Burger Lovers Should Know ...
We run our Meat Department like an old-fashioned butcher shop—dedicated to quality and customer service. Cooking advice, food-safety tips, and recipe suggestions are all part of the bargain. We’ll even sharpen your knife while you shop!
What Fresh Ground Beef is Supposed to Be
by Tom Belisle, Lebanon Co-op Meat Department
Members and customers have read reports about Escherichia coli, commonly called E. coli, and other food-safety issues that affect our national meat supply. They want to know if this affects the Co-op Meat Department too. It’s an excellent question!
At the Co-op Meat Department, we grind our own beef several times a day from whole pieces of meat. We do not purchase pre-ground beef from national suppliers like chain stores do, nor would we ever re-grind beef just to call it “fresh” ground. Instead, you get whole cuts ground once from the Co-op. Why does it matter? Check out the New York Times article on what some companies do to consumers’ ground beef.
Service and Expertise
Meat cutting is a trade that has a long history and takes a lot of skill to do it right, and as a result our meat cutters take great pride in what they do. Visit our Meat Departments and have the products you want cut and wrapped to your exact specifications.
Got a Question?
Have some thoughts you’d like to share with our Meat Department? Got a question? We’d love to hear from you! Please email us your suggestion or question or fill out our comment form. Want to sign up to receive Co-op updates by email? Join our list!
