For beef and everything else I’m fine either way. Otherwise how would I make tartare, carpaccio and mett?
Comment on Pigs in a blanket for the lazy
conciselyverbose@sh.itjust.works 2 months agoFor beef you’re generally fine if you kill surface germs. You can serve steaks rare because it’s not really a risk.
Aux@lemmy.world 2 months ago
Knock_Knock_Lemmy_In@lemmy.world 2 months ago
You wouldn’t.
Beef isn’t too bad to be eaten raw, but pork has bacteria and parasites that are much more dangerous to humans. That’s why some religions ban eating pork. It keeps their followers alive.
Aux@lemmy.world 2 months ago
What do you mean I wouldn’t? I eat raw pork regularly. Just like everybody else in Europe.
Knock_Knock_Lemmy_In@lemmy.world 2 months ago
Some people in Germany regularly eat raw pork. The rest of Europe cook their pork thoroughly.
Zwiebel@feddit.org 2 months ago
We eat raw ground pork and pork/beef mix in Germany
conciselyverbose@sh.itjust.works 2 months ago
There are ways to handle and prepare most meats so that they’re reasonably safe. And even the “safe temperature” people generally see are the instantaneous temperature (if they hit that, the most common sources of food borne illness they carry are dead), but you can achieve the same results if you can keep the internal temperature at a lower temperature for longer.
The guidelines for cooking are assuming some potential for exposure to contamination somewhere in the process.