March 11th, 2010
Also what are the risk if i were to eat my meat raw? I know I can't with chicken because of salminela. But what about steak? How much do i have to cook it(least amount possible). Is the risk less or more with buffalo meat. Meat tastes delicious cooked as little as possible in my oppinion and am wonddering what I can get away with without getting horribly sick.If you are getting meat that you know to be top grade and fresh, then you can eat it completely raw. (Steak Tartare is fantastic!!! mmm)
Otherwise, if it's ground then it needs to be 160 to kill off any harmful bacteria that is mixed in during the grinding process. If it's a solid unprocessed piece (like a steak) only the outside needs to be seared, as the bacteria is only on the outside of the steak.
Only buy meat that is from a reputable source, and that you have properly stored and handled, and you will never get sick from it.You can eat it raw. Ever heard of steak tartar.
My dad and mother in law both enjoy a lightly seared steak. They want barely enough to mark the outside. I mine anywhere from really rare to medium rare depending on the day.I used to work with meat cutters (butchers) at a very exclusive store. We used to eat some of the scraps on break or at lunch. Fresh beef can be eaten raw - with one caveat. You need to be certain that there was no cross-contamination (ie: cutting chicken and then using the same knife on the beef). I don't feel as comfortable with large grocery stores, but finer restaurants and "butcher shops" should be better.No lower than 160 degrees F I think. I'll check to find out.
You don't want to eat raw meat but rare meat carries some small risk but not much.
145 degrees F for steaks
160 degrees F for ground beefas long as its a solid piece of steak then yuo can have the inside however you want, the outside needs to be cooked to at least 165F to kill any bacteria. Runny and juicy in the middle is fine, as long as the outside is cooked well.
Ground is a different story though.Get USDA Choice, or prime and you theoretically can eat it raw without problems. You can grill it until it gets crispy have it rare and eat it. There is almost no risk, but as with anything there can be a risk if the item is not handled properly by yourself or the vendor. Get it from a nice store or butcher and your fine. Buffalo should be safer more lean, bacteria grows on fat faster than muscle.#If you have any other info about this subject , Please add it free.# |
|
Posted in patrickdeuel.com | edit
