while it started a few years back, my biggest 'beef' with US beef was when they were allowed to use carbon monoxide to make the beef more red. in the package, it looks very fresh, but you get it home and cut it, only to discover that it's only red on the outside, and brown (sometimes very brown) on the inside.

i remember back in late 2008, it seemed i was taking every other meat purchase back to the store, showing them the vivid red exterior and the dingy brown center.