This topic contains 2 replies, has 2 voices, and was last updated by 
Crow Bar 6 months ago.
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Food inspectors warn of ‘mystery’ pork under new meat inspection rules
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Well one more reason not to eat out…….. we take pride in our product but this may be a way to move people.to vat grown or plant based alternatives. Also great way to add weight (barf) by adding questionable byproduct.
It is funny we have inspector out every two weeks for kill day…. they have said our place is the cleanest they have seen. We have uv light system for after cleaning to make sure all of it is clean no traces of any biological materials left. Floors are a special coating that has non pore and is slip proof not just concrete.
the meat inspector guys buy from us each time they come.
We put hot water sanitizing stations at every cut station so knives are always clean. The carcasses are uv screened and stored . So very careful with food saftey. … I would eat off the floors.
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Great to hear Namelus.
After I cut up every primal cut into gourmet cuts, I wash everything down with sanitizer. Knives, cutting boards, myself.
Same goes when grinding sausage.
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