It’s not always as the media portrays….

The threat of E. Coli in hamburger has received new media attention with Michael Moss’ recent New York Times article

“E. Coli Path Shows Flaws in Beef Inspection.”

Elisa, manager of the Boise Co-op meat department wanted to clear up some questions you may have regarding your Co-op meat purchases:

“The Boise Co-op Meat Department ONLY grinds whole muscle.  If you order ground  chuck, you are getting chuck.  Same with ground round.  You get the round muscle.  We want people to feel safe about what they’re buying.   Which in this case, with us, you truly do get what you ask for.”

If you have any other questions or concerns, please see our knowledgeable staff at the Boise Co-op meat counter, or call 208-472-4516.