Following the New York Times‘ investigation of the ground-beef industry, and the failed safety systems designed to protect the public from its worst practices, Y&H contacted a number of prominent burger operators to get their take on the situation.

It was a chance for them to refute any information, argue that the safety of gourmet ground beef is better than commercial ground beef, and generally try to calm a nervous public, if possible.

First up to respond: Mark Bucher, founder and co-owner of BGR: The Burger Joint. He e-mailed answers to four questions. (Responses edited for punctuation.)

Y&H: What was your overall impression of the Times‘ piece and what do you think it will mean for ground beef and burger sales in the future?

Bucher: I thought it was extremely well-researched. This certainly wasn’t the first time we’ve seen this happen in the world. Most of it occurs in fast food restaurants, where they struggle each day to produce a burger that can make them a profit at a .99 cent price point. In my opinion, the entire bulk ground beef issue is one borne by a slow economy and chain restaurants forcing suppliers to “reduce costs,” because they need the financial model to work for a return on their restaurants. I don’t think it will have any impact on the sale of ground beef. Humans love to eat beef; eating a succulent, juicy hamburger is one of the great joys of life.

Read More “Burger Joint’s Bucher Weighs In on the Times’ Ground Beef Investigation” »

According to this CNN Money report from last year, Cargill, the manufacturer of the ground beef that partially paralyzed the dance instructor profiled in Sunday’s New York Times, is the second largest privately held company in the country. Fortune magazine estimates that Cargill’s 2007 revenues were $88 billion. The company’s third quarter net earnings in 2008 were more than $1 billion.

And yet according to the Times‘ story, Cargill, despite its wealth, can’t seem to follow its own safety practices, doesn’t want to test its suppliers’ meat before grinding, and seems to enjoy some measure of protection from the U.S. Department of Agriculture.

The New York Times published a devastating piece on Sunday, detailing not only how a nasty strain of E. coli ruined the life of a young dance instructor but also how the tainted meat came to be in the first place. The short answer: because the inspection and safety system favors the beef industry, with its need for cost economies and limited liability.

Some of the lowlights from Michael Moss‘ A-1 story:

• “Ground beef is usually not simply a chunk of meat run through a grinder. Instead, records and interviews show, a single portion of hamburger meat is often an amalgam of various grades of meat from different parts of cows and even from different slaughterhouses. These cuts of meat are particularly vulnerable to E. coli contamination, food experts and officials say. Despite this, there is no federal requirement for grinders to test their ingredients for the pathogen.”

Read More “The Times’ Shattering Expose of Ground Beef: Where Does It Leave Burger Lovers?” »

Just remember, this is from the same government that couldn’t prevent foodborne illnesses traced to spinach, peanut butter, cookie dough, jalapenos, you name it. Enjoy the game!

CNN is reporting that the “Centers for Disease Control and Prevention is working with public health officials in 42 states to determine the cause of an outbreak of a particular type of salmonella called Typhimurium.” At least 388 people have been infected and 69 hospitalized since the outbreak in early September.

Reports CNN:

Read More “Breaking News: CDC Investigating Salmonella Outbreak in 42 States” »