Author Topic: meat inspector advice? etc  (Read 3080 times)

0 Members and 1 Guest are viewing this topic.

Offline PaganGoy

  • Warrior
  • ****
  • Posts: 235
  • Gender: Male
    • View Profile
meat inspector advice? etc
« on: July 14, 2018, 03:26:21 pm »
Has anyone else had a hard time getting sweetbreads and other organs?

The meat which gets sent to my butcher is always incomplete and seldom ever gets a hold of brains, sweet breads and any organs other than liver and kidney.
 This is a serious problem for me because none of the animals coming in look to have much back fat or belly fat at all because they are all young.  Marrow bones are costing far too much for me right now and the suet I have tried tastes like chalky crap...

I have called the abbatoire and was directed to email one of them who later told me he is "not sure".
I have been told it is the inspector who is responsible...
Has anyone gone through this same process as me before...?

Offline sabertooth

  • Mammoth Hunter
  • ******
  • Posts: 3,149
  • Gender: Male
    • View Profile
Re: meat inspector advice? etc
« Reply #1 on: July 15, 2018, 11:55:37 am »
I cant say exactly what the regulations in canada are aboot, but from what I have seen in Merican facilities, when animal quality is poor often times the glands and organs have tell tale signs of to hide the fact that there are diseased animals being approved for human consumption regulators place bans on certain glands and organs writ large, because inspecting individual organs for blemishes is more trouble than its worth...

I have personally witnessed grass fed animals with swollen joints and liver cyst have all their organs condemned, while the rest of the animal is approved and passed through the line...This is standard practice and nobody in position of regulatory power will publicly admit there is a problem.

This is why I source my own animals directly from the farm....

Try looking up local craigslist ads for quality farms..... Ask around about small ma and pop butcher operations...become extremely and ye shall find.
A man who makes a beast of himself, forgets the pain of being a man.

Offline ys

  • Mammoth Hunter
  • ******
  • Posts: 1,323
    • View Profile
Re: meat inspector advice? etc
« Reply #2 on: July 17, 2018, 11:14:05 am »
It is standard practice unfortunately.  Even if everything looks good inspector will allow only liver and kidney.  I wish I had a setup to slaughter myself so I could get everything. But I do not.


SMF spam blocked by CleanTalk