Quote:
Originally Posted by Mass_nerder
The bacteria that is dangerous is found on the outside of the beef.
You can have a blue rare steak, because the outside of the meat is cooked, even when the inside is almost raw.
Because ground beef mixes the external parts of the beef (which may contain danergous bacteria), with the rest of the meat, it should reach an internal temperature of 160 F to ensure it's safe. It's possible to consume ground beef at lower internal temperatures, but you increase your chances of getting a food-borne illness.
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Also, children and the elderly, like most food borne illnesses are much more susceptible to e coli food poisoning. I always cook burgers for myself med, and well done for others. I'm in the meat business however and have full confidence in my own product. If you'd like to try one by ground chuck or sirloin and make it yourself. I would never order one from a restaraunt in the USA, I've seen enough Bovine University videos to know better.