food STEAK!!

I don't know about the safety of tartare but if it's from the supermarket man that is risky!

I think he made tartare (chopped) and then the steaks, but yeah, that first one is raw. But I guess he likes raw beef.

The other steaks look good!
 
Not my cup of tea, personally ...
 
That said, whole cuts of beef are A LOT safer than everything else ...
 
The incidence of pathogens when you exclude ground beef changes the statistics quite drastically, and the outer steak was quite cooked (where the highest percentages of pathogens exist) ...
 
I don't want to eat that steak as it doesn't appeal to me, but the chance of getting sick from that piece of meat is less than that of getting sick from chicken cooked 2 degrees under target - at least I'd bet.
 
I believe the required temp for whole cuts of beef is down to 140F for a mere 90 seconds or so ...
 
Actually, I've practically decided to only have my ground beef come from whole cuts going forward - I just haven't bought any ground here lately ...
 
Either I'm going to grind shoulder, or I'm going to have them do it at the store, but my days of buying ground beef at Publix have done passed ;)
 
Here they eat raw beef (tartare, carpaccio, filet americain), pork (Mett, Zwiebelmett). Hell, even the japanese don't have the patience to wait until their fish is cooked. : -)

There are not very many beef to human deseases. I think the most harmful one is Creutzfeldt Jakob and related BSE. You would need to Cook your steaks very welldone to kill that, as it's mostly in nerves, marrow.

In the past there were more deseases around, aswell as parasites (especially worms in pork), but with modern food standards that's also in the past. Also as mentioned previously, most pathogens originate from cutting the meat, so the vast majority is on the outside. Those where grilled.

So I wouldn't worry to much if you get fresh meat from a respected seller. Poultry and fish are far more dangerous. But agreed, I wouldn't eat it myself (I prefer medium rare).
 
Oh wow did I open a can of worms! Yes, Steak Tartare is flat out raw beef. We get our eye fillets from a butcher whole and marinate it in oil, pepper and mustard for 3-4 days then it's ground up with a few ingredients into Steak tartare. Those that haven't tried it are missing out. That steak was a left over that we didn't use. I can see how it's raw but I was drunk and just ate it anyway :D From memory, I think it was a little more tough than a med-rare. I prefer mine rare to med-rare.
 
I remember seeing a doco about one lady who suffered a severe parasite infection from eating sushi.  Something to think about...
 
Fire and Ice   getting the grill going
 
 
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Lol.

I guess you missed rule 2. If you use Heinz Ketchup(57 sauce may be acceptable on rare occasions) on steak, rule 1 doesn't apply :)
 
yep.. creme brulee for dessert.   The steak was awesome but truthfully the mushroom risotto was the best thing on the plate.   timing issues made it end up much tighter than it should have been but still tasted fantastic. 
 
I think I am getting soft in my old age, I have only grilled 3 or 4 times this winter. In the past I would grill at least two to three times on the weekend , no matter what the weather. 
 
Grant- Don't want to get too involved in a convo on risotto in a steak thread , but it is my all time favourite comfort food.  I have eaten many times my body weight of it over the years. Growing up my Mom had a special small glass that she used as a portion measure for how many ppl she was making risotto for plus one for the pot.  At some point it became one glass full for each of the rest of the fam, 1 for the pot plus 2 for me. ;)   I will say that most risotto I see on tv isn't worth your time, and the pictures you see if you use google image to search for it are truly frightful. 
 
I think I am getting soft in my old age, I have only grilled 3 or 4 times this winter. In the past I would grill at least two to three times on the weekend , no matter what the weather. 
 
Grant- Don't want to get too involved in a convo on risotto in a steak thread , but it is my all time favourite comfort food.  I have eaten many times my body weight of it over the years. Growing up my Mom had a special small glass that she used as a portion measure for how many ppl she was making risotto for plus one for the pot.  At some point it became one glass full for each of the rest of the fam, 1 for the pot plus 2 for me. ;)   I will say that most risotto I see on tv isn't worth your time, and the pictures you see if you use google image to search for it are truly frightful. 


Risotto thread?
 
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