Re: What You Need to Know About The Beef You Eat

Interesting article -- this sentence, particularly: "Poke the package. Look for thin, flexible plastic wrap that clings to the meat. Modified atmospheric packaging, or MAP, requires meat to be wrapped in thick, gas-impervious plastic with enough head room to trap the gases that keep the meat looking fresh for an unnaturally long time."

I've been on the Blood Type O diet for about a month, and have resumed (after many years!) the eating of red (organic) meat. So far, just the grass-fed lamb and bison ("with the "thin, flexible plastic wrap that clings to the meat"). Haven't done the beef yet.

Thing is, I'm wary of eating these meats anywhere but at home -- where I can (hopefully) trust where they came from. As far as what to eat in restaurants? I dunno...what's safe? Tweet