- Joined
- Feb 2, 2010
- Messages
- 27,101
- Reaction score
- 12,359
- Location
- Granada, España
- Gender
- Male
- Political Leaning
- Libertarian - Left
I always did. But no more!! It's because, when you're cooking a steak or chop or anything other than ground beef, the only part exposed to possible e coli contamination is on the outside. So by the time you've cooked it, even rare, the outside e coli has been killed. With ground beef, e coli can be throughout the meat, since it's ground.
So there. Always cook your ground meat through -- 165 degrees does it.
What? Even Steak Tartare?