6 ms·
Ha, I fully appreciate never going past medium on a fine cut of steak but most hamburger meat I encounter is a far cry from being a fine cut. At most restaurant
by dwringer 4y ago
Ha, I fully appreciate never going past medium on a fine cut of steak but most hamburger meat I encounter is a far cry from being a fine cut. At most restaurants around here when I order a burger that rare I end up regretting it.
- Kaibeezy 4y agoI thought the issue with rare/cooked-through burgers is that grinding distributes surface bacteria throughout the mass and it all needs to get hot enough, whereas on primal and sub-primal cuts you're safely cooking the bacteria that's on the surfaces.