I will take issue with that statement, it is all about the same, that is according to USDA reg's and having been in the meat business 35+ years
also, years ago I was in the hog raising business
Originally Posted by cptjohnstone
OK, I will defer to you on the regulations, having only dealt directly with the regs in the restaurant business while you have apparently dealt with them firsthand. However, you do state ABOUT the same. That does not totally prove my statement false however. Yes the picture is nice, but it would be nicer if I had a link to verify your statement sir. The picture reminds me of my NAMP book.