Finding bullet fragments in meat was not a big surprise to many of us familiar with handling deer at check stations when one is accustomed to seeing the condition of some of the carcasses.
That's a great point, the processers try to get every scrap out off the bones. They don't take the time to butcher like regular hunters. Processers are butchering in a factory setting, they just don't have the time to care for the meat. I think alot of processers just mix the tainted meat in with the pure, then grind it up and package it. Same with when they make sausage,and balonga, you hardly ever really get 100% of your own meat back. Say the grinder gets a slug in it by mistake from a contaiminated hunk of meat, they just tainted all the meat grinded that day. Maybe they should have a metal detector above the grinder, with a shut off alarm for when they load thier grinders if lead is detected. Personaly I'm not in the know, but I'd like to see some opinions of people that work in a meat processing plant, as to how easily this lead could have entered the processed deer meat.ORIGINAL: danesdad
I wonder how much of the problem can be blamed on processors?
Users browsing this forum: No registered users and 6 guests