Hidden camera footage of animal treatment at a Chino slaughterhouse has raised public interest in meat production. A few days ago, the San Gabriel Valley Tribune (Los Angeles County) ran a piece to shed light on the types of cattle that enter the food chain.
Jim Oltjen, livestock specialist with the department of animal sciences at UC Davis, told reporter Mark Petix, "They're all edible," including Hereford, Angus, Waygu and dairy cattle.
In addition, "If you did a blind taste test, not many would be able to tell the difference," Oltjen is quoted.
John Maas of the veterinary medicine extension at UC Davis was also quoted in the story. He said dairy cattle account for 35 percent of the nation's beef supply.
"But whether it's filet mignon, chuck roast or chopped beef, the one thing Maas said customers expect is safety," the reporter wrote.
Which is what makes the investigation into the Chino beef recall so important to the reputation - and future - of the industry, the article concluded.