The book Fast Food Nation describes slaughter house operations in detail. The contamination on many people’s minds in e-coli. The bacteria reside in the cow s digestive tract. Contamination frequently occurs when the cow is being dressed, that is, having the innards removed. The risk is when the operator severs the large intestine/rectum from the cow. The contamination occurs when the contents come in contact with the meat and is not washed off. The risk increases with the production rate since the operator has to work that much faster having less time to do the job correctly. The meat is then ground on the premises and often shipped as hamburger patties. The large, fast food burger chains are the one s demanding the lowest cost and have the highest production. Too much information?

I avoid burger chains at all cost. My local grocery store grinds their own meat. I will have a burger out if the meat is ground locally or on premises.

By the way, I prefer burgers medium-rare.