Doug, buddy did you cook that burger or go straight raw deal?
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We've been thru this before, safe meat from reputable grinder is safe like a rare steak or tarter, and the temp is what is important.
The finer taste of a steak burger,
Medium rare for those that like it,
temp on that burger was perfect,
some were medium.
They burger started on a hot grill and cooked about 12 mins total sealing the juices and hitting perfect temps.
I guess you wouldn't eat a lot of things i eat traveling around the world,
I know. It was more picking on you.
Just never know how well things are cleaned. I'm not a germ person but we could do a swab test on some equipment and go from there. I was a Qa supervisor at a plant where we did that. Usda inspections are by far harder than health inspection. Health inspection are kinda easy to bs. Usda must remain on site at all time while you are running. I'm HACCP certified and then have the restaurant one now, not that I'm saying I'm something special, I'm not.
Don't mine eating unique stuff. Steak considered safer internal due to bacteria on the outside. Ground, well is ground through out.
Animals that have corn in their diet have a higher baterial count as well. 100% grass feed is lower but still has bacteria.
Carry on. I'll leave you alone. Just messing with you. I eat your cooking, only request is a little more on the burger for me.
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