Spring Hill Farms

  (Newark, Ohio)
Heritage Breed Pastured Pork, Chickens, Grass Fed Beef
[ Member listing ]

USDA - Beef is Tender But What Else?

Picture The USDA has announced it's new 'tenderness' program designed to help consumers choose a good piece of beef.

The new USDA program allows beef companies to label products as "USDA tender" or "USDA very tender" if they are certified to make those claims.

Cargill will be rolling this out in the near future since they are certified to be able to do so.

While I've read a few articles about the whole issue, my take on it is a bit different.

Touting how tender a piece of beef might be is keying in on what consumers are duped with continuously. 

It's like the words 'extra creamy filling inside' on a box of junk food.

Yep - there probably is extra creamy filling inside.

The question is should you be eating it in the first place?

These type of labels are nothing more than emphasizing the taste or experience of a product while ignoring and totally playing down the real issues.

Does it contain GMO's?

Where was it made or grown?

I use these two examples because they are both being hotly contested in various parts of the country.

Maybe I'm wrong but I haven't heard any ground swell of complaints about how we need our beef products labeled for tenderness.

It's another case of attaching a solution to a problem that nobody but big biz knew was a problem.

Until next time..


 

Google
 
 

USDA Budget Cuts...You Mean We're Paying For This?

The USDA recently announced they are going to lose 150 Million dollars in a budget cut. Listen to what Tom Vilisack mentions in his announcement. 

I'm always amazed at the waste found when somebody actually looks for it. He mentions office buildings and equipment that are vacant, 700 hundred different cell phone contracts, 70 crop reporting days cut back.

The things we find necessary when the money is flowing!


 



 

 
 

The USDA - Antibiotics and Chicken

Picture

Bacterial Chicken!
Poultry are heavy consumers of antibiotics in mainstream agriculture. The establishment has assured us for years that it is not really a health hazard. The reside left in the chickens is harmless. Yea, right.

So I wonder why The United States Department of Agriculture has a team of scientist working on introducing what they call "competitive exclusion cultures." They introduced these cultures of 29 different bacterial species into farm raised chickens as part of their diet and then exposed them to salmonella. They found that chickens exposed to the bacterial culture had 99 percent less salmonella colonization than unexposed chickens according to Discover Magazine, March 2011.

Interesting! I blogged on this very topic a while back. I'd love to think the USDA scientist read my blog but the truth is, as always, public outcry over several studies that have been done in the last several years have consumers getting worried about antibiotic residue in their food.

That coupled with the deluge of antibiotic resistant bacterias that are surfacing (which is what prompted the studies no doubt) not only in livestock but humans as well have scientist worried.

So many consumers have been opting out of the antibiotic laced factory farmed chicken and buying from a small farm that doesn't dose their chickens with medicated feed.

But don't be fooled. The USDA is trying to figure out a new way to leave chickens in huge confinement barns and not have to dose them with antibiotics. Granted it is better to have confinement poultry that is antibiotic free than what is available now.

I wonder if they can come up with something besides Roxarsone (an organic version of arsenic) as a growth promoter? I seem to do fine without putting it in my chicken feed.

To me this whole thing is just proof that you can't rely on regulations and inspectors to make sure your food is healthy and safe.

Buy from a local farm. Visit the farmer and ask questions. A good local farmer has no secrets about what they feed their stock and how it's raised.

At Spring Hill Farms I have been growing good bacteria for our animals to ingest for a long time. Maybe that's one reason why I never have a need for a veterinarian.

Until next time...


 

 
 
RSS feed for Spring Hill Farms blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll