Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Our annual trip to the Adirondacks is our time for gorging on red meat, and on the way up we always stop a certain butcher/smokehouse to get a load of thick steaks and wursts for the grill. This year, we were disappointed to learn that the butcher no longer sells any steaks with the bone. The proffered explanation: mad cow.

Does this make any sense?

Edited by 32rueduVertbois (log)
Link to post
Share on other sites

Some steak bones are the backbone, which surrounds the spinal cord, so that does make some sense. The apparent infectious particles, the prions, are especially concentrated in the brain, spinal column, and optic nerve. Beef on the bone was banned in England for a while, but no longer. This is the first I've heard of such a voluntary precaution in the US.

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...