All foods that end up on grocery shelves are inspected by the Food Safety and Inspection Service – USDA, and meat is no exception! This service is also responsible for the adequate labeling and packaging of the products we buy, because these details have a direct impact of the quality of a food product.
Through regular inspections, FSIS ensures the safety and integrity of the meat we put on our tables. There are thousands of FSIS inspectors who conduct daily inspections, verifying the compliance with existing food safety requirements. They have strict guidelines and a system to mark (stamp) the approved beef. This stamp is visible on farm-fresh beef, but less visible on the meat you buy from the stores, because the butcher trims it off, so that only a few customers end up with the stamped cuts.
Initially, the inspectors take a look at the live animals, because it is very important to make sure they are healthy and treated humanely. Then they move to the slaughtering process, where they check up the cleanliness of the area, the temperature of the meat etc.
Beef that does not pass the inspection will be removed from the food supply. Get all the Livestock news you need to keep up to date at https://www.wlj.net/.
