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Gearhead · 07-25-2012, 01:00 PM

I know it's more expensive, but locally-owned butcher shops are less likely to have salmonella and E.Coli in the meat they sell because they know that they'll likely lose their business and their home if someone gets sick. I hope they also buy their meat from a local USDA-inspected slaughterhouse, but they'll tell you where it comes from if you ask.

(As far as I know, the closest USDA-inspected slaughterhouses are in Sanford, ME and Windham, ME)

A huge company like Cargill doesn't sell directly to the public, so when the public decides to "take their business elsewhere", they end up still buying Cargill, or IBP or Tyson, etc. only at another supermarket.

07-25-2012, 01:00 PM	#2
Gearhead Senior Member Join Date: Mar 2008 Location: Alton Posts: 166 Thanks: 13 Thanked 19 Times in 8 Posts	Buy Local I know it's more expensive, but locally-owned butcher shops are less likely to have salmonella and E.Coli in the meat they sell because they know that they'll likely lose their business and their home if someone gets sick. I hope they also buy their meat from a local USDA-inspected slaughterhouse, but they'll tell you where it comes from if you ask. (As far as I know, the closest USDA-inspected slaughterhouses are in Sanford, ME and Windham, ME) A huge company like Cargill doesn't sell directly to the public, so when the public decides to "take their business elsewhere", they end up still buying Cargill, or IBP or Tyson, etc. only at another supermarket.