Comments on: Reminder: Last NAIS Listening Session Today 6/30/09 http://NoNAIS.org/2009/06/30/reminder-last-nais-listening-session-today-63009/ Protect our traditional rights to farm Mon, 21 May 2012 10:46:07 +0000 http://wordpress.org/?v=2.0.2 by: esbee http://NoNAIS.org/2009/06/30/reminder-last-nais-listening-session-today-63009/#comment-1601455 Tue, 30 Jun 2009 14:42:46 +0000 http://NoNAIS.org/2009/06/30/reminder-last-nais-listening-session-today-63009/#comment-1601455 I was reading through the comments at the USDA site and of course, they are overwhelmingly against NAIS. Someone made this interesting point---- "Consider one beef animal - with one ID marker. How is that going to carry through the processing to ensure that a specific cut of meat actually did come from a specific animal ID. Animal ID is not a logical means to improve food safety" this statement got me thinking....After an animal is processed, the body sans head (which means the ear which held the tag that individually id'ed the cow is no longer there) is hung along with hundreds of sides of beef, all in one big room...when the side is pulled down and cut into steaks of different kinds, who puts the individual id tag on those cuts of meat coming from that particular cow and how much time would that take to do? I know, as my husband once worked cutting chickens into parts, that there are quotas and speed is of the essence. I was reading through the comments at the USDA site and of course, they are overwhelmingly against NAIS. Someone made this interesting point—- “Consider one beef animal - with one ID marker. How is that going to carry through the processing to ensure that a specific cut of meat actually did come from a
specific animal ID. Animal ID is not a logical means to improve food safety”

this statement got me thinking….After an animal is processed, the body sans head (which means the ear which held the tag that individually id’ed the cow is no longer there) is hung along with hundreds of sides of beef, all in one big room…when the side is pulled down and cut into steaks of different kinds, who puts the individual id tag on those cuts of meat coming from that particular cow and how much time would that take to do? I know, as my husband once worked cutting chickens into parts, that there are quotas and speed is of the essence.

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