this post was submitted on 20 Jan 2024
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I worked at Outback Steakhouse (outside the US) and we were never allowed to serve burgers that weren't well done. I've had to explain many times that it is due to the risk of illness from uncooked/processed meat and people still choose to be upset.
I thought the science says a steak can safely be rare, but not hamburger? Still a weird thing to get upset about. Although I've been to dinner with people I thought were reasonable only for them to turn into fuckheads with waiters. I think some people just get really dickish when they are customers. Fuck em.
Its any ground meat. Bacteria cant penetrate a steak to contaminate it, so as long as the outside is cooked enough its safe. When you grind up meat to expose all of the meat to outside conditions, plus any bacteria left on the grinders themselves, so it has to be fully cooked.
Except there are raw ground meat dishes. Beef tartare is raw ground beef and the Mettbrötchen is raw ground pork. So it certainly can be consumed safely.
The USDA guidelines for food safety are extremely conservative when it comes to spoiling. On one hand it makes sense because we don't want businesses to gamble with their customers health for higher profits. But it also means people are quick to dismiss them because so many of the guidelines are broken daily without incident.
Mett, along with other raw meat products, have been found to cause quite a few food born illnesses in Germany, so it's really not that safe.
Same goes for eating unpasteurized dairy, handling raw chicken,
I mean, would you really want to consume some raw that causes butchers to develop HPV warts?
True, except that in Canada we don't follow the USDA. Canada has very strict safety regulations, food service and production is no exception. There are ways to serve raw food dishes like this,but you have to follow certain procedures to do it, such as grinding your own meats and having separate work areas for everything, warning customers of the dangersm, and I would imagine you have even more frequent food inspections then usual. In Ontario we have a card system on any place that serves or prepares food that has to be displayed on the door or customer counter. Green, yellow, or red. Getting a yellow card is damn near a death sentence for alot of places since restaurants are so competitive.
That doesn't mean that regulations aren't broken, its just that its a risk. After 15 years of being a chef, I have always refused to undercook food even if I know it would be fine. I was not willing to take the risk.
What a bad argument. "Some people prepare food unsafely, so it can be consumed safely"...??
No one I know has been hit by a car, that means they are all safe too, right!?