Ground beef at home and food safety











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Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. Whereas with ground meat, there is no "outside", so it is always recommended to cook to 160. I could pick the cut of meat to grind. Are certain beef cuts (maybe away from internal organs) considered lower risk with regards to E.Coli and other contamination?










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    Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. Whereas with ground meat, there is no "outside", so it is always recommended to cook to 160. I could pick the cut of meat to grind. Are certain beef cuts (maybe away from internal organs) considered lower risk with regards to E.Coli and other contamination?










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      up vote
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      up vote
      2
      down vote

      favorite











      Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. Whereas with ground meat, there is no "outside", so it is always recommended to cook to 160. I could pick the cut of meat to grind. Are certain beef cuts (maybe away from internal organs) considered lower risk with regards to E.Coli and other contamination?










      share|improve this question













      Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. Whereas with ground meat, there is no "outside", so it is always recommended to cook to 160. I could pick the cut of meat to grind. Are certain beef cuts (maybe away from internal organs) considered lower risk with regards to E.Coli and other contamination?







      food-safety food-science ground-beef






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      asked 5 hours ago









      paulj

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          No, it doesn't matter who makes the ground beef. The previous "outside" contaiminates all exposed surfaces in the grinder. So you get no "free pass" for grinding it yourself.



          It is also not related to the cut of beef. They are all exposed to the same environment in the butcher shop, sluiced with the same water, etc., and they are all at the same level of contamination.



          And as a general rule, food safety rules are meant to be followed very literally. If under some circumstances the rule does not apply, they will tell you about it right in the list of rules. When they don't say anything, you have to see it as "no exceptions".






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            I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk.



            Now of course, this assumes that you're correctly cleaning your grinder, but because you're only grinding one chunk, or maybe a few chunks of meat, you only have to worry if those chunks of meat had contamination.



            For a larger operation, every piece of meat that came before it since the grinder was last thoroughly cleaned could possibly contaminate the ground meat that you've purchased.



            This of course assumes that the large cut of meat hasn't already been infected because of the butchering or some other earlier processing step. (such as if many butchers are then feeding into a single grinder).



            Now, is the change in risk enough to worry about? Probably not, but it exists, however slightly. If you want to be really paranoid, sear the outside of a roast, then trim them off, then grind what's left. But of course, if your grinder isn't sterile, you're just shooting yourself in the foot.






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              2 Answers
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              No, it doesn't matter who makes the ground beef. The previous "outside" contaiminates all exposed surfaces in the grinder. So you get no "free pass" for grinding it yourself.



              It is also not related to the cut of beef. They are all exposed to the same environment in the butcher shop, sluiced with the same water, etc., and they are all at the same level of contamination.



              And as a general rule, food safety rules are meant to be followed very literally. If under some circumstances the rule does not apply, they will tell you about it right in the list of rules. When they don't say anything, you have to see it as "no exceptions".






              share|improve this answer

























                up vote
                4
                down vote













                No, it doesn't matter who makes the ground beef. The previous "outside" contaiminates all exposed surfaces in the grinder. So you get no "free pass" for grinding it yourself.



                It is also not related to the cut of beef. They are all exposed to the same environment in the butcher shop, sluiced with the same water, etc., and they are all at the same level of contamination.



                And as a general rule, food safety rules are meant to be followed very literally. If under some circumstances the rule does not apply, they will tell you about it right in the list of rules. When they don't say anything, you have to see it as "no exceptions".






                share|improve this answer























                  up vote
                  4
                  down vote










                  up vote
                  4
                  down vote









                  No, it doesn't matter who makes the ground beef. The previous "outside" contaiminates all exposed surfaces in the grinder. So you get no "free pass" for grinding it yourself.



                  It is also not related to the cut of beef. They are all exposed to the same environment in the butcher shop, sluiced with the same water, etc., and they are all at the same level of contamination.



                  And as a general rule, food safety rules are meant to be followed very literally. If under some circumstances the rule does not apply, they will tell you about it right in the list of rules. When they don't say anything, you have to see it as "no exceptions".






                  share|improve this answer












                  No, it doesn't matter who makes the ground beef. The previous "outside" contaiminates all exposed surfaces in the grinder. So you get no "free pass" for grinding it yourself.



                  It is also not related to the cut of beef. They are all exposed to the same environment in the butcher shop, sluiced with the same water, etc., and they are all at the same level of contamination.



                  And as a general rule, food safety rules are meant to be followed very literally. If under some circumstances the rule does not apply, they will tell you about it right in the list of rules. When they don't say anything, you have to see it as "no exceptions".







                  share|improve this answer












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                  answered 4 hours ago









                  rumtscho

                  78.4k27185340




                  78.4k27185340
























                      up vote
                      1
                      down vote













                      I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk.



                      Now of course, this assumes that you're correctly cleaning your grinder, but because you're only grinding one chunk, or maybe a few chunks of meat, you only have to worry if those chunks of meat had contamination.



                      For a larger operation, every piece of meat that came before it since the grinder was last thoroughly cleaned could possibly contaminate the ground meat that you've purchased.



                      This of course assumes that the large cut of meat hasn't already been infected because of the butchering or some other earlier processing step. (such as if many butchers are then feeding into a single grinder).



                      Now, is the change in risk enough to worry about? Probably not, but it exists, however slightly. If you want to be really paranoid, sear the outside of a roast, then trim them off, then grind what's left. But of course, if your grinder isn't sterile, you're just shooting yourself in the foot.






                      share|improve this answer

























                        up vote
                        1
                        down vote













                        I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk.



                        Now of course, this assumes that you're correctly cleaning your grinder, but because you're only grinding one chunk, or maybe a few chunks of meat, you only have to worry if those chunks of meat had contamination.



                        For a larger operation, every piece of meat that came before it since the grinder was last thoroughly cleaned could possibly contaminate the ground meat that you've purchased.



                        This of course assumes that the large cut of meat hasn't already been infected because of the butchering or some other earlier processing step. (such as if many butchers are then feeding into a single grinder).



                        Now, is the change in risk enough to worry about? Probably not, but it exists, however slightly. If you want to be really paranoid, sear the outside of a roast, then trim them off, then grind what's left. But of course, if your grinder isn't sterile, you're just shooting yourself in the foot.






                        share|improve this answer























                          up vote
                          1
                          down vote










                          up vote
                          1
                          down vote









                          I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk.



                          Now of course, this assumes that you're correctly cleaning your grinder, but because you're only grinding one chunk, or maybe a few chunks of meat, you only have to worry if those chunks of meat had contamination.



                          For a larger operation, every piece of meat that came before it since the grinder was last thoroughly cleaned could possibly contaminate the ground meat that you've purchased.



                          This of course assumes that the large cut of meat hasn't already been infected because of the butchering or some other earlier processing step. (such as if many butchers are then feeding into a single grinder).



                          Now, is the change in risk enough to worry about? Probably not, but it exists, however slightly. If you want to be really paranoid, sear the outside of a roast, then trim them off, then grind what's left. But of course, if your grinder isn't sterile, you're just shooting yourself in the foot.






                          share|improve this answer












                          I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk.



                          Now of course, this assumes that you're correctly cleaning your grinder, but because you're only grinding one chunk, or maybe a few chunks of meat, you only have to worry if those chunks of meat had contamination.



                          For a larger operation, every piece of meat that came before it since the grinder was last thoroughly cleaned could possibly contaminate the ground meat that you've purchased.



                          This of course assumes that the large cut of meat hasn't already been infected because of the butchering or some other earlier processing step. (such as if many butchers are then feeding into a single grinder).



                          Now, is the change in risk enough to worry about? Probably not, but it exists, however slightly. If you want to be really paranoid, sear the outside of a roast, then trim them off, then grind what's left. But of course, if your grinder isn't sterile, you're just shooting yourself in the foot.







                          share|improve this answer












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                          share|improve this answer










                          answered 4 hours ago









                          Joe

                          59.9k10104294




                          59.9k10104294






























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