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by Slamdunc on 07 March 2012 - 03:03
Ace,
I buy leg quarters by the case and pay about .60/lb. $24 for a 40 lb case, for me it makes more sense than necks which are .40 a lb. When I run out and filling in I will go to the supermarket and buy 10 lb bags of fryer quarters, they run about .65 a lb when on sale. I buy ground beef in 10 lb tubes but that is like $2.50 a lb right now. I use the 80/20 ground beef blend and add it in to make up for the bone in the chicken quarters. I don't feed a lot of ground beef it is like 20% or so.
Rass,
If you are concerned about E Coli and other bacteria in the food then don't feed RAW....
Or dry dog food, plenty of bacteria on that. Also, don't eat lettuce, fruit or other vegetables and never go out to dinner. If you are really concerned.
I buy leg quarters by the case and pay about .60/lb. $24 for a 40 lb case, for me it makes more sense than necks which are .40 a lb. When I run out and filling in I will go to the supermarket and buy 10 lb bags of fryer quarters, they run about .65 a lb when on sale. I buy ground beef in 10 lb tubes but that is like $2.50 a lb right now. I use the 80/20 ground beef blend and add it in to make up for the bone in the chicken quarters. I don't feed a lot of ground beef it is like 20% or so.
Rass,
If you are concerned about E Coli and other bacteria in the food then don't feed RAW....
Or dry dog food, plenty of bacteria on that. Also, don't eat lettuce, fruit or other vegetables and never go out to dinner. If you are really concerned.
by Sunsilver on 07 March 2012 - 04:03
...and never go out to dinner.
Slamdunc, funny you should say that. I had the last two days of a vacation in England ruined by some undercooked chicken that was served to me in a pasta dish in London. I was afraid to get more than a quick dash away from a toilet, and had a terrible headache and fever, too. NOT FUN!
If the chicken hadn't been so well disguised by the pasta sauce, I might have noticed and returned it.
Slamdunc, funny you should say that. I had the last two days of a vacation in England ruined by some undercooked chicken that was served to me in a pasta dish in London. I was afraid to get more than a quick dash away from a toilet, and had a terrible headache and fever, too. NOT FUN!
If the chicken hadn't been so well disguised by the pasta sauce, I might have noticed and returned it.
by Slamdunc on 07 March 2012 - 05:03
SS,
I worked my way through High School and College in the Deli and Catering Industry. I built, owned and operated a Deli / Restaurant in NY when I was first married. I have taken the Board of Health's Food Handler's certification. I am not surprised that you got food poisoning. It happens more than most people know. It has happened to me on vacation and it is miserable. I can certainly sympathize with you. I had a busy restaurant averaging 600 people per day, 80% were breakfast and lunch. The store was spotless, and the kitchen was also clean and spotless. The Board of Health used our restaurant to train new inspectors on "how a food establishment should be built and operated." Cleanliness is next to Godliness when it comes to preparing food.
I worked my way through High School and College in the Deli and Catering Industry. I built, owned and operated a Deli / Restaurant in NY when I was first married. I have taken the Board of Health's Food Handler's certification. I am not surprised that you got food poisoning. It happens more than most people know. It has happened to me on vacation and it is miserable. I can certainly sympathize with you. I had a busy restaurant averaging 600 people per day, 80% were breakfast and lunch. The store was spotless, and the kitchen was also clean and spotless. The Board of Health used our restaurant to train new inspectors on "how a food establishment should be built and operated." Cleanliness is next to Godliness when it comes to preparing food.
by TingiesandTails on 07 March 2012 - 06:03
...not concerned about handling raw food...feed raw food for over 30 years...never had a problem...however I mainly fed/feed green tripe...sometimes bison or llama, if I can get it...sometimes when travelling dry food...
by Slamdunc on 07 March 2012 - 06:03
Tingies,
Tripe is great, I feed it as well. Funny thing is that most contaminated meat is from the intestines being cut during slaughtering. If you handle it properly it is not an issue at all. When I travel I pack raw in a cooler with ice. When I run out I simply go to the grocery store. It is easy to find chicken and beef everywhere I travel with the dogs and it is fresh.
Tripe is great, I feed it as well. Funny thing is that most contaminated meat is from the intestines being cut during slaughtering. If you handle it properly it is not an issue at all. When I travel I pack raw in a cooler with ice. When I run out I simply go to the grocery store. It is easy to find chicken and beef everywhere I travel with the dogs and it is fresh.
by Sunsilver on 07 March 2012 - 15:03
The Board of Health used our restaurant to train new inspectors on "how a food establishment should be built and operated." Cleanliness is next to Godliness when it comes to preparing food.
Wow! My hat's off to you, Jim! And an interesting career change: from restaurant owner to police officer! Who would have thought?
The bug I picked up was Camplyobacter, the most common cause of traveller's diarrhea. I just didn't expect to get attacked by it in one of the world's great cities. Once it was diagnosed, I got a call from Health Canada, as it is a reportable illness. I wasn't able to give the exact address of the restaurant, but I hope they got their wrists slapped!
It was part of a well-known chain, so, Health Canada wouldn't have had much trouble locating them if international reporting is allowed.
Tingesand, we need to be careful about getting too cavalier when handling raw meat. These bugs are REALLY nasty, and can easily kill those with weak immune systems. Just because it hasn't happened doesn't mean it can't. Seven people died in Walkerton, Ontario from E. coli, and many more became seriously ill. The danger is always there, and we need to take precautions. Chicken is my favorite meat, but I make darn sure I wash my hands after putting it into a casserole, and before reaching for the spices.
Wow! My hat's off to you, Jim! And an interesting career change: from restaurant owner to police officer! Who would have thought?
The bug I picked up was Camplyobacter, the most common cause of traveller's diarrhea. I just didn't expect to get attacked by it in one of the world's great cities. Once it was diagnosed, I got a call from Health Canada, as it is a reportable illness. I wasn't able to give the exact address of the restaurant, but I hope they got their wrists slapped!
It was part of a well-known chain, so, Health Canada wouldn't have had much trouble locating them if international reporting is allowed.Tingesand, we need to be careful about getting too cavalier when handling raw meat. These bugs are REALLY nasty, and can easily kill those with weak immune systems. Just because it hasn't happened doesn't mean it can't. Seven people died in Walkerton, Ontario from E. coli, and many more became seriously ill. The danger is always there, and we need to take precautions. Chicken is my favorite meat, but I make darn sure I wash my hands after putting it into a casserole, and before reaching for the spices.
by Ace952 on 07 March 2012 - 17:03
Not bad for the leg quarters. I see I need to do better at finding cheaper. Yeah I feed mainly a mix of ground beef and ground chicken. I think I mentioned it before as the butcher I get it from sells it at $30 for 50lbs. so it makes it the easy route to go.
I do need to go back to green tripe. It was around $1.89/lb or $2.19/lb depending on what type you got. Great muscle meat.
Damn, Slam had a Deli going on?
I do need to go back to green tripe. It was around $1.89/lb or $2.19/lb depending on what type you got. Great muscle meat.
Damn, Slam had a Deli going on?
by EuroShepherd on 08 March 2012 - 01:03
The factory farms are beyond disgusting and ridiculous. I've caught many, many chickens and never broke a single bone on them. I've butchered enough chickens, rabbits and deer to know that once you become skilled then you don't contaminate the meat with the contents of the guts.
Problem with the industry is they want to squeeze out every last penny they can while still providing consumers with cheap meat (and I do mean cheap. Good meat from a humane farm and butchered humanely with artisan skills is not cheap but it is the right way to go.)
One problem with the chicken industry is the broiler hybrid breed they use to produce meat. Typically it is a cross between specific lines of Cornish and Rock chickens. Though the hybrids used for slaughter are outcrosses the Cornish lines and the Rock lines are extremely inbred/linebred birds. You think there is a bottleneck in GSDs? Don't even want to look at the meat chicken industry. The resulting hybrid birds are just sick and nasty. I've seen them up close and personal, a friend of mine bought a batch to raise and slaughter. They are a grotesque mockery of chickens. The poor birds legs break under their own weight by the time they're 8-10 weeks old. Even without broken legs they still become twisted, the toes, legs. They are unable to keep themselves clean, their bottoms become filthy from their own waste. They don't run around, scratch the ground for bugs, take dust baths or do any normal chicken behaviors. They may keel over from a heart attack if they hear a loud noise or if you walk past them too briskly. They cluster around the feeders and sit on their rumps eating all day. They are often aggressive to the other chickens next to them and will just sit there pecking back and forth at each other. Absolutely the unhealthiest, most stressed-out unhappy creatures on earth. And all those stress hormones stay in their flesh after slaughter and cooking.
So why do humans and our pet dogs and cats have so many, many new diseases and auto-immune disorders? Let us count the ways...
Ok, that was my rant for the day. lol.
Usually when I feed raw meat and bones I will first put it in a deep container with 2/3s cold water and 1/3 vinegar (prefer raw apple cider vinegar, white vinegar ok too) and let it sit fully submerged for about 5 minutes. This will help weaken and kill most of the bad microbes on the meat without taking away the good nutrients.
A note about Campylobacter, my uncle almost lost his life last year to a very bizarre spinal infection. The infection was indentified as campylobacter. It was the first time the doctors at the hospital where he was treated had ever heard of this stomach bug infecting the spinal cord. Pretty scary. Thankfully he is well on his way to recovery and is able to walk.
Problem with the industry is they want to squeeze out every last penny they can while still providing consumers with cheap meat (and I do mean cheap. Good meat from a humane farm and butchered humanely with artisan skills is not cheap but it is the right way to go.)
One problem with the chicken industry is the broiler hybrid breed they use to produce meat. Typically it is a cross between specific lines of Cornish and Rock chickens. Though the hybrids used for slaughter are outcrosses the Cornish lines and the Rock lines are extremely inbred/linebred birds. You think there is a bottleneck in GSDs? Don't even want to look at the meat chicken industry. The resulting hybrid birds are just sick and nasty. I've seen them up close and personal, a friend of mine bought a batch to raise and slaughter. They are a grotesque mockery of chickens. The poor birds legs break under their own weight by the time they're 8-10 weeks old. Even without broken legs they still become twisted, the toes, legs. They are unable to keep themselves clean, their bottoms become filthy from their own waste. They don't run around, scratch the ground for bugs, take dust baths or do any normal chicken behaviors. They may keel over from a heart attack if they hear a loud noise or if you walk past them too briskly. They cluster around the feeders and sit on their rumps eating all day. They are often aggressive to the other chickens next to them and will just sit there pecking back and forth at each other. Absolutely the unhealthiest, most stressed-out unhappy creatures on earth. And all those stress hormones stay in their flesh after slaughter and cooking.
So why do humans and our pet dogs and cats have so many, many new diseases and auto-immune disorders? Let us count the ways...
Ok, that was my rant for the day. lol.
Usually when I feed raw meat and bones I will first put it in a deep container with 2/3s cold water and 1/3 vinegar (prefer raw apple cider vinegar, white vinegar ok too) and let it sit fully submerged for about 5 minutes. This will help weaken and kill most of the bad microbes on the meat without taking away the good nutrients.
A note about Campylobacter, my uncle almost lost his life last year to a very bizarre spinal infection. The infection was indentified as campylobacter. It was the first time the doctors at the hospital where he was treated had ever heard of this stomach bug infecting the spinal cord. Pretty scary. Thankfully he is well on his way to recovery and is able to walk.
by B Aus on 08 March 2012 - 12:03
WOW, good to know for us also, Thank you for sharing! NO MORE RAW CHICKEN FEEDING HERE!
by TingiesandTails on 09 March 2012 - 01:03
Sunsilver, I know what you are talking about - I worked in veterinary emergency care incl. surgery for about 10 years and my understanding of hygiene is well developed...probably was exposed to a lot of bacteria too... I don't live in a warm climate though and my dog food goes from the freezer into the fridge and when thawed straight into the dog bowl. Or when not previously frozen - from the fridge into the dog bowl. No leftovers - ever.
True, Slamdunc, I could go to the supermarket to get some meat there, sometimes it's just a matter of convinience to carry a meal of dry food ;o).
True, Slamdunc, I could go to the supermarket to get some meat there, sometimes it's just a matter of convinience to carry a meal of dry food ;o).
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