You’ve likely seen alarming headlines: “Supermarkets are selling mystery meat!” or “Your ground beef isn’t what you think!” While it’s smart to be informed, much of the fear is fueled by misinformation. Here’s what actually happens behind the scenes—backed by regulations, science, and industry transparency.
✅ 1. Strict Oversight Keeps Meat Safe
In the U.S.: The USDA-FSIS (Food Safety and Inspection Service) inspects every animal before and after slaughter.
In Canada: The CFIA (Canadian Food Inspection Agency) enforces similar standards. Key rule: Only healthy animals from approved facilities can enter the human food supply.
→ 4D animals (dead, dying, diseased, disabled) are banned for human consumption.
