Comments on: Is local ground beef safer?

By: David G.

David G. — Fri, 15 Aug 2008 18:55:05 +0000

Your article is to the point and very informative. I as well sell grass fed beef and the issue of food safety is one of the reasons why. While not immune to the 157 strain, the cattle are more resistant to it and small scale processing reduces the cross contamination issues. My state requires that I use a USDA facility for internet sales. And the state inspected facility has not had any bad reports. So take time to get to know who you are buying your beef from and you will be better able to enjoy your meals.

By: Sara

Sara — Mon, 14 Jul 2008 13:54:21 +0000

Steak is a different matter than ground beef. The inside of a muscle is relatively “sterile”. The organisms of concern are on the surface. Once the meat is ground, those bugs get mixed throughout and have a chance to grow.

So, I would be much more comfortable with a bit of Japanese-style Shabu-shabu than raw ground beef.

By: Gloria

Gloria — Mon, 14 Jul 2008 04:20:47 +0000

So, do you ever eat steak tartar?

I used to love it, but now it seems we have to be so careful.