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Excludos t1_iy30r6d wrote

Reply to comment by Mk1Racer25 in Patty melt [homemade] by JesusJugs123

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

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bronet t1_iy3473h wrote

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

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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

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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

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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

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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.

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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?

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Mk1Racer25 t1_iy3qkkc wrote

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

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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.)

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