This is my most favorite thing to eat most of the time: rib-eye beef steak, cooked medium rare. Steak is so fantastic that it's become a cliche staple main course for restaurants that want to garner a reputation as being a ritzy venue for fine dining.
Beef steaks are cuts of meat from these animals:
Wait. I don't think that's right. Beef is cut from cows, and that's a horse
Well, you can certainly play this game better than most food inspectors, apparently.
If you haven't heard, about six major meat producers in Europe as of this writing have had their products tested on the shelves
as being 'adulterated' with either horse or pork (in some instances, the product was entirely
horse); ABP Food Group, Spangero, Comigel, HJ Schypke, Frigilunch and Sodexo.
Eh, a little pony meat never hurt anyone
The issue is less that horse meat was substituted in (because it's a cheaper meat) - although that itself is certainly taboo in places like Ireland - and more that any meat could've been substituted in at all and then sold to consumers. People could've been eating rats or war orphans from Darfur for all the inspectors apparently knew (or rather, didn't know).
That's an exaggeration. No company would actually sell people Soylent Green
It is an exaggeration, but this kind of lapse in regulation is dangerous, and consumers have every right to know what the fuck they are putting in their mouths.
That is what remains of the Hall family; Peter Hall was killed when he consumed some meat that was contaminated with BSE. About a dozen deaths used to occur every year in the UK as a result of someone eating a meat product contaminated with BSE; the regulatory agencies were supposed to have sharpened their pencils and buckled down to solve the problem of lax regulation.
And now we learn, apparently, that half of the time they don't even know what kind of meat is in the fucking package, much less what the meat might or might not be contaminated with.
I have had a longstanding boycott against meat products because it's my opinion that breeding animals for slaughter isn't ethical (especially now that synthetic meats are entering the marketplace); I'd eat meat, because it's one of the best sources for protein available and, I won't lie, it tastes wonderful - but I won't buy it.
The recent scandal in Europe has made me rethink my policy, and pushed me - at least for now - into full vegetarian status. Because I don't know about you, but I'm not comfortable consuming something that can be labeled '100% FOOD!' and yet nobody has actually checked that this is a true statement before it's packaged and sitting on a supermarket shelf.