| Fire Me Boy! |
06-28-2014 11:35 AM |
Quote:
Originally Posted by GloucesterChief
(Post 10720473)
and fat the problem with ground beef is that it is ground. E-coli and salmonella are surface bacteria so when you grind up the the meat it takes the surface and spreads it throughout the ground product. Generally beef is safer then pork or poultry but you probably should cook any ground beef product to at least medium.
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That's what they say, which is why most restaurants won't serve a medium rare burger these days.
However, if you grind your own from whole cuts, they say that's safe. |
