Quote:
Originally Posted by blankall
There's still a big issue with the grinder and other surfaces the meat touches being clean. But the grinder is the biggest worry.
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Agreed. Bacteria are tough to see without a microscope, and if pushed in to the middle of the patty, will survive if a certain temperature isn't hit.
I have been assured in one case (unnamed restaurant) that there was no risk with undercooked meat because they used AAA beef, grind it on site, and the cooks handle their food with the utmost care. I have full confidence that they have this attention to detail when they are not out smoking weed by the dumpster in the alley.
