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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 groun
by 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 agoYes, 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 agoI 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.