Another day, another ground meat recall. Ever wonder what the ^%$ is going on? What is it about ground meat that leads to the worst case scenarios?

I got an answer–and an education–when reporting The Butcher’s Guide To Well-Raised Meat.

Here are two excerpts from the book to help educate anyone else who might be interested in this monumental waste of flesh.

“Don’t be fooled by meat labeled ‘freshly ground’ at the supermarket. Usually that’s a giant 20-pound chub (or tube) of coarse pre-ground beef they then regrind. That stuff is a gamble. There’s no telling what’s in it–bone chips and shit , at least. And it could also be made from a thousand different animals from ten different countries. Try tracing that.”

“…It doesn’t matter that there are USDA inspectors in every slaughterhouse. They’re not catching the outbreaks and it’s only getting worse. Contamination can come from anything–from feces on a hide to dirty hands to stomach bile that wasn’t properly washed off a carcass.  It takes time to slaughter and clean right. The giant operations rush to slaughter up to twenty-five thousand steers a day. When you see enormous numbers like 143 million pounds of beef recalled, it’s because that’s the “stop number”: that’s how much they grind before they clean or that’s how many pounds ago they tested for pathogens.”

All the more reason to know and trust your butcher or to grind your own meat.