I was reading a story from Huff-post just now about a slaughter house that was caught butchering and selling meat from cancerous cows. We shouldn't be so shocked and amazed as a former meat cutter my self,I have seen many things that if the general public knew would make them swear off meat or it least be more careful in choosing their meat . What people understand is companies only care about profit but what they don't understand is just because the USDA is watching the meat cutting process doesn't at all mean your meat is safe. The USDA agents are less like the police and more like that substitute teacher you had in 9th grade study hall .....seen but seldom heard.They make their hourly walk around the plant talking with their friends that mostly are the supervisors in the plant and make a few corrections ,once a week they will tag a few hundred pounds as unsafe,which will be removed from the cut floor until 5pm when the inspectors go off duty than we take the tags off and reprocess the meat.Once a month they will come up with 1 major violation and shut a line down for a few hours but even than the meat that was to be destroyed will be processed later the only thing that results is the workers have to stay even later than usual.We hated those inspectors because they didn't ever really hurt the company just made our life harder as line workers.In the end the company "gives"them their number of condemned tickets the inspectors need to be seen as doing their job,a few fines once a month and all is well .It a sham people ! Make sure you wash all meat well before cooking and make sure you cook your meat well is the best advice i can give.....