• botulism - An illness from exposure to the toxin botulin, produced by the Clostridium botulinum bacteria. A bad way to go—double vision, slurred speech, and paralysis—and the reason all sausage must be properly cooked or otherwise prepared.

• bung - The caecum (or cecum), which connects the large and small intestines. Beef bungs are often used to make larger sausages.

• caps - Another term for “bung.”

• casing - The tubes into which sausage is stuffed, traditionally the intestines of the same animal being prepared. Some casing is meant to be consumed along with the sausage, while some synthetic casings are meant to be removed before cooking. The larger the animal, the larger the casing, meaning the larger the sausage.

Casings varieties include: hog casing, made from pig intestine; lamb casing, made from sheep intestine; beef casing, made from cow intestine; collagen casing, made from animal connective tissue (very common in the States); cellulose casing, made from solubilized cotton (common in hot dogs); muslin casing, made from fabric; synthetic casing, including those made from alginates (a salt of alginic acid, often derived from seaweed) and plastics, made from dead dinosaurs who we’ll never be able to turn into sausage. (Hat tip: 3men.com.)

• grind - All sausage is ground or otherwise pulverized before being stuffed into casing, via an electric or hand-cranked grinder. The “grind” denotes how big a chunk will come out of the grinder, from a 3/4-inch “coarse grind” to an 1/8th-inch “fine grind.”

• middles - Casing made from the large intestine.

• offal - The funky parts of an animal, like the heart, brain, liver, kidneys, and glands, sometimes used to make sausage. It’s “oh-full,” not “awful.”

• rounds - Casing made from the small intestine.

• wurst - It’s just the German word for sausage. We may often think of “wursts” to be cold, spreadable sausages, but they don’t have to be.

http://dethroner.com/2007/01/22/sausage-basics-sausage-glossary/

http://www.ridgefieldfarm.net

you’ll never eat our 1st class beef, thats only for US!
UUUUUUUUUMMMMMMMMMMMMMMM

Here is another fact-

If I don’t want it, I won’t buy it.

Cattle processors on Sept. 7 learned that they will be able to use most of the small intestine as part of the human food chain beginning Oct. 7. The Food Safety Inspection Service amended its interim rule regarding removal of specified risk material to make the allowance. Packers who do so must exclude the distal ileum and document their procedure in their Hazard Analysis Critical Control Point plans, standard operating procedures or other prerequisite programs.
NCBA has pushed for this amendment knowing that establishments have the technology to effectively remove the distal ileum, which will allow the remaining portion of the small intestine to be used domestically for casings or exported. The export market for beef small intestine is valued at $25 million per year. This change should also allow many domestic sausage processors to stay in business as they will now have access to beef casings.
The Food and Drug Administration (FDA) also published a similar amendment to its interim final rule for removing risk materials from the foods that FDA regulates — dietary supplements and cosmetics — to allow the small intestine to be used. The FDA amendment clarified that milk and milk products, hide and hide-derived products, and tallow derivatives are not considered prohibited materials.(source : National Cattlemen’s Beef Association)

10/7/2005 3:42:00 PM
USMEF Boosts Industry’s Bottom Line; Return Of Beef Small Intestine

Beef small intestines, a valuable export commodity, return to U.S. beef production today after being disallowed since January 2004 when they were listed as a risk material following the first case of bovine spongiform encephalopathy (BSE) found in the United States.

The U.S. Meat Export Federation (USMEF), a key player in getting small intestines back on the U.S. production and export lists, sees this move as a boost to the U.S. beef industry’s bottom line.

“The U.S. beef industry can now make use of a 10-pound yield per head that was previously discarded,” USMEF Assistant Director, Export Services Kevin Smith said. “The rule change gives U.S. packers another valuable option in export markets.”

The United States Department of Agriculture (USDA) announced Sept. 7 that the Food Safety and Inspection Service (FSIS) starting today will allow production of beef small intestine that has been separated from the distal ileum, a portion of the small intestine.

This change is a result of industry comments requested by FSIS in January 2004. USMEF took the lead in gathering information, sharing details with the industry and providing comments to FSIS.

Smith wrote a technical paper on the beef distal ileum that was sent to FSIS, packers and casing manufacturers. Several of Smith’s conclusions have been included in the FSIS rule changes.

USDA export statistics show in 2003 the United States exported 15,475 metric tons (mt) of beef intestine with 46 percent to Japan at $1.02 per pound and 36 percent to Korea. U.S. exports of beef intestine to Japan in 2003 alone were estimated at more than $16 million.

“With the expectation markets such as Japan and Korea will reopen soon to U.S. beef, this new ruling is especially important since those were the top two markets for U.S. beef intestine and hold significant value for the U.S. beef industry,” Smith said.

With the return of the beef small intestine to the U.S. export list, more value exists in open U.S. beef markets such as Mexico, the fourth-largest market for U.S. beef intestine in 2003.

By removing 80 inches of the approximately 100-foot small intestine, Smith concluded the intestine can be safely used for sausage casings and other human food while ensuring the entire ileum, which is 18 to 24 inches in length, including the distal portion is safely removed.

The U.S. Meat Export Federation is the trade association responsible for developing international markets for the U.S. red meat industry and is funded by USDA, exporting companies, and the beef, pork, corn, sorghum and soybean checkoff programs. (source : Cattlenetwork.com)

US Expands Canadian Cattle Imports
Friday, September 14, 2007
ADVERTISEMENT
WASHINGTON —
Canadian cattle over 30 months of age will be allowed into the U.S. market starting Nov. 19, the Agriculture Department said Friday in expanding its policy on mad cow disease.
In May 2003, the discovery of an Alberta cow with mad cow disease caused the United States to slam the border shut to cattle imports from Canada.
The border between the world’s largest trade partners reopened for Canadian beef from younger cattle within months of the original ban. Live cattle under the age of 30 months have been allowed to move across the border since July 2005.
Bruce Knight, undersecretary for marketing and regulatory programs, said the change is firmly based in science and ensures that U.S. regulators will protect the country against the disease.
Eating meat products contaminated with mad cow disease, known scientifically as bovine spongiform encephalopathy, has been linked to more than 150 human deaths, mostly in Britain, from variant Creutzfeldt-Jakob disease.
There have been three cases of mad cow disease in the U.S. The first, in December 2003 in Washington state, was in a cow that had been imported from Canada. The second, in 2005, was in a Texas-born cow. The third was confirmed last year in an Alabama cow. There have been 10 cases of mad cow disease in Canada.
(Source : Fox News)

1. US cattle small intestine

http://www.clovegarden.com/ingred/sausage.html

2. Korean cattle small intestine

http://nungkysman.spaces.live.com/blog/cns!A05A417D22C49E2D!193.entry

http://www.clickasia.co.kr/about/yukkaejang.htm

The Agency has been notified that a cow aged over thirty months (OTM) has entered the food supply without being tested for BSE. As specified risk material (SRM) was removed and it is unlikely that the animal was infected with BSE, any risk to human health is extremely low.

However, testing is mandatory for cattle slaughtered for human consumption at over thirty months of age.

The cow was slaughtered on 2 August 2007 at Linden Foods, Dungannon aged thirty nine months.

The error was discovered by the Northern Ireland Department of Agriculture and Rural Development (DARD) on 7 December 2007 when routine on-farm tests for brucellosis revealed that the cow had been misidentified as one under thirty months of age.

By then, all the meat (including that from the cattle slaughtered one before and two after) had left the premises and subsequent checks indicate that this meat has entered the retail chain and is likely to have been consumed.

A full investigation into the circumstances of this incident is under way.

Background to BSE testing

OTM cattle are allowed to enter the food supply provided they have tested negative for BSE. If there is no negative test result, the OTM carcass, plus the one before and two after on the slaughter line, must be condemned.
Since 7 November 2005, when the previous ban on OTM cattle was replaced by BSE testing, over 180,000 OTM cattle have been slaughtered in the Northern Ireland for human consumption.
On a UK basis, this is the eighth untested OTM animal that the Agency is aware have entered the food supply.
Specified risk material is those parts of the animal that contain almost all BSE infectivity, if the animal is infected with BSE.

http://www.food.gov.uk/news/newsarchive/2008/jan/otmjan08

Do u know that the only 0.01% of the us cows are tested
and even in that ridiculous small number there are mad cows? and bones?
And please dontmake offensive claims to koreans who are protesting now

Sorry my English is short that I can’t show my ideas more than this–
I am here to see Americans’ attitude toward
problematic us beef… Why don’t you also go to the korean websites and look? read some ARTICLES

Lee myeong park is retarded let’s admit it.