That’s only because a hunk of beef is so large that many unsafe elements can’t penetrate. You trim off the outside and are left with something much safer, so long as it is consumed quickly enough. It is the same reason why you don’t need to freeze tuna, because tuna are fucking huge.
Also, be careful when grinding meat, or even cutting it, because if you end up with the shit on the outside being pushed into the cuts on the inside then none of it matters and you’re back to square fucked.
I mean, there’s a number of popular raw ground meat products that are safely produced (mettbrotchen, tartare, etc) - it’s a problem of quality control more often than not.
Tbf it does. All sushi in the US is required to be frozen first for that reason
That’s only for specific fish parasites. Or else we could just freeze beef, thaw it and eat it raw.
Bruh, you can eat raw beef
That’s only because a hunk of beef is so large that many unsafe elements can’t penetrate. You trim off the outside and are left with something much safer, so long as it is consumed quickly enough. It is the same reason why you don’t need to freeze tuna, because tuna are fucking huge.
Also, be careful when grinding meat, or even cutting it, because if you end up with the shit on the outside being pushed into the cuts on the inside then none of it matters and you’re back to square fucked.
I mean, there’s a number of popular raw ground meat products that are safely produced (mettbrotchen, tartare, etc) - it’s a problem of quality control more often than not.
I didn’t exclude ground meat, only ground meat that was not carefully prepared.
Fair point
I assume that’s for parasites which some can be killed by freezing. Freezing won’t kill bacteria until about -60°C / -80°F