The Hidden Dangers of Feedlot Beef

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Feedlot beef is not a new topic for Life Is Fare, but I feel compelled to once again share an article about the beef that’s sold to most grocery stores and restaurants in the U.S.

The Kansas City Star investigated the processing methods–and their hazards for human health–among the largest beef packers in the U.S. This group includes the big four— Tyson Foods of Arkansas, Cargill Meat Solutions of Wichita, National Beef of Kansas City, and JBS USA Beef of Greeley, Colo. — as well as the network of feedlots, processing plants, animal drug companies and lobbyists who make up the behemoth known as Big Beef.

What The Star found is “an increasingly concentrated industry that mass-produces beef at high speeds in mega-factories that dot the Midwest, where Kansas City serves as the “buckle” of the beef belt. It’s a factory food process churning out cheaper and some say tougher cuts of meat that can cause health problems.”

Here’s a list of other key findings:

  • Large beef plants, based on volume alone, contribute disproportionately to the incidence of meat-borne pathogens.
  • Big Beef and other processors are co-mingling ground beef from many different cattle, some from outside the United States, adding to the difficulty for health officials to track contaminated products to their source. The industry also has resisted labeling some products, including mechanically tenderized meat, to warn consumers and restaurants to cook it thoroughly.
  • Big Beef is injecting millions of dollars of growth hormones and antibiotics into cattle, partly to fatten them quickly for market. But many experts believe that years of overuse and misuse of such drugs contributes to antibiotic-resistant pathogens in humans, meaning illnesses once treated with a regimen of antibiotics are much harder to control.
  • Big Beef is using its political pull, public relations campaigns and the supportive science it sponsors to influence federal dietary guidelines and recast steaks and burgers as health foods people can eat every day. It even persuaded the American Heart Association to certify beef as “heart healthy.”

Are you sure this is what you want to eat?


4 responses to “The Hidden Dangers of Feedlot Beef

  1. Pretty sure it’s *not* what I want to eat! Too bad it’s such hard work… we need better labeling and more options. And, in the meantime, grateful for our local producers and processors.

  2. I rarely eat beef unless it’s raised and butchered locally. I had read about such pathetic practices as you describe, but it truly hit me as despicable when I drove from Kentucky to New Mexico, crossing through SW Kansas and the Texas panhandle, where many of the huge feedlots are located.
    The sad thing is, many people would rather eat cheap meat than take a stand against an unsustainable and environmentally destructive practice.

    • I need to make that drive sometime. Kansas is one state I’ve never been to. Originally, I had planned to see the Tallgrass Prairie there as an excuse to go to Kansas but now I’m thinking I could see that as well as the feedlots so I can document them in person. Not that I really want to see them, but just to share with the world the inhumane conditions in which these animals live. I only eat local grassfed beef here in Michigan, and what we buy is from farmers we know and trust. I think people who focus on buytin what’s “cheap” now aren’t looking at their long-term health and the effect of industrialized food on the environment. I appreciate your insights….thanks for your comment!

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