24 Mar 10
1 edit
Originally posted by BusygirlYou would be surprised at how much of a whole primal*, or even a cut of beef, can be contaminated by urinary or fecal matter, not to mention regurgetated food and bile.
You only have to reach 160 on the outside where the bacteria resides after the meat is sliced up. It's ok to have it under that temp on the inside of a steak or roast. Not the same for ground beef though, as the grinder spreads the bacteria throughout.
That plus possible contamination by grease, dirt, and about any known pathogen.
Not to mention blood clots, grub worm infestations, fatty tumors and cancerous tumors.
And that's the meat that passed inspection.
Bon Appétit
* http://en.wikipedia.org/wiki/Beef
Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut.
24 Mar 10
1 edit
Originally posted by Ice ColdWho cares? It tastes good. Besides, you're more likely to get cancer from carbonizing the meat.
You would be surprised at how much of a whole primal*, or even a cut of beef, can be contaminated by urinary or fecal matter, not to mention regurgetated food and bile.
That plus possible contamination by grease, dirt, and about any known pathogen.
Not to mention blood clots, grub worm infestations, fatty tumors and cancerous tumors.
And that's the me ...[text shortened]... ed into primal cuts. These are basic sections from which steaks and other subdivisions are cut.
http://www.cancer.gov/cancertopics/factsheet/Risk/heterocyclic-amines
Research has shown that cooking certain meats at high temperatures creates chemicals that are not present in uncooked meats. A few of these chemicals may increase cancer risk. For example, heterocyclic amines (HCAs) are the carcinogenic chemicals formed from the cooking of muscle meats such as beef, pork, fowl, and fish. HCAs form when amino acids (the building blocks of proteins) and creatine (a chemical found in muscles) react at high cooking temperatures. Researchers have identified 17 different HCAs resulting from the cooking of muscle meats that may pose human cancer risk.