Completely uncooked ground meat is a local specialty here that I love and I still wouldn’t want to eat a “rare” burger. Part of it is trust (when you buy from a local butcher you can be quite sure that it’s safe), but that specific mix of almost uncooked, cooked and fried parts sounds so unsavory.
Beef tartare is chopped from a single cut, not made from pre-ground. The likelihood of food-borne illness is considerably less in beef tartare, as I understand things.
Yes, my understanding is that it’s not about the cuts used. It’s not so much that ground beef is typically just any leftover bits, but it’s mostly a manner of prep. Tartare is prepared on the spot, the day of. This gives it a super short shelf life, but makes it fresh enough to be eaten raw, since bacteria hasn’t had time to grow. Ground beef is prepped on an industrial scale and packaged for long enough that surface bacteria gets thoroughly mixed into the meat and given enough time to reproduce
I believe early burgers and Hamburg steaks were very often served raw or rare. That’s not to say there’s no risk – of course there is – but it’s not wild.
Similarly, steak tartare is really available in restaurants across France (and perhaps in the States?) and is raw ground beef.
![[WTFrame] How do you want your burgers?](https://lemmy.dbzer0.com/pictrs/image/685a9105-218d-4a03-a8a3-0b141908057a.webp){kind=link}
Are people really ordering rare burgers?
I agree, that’s bonkers. Rare ground meat? Bleh
Completely uncooked ground meat is a local specialty here that I love and I still wouldn’t want to eat a “rare” burger. Part of it is trust (when you buy from a local butcher you can be quite sure that it’s safe), but that specific mix of almost uncooked, cooked and fried parts sounds so unsavory.
Oddly enough we have something similar which is mostly beef, that is called Filet Américain
Beef tartare is minced similarly and it’s pretty good, though the beef used in burgers are probably not good enough to be eaten like that
Beef tartare is chopped from a single cut, not made from pre-ground. The likelihood of food-borne illness is considerably less in beef tartare, as I understand things.
Yes, my understanding is that it’s not about the cuts used. It’s not so much that ground beef is typically just any leftover bits, but it’s mostly a manner of prep. Tartare is prepared on the spot, the day of. This gives it a super short shelf life, but makes it fresh enough to be eaten raw, since bacteria hasn’t had time to grow. Ground beef is prepped on an industrial scale and packaged for long enough that surface bacteria gets thoroughly mixed into the meat and given enough time to reproduce
What do you order?
I’ve always been taught that it’s supposed to be either medium-well or well-done, due to it be ground up and any surface microbes getting mixed in.
Uncommon. Good enough for me.
i like mine medium
Magic, but on a special occasion I might splurge on Epic.
But yeah, jokes aside, burgers should be well done.
Chicken.
Rare.
You joke but…
https://slate.com/life/2024/08/chicken-recipes-breast-thighs-wings-baked-raw-undercooked-temperature.html
Torisashi too - raw chicken sashimi. I think they sometimes blanch it.
I believe early burgers and Hamburg steaks were very often served raw or rare. That’s not to say there’s no risk – of course there is – but it’s not wild.
Similarly, steak tartare is really available in restaurants across France (and perhaps in the States?) and is raw ground beef.
I’m always medium-rare.
I can’t remember where I was, but I was once told that they couldn’t do below medium-well because the meat had been frozen.
Fine when grinding in-house from whole cuts near to-order, but in literally any other case hell no.