HORSE MEAT IN BURGERS

Nothing new in all of this. Many EU countries eat horae the way we eat beef, that is if you can afford it. Here in Oz for many years the mince in Safeways was a mixture of beef and water buffalo. The buffalo came in 20kilo boxes frozen solid. In the late 60's frozen egg and rabbit from China were readily available. There is a claim here in Oz that some milk is permeate free. Permetae is the residue from milk when cheese is made, some is added back into milk to enable a cheaper version can be sold. Why all the fuss, permeate is a natural substance in milk anyway.

All this fuss about horse meat! My sister went to the doc saying she had been eating it for a month or so and was getting a bit hoarse. He gave her waht she thought was a script so off to the chemist she went. Chemist said this is not a script, rather a permit to crap in the street. Good on the rhubarb I understand.

Happy daze John in Oz, funny that you mention horse meat I note it was on BBC this morning with them saying that is what differentiates UK from France... I thought there were a lot of things that did? Richard

I think most of us here have eaten animals that would be frowned upon in polite society, we just knew better than to ask what it was. I don't have a problem with horsemeat. If it was correctly labeled and sold as such then assuming the price was right there would be a place for it in my shopping. What annoys me is when some spokesman bleats on about there being no danger to public health. These prats didn't even know they were dealing with criminals passing off horsemeat as beef. They have no idea how it got there or long it has been going on for much less whether it was fit for human consumption. If they cannot stop horse getting into the food chain in huge quantities and only detect it almost by accident then what has happened to the vast amounts of money supposedly spent to make meat safe from the likes of mad cow?

Regards
Calvin

I have eaten Camel meat in OZ, Crocodlie meat in OZ, Emu in OZ and Ostrich in South Africa. Snake in Hong Kong and Human meat [ longpig ], with the Dyaks in North Borneo, Frogs legs-- Udang, in Java.all taste good.
and I have eaten Horse and Venison meat over here. and probably meat from some weird sources in West Africa.
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I do not eat Duck. SHE eats Duck, that is cruel. I always think of the baby duck in Tom and Jerry cartoons and he always says "Are you my Mommy??". I cant eat that.! no way, that really is cruel. I am just a big Softy.
Brian

Just been in Tesco's cafe and ordered a burger. The waitress said ''do you want anything on it''? I said------- ''how about a fiver each way''.

As I have said before , I have no problem with most meats , I prefer to avoid carrion eaters , so am not keen on the thought of Rooks although I know of people who say it tastes very good , I am assuming Rooks eat carrion as Crows and magpies do , and they are the same family . I hunt and eat Mallard , Pheasant , Partridge , Pigeon , Canada Goose , and rabbit , when I prepare the meat , I always look it over carefully , in rabbits the liver can carry flukes , the others , well the entrails can indicate problems that would make the meat inedible . This is where my problem comes in , I like to think that what I eat has been humanely and swiftly killed , and the meat inspected . When , in the food industry you get the "law Breakers " if they will lie about the ingredients , they will lie about the source . If the Horse has been killed and butchered at a licenced inspected slaughterhouse where the meat has an inspector capable of assessing the fitness for human consumption I will munch on it like every other carnivore . When you get into the illicit trade , the animal may have been clubbed over the head with a sledge hammer , and chopped up in filthy conditions where the faecal bacteria like E-Coli get everywhere , then when minced , the bacteria spread throughout the process , but hey it is really cheap . There was a butcher in Portsmouth many years ago who used to mince frozen Pigs Melts ( Spleen ) into his mince , others use OX Cheek . I am surprised having worked for a company that used to supply Tesco's that they had not found this themselves , their auditors were very good at their jobs , but unscrupulous companies are better at hiding the truth . There is an old saying , if the price is too good to be true than it often isn't . Value range makes me nervous , if something is "value " then what has been done to make it " Cheap " , more fat , pulverised bones , the dreadful MRM mechanically recovered meat , that to me does not spell VALUE , it spells Garbage

''To eat or not to eat a Tesco burger'' That is equestrian.

askedthe missus if we had eaten any of these burghers she lookede guilty said nay and galloped off to the shopregards cappy from shields:)

The Big problem is , if horse meat, from an unknown source can get into a Beef Burger, what else can get in.?
Is it safe,? What kind of bacteria is there in it.? was it hygenic and so on.
Cheers
Brian.