The article states that these horrendous, disgusting infractions of health regulations have been documented out for at least the previous year, but given their severity, I’d imagine it’s always been this way at Boar’s Head production facilities.
I’m going to cook my deli meats from now on, no matter where they come from.
“Premium” meats. People always forget about the quotes. Well here’s a news flash. If you like your meat processed and sliced for sandwiches you are already eating garbage meat. Don’t be surprised of a little rat feces or bugs.
A new thing we’re trying is buying the whole turkey breast and slicing it ourselves. In my area Costco sells a well sized piece. I slice up a bit in container for immediate use and take the remaining slices and vacuum seal them. Has worked well so far. I’m sure there is still some risk here with contamination but seems less?
Farmers trick: Brush it with olive oil.
You’ll notice many packaged rumps and rounds come with a small bit of oil on them. This is done to starve oxygen from getting on it and slowing down bacteria.
If you cut a chunk off, use a basting brush with some olive oil to cover the surface. it’ll last longer. Sprinkling salt also helps, but that alters the taste.