Top 10 Most Disgusting Facts About Beef

Beef cattle are raised in every state across the United States, with Texas, Nebraska, and Kansas standing as the top three producers. It’s no surprise that beef cattle are so widely cultivated. The financial benefits are significant, with the annual revenue from cattle and calves reaching a staggering $62,013,996 in 2020 alone. While the profit potential is clear, the beef itself sometimes raises concerns. As tasty as it may be, there are some unsettling facts to consider…

If you have a sensitive stomach, you might want to think twice before reading on. Here are the top 10 most disgusting facts about beef.

10. Antibiotics in Beef Contributing to Superbug Creation

Antibiotics are widely used by farmers on their livestock to prevent, treat, and control disease by inhibiting bacterial growth. They are also employed to accelerate the growth of cows, helping them gain size faster. This use of antibiotics can lead to a 1%-2% increase in the amount of meat produced. Additionally, pigs and cows are given about 50% more antibiotics than humans. The U.S. Department of Agriculture (USDA) has discovered traces of harmful veterinary drugs in beef, including:

• Penicillin: can cause life-threatening reactions in individuals who are allergic to it.
• Flunixin: can lead to bloody stools, kidney damage, and ulcers in the stomach or colon in humans.
• Ivermectin: primarily an animal dewormer, but can result in neurological damage to humans.

A study by the USDA has raised alarms over the routine use of antibiotics, which may be contributing to the rise of antimicrobial-resistant pathogens. These superbugs pose a significant threat to human health and can be fatal, particularly for infants, the elderly, or those with weakened immune systems. So why are antibiotics necessary for preventing disease? The poor conditions of factory farms, often overcrowded and unsanitary, make disease spread more likely.

You know how they say you shouldn’t go to the bathroom where you eat? Well, try telling that to the cows. The overcrowded living conditions make it easier for diseases to spread quickly among them.

9. Red Meat May Increase Cancer Risk

In 2007, the World Cancer Research Fund and American Institute for Cancer Research reported that red and processed meats, including beef, are likely carcinogenic. Several factors link beef consumption to cancer risk. The antibiotics and hormones pumped into cows, along with the heme iron in meat, can damage body cells and lead to cancer. Furthermore, grilling meat at high temperatures can create carcinogens, harmful chemicals known to cause cancer when consumed.

The most prevalent type of cancer linked to consuming red or processed meat is colorectal cancer. However, there are also associations with the following cancers:

• Esophageal cancer
• Lung cancer
• Stomach cancer
• Pancreatic cancer
• Endometrial cancer

Well, that’s a real downer.

8. Excessive Beef Consumption Can Contribute to Heart Disease

Numerous studies have shown that consuming red meats like beef can lead to various health problems, including heart disease. The high levels of saturated fats in certain red meats can raise blood cholesterol levels. Low-density lipoproteins (LDL), or “bad” cholesterol, can increase the risk of developing heart disease. While choosing leaner cuts of meat with less fat can help, overconsumption of red meats still poses a risk to heart health.

In the U.S., most cattle are fed ractopamine to promote leaner meat and faster weight gain. This drug ends up in our system when we consume beef. It’s so dangerous that over 100 countries, including the European Union and China, have banned its use in animal farming and refuse to import U.S. meat. Health experts have linked ractopamine to issues like anxiety and elevated heart rates in humans.

7. E. Coli Bacteria Can Survive in Processed Meats

Because so many antibiotics are used on cattle, the resulting meat often becomes tough and chewy. To counteract this, slaughterhouses mechanically tenderize beef cuts by driving needles and blades into the meat. The disturbing part is that this method pushes bacteria from the surface deeper into the flesh. This means that instead of cooking off bacteria during searing, you could end up with live bacteria still embedded in the meat. Yuck.

Undercooked beef, like rare or medium steaks, presents an especially high risk.

One of the common bacteria found on beef is E. coli. While not all E. coli strains are harmful, those that are can cause serious illnesses like diarrhea, UTIs, and pneumonia. E. coli remains a prevalent issue today, primarily transferred to humans through contaminated food. The bacteria can be introduced during slaughter or processing and is harder to kill due to tenderizing techniques. In April 2019, the Centers for Disease Control and Prevention (CDC) issued a food safety alert regarding recalls for ground beef contaminated with E. coli.

• Around 53,200 pounds of raw ground beef from Grant Park Packing in Franklin Park, IL.
• Around 113,424 pounds of raw ground beef from K2D Foods, operating as Colorado Premium Foods, in Carrollton, GA.

6. U.S. Beef Often Contains Copper and Arsenic

When we say “heavy metal beef,” we’re not referring to an intense debate between Metallica fans. We’re talking about actual heavy metals found in the meat.

The United States does not set limits for heavy metals in its meat. As a result, beef in the U.S. often contains high levels of metals like copper and arsenic. Because of this, many foreign nations refuse to import American beef. For instance, in 2008, Mexico rejected a shipment of U.S. beef due to excessive copper levels.

While small amounts of copper are necessary for good health, excessive amounts can cause liver damage. The liver plays a vital role in filtering blood and detoxifying chemicals in our body. Severe liver damage can result in symptoms such as:

• Jaundice, characterized by the yellowing of the skin and eyes.
• Swelling in the feet, ankles, and legs due to fluid accumulation.
• Abdominal swelling, known as ascites.

Arsenic can also be found in non-organic animal feeding operations. This carcinogen is given to cattle and consequently ends up in the beef we eat. In humans, arsenic exposure is linked to higher risks of cancer, diabetes, and cardiovascular disease. Researchers tracked the diets of 63,257 individuals aged 45 to 74 over 11 years, revealing that consuming red meat increased the likelihood of developing diabetes. The study recorded 5,207 new cases of Type 2 diabetes among the participants.

5. Dangerous Pesticides Are Present in Beef

Many of the pesticides used on crops in the United States are toxic and end up in the food supply. When cows consume pesticide-contaminated feed in factory farms, the chemicals enter their bodies and are found in the meat we eat. Some common pesticides found in beef include:

• 6.8% of DDE p,p’
• 2.4% of Cyhalothrin
• 1.7% of Diphenylamine (DPA)
• 0.7% of Endosulfan sulfate
• 0.3% of Bifenthrin
• 0.3% of Cyfluthrin

Pesticides may bring about some unpleasant side effects. In the immediate aftermath, they can cause issues such as rashes, nausea, diarrhea, dizziness, eye irritation, and blisters. Over the long run, exposure can result in more serious health concerns:

• Vision loss
• Damage to reproductive health
• Neurological and developmental toxicity
• Disruption of the hormonal system
• Birth defects

4. Some Beef is Held Together with Meat Glue

Okay, seriously—meat glue? We’re just laying out the facts here.

Although it was prohibited in the European Union in 2010, transglutaminase, commonly referred to as 'meat glue,' continues to be widely used in the United States. The U.S. Food and Drug Administration (FDA) deems it as 'generally recognized as safe.' Many processed food manufacturers use it to bind meat pieces together, helping to create more uniform cuts that look more appealing for sale.

What exactly is meat glue? It’s a substance made from bacteria found in cow blood plasma. If that’s not off-putting enough, consuming meat that’s bound together with it also increases the risk of food poisoning. Not only do bacteria have a greater opportunity to thrive on the separated meat pieces, but 'glued beef' can also be more difficult to cook properly.

3. It’s Legal for Ground Beef to Contain Rat Hair

As if the presence of fecal bacteria in your ground beef wasn’t bad enough, you might also be consuming meat that contains rat hair. In the U.S., ground beef must contain at least 35% actual meat to be classified as meat. The remaining 65% can be made up of various ingredients like cornstarch, water, soy, maltodextrin, food coloring, and even rat hair. According to FDA guidelines, it's acceptable for up to four rodent hairs to be present in every 100 grams of processed food, including ground beef. So, the next time you dig into a burger or beef taco, there’s a chance you’ll get a furry surprise.

2. Ground Beef Packages Were Found to Contain Poop

As unpleasant as it may sound, your ground beef could very well contain fecal matter. In 2015, Consumer Reports tested 300 packages of ground beef for bacteria. Meat from 103 different stores in 26 U.S. cities tested positive for contamination with fecal matter.

Let’s pause for a moment... Is everyone’s stomach still intact? Alright, let’s keep going.

Because the meat was ground up, the testers found fecal bacteria spread throughout the entire package. If you don’t cook the meat properly or if you touch anything after handling raw meat, you risk contaminating your surroundings. Bacteria from fecal contamination can lead to various illnesses, including urinary and blood infections. So, always be mindful about cleaning.

But how did the poop bacteria end up in your meat? Well, slaughtering and processing large animals like cows can be quite a messy process. As a result, feces from the intestines or hides can sometimes find their way into the meat.

1. Carbon Monoxide Used to Mask Beef Freshness

To keep meat in supermarkets looking bright and fresh, manufacturers treat it with carbon monoxide gas. This gas is injected into the meat to prevent it from turning gray or brown. The FDA approves this gas as a color stabilizer, helping to maintain the fresh, red color of the meat. While it's not harmful to humans, it does disguise the actual freshness of the beef. Without the natural discoloration, the beef might mislead you into thinking it's fresher than it actually is.

What a terrible shock.

In general, stores are allowed to sell packaged ground meat for up to 28 days after slaughter, and solid cuts can be sold up to 35 days after leaving the manufacturing plant. If you’re unsure about the sell-by date, here are some other signs that the meat may be spoiled and should be avoided:

• The packaging may puff up due to the growth of bacteria.
• A strong, unpleasant odor will be noticeable when the package is opened.
• The beef could have a slimy or slippery feel.

Improperly stored beef, particularly if exposed to the wrong temperature, may spoil before the use-by date, so it's crucial to recognize these warning signs. Furthermore, beef treated with carbon monoxide has a greater risk of developing salmonella. Michel Doyle, the director of the Center for Food Safety at the University of Georgia, discovered this in a study involving carbon monoxide-treated meat stored in a refrigerator set 10 degrees above the recommended temperature.