AR-News: (US-or) Grind your own and avoid the risk

[Animalconcerns]

One way for a consumer to keep some control over the content of hamburger
meat is to buy a preferred cut, whether organic, natural or traditional,
and grind the beef at home. In so doing, you can choose a cut that is not
near a bone or the spinal cord, and you can ensure that your grinding
equipment is not contaminated with those parts of another animal. You can
make delicious hamburger with just a small investment in a meat grinder
and about 10 minutes of time to grind a few pounds of meat.
...
However, if the beef is infected with mad cow disease, cooking it will not
diminish the risk of contracting variant Creutzfeldt-Jakob disease, the
human form of mad cow disease.

full story:
http://www.oregonlive.com/foodday/oregonian/index.ssf?/base/exclude/1072961795123071.xml

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