Quote:
Originally Posted by tvp2003
Thanks to those who responded re: undercooked meat (and sorry for the partial thread de-rail).
So basicallly, there is a risk with ground beef, and Canadians food safety regs err on the side of caution (i.e. there's nothing special about the way Americans prep their burgers to make it "safer" to eat if cooked medium or medium rare).
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Correct. It's simply a matter of surface area. If a meat packing plant doesn't take proper safety precautions and infects beef with E. coli (either from the cow itself or from workers who don't take proper precautions for cleanliness), then the effect it'll have on a steak is fairly minimal because any exposed surface will be heated beyond a temperature that bacteria survives. With ground beef though, what is on the outside at the meat packing plant will almost surely not be on the outside at the store or on your burger so there's a much, much bigger chance of bacteria surviving if the internal temperature is low.