Chewing The Cud

In the history of our American beef, we have had 3 cases of bovine spongiform encephalopathy (BSE). This disease is a fatal neurological disease that was first recognized in 1986. Should we be panicking that this disease will enter our food supply? Absolutely not. In fact, today's beef is safer today than ever before.

BSE spreads through feed containing ruminant derived meat and bone meal. However, this feed was banned in the United States in 1997. Furthermore, the Food and Drug Administration reports 99% compliance with the feed ban, and the United States Department of Agriculture strengthened the program by banning all non-ambulatory (unable to walk or showing signs of a neurological disease) cattle from entering our food supply.

Not only can we be confident in the safety of our beef, but we can also get excited about its health benefits. There are now 29 cuts of beef that are considered lean for a healthy diet. A 3 ounce serving of beef contributes less than 10% of calories to a 2,000 calorie diet, yet it supplies more than 10% of the daily value of protein (50%), zinc (39%), and iron (37%).

So now that I've read this book, Chew On This, I'll admit that I am more conscious about my food choices, and I am more aware of how big businesses run our country, but I am as confident in my stance as ever: American beef producers put their heart and souls into providing a safe, healthy, and delicious product for consumers. Even in the depths of slander from a book like this, the truth of the matter is that, yes, BEEF IS STILL WHAT"S FOR DINNER!