Where’s the beef?

Probably rotting in the abattoir and the meat-packing plant.

You might not be so quick to go fast-food or fire up the barbie after reading this article from the New York Times on the meat inspection process, or lack thereof. It’s lengthy, but it covers all the bases.

And across the line in Canada, things are not so well-done either.

The bottom line? If you want real hamburger meat, buy a steak from your favorite butcher and have him grind it on-site for you.

Afterthought: How thoroughly does he clean his meat grinder?