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Rare burgers are really risky. Steaks are OK because there’s not usually bacteria within a cut of meat (at least not a rotten one). Ground beef is all surface
by thehappypm 5y ago
Rare burgers are really risky.
Steaks are OK because there’s not usually bacteria within a cut of meat (at least not a rotten one). Ground beef is all surface area.
- stickfigure 5y ago> Rare burgers are really risky. How risky? Compare it to other risks we are commonly undertake, like driving. If you can't quantify risk, you're not providing a useful comment.
- thehappypm 5y agoThe CDC recommends ground beef cooked to 160F, which is well above “rare” temperature (around 130F). So, you’re going against the food safety guidelines. I’d say that introduces risk (though hard to quantify exactly). https://www.cdc.gov/foodsafety/communication/bbq-iq.html https://www.cdc.gov/foodsafety/communication/bbq-iq.html
- stickfigure 5y agoThat same page says steaks should go to 145F which is pretty far into medium and will get you looked at funny in most reputable steakhouses. So let's go back to: If you don't quantify risk, you're not providing a useful comment. That applies to the CDC too.
- thehappypm 5y agoGood luck quantifying real world risks. What’s the risk of getting sick from a rare burger? Well, it’s the probability of a bad bacteria being present, then it not being killed by the cooking, and then actually taking root in your body.. good luck getting a number
- jazzyjackson 5y agoDepends on how long the ground beef is left out. If you grind the steak right before you eat it there's not much time for bacteria to multiply.
- thehappypm 5y agoThat’s correct! Most of us don’t do that, but for those who do it’s a much safer option.