It's mostly that ground meat (of any kind) is all surface area and surface area is where the bacteria is. With a steak you can eat it rare/raw in the middle because the surface area is just the outside and it gets the heat which kills bacteria. With ground meat there is a fuck ton more surface area, all the way through the patty.

You're right if you grind your own stuff or eat at a place which does it right before cooking, you're much safer. It's not a guarantee though.

I buy my meat a half cow at a time (myself and a friend split one), and you wouldn't believe the amount of ground beef that comes from one animal.

I get what you are getting at - that slaughter houses and butcher shops likely don't separate per animal. But most likely the ground beef you buy is from one maybe two different cows. Which isn't any different than when you buy four filet mignons - there's a chance they may each be from a different animal.

That's not why it's not recommended to eat pink though. When you cook a steak you are cooking the area that has been exposed to bacteria. You can't do that with ground beef because all of it has been exposed to bacteria.

While true, it requires proper food safety precautions and still bears e coli risk. With beef, the bacteria stay on the surface of the muscle. A steak that is seared outside and rare in the middle has still been sterilized by the searing. That aspect goes away with ground beef, where the former surfaces get all mixed in together. When eating a raw minced beef dish like carpaccio or tartare, the proper prep is to remove and discard the outer surface of the steak before mincing in a clean work area and serving immediately. So, in short, eating a medium hamburger patty holds a fair amount more e coli risk than a rare steak.

Eat raw supermarket beef mince then lad

maybe more of an american thing but pretty much any place you go to that's making a burger to order will ask how you want it done. I think it's just more a reference to the fact that a steak would look like this at medium rare as opposed to any adherence to correct culinary terminology.

I used to have a buddy that was a bartender at a place and he knew my penchant for rare steaks and all that. I'd occasionally order burgers from there and they'd cook it to be a bit pink inside than they were supposed to and I never got sick from it.

The main way you can keep beef pink through the cooking process is by inhibiting the Maillard reaction, which you can technically do through members of the allium family.

But kneading onion pieces into a burger produces a meatloaf, so... Yes, cook the burger.

I was talking about hamburger only

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

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No it’s not a fact 🙄

>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

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>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

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

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

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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.)

The entire thing looks professionally made. I'm not particularly a pink ground beef kind of guy. I didn't understand their question because I wasn't certain what confused them about what I said. I also assumed it was a loaded question so I wanted them to make it clear.

Do whatever you want idgaf don’t come crying to Reddit when u get salmonella and shit yourself

No. Meat, like beef, has dangerous bacteria on its surface. Thats why eating raw beef is dangerous but eating rare beef is not.

When you grind meat, like when making a patty like in OP's pic, you essentially push those bacterias into the meat. At this point, just cooking the surface of the beef is no longer sufficient to safely consume it.

Ain't nobody have time to mince their own meat, especially as it's more expensive too

Unless stated otherwise, I'm going to take the leap to presume it's prepackaged