Unformatted text preview: distributed locally, and was often made from cattle slaughtered locally. Today large slaughterhouses and
grinders dominate the nationwide production of ground beef. A modern processing plant can produce 800,000 pounds of hamburger a day,
meat that will be shipped throughout the United States. A single animal infected with E. coli 0157:H7 can contaminate 32,000 pounds of
that ground beef.
To make matters worse, the animals used to make about one-quarter of the nation’s ground beef — worn-out dairy cattle — are the
animals most likely to be diseased and riddled with antibiotic residues. The stresses of industrial milk production make them even more
unhealthy than cattle in a large feedlot. Dairy cattle can live as long as forty years, but are often slaughtered at the age of four, when their
milk output starts to decline. McDonald’s relies heavily on dairy cattle for its hamburger supplies, since the animals are relatively
inexpensive, yield low-fat meat, and enable the chain to boast that all its beef is raised in the United States. The days when hamburge...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08