Ot beef question?

JayinNY · Mar 18, 2017

My friend went to a class or something at SUNY cobleskill collage yesterday to learn about cutting cuts from a side of beef. He raises Charolais, likes them for some unknown reason, most of them are nuts, compared to my herfords, but anyway they told him if the cow is over 30 months of age, the butcher takes out the whole spinal cord and the meat with it to send out to be tested for mad cow? They said this is only in USDA meat processing places. Is there any truth to this? I dident google it to look into it yet, thought I'd ask here first.
Heifer calf he of his from a month ago.

cjunrau · Mar 18, 2017

I believe they take the spinal cord only for testing

JayinNY · Mar 18, 2017

Thanks, him and I are both confused about this, intersting to see what others have to say about it.

dcarp · Mar 18, 2017

USDA randomly tests about 40,000 cows per year for mad cow. Spinal cord is taken for the test.
I graduated from SUNY Cobleskill in 1967. Enjoyed my time there.

Lazy WP · Mar 18, 2017

Only at USDA inspected plants. Our local butcher, for our own use, doesn't do that. But anything over about 30 months goes into burgers.

JayinNY · Mar 18, 2017

That's what he was told, non USDA plants don't do that.

Bruce from Can. · Mar 19, 2017

Same deal here in Canada , with Federal inspected plants . Meat from non Federal inspected plants cannot leave the province it was cut in . Example would be , only meat from a Federal inspected plant in Alberta could go into a market in New York state .

ohiojim · Mar 19, 2017

don't know if local butcher is USDA or not but they remove the spinal cord and brain

dzc3 · Mar 19, 2017

I understand that Iowa Meat Inspection laws state that none of the spinal cord or tail can be used...as in oxtail soup.

tom stalker · Mar 19, 2017

Meat cutting workshop @SUNY Cobleskill

They have a complete slaughter house & meat processing facility that is open to public use. Students learn "hands on"

http://blog.cobleskill.edu/2017/01/09/suny-cobleskill-harvest-new-york-announce-spring-meat-processing-workshops/#.WM5ve2_yupo

gbs · Mar 19, 2017

I learned an interesting thing about meat grades a while back from a man who's been involved in the beef breeding industry a long time,he had some black cows I though were angus but he told me they were black Simmental that he had breed up over the years. We then got into the discussion about certified angus beef,come to find out what I had suspected all along was right, once the hid is off it doesn't matter what the breed is, the grade of the meat can be used to market it as ANGUS BEEF,he said that two men he new well came up with this marketing idea and it moved the angus breed ahead of the rest of the breeds.

moresmoke · Mar 19, 2017

If you have known the cow since birth, and it has only been fed grass and grain there is a very low chance of mad cow. The problem is some feeders use feedstuff where there is the possibility of ruminant byproduct getting back to the cattle.

rrlund · Mar 19, 2017

Certified Angus isn't necessarily a breed assurance,it's a grade for the most part,like Select,Choice and Prime. The only stipulation is that they have to be black hided.

David Snipes · Mar 19, 2017

My ex-wife is from Germany. Cow brains were commonly eaten when she was growing up. She always was a bit crazy.

longmeadowfarm · Mar 19, 2017

Yup..anything 30 months of age and over. My slaughter/abattoir facility is right up the road from Cobleskill. Whether there is a USDA inspector on the kill floor or not .. the spine is cut out and presumably tested.

SVcummins · Mar 20, 2017

Certified Angus beef is just a grade when I worked at feed yard the man over the cattle feeding said I can feed any bred to meet certified Angus it's just not profitable to feed some cattle to meet the requirement . We fed 45000 head in that one yard and it was a pretty fun job

JimmieK · Mar 20, 2017

(quoted from post at 07:23:39 03/19/17) Certified Angus isn't necessarily a breed assurance,it's a grade for the most part,like Select,Choice and Prime. The only stipulation is that they have to be black hided.

A very little percent of the cow has to be black to be called Angus when selling it.

Ot beef question?

JayinNY

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cjunrau

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JayinNY

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dcarp

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Lazy WP

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