5 ms·

If you let your steak dry before cooking, do you list the airborne dust and bacteria as ingredients?

SlowRobotAhead 8y ago
The whole issue here isn’t the outside of the meat. The outside is supposed to have bacteria, and be cooked off. It’s that re-shaped meat is done with meat product that is made up of a lot of outside surface (the part that has all the bacteria) now being smashed to the inside of the product where it won’t get hot enough to kill. The inside of beef is quite clean, that’s why it’s safe to eat rare. The inside of reshaped meat isn’t safe to eat rare. But consumers don’t know the difference.
- wutbrodo 8y ago
  I'd be very surprised at someone knowing that beef doesn't need to be cooked internally to as high a temperature _without_ knowing that this isn't true of ground beef. I'm not much of a cook, and have even less exposure to Western cooking, and that's one of the basics you come across when you first started handling meat.
  - SlowRobotAhead 8y ago
    Yes, I agree it’s common knowledge that steak and burger have different cooking requirements. The issue is if you THINK you have a nice solid real steak with clean insides, but ACTUALLY have a few steak pieces glued together with ground meat purée. You can’t tell by looking at it. Probably doesn’t taste any different. And the customer is never informed.
    - wutbrodo 8y ago
      I might have misunderstood what we were talking about here: I thought the context was ground beef. I agree that I probably wouldn't assume that my steak wasn't reconstituted.
- sp332 8y ago
  Isn't that problem shared by all ground beef?
  - SlowRobotAhead 8y ago
    You aren’t supposed to eat ground beef rare. Steaks you can. If you don’t know your steak is partially ground beef, that’s the issue.
    - chii 8y ago
      isn't burger patties usually eaten medium rare?
      - KAMSPioneer 8y ago
        They shouldn't be. The USDA FSIS recommends cooking ground products (including LFTB) to an internal temperature of 160F. Eating ground or reshaped meats without cooking to proper internal temperatures can be dangerous. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety...
    - sp332 8y ago
      I think I'm missing what you're worried about. The article says that pink slime can be called "ground beef", not that it can be called steak.
      - SlowRobotAhead 8y ago
        You are skipping over the end effect. If you think you are buying a steak, but are really buying a steak bits + “ground beef” glue, that’s the problem. IMO, calling it ground beef is very misleading unless you are farmiliar with the processes used.
        KAMSPioneer 8y ago

The whole issue here isn’t the outside of the meat. The outside is supposed to have bacteria, and be cooked off. It’s that re-shaped meat is done with meat product that is made up of a lot of outside surface (the part that has all the bacteria) now being smashed to the inside of the product where it won’t get hot enough to kill. The inside of beef is quite clean, that’s why it’s safe to eat rare. The inside of reshaped meat isn’t safe to eat rare. But consumers don’t know the difference.

wutbrodo 8y ago
I'd be very surprised at someone knowing that beef doesn't need to be cooked internally to as high a temperature _without_ knowing that this isn't true of ground beef. I'm not much of a cook, and have even less exposure to Western cooking, and that's one of the basics you come across when you first started handling meat.
- SlowRobotAhead 8y ago
  Yes, I agree it’s common knowledge that steak and burger have different cooking requirements. The issue is if you THINK you have a nice solid real steak with clean insides, but ACTUALLY have a few steak pieces glued together with ground meat purée. You can’t tell by looking at it. Probably doesn’t taste any different. And the customer is never informed.
  - wutbrodo 8y ago
    I might have misunderstood what we were talking about here: I thought the context was ground beef. I agree that I probably wouldn't assume that my steak wasn't reconstituted.
sp332 8y ago
Isn't that problem shared by all ground beef?
- SlowRobotAhead 8y ago
  You aren’t supposed to eat ground beef rare. Steaks you can. If you don’t know your steak is partially ground beef, that’s the issue.
  - chii 8y ago
    isn't burger patties usually eaten medium rare?
    - KAMSPioneer 8y ago
      They shouldn't be. The USDA FSIS recommends cooking ground products (including LFTB) to an internal temperature of 160F. Eating ground or reshaped meats without cooking to proper internal temperatures can be dangerous. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/safe-minimum-internal-temperature-chart/ct_index https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety...
  - sp332 8y ago
    I think I'm missing what you're worried about. The article says that pink slime can be called "ground beef", not that it can be called steak.
    - SlowRobotAhead 8y ago
      You are skipping over the end effect. If you think you are buying a steak, but are really buying a steak bits + “ground beef” glue, that’s the problem. IMO, calling it ground beef is very misleading unless you are farmiliar with the processes used.
      - KAMSPioneer 8y ago