[Rainer.]

This thread now needs an FDA Approved Notice:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.





...and yet can be incredibly delicious...

A rare steak is often well below 145 degrees. Oftentimes around 120-125


I'm guessing no one here eats steak tartare.

[AlphaSigma]

Originally Posted by Rainer.

This thread now needs an FDA Approved Notice:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.





...and yet can be incredibly delicious...

A rare steak is often well below 145 degrees. Oftentimes around 120-125


I'm guessing no one here eats steak tartare.

Woo, I'm glad someone could cover that base. Thanks for looking out for us Rainer.

[redbaron]

I have always wanted to try steak tartare but haven't gotten somewhere I would trust to prepare it.

FWIW if you want a medium rare steak and it's on the heat after it reaches 130* it will be way overdone by the time it rests. 140 will be well at best IME.

[MtlMom]

Originally Posted by slap_j

There's a reason they recommend ~160°F minimum for ground beef yet only a 145°F minimum for steak. It's because only the surface of the steak has been exposed to it's external environment. But patties formed from ground meat have been exposed throughout. If you grind the meat yourself you have more control over sanitation which can lower the risk of acquiring foodborne illnesses if you prefer your burgers less than well done.

Yes, this is correct. An obsession with sterile processing is sometimes helpful.

[dogfood]

just for the record...i dont make hamburgers.

i make steak burgers, and they besides having the old lettuce, tomato, cheese, egg ...have to have beetroot in them.

[Pre-Ex-Girlfriend]

Originally Posted by slap_j

There's a reason they recommend ~160°F minimum for ground beef yet only a 145°F minimum for steak. It's because only the surface of the steak has been exposed to it's external environment. But patties formed from ground meat have been exposed throughout. If you grind the meat yourself you have more control over sanitation which can lower the risk of acquiring foodborne illnesses if you prefer your burgers less than well done.

That is only part of it. Sometimes the surface already has bacteria on it when you buy it. In that case, grinding it at home would be the same as buying the same meat already ground. And, honestly, do you really think that the average person preparing food at home is safer than a trained food service worker?

Originally Posted by Jon

I'm guessing no one here eats steak tartare.

No. Forget safe food preparation, it just sounds like a nasty thing to put in your mouth. Blech!

[slap_j]

Originally Posted by Pre-Ex-Girlfriend

That is only part of it. Sometimes the surface already has bacteria on it when you buy it. In that case, grinding it at home would be the same as buying the same meat already ground.

Correct. But the idea is to sterilize the surface with a brief boil and then immediately grind.

And, honestly, do you really think that the average person preparing food at home is safer than a trained food service worker?

I presume that the average person is not. But do you think the method I described is safer than simply using store-bought ground beef?

[Pre-Ex-Girlfriend]

Originally Posted by slap_j

Correct. But the idea is to sterilize the surface with a brief boil and then immediately grind.

Well, sir! Why didn't you say that in the first place! Then I wouldn't have had to freak out.

I presume that the average person is not. But do you think the method I described is safer than simply using store-bought ground beef?

If the plan is to [s]heat it to 145* (for less than three minutes)[/s] "undercook" it, then yes.

Glad to see we're all foodsafe here. Stay healthy, y'all!