems, the meat is safe to use. Every now
and again, even graded meat is later found to have been produced in a
contaminated environment. Keep an eye on your local paper for any food recalls
that may affect any of the foods you buy.

"This may be particularly important with no-roll beef because typically you’ll
want to prepare select grades more rare. If you like your beef well done,
no-roll selections may not be a good choice, since cooking the beef longer
translates to much tougher beef. Alternately, marinating the meat for at least
12 hours before cooking, especially with an acidic marinade, can help break
down some of the toughness and produce a tenderer end product.

"If you do buy no-roll hamburger, or hamburger of any grade, you do want to
prepare this beef fully cooked. You can serve any unground beef rare, but
hamburger or ground beef means greater chance of contamination with E. coli. It
should always be cooked until no pink color remains and the juices run clear.
Making thin hamburger patties with no-roll beef will help cut down on any
toughness. Moreover, the grinding process tends to act as a natural
tenderizer." www.bqa.org/whatisqualitybeef

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marinated No-Roll Beef Tenderloin
 Categories: Beef, Marinades
      Yield: 8 servings

      5 lb Beef tenderloin
      2 cl (to 4 cl) garlic; minced
      4 tb (to 6 tb) coarse ground
           - pepper
      1 c  Worcestershire sauce
      2 c  Soy sauce
      2 c  Beef bouillon

  Wash the tenderloin and pat dry. Rub the minced garlic all
  over the tenderloin and then rub the pepper into it.

  Poke the tenderloin all over with a meat fork.

  Combine the Worcestershire sauce and the soy sauce; pour
  into a large roasting pan.
 
  Add the tenderloin to the roasting pan and allow to
  marinate for 2 to 3 hours. Turn the tenderloin
  occasionally while it is marinating.

  Preheat the oven to 500øF/260øC. Drain off the marinade
  and pour the beef bouillon around the beef tenderloin in
  the roasting pan.

  Put into the preheated oven and immediately reduce the
  heat to 350 degrees. Cook for 18 minutes per pound for
  rare, 20 minutes per pound for medium rare, or until the
  internal temperature reaches 135 to 140 degrees.
 
  Slice and serve.

  Note: If cooking a beef tenderloin that is less than 3
  pounds, you may have to reduce the cooking time so that it
  does not get overcooked. Use a thermometer to test
  internal temperature for best results.

  From: http://www.recipetips.com

  Uncle Dirty Dave's Archives

MMMMM 

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