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Started By
Message
1
Posted on 3/30/15 at 10:41 pm to LSUballs
quote:
Posted by LSUballs Mmmm, raw hamburger meat
Lol, no shite.
Posted on 3/31/15 at 7:01 am to LSUBoo
quote:
grinding fresh in house daily
Better
quote:
frozen sysco patties.
safer
Posted on 3/31/15 at 7:05 am to JSM
quote:
Mr. Balls has a way with words that disarms every potential antagonist. A rare talent, especially since IRL he could wreak lots of havoc .
He wants to beat up Mr. Mouton. I don't have background info on this nugget.
Posted on 3/31/15 at 7:18 am to FourthQuarter
I order hamburgers rare from restaurants, if they won't do it I order something else. It usually doesn't come out rare, but sometimes it does.
Posted on 3/31/15 at 7:49 am to Gaston
I mostly order rare as well, and like Gaston notes, seldom does it come out that way. But it tastes pretty damn good to me. I typically don't judge you unless you're ordering well done.
On topic, I just assume if they aren't cooking to temp they are using a premade patty.
On topic, I just assume if they aren't cooking to temp they are using a premade patty.
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.
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 9:14 am to Gaston
quote:
If eating raw beef kills me then so be it. I've had a good run.
Amen, brother.
Posted on 3/31/15 at 9:17 am to LSUBoo
quote:
If eating raw beef kills me then so be it. I've had a good run.
Amen, brother.
I'm not worried about the dying part. I'm worried about getting close to dying and living with the consequences.
Posted on 3/31/15 at 9:23 am to Gaston
quote:
How do the French serve tartare every damn day to countless people for lunch and dinner and never have a problem?
Maybe beef sourced from non-industrial meat processing plants?
There is a little French place downtown here in NYC that has the best boeuf tartare I've ever had. Posted on 3/31/15 at 9:43 am to Tigertown in ATL
quote:
I'm not worried about the dying part. I'm worried about getting close to dying and living with the consequences.
E. Coli would probably be a pretty solid binge-diet, I could stand to lose a few pounds.
Posted on 3/31/15 at 10:00 am to FourthQuarter
One of the things that no one is taking into account is the fat content.
A rare or med rare burger only makes sense if you have lean ground beef
The fat needs to be rendered for it to taste good. Unrendered fat in a burger is disgusting.
A rare or med rare burger only makes sense if you have lean ground beef
The fat needs to be rendered for it to taste good. Unrendered fat in a burger is disgusting.
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 10:43 am to MeridianDog
A medium rare burger tastes like absolute shite. Why would you want cold uncooked ground beef in the middle? Its not the same as a steak so it makes no sense to cook medium rare, unless you want squishy, raw ground meat. Cooked beef has more flavor than raw beef, thats a given and you can keep a burger juicy as hell by cooking medium well. As someone already said, at 160 it still has pink in the middle.
Posted on 3/31/15 at 10:49 am to Gaston
quote:
I order hamburgers rare from restaurants
Will you eat hamburger meat straight out of the package too? If you eat it rare it seems like a waste of time to bother with cooking it all.
Posted on 3/31/15 at 11:09 am to dnm3305
I order med-rare. Most restaurants' version of med-rare (when it comes to burgers) isn't truly med-rare, and it generally comes out exactly how I'd like it.
I don't do rare, because I agree that I don't want a burger with cold mushy meat. But I like some pink.
I don't do rare, because I agree that I don't want a burger with cold mushy meat. But I like some pink.
Posted on 3/31/15 at 11:12 am to LouisianaLady
quote:
But I like some pink.
Posted on 3/31/15 at 11:35 am to LouisianaLady
quote:
I order med-rare. Most restaurants' version of med-rare (when it comes to burgers) isn't truly med-rare, and it generally comes out exactly how I'd like it.
Same here. Most places it will come out more like a medium anyway. Burgersmith will occasionally send it out closer to rare, which is fine by me. I haven't died yet.
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