Remember pink slime? Well, there seems to be another beef with the industry itself.
Full Site with multiple articles, infographic, and history
A year long investigation by the Kansas City Star has found that the beef industry is increasingly using a mechanical tenderizing process that increases E. Coli risk for consumers. They have done an in depth study of processing, packing and health, Overuse of antibiotics, Big Beef and U.S. diets, and Meatpacking History in KC.
The study that has been done show that tenderizing meat has made consumers more vulnerable to E. Coli. Not only is it making it vulnerable to consumers to catch E. Coli, studies have also shown that antibiotics use for cows are also allowing the E. coli to become increasingly resistant to the drug itself. Even in a partially cooked steak/beef, a consumer runs a higher chance to catch E. Coli than in other countries solely because the tenderizing process pushes many of these same bacteria further inside the meat. If your meat isn't well-done, you are at a higher risk to catch E. Coli in your system.
Infographic of tenderized meat
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