• Aux@lemmy.world
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    4 months ago

    That’s called rare in Britain and it’s safe to eat. Raw is safe too. Also raw pork and venison is safe. As well as eggs and milk. High food quality standards we have.

    • conciselyverbose@sh.itjust.works
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      4 months ago

      For beef you’re generally fine if you kill surface germs. You can serve steaks rare because it’s not really a risk.

      Ground beef is not because the surface germs get mixed in.

      • Zwiebel@feddit.org
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        4 months ago

        We eat raw ground pork and pork/beef mix in Germany (called Mett), and ground pork is also eaten in France (Tartar)

        • conciselyverbose@sh.itjust.works
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          4 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.

      • Aux@lemmy.world
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        4 months ago

        For beef and everything else I’m fine either way. Otherwise how would I make tartare, carpaccio and mett?