What about commercial farms?
I'm now worried about the rare steak I ate yesterday.
Can you get it from bacon? I like my bacon juicier than others.
dont be - commercial beef if largely free of the tapeworm
Can you get it from bacon? I like my bacon juicier than others.
most bacon is salt cured - but commercial pork is largely free from trichinae worm as well - time was you'd earn a sleepless night for eating a chop with a pink bone......nowadays - a chop with a tinge of pink juice is ok -
I would not eat private pork (sounds like a porn film) like this though
Aside, my great uncle died from ingesting rare lamb in Italy as a child - They only discovered the parasite at his postmortem - eighty years later
Soooo - whats for lunch?........spaghetti ?
interesting article
Only if you buy your bacon from a private farmer that doesn't sell commercially. In point of fact, the US commercial farm industry is closely regulated (I have no personal experience with pig farming, but I have spent some time on dairy farms in the northeast). Trichinosis and cystericosis are not found here because they are looked for...Oscar Meyer or other commercial brands should pose no threat, but cook your pork well, anyway!
And steak? No problem...the only beef problem we've had here is due to E. coli in hamburger. Cook them medium well, but continue to enjoy your steaks rare.
We freeze our pork products (I was under the impression that would kill the buggers) and eat it "juicy".
If I have been wrong... well... say hello to my little friend.