A food safety video
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Uploader Comments (007bondjb)
All Comments (23)
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Some great tips as always, Boy!
I think the degree of concern about meats depends on the butcher you deal with. Over time, I've learned to put a lot of faith in mine; I see where they work and how they work, and they treat it like *they're* gonna be taking it home and eating it. If I'm in an unknown store, I use supreme caution.
And yer right. Cook pork to 160°, and you've created leather. I'm loving the "official approval" to keep it pink at 145 - 150.
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and dont probe any big cut of beef right away when you put on smoker, Im with ya, ive done it many times but wont anymore
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I agree 160* for beef and your chances of not getting sick are better
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ground beef is so dangerous because they use all parts of the cow...cows naturally carry e-coli in their digestive system...if beef (select or choice) is handled properly in the packing facility then it is virtually harm free to eat raw. Good upload my friend!
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JB, I've got a few questions for you regarding Cajun ingredients and what could possibly be substituted!! I'm going to post my questions on my page or if you'd like I can send you a pm. Thank you so much Boy!
B33920usmc 5 months ago
@B33920usmc Send me a PM
007bondjb 5 months ago
Ask a butcher and he will tell you they grind the meat the same way, what do you think they treat the outside of the meat before grinding it? No but yes you do have to abide by the rules and keep meat cold and work area clean. What do you think they do different at a store in the meat room? Prolly as safe or better at your house, at least you know what you have.
pandmonium2k7 5 months ago
@pandmonium2k7 Ok maybe your butcher is clean, How bout the rest of em. Cargill, & Tyson both sell mechanically separated grind meat in bulk to many chains. They then package it in consumer size containers.
007bondjb 5 months ago
@007bondjb
im not saying my butcher is clean, i thought the whole point was that if I grind my own meat I cant use the entire piece of meat.
pandmonium2k7 5 months ago
@pandmonium2k7 Surew you can use the outer cutoff pieces in a stew or simply cook to 160 as you mentioned. My point was Don't pierce a steak cooked below 160
007bondjb 5 months ago