Viewing a single comment thread. View all comments

Excludos t1_iy2scmf wrote

Looks good, but that burger is slightly under cooked. As much as I like rare meat myself, you can't do that with mince (Unless you freshly minced it yourself. In which case, go ahead and eat that shit tartare if you want). Save the pink for your steaks

55

MyFace_UrAss_LetsGo t1_iy3jmbl wrote

You’d be surprised how many people don’t care. We sell medium and medium rare burgers where I work daily. Our beef Pattie’s aren’t freshly minced.

17

JennieFairplay t1_iy3pxun wrote

My work friend didn’t care until it landed her in the hospital with a very serious case of E Coli infection 😬

NO pink whatsoever in meat for me. Ever

18

MyFace_UrAss_LetsGo t1_iy3q1v8 wrote

Not even steak?

7

Drunkpanada t1_iy3r471 wrote

Steak is different from ground. Ground mixes the (possible) bacteria from the outside to the inside where it can proliferative. Steak keeps the bacteria on the outside, where it would be burned off/cooked keeping the raw inside uncontaminated

11

MyFace_UrAss_LetsGo t1_iy3rsdn wrote

Yep, I know, I was gonna say that to the person I replied to if they were worried about getting sick from a mid rare steak.

4

[deleted] t1_iy3p6mr wrote

[deleted]

2

Mk1Racer25 t1_iy3q9r1 wrote

Yeah, gotta throw the bullshit flag on this one

2

[deleted] t1_iy3ql26 wrote

[deleted]

1

Mk1Racer25 t1_iy3r9m1 wrote

Did you read the search results? Talked about medium rare burgers being illegal in Canada.

2

aSharkNamedHummus t1_iy3s0r8 wrote

Is Canada in the US?

1

Mk1Racer25 t1_iy40f0j wrote

The deleted post claimed that med. Rare burgers were illegal everywhere but the US. Then he tried to cute with a 'let me googlethat' , which blew up in his face

1

aSharkNamedHummus t1_iy468ss wrote

So they’re illegal in Canada, and they’re legal in the US, which supports their claim. I mean, I don’t see any results referencing illegality in other countries, but I have absolutely no clue how you’re inferring that it blew up in anyone’s face.

1

Mk1Racer25 t1_iy47bt7 wrote

Rexkat deleted all his posts, so it's a moot point

1

MyFace_UrAss_LetsGo t1_iy3s6dg wrote

He deleted like six comments in this thread. Like, are people that afraid to admit they’re wrong? It’s not a big deal.

1

Mk1Racer25 t1_iy40jwj wrote

Apparently so. I wonder if it's a Canadian thing?

1

MyFace_UrAss_LetsGo t1_iy3phwr wrote

Is that an actual fact that the US is the only country legally allowed to sell medium rare burgers? Sounds pretty far fetched.

1

TogaPower t1_iy44faq wrote

No, you absolutely can do that with mince if you want to and the risk is pretty minimal all things considered. Countless people do it everyday without ever having an issue. Also, color isn’t a 1 to 1 relationship with safe temperature. People will often cook pork to shit just because they think it needs to look ghost white to be safe to eat.

6

Excludos t1_iy44m7j wrote

Countless people also get sick every day. In the US alone, 265000 people get infected with E.coli every year, and roughly 100 of them dies from it. Yes, you will be fine 99/100 times, but it's not a risk that is in any way shape or form worth it

0

TogaPower t1_iy46bdn wrote

Have you bothered checking the math on your odds of dying if 100 people die against the number of burgers consumed a year? Better yet, check the math on how many of those 265,000 infections were caused by burgers, how many of those were definitely because the burger wasn’t cooked enough, and then take that number against the number of burgers consumed a year. You’re worrying over nothing dude. Not only are the odds of dying extremely low (and by that point we can get into other countless more dangerous things), but simply the odds of infection are ridiculously low

4

Excludos t1_iy4ccmr wrote

>Have you bothered checking the math on your odds of dying if 100 people die against the number of burgers consumed a year?

Dunno about you, but I'd worry about the odds of getting sick as well. 265000 a year is not an insignificant amount of number. Equally important, the reason the numbers are so low to begin with is precisely because of strict restaurant rules and population education. People know not to make a pink burger. If everyone made pink burgers and the numbers were still this low, you'd have a legit argument

​

>Better yet, check the math on how many of those 265,000 infections were caused by burgers, how many of those were definitely because the burger wasn’t cooked enough

100% of them, because e.coli dies with temperature. So all of those burgers were inadequately cooked. The only argument I'll give you is that some of the cases have been because of cross contamination with vegetables, which aren't all necessarily suppose to be cooked. But I'd still point you to my previous argument. Just because no people have died from a nuke in 2022 doesn't mean setting off nukes are fine. The numbers are low precisely because people don't generally eat pink-burgers

−6

thereisgummies t1_iy6mg4n wrote

Dude you do know you're more likely to get e.coli from improperly washed veg, contact with a sick person, and contaminated water than beef right?

Like those 265,000 cases don't come exclusively from under cooked burgers, you know that right?

0

Excludos t1_iy7bjls wrote

I already addressed this in my previous comment in which you replied to, you know that right?

1

thereisgummies t1_iy7rkz0 wrote

Mmm no you didn't.

"Some from cross contaminated vegetables" vastly understate that the vast majority of that 265k isn't caused by under cooked burgers.

a. The veg isn't "cross contaminated" b. You're most likely to catch it from exposure to run off water or exposure to someone with e.coli as it is incredibly highly transmissable

>how many were caused by burgers

And I quote

>100% of them

0

Mk1Racer25 t1_iy2zcen wrote

This makes no sense. The ground meat that the butcher makes isn't safe to eat rare, but the steaks he cuts are?

−51

Excludos t1_iy30r6d wrote

Correct! The inside of a steak isn't where the bacteria lives, it's on the surface. Hence why a medium rare steak is fine, because the surface is cooked. When you mince it, the "surface" becomes mixed in everywhere. So it becomes unsafe to undercook it like a steak would be

The only way to serve rare/raw mince safely, is by removing the surface of a steak, and mincing it yourself. This is how tartare is made

39

bronet t1_iy3473h wrote

In reality this is still pretty safe, but it's a dumb gamble yeah.

0

Excludos t1_iy34hmt wrote

You'll be ok 99/100 times indeed. But over the scale of an entire population, that's still a lot of unnecessary illnesses, some of which could be deadly. E. coli is still a thing that affects 265000 people in the US alone yearly, and kills 100

10

Mk1Racer25 t1_iy37fcq wrote

Pretty safe bet that if you eat contaminated meat, you're going to get sick, unless it's cooked to the point where it's unrecognizable / inedible, and even then it's still dicey.

Where are you from that you refer to ground meat as 'minced? They are two different prep techniques

−22

Excludos t1_iy37ov6 wrote

Not at all. Contaminations like e.coli are on the surface, as explained earlier. You can cook regular steaks rare, because the surface gets the temperature treatment required to make it safe

For the purposes of bacteria, ground and minced is the same; you mix the potentially contaminated surface of the meat in with the rest

10

Mk1Racer25 t1_iy3joww wrote

But that's not what I asked you. Ground and minced are two different techniques, that result in different textures of the finished product.

−10

Ryangel0 t1_iy3m7i2 wrote

>For the purposes of bacteria, ground and minced is the same; you mix the potentially contaminated surface of the meat in with the rest

Missed that part of their response hey?

4

Mk1Racer25 t1_iy3qkkc wrote

You're reading comprehension is just as bad as his, as I asked where he was from

−1

dedicated-pedestrian t1_iy6cs4x wrote

After looking it up, beef/other meat mince can refer to meat that has been passed through a grinder.

This product is distinguished from ground meat in the same jurisdictions by the fact that mince cannot be comprised of anything other than the cut of meat that was put into the grinder. Ground meat, on the other hand, can have additional fat or ice/water added to adjust the texture.

(Naturally mince can still refer to very finely chopped meat as well, but in many places it refers to the unadulterated ground cuts.)

1

AnyLeave3611 t1_iy30jk4 wrote

Yup. Because the process of grinding can introduce potentially harmful bacteria on the meat surface into the ground meat.

24

dropfry t1_iy3135u wrote

It's because of surface area. Sliced steaks are cooked on both sides. Sterilizing the exposed sides. Grinding beef exposes it all the way through, but is only cooked on it's outsides. Leaving the insides vulnerable. So a pink steak is safer than a pink burger.

2