4 ms·
Why would there be bacteria (of material concern) on the inside? Where would it come from? Beef is dry aged for 60 days at 40F and 75+% RH, and no one has conc
by hammock 4y ago
Why would there be bacteria (of material concern) on the inside? Where would it come from?
Beef is dry aged for 60 days at 40F and 75+% RH, and no one has concerns about a raw center of a dry aged steak. A half-day at 70F seems equivalent if not less severe
- ethbr0 4y agoThe animal's intestine. Which is why the cooking safety question is more of a question about how the animal was slaughtered and butchered. See comments above about how US meat safety concerns are usually a consequence of slaughtering and butchering in the most cost effective manner.
- hammock 4y agoI would think the intestinal bacteria would remain (by biological design) in the intestinal parts of the animal, at least for 12 hours. No data on this though. You may be right
- ethbr0 4y agoOh, I'd imagine they do! Until you rupture and/or submerge them, because it's cheaper to process birds that way.
- Dylan16807 4y agoThat's inside a single muscle. This is a whole bird where the inside has been messed with extensively.