Many times we've driven past the cattle feedlots in the Texas/ Oklahoma panhandle, an experience that will pretty much put you off eating even US produced beef products. Unless you grow your own out in the backyard, that is.

I buy mostly pork (not that commercial pork production is any 'nicer' than beef) and chicken at SavALot because beef is still a budget bu$ter. But have purchased the NY Strips from Mexico. Quality on par with most supermarket beef...a bit too lean, IMO. No qualms about eating it but rarely eat beef to start with. I've eaten entire meals in Mexico and even street food in Mexico so I don't have any qualms about eating beef from Mexico once every month or so. Would much rather take my chances with foreign sourced meat than eat that crap/ sodium/ preservative-laced 'enhanced' meat 'products' that the US agri-industry & supermarket chains have embraced. The enhanced pork products are esp awful; the meat won't 'fry'; it steams. I detect a bizarre aftertaste and it's a no-go for DH who is on a sodium restricted diet.

I end up being very picky about ground meats and about processed meats. I also watch for "tenderized" meats because if I want to grill something, I don't want those tiny pin-holes pushing any bacteria deep into the meat where it won't be killed off (and I'm sorry, I'd rather not eat well-done shoe-leather). So, I cut back on beef a lot, and just buy quality, and in-store-ground beef. I did participate in a beef CSA for awhile, but quit so I can eat down the freezer prior to my planned move.

I have no idea if the Mexican beef is any better than ours, but the stuff sourced from Australia/New Zealand/Argentina is supposedly much better than our supermarket varieties.

Both cured and smoked meats can have nitrates and preservatives added. And then you see "nitrate free" with in small print "except that from celery salt" -- which is how the "nitrate free" processors get around that.

A lot of meat producers went to Mexico when humane regulations were passed in some states here in the United States. So, if you don't mind eating meat from animals kept in even worse conditions than they are here, go right ahead and buy it.

Sally

You should probably due some research on how beef is grown in Mexico if you have concerns about it. I've traveled all over Mexico (although not since 2005), and I found Mexico beef lots to be significantly less crowded than the ones in the U.S. (and not as huge), and in my opinion, the cows were treated better and given more room to range. In fact, in parts of Mexico (in November, I think), they have periods of time where the fences are opened, and the cows can graze in the ditches beside the highways. Of course this makes it dangerous if you are driving. Things may have changed in the past ten years, however.

On the other hand, they do have bull fights in Mexico, which I consider to be at least slightly more barbaric than American rodeos. I think cows in California are treated worse than cows in Mexico, from what I have seen. My father raised cattle in Texas, on a reasonably small scale, but it was enough to make me not want to eat beef.

We actually don't eat a lot of beef. (I guess I should say compared to most Americans.) But since it is pricey, and it's cheaper at this grocery, I'm wondering if it's a risk to buy it there or not. And I don't have a freezer. It looks like I'm getting different opinions on the Mexican conditions on raising beef cattle. Maybe I'll continue to buy it at the grocery I regularly go to unless I get more in-depth information on it.

The dairy and beef farms all around me in the Catskils Mnts are gorgeous. Fresh air, rolling hills, huge pastures, ....live much better than most humans.

Source your food, and if it costs a little bit more, just eat less meat and up your veggie intake. Better for you anyway. I even look up where my purchased produce comes from. (what i don't grow myself).

So, no, i don't think you are being too cautious.

CSA or a share is a great idea.

If you're lucky enough to have farms or farmers markets, where you can buy from the source (and even take a tour), that's the best bet. It IS way more expensive than your "Kroger", but many just eat less of it.

Just know it comes frozen. Although, buying from a butcher will get you fresh steaks. But again, expensive.

I think meat production in the US, unless you can find a local source you trust, is suspect enough, but I have NO faith in anything coming from Mexico. With the lack of regulations and rampant corruption in Mexico, how would you know or trust what cattle (or any other animals) are being fed or injected with to increase production? I avoid almost all the produce, even organic, from Mexico, too, although I will buy some in the winter from Trader Joe's because I believe they source their food better than many places.

We have fruit from Mexico, but the only meat sold here is from the U.S. or Canada.

USDA inspected meat, whatever the source, is highly unlikely to be dangerous to eat. If it's graded (prime, choice, select, etc.) then the fat content is known, as well as anything else that contributes to the grade. There are the "extras" that don't belong in meat. Even when it doesn't have brine or whatever, I don't like like most packaged meat. I will buy some particular things from Trader Joe's, but their quality in terms of things like toughness isn't as good as I'd like and I really just use those for stopgaps. Mostly I buy from an actual butcher, though perhaps in a market, with whom I can discuss the meat, know its origins and production standards, etc. I don't know anything about Mexican practices that make them any worse than a lot of what is done in the U.S. My own preference is for local, grass fed. It costs a lot more, however. Many people have to settle for just safe to eat. Many people are glad to have any meat at all.

Ritaweeda, I don't blame you for wanting to know who makes what you're getting. and how. It might not affect your decision in the end, but it's good to know. Are you being too cautious? Probably not. Just cautious. But it's the anonymity that would bug me, not that just it comes from Mexico.

Lars, you're right in that I need to research it more before I speak (or write). I just remember the battles over regulating factory pig farms and egg farms, I think in California. At least some of the pig and poultry farmers threatened to move their factories to Mexico if the regulations were passed.

Sally