The beef industry, supported by North American government agencies and pharmaceutical companies, has engaged in an on-going experiment to create the perfect food machine to increase speed of production and reduce the cost of manufacture. But there is a price in producing a cheap industrial product. This benign, grazing herbivore has undergone a radical rethinking in how it's raised, fed and slaughtered, including recent changes in inspection rules have shifted the responsibility for food safety from government inspectors to the people on the floor who do the slaughtering and packing.
FRANKENSTEER reveals some startling facts. Every year 50% of the total tonnage of antibiotics used in Canada ends up in livestock. And every year cattle raised in massive feedlots are routinely dosed with antibiotics even if they are not sick. For public health safety reasons during the current BSE (Mad Cow disease) crisis, North American health officials have labeled certain parts of the cow as bio-hazardous products and have ordered that they be handled accordingly.
And consumers, by and large, are totally unaware of the dangers lurking in their beloved steaks, ribs and, most especially, hamburgers.