I just wanted to share some information regarding rare beef. If a carcass becomes contaminated with E. Coli, it will be on the surface of the meat. It is OK to have your steak rare, as long as the surface has been seared to kill the bacteria. HAMBURGER, however, is a different matter. Because it is ground, the surface bacteria has been ground into the product. Cooking the outside does not raise the internal temperature high enough to kill the bacteria if cooked rare. All that being said, I still like my burgers rare to medium rare. This is also why the use of meat glue is dangerous. You are no longer assured that the inside of the steak was not once on the outside. Smoke on, brothers and sisters...
Posted on: Mon, 05 Jan 2015 04:36:00 +0000
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