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.
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.