Posted on 08/24/2015 9:47:29 AM PDT by Red Badger
That’s why I eat steak medium rare, but ground beef always well done.
I just googled staphylococcus aureus. According to foodsafety.gov, it IS killed by cooking.
The bacteria will be dead, but the TOXIN is still in the meat.....................
Me too...................
It is amazing that I’ve made it this far. /s
BS on the article: What the cattle eat while alive probably has little to do with most of the bacteria found in the ground meat.
Been around the kitchen awhile.
The problem with commercial ground meat is the process exposes it to air and environmental surfaces that may not be properly sanitized. Ground meat has increased surface area and more exposure. What it picks up is left inside the rare burger.
The contamination comes from processing.
A steak is basically exposed on the outsides which immediately come in contact with the heat source and the potential is killed.
Commercial processing standards in America may not be what they used to be (foreign work force?)
Killer ice cream anyone? Poison peanut butter?
(those were cases of contamination in processing)
Rare is best left to steaks.
Ground beef (and ground poultry) should be cooked properly and safely handled.
One Freeper said grind your own. yes, and cook asap.
Beef: yum!
That’s been my experience I like my burgers rare, crispy on the outside red on the inside, been eating them that way for my whole life, never got sick.
Some people live a charmed life...........................
Puhlease. I've never got food poisoning from a reputable steak house while ordering medium-rare. And never heard of a family member nor friend who orders rare. And what about all the sushi fans that manage to survive uncooked fish? It's all about the freshness and handling. I got food poisoning from well cooked cheeseburger from a A listed restaurant just last year. Again, handling and freshness.
And yet, we have survived so many millennia.
Apparently the author has eaten too much tofu and thus shrunk his brain as this tofu study reveals.
http://articles.mercola.com/sites/articles/archive/2000/09/17/soy-brain.aspx
Yes, grind your own, you don’t know what the employees are doing behind that cooler in Winn-Dixie..........................
Isn’t that most hamburgers are usually cooked medium well to well done anyway? I usually like hamburger patties cooked well-done to start with.
“The ground cows pick up dangerous bacteria in their burrows.”
That is too funny, A+ even at Free Republic.
Anyone eating rare ground meat gets what they deserve. Ecoli 157 made eating anything but well done ground meat foolish.
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That’s why I grind my own.
Well done ground beef has all the appeal of cardboard. Simply not worth eating.
And that goes for well done any kind of beef.
I made some burgers using Trader Joe’s organic grass fed hamburger. We thought it had a weird texture.
I looked through some uncooked patties and found fibers in them, so I made a video and posted it on youtube:
https://www.youtube.com/watch?v=ZTepFz46i9Y
I ended up grinding my own. It was pretty good. I used two pounds of boneless short ribs, two pounds of skirt steak, and a pound and a half of chuck roast:
I cook mine through and through, no red.
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Fine if you’re gonna make tacos or spaghetti, but for a burger?
My taste buds cry for yours.
You said it!
Oh no! I am dead.
Yup, as child I used to sneak some raw ground beef and never got sick. Also, used to eat the left over cold ribs from the grill at the bottom of the stove, if anyone remembers how those ovens worked.
"The only bad thing that has happened here is rampant socialism."
LOL
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