Antibiotic free meat is the norm… learn more about media sensationalism and the process of drug residue testing from a butcher’s perspective.
McDonalds and Costco made headlines last week when they announced a campaign to eliminate the sale of food products treated with antibiotics. While many consumers rejoiced, others questioned the need for such a proclamation. Are farmers needlessly injecting their animals with antibiotics? Is there antibiotic residue in the meat we eat? How can consumers be assured their food is truly safe? As a small meat processor, I have seen firsthand the USDA’s commitment to this issue. Countless hours have been spent discussing preventative measures and receiving training to ensure that the food produced within my facility is safe for human consumption.
In order to be eligible for slaughter, animals must be able to walk off the trailer and pass an ante-mortem inspection…things that are not always easy when sick livestock are involved. While the media would have consumers believe that antibiotics are unnecessarily pumped into healthy animals, the truth is…
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