|
Pittsburg, Kansas | As long as the outside is seared, very unlikely for anything inside to be a problem. It is what is done that contaminated the outside that can create problems. The handling of the steak after it is cut.
Hamburger a different story, because whatever might contaminate the outside layer of the meat get ground up and mixed into the hamburger. Thus the need to heat hamburgers to recomended temperature completely through the patty.
Even then, I have eaten some pretty rare hamburgers without incident. But I was probably just lucky. Only takes once to make it a bad day.
Edited by John Burns 9/19/2022 07:50
| |
|
Bring on the meat sweats....
