Banned growth chemical remains a problem in beef in central Mexico

[mr bill]

So that's why the beef in the Mega is so tough? Local preference?


“What clenbuterol does is reduce the quantity of fat and increase muscle volume. But the muscle retains a lot of water,” adding weight to livestock, said Dr. Hugo Fragoso Sanchez, director of animal health at the National Service of Health, Food Safety and Food Quality.

The persistence of clenbuterol use in central Mexico is partly because of regional dietary habits.

“In the north of the country, there’s an orientation more toward American cuts that always have fat, such as a New York or a sirloin. But in the central region, people like more of a Spanish cut – very thin with all the fat removed,” Fragoso said.

Read more here: http://www.mcclatchydc.com/2014/10/07/24...rylink=cpy

Don's linked article is worth a read