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Nevada, Iowa | Rich:
You are correct about meat from the farm being better, I am just grumpy about the packers jacking us around. We really don't butcher anymore, maybe when we get a little fat/flavor back in them we'll try another one. I really do prefer beef tho.
As far as meat scraps, they are still used in at least some commercial protein products. My supplier uses them and even tho I should, I can't tell you off hand what percentage is meat and bone meal. When the mad cow crap hit the fan, most feed mills quit using bovine meal in hog feed supplements so it's only porcine meat and bone now and it is cooked, supposedly enough to remove any threat of parasites or disease.
As Frank said, the threat of trichinosis should be very minimal. I think I read somewhere this afternoon about minimum cooking temperatures of 140F in the center and Franks suggested 160F should be more than safe. I just need to remember that when we fire up the grill. | |
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pork producers
