Easier said than done. The animal tissues most likely to transmit BSE are the brain and the spinal cord. But the way we slaughter and extract meat from cattle may do just the opposite. We know that from Great Britain's experience. If brains are added, they've got to appear in the ingredient list.
Brains have other ways of getting into the food supply, though.
In some plants, the first step in slaughtering a cow is to stun it with a pneumatic gun. That includes the cow's muscles, which are turned into steaks and burgers. If you're a fan of hamburgers, hot dogs, or luncheon meats, odds are you sometimes eat small bits of cow spinal cords. Human deboners remove all the meat they can as each cow carcass goes whizzing by on the production line. What they can't easily cut away ends up at AMR plants, where metal cylinders rub another 1 and a half pounds per carcass off the bones.