<The "new" dangerous e-coli only lives in the rumens of cattle that are
<on mostly grain diets - i.e. feedlot cattle (or some confinement
<dairies). A study by Cornell University shows that cattle being fed on
<forage do not carry this organism. Also, cattle that are on feedlots
<that are fed forage (hay) for as little as 5 days no longer shed the
<organism. Some folks think that feeding hay for a few days before
<slaughter makes a lot more sense than irradiating all meat. Also, if
<your manure is from animals on forage based systems (pasture and hay),
<the e-coli is not likely to be a problem in the manure.
I have eaten grass-fed cattle (and for that matter acorn-fed lamb & also
chestnut-fed pork) in my former life, but those were definitely acquired
tastes! Strictly roughage-fed animals are very lean :), but not exactly
fork-tender & hardly within the taste range of the average North American
consumer. Don't take my word for it, try some Australian or Rumanian beef
or New Zealand Lamb- it tastes like grass!
Cattle are fed grain out here during their last few weeks of life to rid
them of the excess vitamin A & chlorophyl that makes their flesh taste like
grass. Perhaps the cattle could be fed hay & other roughages and only be
switched to grain for final finishing. Research could tell us how many days
on grain would flush the disagreeable taste from the meat. This could be a
niche for natural/organic/small-scale producers to cash in on with
health-conscious consumers?
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