Bad JuJus in ground beef

Unknown

I'm want to make a burger that isn't cooked to hockey puck doneness (160*) w/o the risk of getting the kids sick (or worse). So, assuming that the bad bugs are on the surface of meat, if you buy your preferred cut (e.g, brisket), wash the surface, grind it yourself and cook it to medium (130*) is there still a risk?

Or do I just do all of that knowing I've got a better burger and cook to 160* to be safe?

Worker Lurker

stike

that's just what you should do.

the biggest danger of supermarket ground beef is the fact that you rely on a 17 year old kid to clean the grinder every day, very well.

at home, you can be much more sure of safety.