Saturday, 02 January 2010 19:35
Step Forward: California restaurant trans fat ban goes into effect January 1, 2010On December 30th, an article written by New York Times reporter brought to light some information about ground beef that caught most of us by surprise. It seems that a process developed by Beef Products, Inc. converts beef scrap and waste into a filler that is added back into ground beef. Since the scrap typically contains higher level of bacteria than the higher quality cuts of meat, the process uses ammonia gas to kill organisms such as e-Coli and salmonella.
According to Eldon Roth, founder and owner of Beef Products, Inc., 70% of the ground beef sold in the United States contains this filler and Roth hopes to grow that number to 100%. Current major customers of this filler product include Burger King, McDonalds, major grocery chains, and the federal school lunch program. If you saw the movie "Food, Inc." you saw a clip of Beef Products operations and Mr. Roth's comments.
That's the problem. There is currently no requirement for the labeling of this filler product so you have no way of knowing if the ground beef you are buying at your local supermarket is pure beef or if it is a combination of ground beef and filler product.
Buffaloberries™ uses only locally grown, 100% grassfed bison, lamb, and beef products in our menu items. We also use certified sustainably caught, low-mercury albacore tuna from Wild Planet®, vegetarian-fed, free-range chicken breasts from Smart Chicken®, and nitrate-free organic pepperoni from Applegate Farms®. All of our meat products are also antibiotic and hormone free.
Although Buffaloberries™ high quality ingredients do cost a lot more than the ingredients you'll find at most restaurants, we work hard to keep our other costs low to bring you the highest quality food at the lowest possible price.
Delicious. Healthy. Smashing idea.