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re: Restaurants that won't cook burgers medium rare
Posted on 3/31/15 at 8:35 am to Matisyeezy
Posted on 3/31/15 at 8:35 am to Matisyeezy
I work for one of the four largest beef producers in the US (Tyson, Cargill, National, JBS). Our food scientists will tell you that eating under cooked ground beef is taking your life into your hands. As others have said, e.Coli is a surface bacteria that is killed at 155F. When you grind beef, you transfer it into the center, and it won't be killed cooking to rare. E.Coli isn't like Salmonella... You won't get the squirts for a few days and then go on with your life. We.re talking colostomy bags and paraplegia and death. Especially if your immune system is compromised.
Grinding fresh in house doesn't help. It has nothing to do with the quality of the meat. Bacteria is bacteria and it can get onto the meat anywhere in the supply chain.
We invest millions in testing and food safety and the industry does an amazing job at keeping people from getting sick, but we're not perfect, and a few people/yr get very sick an/or die.
Do you trust that the pot head making $10.00/hr handled your beef properly? If not, I'd consider getting your burger cooked through.
Grinding fresh in house doesn't help. It has nothing to do with the quality of the meat. Bacteria is bacteria and it can get onto the meat anywhere in the supply chain.
We invest millions in testing and food safety and the industry does an amazing job at keeping people from getting sick, but we're not perfect, and a few people/yr get very sick an/or die.
Do you trust that the pot head making $10.00/hr handled your beef properly? If not, I'd consider getting your burger cooked through.
4
Posted on 3/31/15 at 9:05 am to dpd901
How do the French serve tartare every damn day to countless people for lunch and dinner and never have a problem? Ground, blended, chopped...you can literally get it at every cafe, so I'm not talking 5 star places. Maybe the espresso kills the bacteria?
If eating raw beef kills me then so be it. I've had a good run.
If eating raw beef kills me then so be it. I've had a good run.
Posted on 3/31/15 at 10:05 am to dpd901
Just bears repeating... 
"I work for one of the four largest beef producers in the US (Tyson, Cargill, National, JBS). Our food scientists will tell you that eating under cooked ground beef is taking your life into your hands. As others have said, e.Coli is a surface bacteria that is killed at 155F. When you grind beef, you transfer it into the center, and it won't be killed cooking to rare. E.Coli isn't like Salmonella... You won't get the squirts for a few days and then go on with your life. We.re talking colostomy bags and paraplegia and death. Especially if your immune system is compromised.
Grinding fresh in house doesn't help. It has nothing to do with the quality of the meat. Bacteria is bacteria and it can get onto the meat anywhere in the supply chain.
We invest millions in testing and food safety and the industry does an amazing job at keeping people from getting sick, but we're not perfect, and a few people/yr get very sick an/or die.
Do you trust that the pot head making $10.00/hr handled your beef properly? If not, I'd consider getting your burger cooked through. "
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"I work for one of the four largest beef producers in the US (Tyson, Cargill, National, JBS). Our food scientists will tell you that eating under cooked ground beef is taking your life into your hands. As others have said, e.Coli is a surface bacteria that is killed at 155F. When you grind beef, you transfer it into the center, and it won't be killed cooking to rare. E.Coli isn't like Salmonella... You won't get the squirts for a few days and then go on with your life. We.re talking colostomy bags and paraplegia and death. Especially if your immune system is compromised.
Grinding fresh in house doesn't help. It has nothing to do with the quality of the meat. Bacteria is bacteria and it can get onto the meat anywhere in the supply chain.
We invest millions in testing and food safety and the industry does an amazing job at keeping people from getting sick, but we're not perfect, and a few people/yr get very sick an/or die.
Do you trust that the pot head making $10.00/hr handled your beef properly? If not, I'd consider getting your burger cooked through. "
Back to top
This post was edited on 3/31/15 at 11:15 am
Posted on 3/31/15 at 12:00 pm to dpd901
quote:Or the Mexican with Hepatitis A with shite under his finger nails and forgot to wash his hands. There's a reason a Hep A shot is highly recommend when traveling to less developed countries like Mexico.
Do you trust that the pot head making $10.00/hr handled your beef properly?
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