Public Editor

Compliments, critiques of beef series

This week saw publication of The Star's investigation of the beef industry, particularly looking at the practice of mechanical tenderization. This process uses small blades to puncture the meat, sometimes carrying contaminants such as E. coli from the surface deep into the muscle tissue, where it may not be killed by cooking as it would on the exterior.

By and large, the comments I heard about the series have been positive.

"I am thoroughly enjoying your series on Big Beef - and am astonished at what I did not know," wrote one.

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