Viewing a single comment thread. View all comments

redditusercameron t1_iubmqqy wrote

As a cook, I can tell you it’s because it’s not safe to eat ground meat that is left too pink on the inside, although some will accept it upon requests but it’s up to the head chef/manager normally. When a restaurant asks if you want ‘pink or no pink’ & you chose pink, they cook it to a medium at the least. I’m not trying to be pretentious or anything either just wanted to let you know why!! I’m guessing The Fix finally had a sick case or something and because of this had to stop taking requests for low temp burgers.

43

Esuts t1_iud7kph wrote

I kinda suspect that in addition, medium rare probably keeps the center well in the danger zone for bacterial growth, and without ever getting it high enough to kill bacteria, they're worried about ground beef sitting around in that temperature zone on a shelf and then in a car ride or even longer before being consumed.

10

redditusercameron t1_iud8ita wrote

Yeah, taking out a rare or medium rare burger is a recipe for disaster- & ecoli

5