The Kansas City Star, in a yearlong investigation, found that the beef industry is increasingly relying on a mechanical process to tenderize meat, exposing Americans to higher risk of E. coli poisoning. The industry then resists labeling such products, leaving consumers in the dark.
The result: Beef in America is plentiful and affordable, spun out in enormous quantities at high speeds, but it’s a bonanza with hidden dangers. Industry officials contend beef is safer than it’s ever been.
Read more here: http://www.kansascity.com/2012/12/06/v-project_one/3951690/beefs-raw-edges.html#storylink=cpy