> <<But for hamburger the outside of the carcass is ground up
> and mixed along
> with everything else>>
> As far as I know, we have yet to develop the ability to
> dissolve beef hides and hair as a food source.
I think Hugh just meant that the outside of the skinned carcass is likely to
be contaminated with fecal material, but it doesn't matter that much. It
DOES matter when you grind it up into hamburger.
> And, let me rant a little on my own: it's not the e-coli in
> the meat that has me worried, it's the antibiotics in the
> food itself to counteract the advent of e-coli and other
> close-contact organisms.
The elaboration of antibiotic-resistant pathogens from feeding antibiotics,
seems more dangerous than the small amount of antibiotic residues that get
into the meat.
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