Ground meat question

Oh man, I was scolded for years for stating my prefrence for burgers on a public forum...... I like mine at 150°. The USDA recommended temp for non-poultry ground products is 160°. (ground poultry is 165°)

http://www.fsis.usda.gov/Fact_Sheets/Use_a_Food_Thermometer/index.asp

I'm sure there is a safety factor built into those numbers, but it was our own Dr BBQ that convinced me to repeat the actual numbers when this kind of question is asked. BTW, he likes his on the rare side too.

I used to believe that because I grind a lot of my beef fresh, it was safer...... but it's the baddies on the surface that contaminate the rest of it. No matter who grinds it. Store bought is bound to be worse.

it's that home ground is likely to have far less bacteria. the danger in store bought isn't the same, because they push hundreds of pounds of beef through the grinder every day or so. and then they have a 17 year old kid clean it. trust me. i was a 17 year old kid that worked in the meat department.

at home, a little salt (which you should add anyway) takes care of the surface bacteria. and there's likely none in your grinder to be redeposited.

Gunnar...Great looking meal!!! Too bad you are vegetarians!!! :woohoo: :silly: :laugh: Honestly, nice cook.

if you add this one, ghost-of-stike, Buck Mulligan, stephan daedelus, and the other twenty or so, i wonder how many tht'd be?

Nice looking meal Barry

Ross

BTW, “For What it’s Worth” is an old Buffalo Springfield song that we may want to be listening to again…These days!
Another 2 cents worth!