Beef on the Supper Table

Last day of July. Last chance for a summer vacation. Have a barbecue. VOL. 91, No. 16 www.ldaf.state.la.us July 31, 2008 Beef on the supper table By Sam Irwin tle, the cows that can’t make it from the truck to the chute, are immediately removed from the line.” Once upon a time if you wanted a thick juicy steak for sup- The national trend to centralize the slaughterhouse business per you had to grow your own beef. into large scale operations primarily located in Iowa, With the advent of modern refrigeration, super highways, Nebraska and Kansas has reduced the number of slaughter- rail transport, overnight air delivery, giant feed lots, central- houses in the state. Still, a significant amount of butcher busi- ized beef processing, marketing and the fast food nation, get- nesses are scattered across the state and require inspection. ting a hamburger or even a filet mignon is as easy as pie. Most meat processing centers, those businesses that make And we’re not talking about a meat pie, either – (but you Louisiana’s famous smoked sausage and other meat products, can get those pretty easily too). are centered in the larger cities, Babin said. And with large-scale beef processors employing all the While younger calves are the most common type of beef above-mentioned conveyances and economy of scale, beef served on the dinner table, older cattle are also processed for prices in the United States and Louisiana are relatively low. meat. Every city has a number of supermarket choices where you “All mature cattle are tested for brucellosis before process- can buy fresh hamburger, prime rib, ribeye, round, chuck, ing,” Jenkins said. “Brucellosis testing is done to ensure the seven and t-bone steaks. There are also dozens of sausages health of the cattle herd in Louisiana.” and other cuts of prime, choice and select beef cuts. You just Jenkins said if a blood sample comes back positive, the drive to the grocery store, shop and buy. It’s as simple as that. United States Department of Agriculture begins a trace to “Beef, it’s what’s for dinner” has never been more true. locate the source of the brucellosis. But, (and we’re not talking about a Boston butt roast) all of “Louisiana is classified as a brucellosis-free state,” Babin this convenience for Louisiana families would not be possi- said. “We want to make sure if a brucellosis case is found the ble except for the skill of the 41 Louisiana Department of source of the contamination is quickly located and quaran- Agriculture and Forestry meat inspectors. tined.” Bobby Babin, LDAF director of the meat and poultry For Louisiana residents who still grow their own beef for inspection program, said stringent food safety standards are personal consumption, LDAF inspection ensures that slaugh- necessary and enforced in the state’s beef processing plants to terhouses meet sanitation standards. protect the public’s health. “We regulate the facility for sanitation,” Jenkins said. “We “We inspect every day, every shift a slaughter house oper- have 25 to 30 custom plants in the state that are inspected ates,” Babin said. “Every beef carcass is thoroughly inspect- every three months.” ed. They can’t operate unless a LDAF inspector is present. Humane treatment of the cattle is also a concern for LDAF Slaughter inspection is 100 percent.” inspectors, Jenkins said. The LDAF meat inspecting position requires a college “We make sure the facility is handling the animals proper- degree and six months of intense on the job training under the ly,” Jenkins said. “If cattle are kept overnight water must be supervision of a senior inspector and staff veterinarian. provided. We also make sure there are no sharp edges to pens The trip a slab of beef makes from the grazing pasture to the and surfaces are not slippery to prevent self-injury.” dinner table is marked with a variety of inspections by state All of these tests are done before slaughter. The real meat officials. of the LDAF inspection (pun intended) is done post-mortem. LDAF Meat Inspection Program Manager Jim Jenkins said “Once the cattle are slaughtered, we are continually observ- LDAF meat inspector Steve Coco inspects live cat- the first inspection comes when the cattle are offloaded from ing the carcass,” Jenkins said. “We inspect the lymph nodes tle while Chuck Babin monitors temperature in a delivery truck to slaughter house. to look for abnormalities.” “We make sure every cow is ambulatory and can make it smoked meat operation. LDAF meat inspectors through the chutes to the plant,” Jenkins said. “Downer cat- See Beef on the supper table, page 2 check for plant sanitation and other conditions. Page 2 MARKET BULLETIN July 31, 2008 Beef on the supper table Three chosen as July continued from page 1 outstanding employees Another concern of LDAF and the USDA is the absolute containment of bovine spongiform encephalopathy (BSE), otherwise known as mad cow The month of July finds three with the facility. disease. outstanding LDA&F employees “Throughout that trying time It’s a serious concern for animal health professionals since there is a being recognized for their dedica- Billy continued to maintain a sense remote possibility a related illness, Creutzfeldt-Jakob disease, could be tion to the department. of professionalism and dedication,” transferred to humans. Commissioner Mike Strain, D.V.M. Strain said. “Hopefully now with “There have only been two cases ever of BSE reported in the United and Louisiana Department of new legislation we can take a dif- States,” Jenkins said. “One of those cows was actually from Canada so it’s Agriculture and Forestry senior ferent approach next time a grain or really been staff have selected Reba commodity facility is unable to ful- only one Humphries, Billy Benton and fill its obligations. Billy assisted us case.” Malhon Doucet as recipients of the with the language of the bill to help Other Delegates of the Month for July stave off placing storage facilities LDAF inspec- Reba Humphries 2008. into receivership.” tions ensure Reba Humphries is an Malhon Doucet continues to that processed Administrative Assistant 5 in the demonstrate his commitment to meat prod- Office of Agro-Consumer Services. excellence in serving the Office of ucts, like Humphries has been with the Forestry, Strain said. smoked department for nearly twenty-five As Program Director, he works sausage, tasso years, the first 16 in the Office of primarily with urban and commu- and beef deli- Forestry. nity forestry grants. Doucet’s cacies, are Humphries works alongside accomplishments were commend- everything Assistant Commissioner of Agro- ed by the U.S. Forest Service dur- they claim to Consumer Services Benjy Rayburn ing a recent audit of the U&CF pro- be. helping administer the depart- gram. In addition to his work with “We’re ment’s day to day operations. community grants, Malhon works looking for “Reba has adjusted to the with the state’s Tree City program, sanitation changes in the past six months and urban forestry issues and forestry first,” Jenkins continues to maintain an overall education programs including the said. positive attitude,” Strain said. Arbor Day poster contest, Project “Ingredients “She’s one of those people who Learning Tree and the Louisiana and quality strives to do the best job possible forestry teachers tour. are second.” Billy Benton and doesn’t let up until the job is “Malhon’s reputation around the Jenkins complete.” office is only outweighed by his explained that Billy Benton works as an Auditor character,” Strain said. “He is not smoked prod- Supervisor with the Office of one to seek recognition or praise ucts must be Management and Finance. Benton but is always willing to help or cooked to spe- has been employed with the depart- offer encouragement.” cific tempera- ment since 1986. Part of Benton’s Humphries, Benton and Doucet tures, water responsibilities is auditing the vari- are the fourth group of outstanding LDAF meat inspector Steve Coco checks a side content in ous boards and commissions of the employees named as LDAF of beef at a slaughterhouse. sausage is department. Delegates of the Month. monitored and Recently Benton took a proactive They will be feted at a special fat content in ground beef is regulated.” role in assisting the Louisiana breakfast hosted by Strain and the Babin reiterated that the protection of the public’s health is the primary Agricultural Commodities LDAF assistant commissioners in reason for the inspection process. Commission with respect to the the Commissioner’s conference “The public’s health is of the utmost concern,” Babin said. “Animal placement of Central Louisiana room. health is very important and we’re checking for that, but we want to make Grain into receivership. Benton The honorees were also allowed sure that public health is our primary responsibility. spent countless hours analyzing special parking privileges at the For more information, visit the LDAF Web site at www.ldaf.state.la and reviewing both the financial LDAF Baton Rouge office for one under the Office of Animal Health., Federal and State Inspections. Mahlon Doucet records and contracts associated month. La. Agriculture & Forestry Today Strain challenges Louisiana to eat local Agriculture and Forestry sion shows across the state to pub- state is a leader in salt production, Agriculture and Forestry’s Web site Commissioner Mike Strain, licize the event and stress the Strain added. at www.ldaf.state.la.us. D.V.M. is challenging Louisiana to importance of buying and eating Strain said families and individu- Strain said the Eat Local eat local for one week.

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