How about if you sear a large cut of beef to kill the surface bacteria, then immediately slice off (with a sterilized knife) and grind (with a sterilized grinde

How about if you sear a large cut of beef to kill the surface bacteria, then immediately slice off (with a sterilized knife) and grind (with a sterilized grinder) enough for tartare or a rare burger? I'd eat that! Do any restaurants do that?