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Where's the beef?

(article, Culinate staff)

The most recent beef recall, which was issued on June 24 and increased on June 28, includes 421,000 pounds of beef processed on April 21, 2009. The recalled meat, tainted with E. coli 0157:H7, comes from JBS-Swift, of Greeley, Colorado, and was shipped nationally and internationally. 

(For one analysis of JBS and its meat, read Tom Philpott's lengthy skewering of the company over at Grist.)

The blogging world has reacted to the recall with advice: "Avoid Beef Like It's The Plague: Massive Class 1 Recall of Beef Products — 421,000 Pounds" warned Obama Foodorama. Sam Fromartz, of Chews Wise, offered other good suggestions:

bq. Follow government advice and cook burgers until 160F (like a hockey puck?) or reduce risk by getting hamburger from a butcher who grinds meat in the shop.

That last idea, to entrust your butcher with the job of grinding your burger, is worth considering, and is repeated by cookbook author and blogger Jeanne Kelley in this video from the new site Good Eats; for her burger, Kelley buys a chuck roast and has it ground to order.