Topic: Nearly Half of U.S. Meat Tainted With Drug-Resistant Bacteria

[LadyVirginia]

It's a wonder more people don't get sick. 

http://www.foxnews.com/health/2011/04/15/nearly-half-meat-tainted-drug-resistant-bacteria/

[Libertas]

Another reason for me to go directly to the source and bypass grocery stores!

 

[IronDioPriest]

I vividly remember oldsters eating raw hamburger when I was a kid. Can't imagine doing it now.

[charlesoakwood]

Ah, they get a new meter and then discover things that have always been there.

More for me at the discount bin.

[RickZ]

I still like rare hamburgers, just won't order them that way anymore.

[Glock32]

The good news is, as long as you cook the meat properly those superbugs are still killed dead as a doornail by good old fashioned heat.

[Pandora]

I vividly remember oldsters eating raw hamburger when I was a kid. Can't imagine doing it now.

"Steak tartare".  My grandfather was a butcher, per Mom, he ground the beef himself, chopped onion up right in it, added S&P, and slapped it on Italian bread.

[RickZ]

I vividly remember oldsters eating raw hamburger when I was a kid. Can't imagine doing it now.

"Steak tartare".  My grandfather was a butcher, per Mom, he ground the beef himself, chopped onion up right in it, added S&P, and slapped it on Italian bread.

Steak tartare is definitely different from ground hamburger because steak tartare is, well, freshly ground steak, while hamburger is ground god knows what ground god knows when.  Steak tartare with Tabasco, Worchestershire, raw egg, capers, raw onion, and toast points.  That's a fairly modern dish that can now only be found in historical cookbooks.  Joe Allen's, in NYC's theater district, was famous for its Steak Tartare.  Key word:  was.

I hear so many warnings on cooking shows about hamburger.  They say to let beef come to room temperature for up to a half an hour before cooking -- except hamburger.  And they're adamant about that.  I never heard such a warning when I was a kid.

[charlesoakwood]

Ask Mozart about the pork chops.

[Pandora]

I vividly remember oldsters eating raw hamburger when I was a kid. Can't imagine doing it now.

"Steak tartare".  My grandfather was a butcher, per Mom, he ground the beef himself, chopped onion up right in it, added S&P, and slapped it on Italian bread.

Steak tartare is definitely different from ground hamburger because steak tartare is, well, freshly ground steak, while hamburger is ground god knows what ground god knows when.  Steak tartare with Tabasco, Worchestershire, raw egg, capers, raw onion, and toast points.  That's a fairly modern dish that can now only be found in historical cookbooks.  Joe Allen's, in NYC's theater district, was famous for its Steak Tartare.  Key word:  was.

I hear so many warnings on cooking shows about hamburger.  They say to let beef come to room temperature for up to a half an hour before cooking -- except hamburger.  And they're adamant about that.  I never heard such a warning when I was a kid.

Which is why I put it in quotation marks.

For those who are immensely concerned about meat pathogens in hamburger, even grinding steak yourself, then, is no panacea because there's always a chance the surface of the meat has been contaminated; grinding it up just mixes it up throughout the meat in that case.

As for myself, I'm not too worried about it.  We'll cook and eat med-rare burgers at home and have done so for some time with no ill effect.  NC passed a law years ago making it illegal for restaurants to serve burgers cooked any way other than well-done, so, bleh.

I'm very careful about handling chicken, though, and eggs.

[RickZ]

As a kid, I remember the warnings about cooking pork; never heard that much about handling chicken.  Now it's the reverse.

[Damn_Lucky]

Not if you shoot and process your own game!