E-Coli and other dangers are just part of our traditional beef industry, but it doesn't have to be this way. Many farms and ranches have begun to change the way they raise their cattle by moving to all grass-fed and away from the standard practice of collecting the animals in confined pens and fattening them up for the last few weeks of their lives - this is the main cause of disease and the reason why non-grassfed animals are often given doses of antibiotics and such.
Here is a quote from a new article that discusses the issue and the recent E-coli breakout in Canada: “If you are raising grass fed beef there is an 80% less chance of having
E. coli O157. If the plant is only geared to slaughtering grass fed
beef then the chances of E. coli entering the plant is basically nil,”
noted Steves.
See the full article here: http://bit.ly/TozM3O
And for some really great grass fed beef with no added antibiotics see this site:
http://bit.ly/Rz4aMk
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