Leading off with terminology that signals he has an agenda- I’ll check back in from home where I can watch it completely before commenting. I did get as far as the dry aging and would note I knew of a number of places that failed to control the humidity and hence the bacteria when aging. I’ll watch it all, later.
Good little lesson there Dave. No idea my local grocery store beef probably isn’t American. Thanks for sharing.
Funny thing is about 2 hours ago I heard on the radio news that someone has proposed a bill or something that would make "USA" labeled meats truly from USA, grown, processed, etc. That's a big if it happens...but it's election year so the blowhards be blowing...
Labeling origin is something I favor but is more difficult and contentious than you might think. Meat trim (scrap from cutting steaks etc) is a traded commodity, moved around in cartons the size of ICB totes, with multiple totes combined in the grinder. How long does a steer have to live in Canada or the US to get citizenship? How is that tracked (Big Government?)? This has been a hot issue for decades. Search COOL, premises identification, etc etc
Take some time and look up and see who owns hog farms, processing and packaging plants in the US. As far as beef, that's why I prefer my red meat to come from the woods behind my house. I know where it came from and it's truly all natural.
Country of Origin labels were voted on in Congress. They voted to remove the labels. Now why on earth would they do that? My hunch is a LOT of quality beef is exported, and we get the junk stuff back.
I ordered some Jack's Links beef jerky, the texture is much different than I remember. I wonder what they changed. I'll never forget when Gallo salami was sold (to Sara Lee?), totally loaded it up with fillers.
