You're supposed to take a solid cut of meat and grind it before serving, not use preground grocery store meat that comes from who knows where. Bacteria doesn't travel through muscle, just wash it before grinding and it's pretty safe. US beef isn't like pork and chicken, much more sanitary. Almost all beef cattle are pastured, not factory farmed, for a variety of reasons.
That's good to know - I did know not to use preground junk from grocery stores. I live in south Texas and buy all proteins locally and organically. Great products and supporting local.
I lived in Central TX for a few years. Beef cattle are treated as an investment and get pretty good care. There are no cattle being raised in pens. Muscle and fat marbling wouldn't develop correctly. They all get to graze and are usually only grain finished (fattened before sale and slaughter). Grass fed is truly a matter of preference and not inherently better. Many misconceptions exist about beef in particular.
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