An investigation by USA Today found that millions of pounds of meat that wouldn’t pass muster with many fast-food chains has been fed to schoolchildren in the past three years.
The National School Lunch Program is seen as "a market of last resort" for meat, the head of the National Meat Association told USA Today. For instance, schools have fed children thousands of tons of meat from "spent hens" – so-called because they are no longer useful to egg producers – even though KFC and Campbell’s Soup regularly shun it and it might otherwise go to compost or pet food, according to USA Today.
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6 comments:
Aren't school supposed to use grade "A" meats as required through their food programs?
hey as long as they are feeding to those new york city or baltimore city kids, who cares! It's probably more than they are getting at home! I am sure our tax dollars are subsidizing it to one extent or another!
better yet I wonder what they are serving in the local prisons? they are probably eating better than
their kids! who's children we are most likely subsidizing while they repay their debt to society!
The chicken or spent hens, as reported, are what we commonly refer to as stewing hens. Yes they are older and tougher. The added proteins (dietary soy) and flavor additives mask the stronger flavor and tenderize the meat. The products are perfectly good. The only reason the fast food producers have not created formulations to accommodate this less expensive meat is due to availability not wholesomeness. Layer flocks are only slaughtered 3-5 times per year. Not nearly the tonnage to satisfy even one of the smaller chains. The statement about Campbell Soup is only partially true. Yes they require broiler meat for whole muscle offerings like TV dinners and ready to cook meals but regularly use and procure fowl meat (spent hens) for their soups, nuggets and patties.
As for testing, restaurant chains and major retailers as a rule always require and further test for key "hot points" in the food chain. This is by design, not so much to offer a better product but to create a hold harmless history of testing. Should an issue arise, FSIS, the producer or the distributor is normally held responsible once the cause discovery is published.
when school kitchens receive boxes labeled Grade E, but fit for human consumption, what do you expect?
I'll have what 12:52 is smoking. There is no grade "e" other than 12:52's report card!!!
Beef has prime, choice and select as a grade. Hanging beef that was not graded is called no roll. FYI Grading of meat is an appearance grade not wholesomeness assurances!!!!
Grade A is the highest quality and the only grade that is likely to be seen at the retail level. This grade indicates that the poultry products are virtually free from defects such as bruises, discolorations, and feathers. Bone-in products have no broken bones. For whole birds and parts with the skin on, there are no tears in the skin or exposed flesh that could dry out during cooking, and there is a good covering of fat under the skin. Also, whole birds and parts will be fully fleshed and meaty.
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Grades B and C poultry are usually used in further-processed products where the poultry meat is cut up, chopped, or ground. If sold at retail, they are usually not grade identified.
1:42~Thank you for the info....interesting.
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