Ground beef at home and food safety

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Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. Whereas with ground meat, there is no "outside", so it is always recommended to cook to 160. I could pick the cut of meat to grind. Are certain beef cuts (maybe away from internal organs) considered lower risk with regards to E.Coli and other contamination?

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Best Answer

I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk.

Now of course, this assumes that you're correctly cleaning your grinder, but because you're only grinding one chunk, or maybe a few chunks of meat, you only have to worry if those chunks of meat had contamination.

For a larger operation, every piece of meat that came before it since the grinder was last thoroughly cleaned could possibly contaminate the ground meat that you've purchased.

This of course assumes that the large cut of meat hasn't already been infected because of the butchering or some other earlier processing step. (such as if many butchers are then feeding into a single grinder).

Now, is the change in risk enough to worry about? Probably not, but it exists, however slightly. If you want to be really paranoid, sear the outside of a roast, then trim them off, then grind what's left. But of course, if your grinder isn't sterile, you're just shooting yourself in the foot.



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Quick Answer about "Ground beef at home and food safety"

  • CLEAN. Wash hands and surfaces often. Unless you wash your hands, utensils, and surfaces the right way, you could spread bacteria to your food, and your family.
  • SEPARATE. Don't cross-contaminate. ...
  • COOK. Cook to the right temperature. ...
  • CHILL. Refrigerate promptly.


    • How can you tell if ground beef is safe to eat?

    Raw ground beef should be bright red on the outside and brownish on the inside. If its surface has turned thoroughly brown or gray or grown mold, it has gone bad and should be discarded.

    Is ground beef OK if left out overnight?

    If ground beef has been left out of the fridge for longer than 2 hours (or 1 hour above 90\xb0 F), harmful bacteria can multiply to the point where the ground beef is no longer safe to eat and should be discarded. See Also: Is Raw Ground Beef OK If It's Turning Brown?

    How do you store ground beef at home?

    It can be refrigerated or frozen in its original packaging if the meat will be used soon. If refrigerated, keep at 40 \xb0F or below and use within one or two days. For longer freezer storage, wrap in heavy-duty plastic wrap, aluminum foil, freezer paper, or plastic bags made for freezing.

    How do you handle ground beef?

    Avoid Contaminating Other Foods with Raw Meat or Raw Meat Juice
  • Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid drip onto other foods.
  • Keep raw and ready-to-eat meats separate. ...
  • Wash hands thoroughly before and after handling raw ground beef.



    • Safe Handling and Preparation of Hamburgers



    More answers regarding ground beef at home and food safety

    Answer 2

    No, it doesn't matter who makes the ground beef. The previous "outside" contaiminates all exposed surfaces in the grinder. So you get no "free pass" for grinding it yourself.

    It is also not related to the cut of beef. They are all exposed to the same environment in the butcher shop, sluiced with the same water, etc., and they are all at the same level of contamination.

    And as a general rule, food safety rules are meant to be followed very literally. If under some circumstances the rule does not apply, they will tell you about it right in the list of rules. When they don't say anything, you have to see it as "no exceptions".

    Answer 3

    They eat chicken sashimi in Japan! If you search for rare burgers in you will see that the food standards agency in the uk released guide for catering establishments Worthing to serve rate burgers.

    The key is sourcing from a farm that specifically supplies meat for raw or rare consumption. Such as stake tartar or beef carpaccio.

    Your gut is absolutely teaming with e.coli so it’s unlikley that you will get sick from common strains. Strains like O157 / shiga like toxin that can cause kidney failure are another matter. These can be tested for in cattle to help minimise the risk.

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

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