Steak

[FrostRanger]

Interesting you bring up the pork, because I recently learned that you can freeze chops that are less than 6" thick for 20 days and it kills the larvae. That makes it safe to cook only to 145°F, giving you nice, juicy pork. Though, aside from the freezing I think I read that guidelines have shifted to the 145°F threshold anyways. Either way, the freezer will fix the brain eating bacteria concerns.

Even so, I will still cook it until it's well done. I'm taking no chances with a parasite that deadly

 

[fowltemptress]

Even so, I will still cook it until it's well done. I'm taking no chances with a parasite that deadly

Not a big fan of mett, eh?

 

[thecatumbrella]

Not a big fan of mett, eh?

I had to look this up, and oh man. I'm not sure I could do it.

 

[SunriseChickers]

I had to look this up, and oh man. I'm not sure I could do it.

Me either, but a friend of my husband uses raw ground beef as a spread.

 

[FrostRanger]

Me either, but a friend of my husband uses raw ground beef as a spread.

That's....very dangerous. It's one thing to eat an intact piece of meat rare as the chances of the inside having something nasty are small but the chances of something like ground beef having something nasty are much higher. I hope for their sake they ground the meat themselves else they are playing with fire

 

[SunriseChickers]

That's....very dangerous. It's one thing to eat an intact piece of meat rare as the chances of the inside having something nasty are small but the chances of something like ground beef having something nasty are much higher. I hope for their sake they ground the meat themselves else they are playing with fire

Yeah, I'd absolutely never do that for sure. I like my rare steak, but my ground beef had better not be the slightest bit pink.
To be fair, I'm not sure how often or for how long he actually does/did that, but it was a thing for at least a little while. So gross.

 

[fowltemptress]

Whenever Mom would prepare anything using hamburger meat, I'd steal pieces of raw ground beef to snack on. I was doing that as soon as I learned I could reach the counter tops if I shoved a chair towards them. If I hadn't been so afraid of upsetting my grandfather, I would have done the same every hunting season when he was processing deer. I know I had some issues with anemia as a child, and I figure that had something to do with how wonderful raw red meat and blood smelled to me. I feel like if I'd been introduced to steak tartare back then I would have been in heaven.

 

[tlcmurphy]

2-3, unfortunately hubby is in charge of the Big Green Egg with a mind of its own, and we usually end up with something in the 9-10 range