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How the fear of Mad Cow Disease lives on

written by

Marie Reedell

posted on

October 9, 2020

A customer asked a question about what organ meats we offer (check out a complete list with the status here). I take all customer questions seriously and do my absolute best to answer honestly and accurately. This particular question led me down a rabbit hole and to a fascinating and timely revelation. 

I called the meat processor. I asked what organ meats they could butcher for our customers. They needed to do some research themselves! 

You see, the USDA heavily regulates the meat industry to protect public health and safety. Here are the absolute basics of how it works.


A processor typically hires a consultant (yea, it’s that specific and detailed) to create a HACCP plan. The HACCP plan contains all the steps a processor takes when killing and butchering animals. 

The USDA then approves or denies the plan. If approved, they inspect the facility. A processor is “certified USDA” when they operate using an approved HACCP plan in a USDA inspected facility.

All of our meat is “certified USDA”.

There are certain parts of an animal that are not permitted for sale at all under USDA regulations. 


For example, the thyroid from a cow is never allowed for sale. And, any other organ or part connected to the spine (brain, adrenals, spleen, T-bone steak, etc) can only be processed if the cow is younger than 30 months (which is the case for nearly all of our cows).

Why is this? Mad Cow Disease!!! 


Mad Cow Disease is a progressive neurodegenerative disease thought to be caused by cows eating a specific protein. In rare cases, when a human eats nerve tissue from an infected cow, the human variant of the disease is transferred to them, even if the meat is cooked. If a human does get Creutzfeldt-Jakob disease (vCJD), it is fatal.

The Mad Cow Disease epidemic hit its peak in Britain in 1993. Since there is no cure, over four million cows were slaughtered to prevent the spread of disease. Wow!


The epidemic stirred up fear internationally. Meat prices went up incredibly, and many people stopped eating hamburgers. 

Because of this outbreak, the USDA (and the WHO) enacted many regulations regarding screening, testing, and disposal of infected animals. And those rules exist to this day.

Here’s the kicker. Only six cows in the United States have been found to have Mad Cow Disease. Six! The first was in 2003, and the last was in 2018. And, in that time period, about 663 million cows have been processed.


So, tell me this. Is this level of caution appropriate? Of course, no food producer wants its customers to get sick. But, is this overly cautious, especially since the risk is close to none but the benefits of eating organ meats are many?

In New Jersey, there is a law prohibiting slurping. That’s right, slurping the last bit of a smoothie through a straw is illegal. Why? Because 150 years ago, slurping startled horses and that was dangerous in cities. This law is undoubtedly outdated (and also unenforced). But still. Let’s get with the times!

How long should we live with a specific fear? A few months, a few years, a few generations? How long will it take society to leave behind the fear of COVID, and how long will these new rules live with us?


Of course, there are no direct answers to these questions… only debate. And today’s profit-driven media only makes things more complicated. 

What I think is that with life comes risk. We cannot avoid fear. We cannot avoid suffering. It is as essential as love and happiness. 


As with all emotions, we take it as it comes and let it go when it passes. 

Just like the USDA requires expiration dates on food, I think the government should require expiration dates on laws. It would force our representatives to reassess what freedom, equality, and justice means as the world changes and we grow as a society.

Miller’s Bio Farm is fearless in its food production. We are constantly learning and questioning the status quo. Every week we share our journey with you, both the good and the bad. We are constantly forging a new (and I hope better) path forward.

Pastured Meat

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Our bone broth tested negative-ish for heavy metals 🥳 NATURAL AND CLEAN

Over the past few months a bunch of people asked us if we tested our bone broth for toxic heavy metals. When we get the same question a lot, we of course look into it. My first question was --- Is there an issue with toxic metals in bone broth? As it turns out, yes, there "can" be an issue! Heavy metals are naturally present in our environment. We need the "good" heavy metals to thrive: iron, zinc, magnesium, copper, etc. But, we can 100% do without the toxic heavy metals: arsenic, cadmium, lead, mercury, etc. Too many toxic heavy metals can lead to a host of pretty awful issues: nervous system damage, cardiovascular issues, cancer, endocrine disruption, kidney damage, and so on. Our body is designed to excrete heavy metals through urine (and a little bit through sweat, hair, and breastmilk too)... but only so much. There's a limit. If you're overloaded, your body will store those heavy metals in your bones, blood, tissues, and organs. Similarly, if an animal is exposed to heavy metals via food, water, air, dust, or soil, those heavy metals accumulate in the bones. Maybe the farm's soil or air is contaminated from a nearby factory. Maybe the pipes for the water has lead solder connecting them. Maybe the feed a farm is buying was grown on contaminated soil or processed on contaminated equipment.  And, of course, a main purpose of bone broth is drawing out as much as possible from the bones. If there are heavy metals in bones, they will make their way into the broth. This is especially true when you pre-soak with apple cider vinegar and simmer for 48 hours to make it thick and gelatinous (like our broth). And that led me to my second question --- Should I be concerned about every bone broth? Where is the fear coming from? Well... it seems it might be a little political. There was a study done in the UK in 2013 that scared a lot of people. It's titled "The Risk of Lead Contamination in Bone Broth Diets". This study found high levels of lead in organic chicken bone broth, which is quite concerning. And, in fact, this one study is still cited in articles written today! Let's dig a little deeper. Let's go farther than the short abstract. Here are the broths tested in the study and their test results for lead:  (9.5 parts per billion): Broth made from tap water plus skin and cartilage(7.01 parts per billion): Broth made from tap water plus bones(2.3 parts per billion): Broth made from tap water plus meat(0.89 parts per billion): Tap water alone cooked for the same amount of time as a control. But, they only used organic chicken from one farm. And, there's zero information about that farm, their practices, the feed, and the broth recipe. Did they use vinegar or wine in the broth? Was the chicken's water contaminated with lead? What was the quality of the feed and the soil? Were the chickens raised indoors or outdoors? So many unanswered questions! All we get is that it was one "organic chicken" that created a lead issue with broth. Another curious thing is that the broth with skin and cartilage contained more lead than the broth made with just bones. Bones are where lead is stored, so why wouldn't the broth made with bones only contain more lead? It's an odd result. Moreover, the abstract of the study specifically called out "bone broth diets" like GAPS and paleo. They even go so far as to write, "In view of the dangers of lead consumption to the human body, we recommend that doctors and nutritionists take the risk of lead contamination into consideration when advising patients about bone broth diets." That's quite curious. Why are they worried about these diets? Are the researchers anti healing through food? Who funded the research? Is it political? My opinion? This study is not comprehensive. It does not speak to all bone broths. But it does cover a potential issue if the water or animals are overloaded with heavy metals. What I glean from this study is that we need more research. We don't need fear to spread and people to stop drinking broth from this one study. Regardless of whether the fear was fabricated or legit, we tested our bone broth anyway. After all, it's always nice to validate that your food choices are as clean as you think. For Miller's, here were my concerns before testing: What if there's mercury in the fishmeal in our chicken feed?What if the soil that our animals live on is contaminated?What is the well water that the broth is made with is contaminated?What if the Celtic sea salt has lots of heavy metals? We got the test results back. I was super excited. But, I was also confused. At face value, it appeared that our bone broth tested NEGATIVE for arsenic, cadmium, lead, and mercury. You can find the test results right here! You'll notice that, for every sample, the results are "<0.01 mg/kg" and "<0.02 mg/kg".  I asked the lab what the "<" means. They said that it indicates their limit of quantitation (LOQ), the lowest concentration that can be accurately tested using the test procedure in that sample type. So the results simply report that none of the metals tested were found in the sample above the specific reporting LOQs. Whether or not they were present below this LOQ is information that is not provided by the test. When talking to the lab, I told them what we needed and assumed that this test would go below a 1 ppb. So, when the results came in, I assumed that a "mg/kg" was the same as a part per billion (ppb). Ummm... that math wasn't write! A "mg/kg" is actually a part per million (ppm). That means that the test we ran had results saying that the broth had less than 0.02 ppm (or 20 ppb) of arsenic and lead. And, it had less than 0.01 ppm (or 10 ppb) of cadmium and mercury. For some reference, the EPA says that less than 15 ppb of lead is safe in drinking water. Not saying that I agree, but it's a good reference point.  These results are good. It means the broth definitely isn't overloaded with toxic heavy metals. But, it's not good enough!!! We need to test again! We really need to a lower LOQ. We need to know the results with an accuracy of as low as 1 ppb. It looks like the lab we sent the original samples to doesn't have an LOQ that low. So here I am on the hunt for a lab to do it again. As soon as I can, I'll send samples in again and paying for more expensive testing to get the info you deserve. Stay tuned! I hope to have the new results in by the end of April 2025. Do you worry about toxic metals (or other junk) in your food? Where have your fears stemmed from? I'd love to hear from you. You can comment below (no account required) or contact us 😊 ----- Sources The risk of lead contamination in bone broth dietsBone Broth and Lead Toxicity: Should You Be Concerned?Bone Broth and Lead Contamination: A Very Flawed Study in Medical HypothesesBone Broth, Collagen, and Toxic Metals: A Research Review