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Bacon cheeseburgers and tots.
Bacon cheeseburgers and tots.
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You are all very brave, eating medium rare burgers. The only time I would do this is when I have ground the beef myself. E-coli and salmonella can exist on the surface of the meat, so not a problem for steak as the bacteria are killed by searing - rare/blue steak is perfectly safe. When the raw steak is ground up for burgers, the bacteria can exist all the way through the burger. Even your own USDA recommends cooking burgers to an internal temperature of 160 deg F. Stay safe out there!It must date back to an era where there were a multitude of parasites and bacteria prevalent. If a person ate meat rare it would make them sick, therefore, they ate everything well-done.
My parents, being from Texas, loved rare beef and it was abundant and fresh in that state, so I was spared that problem growing up. My dad used to say, "Slap it on the butt and send it through the fire" about his steaks. However, I remember when it was cleared that pork tenderloin could be cooked medium with a hint of pink inside, they were not on board.
Not strange. I am of the same mind. Mostly it's because of a bloody bun. I prefer my burgers medium well overall. But, I only eat beef I have ground myself, and it must be filet mignon.I must be strange. Whereas I prefer my beef steak rare or medium-rare, I prefer my burgers medium-well.
You are all very brave, eating medium rare burgers. The only time I would do this is when I have ground the beef myself. E-coli and salmonella can exist on the surface of the meat, so not a problem for steak as the bacteria are killed by searing - rare/blue steak is perfectly safe. When the raw steak is ground up for burgers, the bacteria can exist all the way through the burger. Even your own USDA recommends cooking burgers to an internal temperature of 160 deg F. Stay safe out there!
https://www.nap.edu/resource/13069/Ground-Beef-Fact-Sheet.pdf
I know I've mentioned it before, but my grandad used to sample the raw ground pork when we'd make sausage after butchering a hog. He and my dad would mix up a huge plastic-lined box filled with fresh ground pork, with all the seasonings in it, he'd get a hunk, eat it, and say, no it needs this or no it needs that, until it was just right.My father and oldest brother ate raw beef sandwiches using store packaged ground beef. Just salt, pepper and a thick slice of onion.
My father and oldest brother ate raw beef sandwiches using store packaged ground beef. Just salt, pepper and a thick slice of onion.
I watched a cooking show not long ago where they were serving very thin slices round steak (I think), sliced very thinly, with a little onion relish, on a little cracker, as an appetizer.Beef or steak tartare is a classic dish. It's not my cup of tea, but has been around for a long time.
Beef or steak tartare is a classic dish. It's not my cup of tea, but has been around for a long time.
I watched a cooking show not long ago where they were serving very thin slices round steak (I think), sliced very thinly, with a little onion relish, on a little cracker, as an appetizer.
Bloody luxury, we were so poor my Dad ate raw beef sandwiches without the bread or beef. He did put salt on his onion slice though!My father and oldest brother ate raw beef sandwiches using store packaged ground beef. Just salt, pepper and a thick slice of onion.
Growing up, that was a staple in our house - ground beef, salt, pepper and onion on sandwich bread or Saltines. I still find myself craving those sandwiches every now and then although I do hold back and haven't had one in many years. I have been known to still steal a slice of raw steak while it's still in its marinade ...My father and oldest brother ate raw beef sandwiches using store packaged ground beef. Just salt, pepper and a thick slice of onion.