Youâve likely seen alarming headlines: âSupermarkets are selling mystery meat!â or âYour ground beef isnât what you think!â While itâs smart to be informed, much of the fear is fueled by misinformation. Hereâs what actually happens behind the scenesâbacked by regulations, science, and industry transparency.
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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.
â 4D animals (dead, dying, diseased, disabled) are banned for human consumption.
