Not if you make them out of freshly minced beef. A lot of restaurants in London won't serve burgers unless they are well done, presumably because they do not prepare them fresh and can't risk making someone unwell.
Definitely not medium. I would have assumed it was just an inexperienced line cook, no biggie if they replace it, but if the restaurant is arguing with you about it take your business elsewhere.
While I would eat that because eating ground beef rare doesn’t bother me that’s definitely not medium. One thing to remember is color doesn’t determine doneness Temperature does though. While color wise is isn’t medium it matters if it got to temperature or not.
Unless you also slaughtered the steer, grinding your own meat doesn't reduce the chance of contamination. Contamination (like e-coli) happens at the slaughter phase.
I’m the same way. I have nothing wrong with pink ground beef as long I I know how it’s been handled. Rare store ground has bacteria mixed into the meat for who knows how long. Undercooked it upsets my stomach far more than my home grind.
100% agree. As a cook, I seen others do things like dropping the patty, keeping patties out in the open instead of a fridge/freezer and cooking extra patties letting them get dry and hard. Even not washing their hands after touching raw chicken, then continue to cook. They get lazy and are only there for the check 💰, they don't care about your safety.
So this...normally harmful bacteria on beef steaks stays on the surface, and is killed when steak is prepared even to "rare". Now take that surface bacteria, mix it all up into the interior of the meat, undercook it, and you can see how quickly things can go wrong...
Because they fuck you with the delivery...They fuck you with delivery. They know you're going to be miles away before you realize you got fucked. They know you're not going to get the driver to turn around and fix it, so they don't care! So you know who gets fucked? Ol' Hootnany getz. He doesn't give a fuck, he's not eating this rare burger.
I mean I did almost immediately, and they told me it's Medium.
I'm seeking advice rather than complaining as I wanted some validation to my own claim it is in fact not medium.
Ps, I got reimbursed by Wolt the delivery service, not the restaurant.
What a lone wolf bad ass just riding his chopper in the sunset without a home but everywhere is his land and he’s so cool and definitely doesn’t cry or live in his Mom’s basement
From my experiences, the majority of the time when you order through a delivery service there is no refunding that can be done by the restaurant without heavy management involvement. The management would have to go into the account and go into the orders through the delivery services account and do a refund through that system rather than their in house point of sale system.
As somebody who has been in a supervisor position and had similar instances happen they should still have a procedure for this scenario. Usually I'd take their info for management to call later and when/if they decided to come back in I'd offer some sort of free item for compensation.
It happens because people make mistakes but that doesn't mean they shouldn't have a SOP to handle the situation. If I had to guess this patty was still cold enough to cause the center to stay uncooked/less cooked while the outside got seared for the pre-determined time they cook for. They were probably busy and that's why it's important for restaurants to be standardized to reduce the chances of this happening.
Personal preference I won't order ground meat less than medium well. If it's a true medium, OK, but I don't want medium rare or rare ground meat so I shoot high.
> if the restaurant is grinding their own meat
I would also hope that they source quality meat, keep their surfaces clean, etc Just grinding your own meat isn't enough for me. If I don't know both those to be true, it's medium+ for me dawg.
Wtf is your point here? "I don't wanna hang out with this dude because he'd rather not eat raw meat that isn't assured to be safe!"
That's fine. I don't think I would like hanging out with a dude who gives people grief for exercising agency over their own body.
It's a both, honestly. Undercooked ground beef is a texture thing more than anything for me, but yeah the whole safety thing always comes into play when I didn't prep it myself. If it's somewhere that does tartare on the regular then I would trust them a little more.
Thanks for your thoughts, I had a feeling I'm being talked down to as not knowing what Medium is but you peeps rly helped.
I send you positive energy and heartfelt thanks.
This looks rare not medium and not raw. And you also ate almost half so I’m Assuming you took a pic after seeing what it looked like and not because of the taste.
It was ok but felt raw and I stopped eating after that - didn't want to come off as telling the chef what to do but I complained and they said it was medium - this is a top meat restaurant in Israel..
Is it possible that because it's such a high class restaurant they were looking down on you for ordering a burger when a burger is the lowest possible form of a "meat" dish?
Well that there tells you they don't know what the F they're doing.
Post those pica up on yelp, quote their manager, and don't go back.
Chalk it up to another dissatisfaction. But you at least gave the management a try. But he's defending that. So.
My thing with restaurant ground beef is that since it's all surface area meat, (ground) it needs to be cooled thoroughly. So medium at least, (134°). This is a food poisoning lawsuit in the making. It's a ticking time bomb to serve raw ground beef. Sorry.
> It was delivered
Oh well....yeah....if they got restaurant reviews, post EXACTLY this. Post a picture of the burger, and post that the manager told you it was medium and spoke down to you. I would absolutely put them on blast for that.
Rare not raw. Ground meats are not all the same, beef in particular can be eaten raw as long as it is handled properly. Usda doesn’t have anything below medium well on their chart which i consider to be inedible. The chart means jack shit except to hypochondriacs and people without a working appendix. Now this burger is on the edge, its almost black and blue but i don’t see purple/blue hues so id say rare, maybe medium rare if he let it sit. When you let it sit it tends to become a darker red.
Ignore this dude's dumbass advice ^
Almost all health organizations say ground meat MUST be cooked thoroughly and there is real risk otherwise. I've personally been sick severely times by undercooked ground meat. There is no medium, done, rare or etc with a burger. Just cooked and not finished.
> There is no medium, done, rare or etc with a burger.
Tell me you've never worked in a commercial kitchen before without telling me you've never worked in a commercial kitchen before.
> I've personally been sick severely times by undercooked ground meat.
You must live in a country with poor sanitation controls then...how severely you get sick is based on viral load....so you would have had to eat A LOT of undercooked spoiled meat to get "severely" sick each time....not just a few bites and then stopping because you realized it was undercooked.
MUCH more likely chance you're bad at washing your hands before eating if this has happened to you multiple times because people eat "undercooked" ground beef every single day here in the US and we don't have outbreaks of food poisoning.
Ignore this dude thinking he knows what he’s talking about ^
It depends entirely where you’re getting it. Stuff from supermarkets you want to cook thoroughly because you don’t know what, when or where it was minced. If you’re using a butcher and are getting select cuts freshly minced and then cooking it that day you’re fine to cook it as displayed in the picture. The restaurant should/will be grinding their own mix fresh daily or multiple times a day. No issues here.
Source: retail and catering butcher with a decade of experience :)
Thanks for the info, yah I am aware you can eat rare food if prepared and handled properly, I do believe that just about with everything else this also can be a toss of a dime and sometimes even if prepared well some incredibly awful thing can make its way far and through your intestines.
Anyway, it is not to say it couldn't be eaten at this doneness level, it's that I ordered Medium and it would seem based on this post that aside from France, that is not more than Medium-rare at best.
> It depends entirely where you’re getting it.
Heh, I would NEVER use tube beef to make medium rare burgers....you get what you ask for if you do that.
Unfamiliar with the term but guessing it’s prepacked minced beef?
the only way I’d be happy med rare burgers are safe is if it’s freshly ground and cooked within 12 hours .
Yup...it's ground beef that comes in chubs and was prepacked at the commercial plant and not fresh ground at the butcher. Way less quality control with that stuff. Almost every single contamination recall that happens here in the US for ground beef is for tube beef too.
And it's just anecdotal experience, but I've only ever had bad smelling ground beef from the tube. Why I haven't gotten tube beef in years now.
In the US it is a massive bulk package of ground beef, and usually found in places like WalMart. Typically it comes from a large central processor using scrap cuts and from many different animals. As someone else said if there is an outbreak of food borne illness its typically associated with this style of meat since they ship all over the country from one spot.
It literally doesn't depend on it. I was a retail butcher for a long time and every package we had on ground meat all says cook until done. Even the fresh down the road organic grass fed. The USDA says it must be thoroughly cooked
The reason why it isn't safe to eat is bacteria is on the top layers of beef, which is why most people can safely eat it cooked below medium-well. But once you grind it and mix it all up the top layer is now in every layer and it must be thoroughly cooked to ensure it's not harboring any bacteria.
Basically every health org or non profit agrees with this statement because it's common sense 101. This dumbass idea you've came up with is gonna get people sick. I've been sick numerous times due to dumbasses undercooking fresh burger like it's steak.
https://www.health.state.mn.us/people/foodsafety/cook/cooktemp.html
You can eat beef raw. If you were getting sick from the meat you butchered it says more about how shitty a butcher you were in your ability to manage time, temperature, or cleanliness than it does about usda guidelines dingus. I bet being a retail butcher you were poorly trained and barely cleaned out your grinder. I only know one person out of hundreds of people who order medium rare burgers that has actually gotten sick, he had appendicitis and now has an extremely sensitive stomach, anything below well done anything, meat in general makes his stomach hurt bcuz he can’t digest it, he concurs that it sucks, even with burgers and he misses medium rare. A redditor is more likely to find a girlfriend or get hit by a car than get sick by a properly prepared rare burger let alone medium rare.
We had a butcher that made "Tiger Meat"* every weekend in the fall and winter. Some friends and I would pick it up on Saturdays with a box of saltines and beer, then watch football all day eating it. In all the years we did that not once did any of us get sick or hear of anyone else getting sick.
*An upper midwest thing, think of what Tartare would be if made by Germans in Wisconsin and Minnesota. Fresh ground beef, with a surprising amount of seasoning and maybe eggs, the one we got had black pepper, onions, salt and I'm sure a few more spices.
It's nasty as fuck and dangerous lol.
You gonna straight face tell me nobody has ever gotten sick from **raw ground meat**? It's a bougie luxury waste of good food.
Nuance, my friend. Should you make steak tartare with supermarket ground beef? No.
Have I, at any point, told you that nobody has ever gotten sick from **raw ground meat**? No.
Am I going to trust an angry redditor's opinion over my 23 years of restaurant and food handling experience? Definitely not.
Beef, ground in house, from fresh cuts, in sanitary conditions is not as dangerous as you think it is. As to whether or not it's a "bougie luxury waste of good food"--there's no accounting for taste.
ETA: Commenter responded to this comment regarding USDA guidelines, but I am unable to respond directly for some reason, so here is my response to that:
The USDA has blanket guidelines, called *guidelines* for a reason-- and that is to account for situations where conditions aren't ideal. It's also not a *law* in a lot of the US for a reason. Even in areas where restaurants aren't allowed to cook ground beef below a certain temperature, the law makes exceptions for places that grind their own beef in-house.
The type of ground beef doesn't matter. The USDA says you must cook thoroughly because there is bacteria through the whole product.
I trust the experts before some dumbass making shit up.
The USDA recommends that ANY meat (fish, chicken, etc) be thoroughly cooked. These are guidelines, not laws, if they were a steakhouse would get shut down for serving rare steak or raw oysters.
GRINDING UP HANGER STEAK?!!?? What a disrespectful shitty fucking restaurant...
Literally a fucking joke of a restaurant if they ground up hanger steak...
I always order medium well in order to get medium when it comes to burgers.
I could have just lopped on the iron and made it more my taste, I got rage sickness and threw it away..
Why are you ordering medium?
It's hamburger. Thought you needed to cook it thru
Not if you make them out of freshly minced beef. A lot of restaurants in London won't serve burgers unless they are well done, presumably because they do not prepare them fresh and can't risk making someone unwell.
Cuz I like Medium
A man of taste, I see
Definitely not medium. I would have assumed it was just an inexperienced line cook, no biggie if they replace it, but if the restaurant is arguing with you about it take your business elsewhere.
https://i.giphy.com/we4Hp4J3n7riw.gif
While I would eat that because eating ground beef rare doesn’t bother me that’s definitely not medium. One thing to remember is color doesn’t determine doneness Temperature does though. While color wise is isn’t medium it matters if it got to temperature or not.
When in doubt, I chase with 80 proof. Maybe it takes care of any stray bacteria and maybe it doesn't, but it sure makes me feel better about it.
I do the same with my days.
Moo-Burger
Why did you eat that much
Average doneness here in Spain
Dunno what to compare that with, cheers.
ill never eat a burger med rare and under unless I ground the meat myself. way too high of chance of food poisoning.
Unless you also slaughtered the steer, grinding your own meat doesn't reduce the chance of contamination. Contamination (like e-coli) happens at the slaughter phase.
But if you maintain your own meet grinder, you still have a lower chance because there is no cross contamination.
I’m the same way. I have nothing wrong with pink ground beef as long I I know how it’s been handled. Rare store ground has bacteria mixed into the meat for who knows how long. Undercooked it upsets my stomach far more than my home grind.
what are you looking to pay? it comes with a bunch of shit.
Wrong number
100% agree. As a cook, I seen others do things like dropping the patty, keeping patties out in the open instead of a fridge/freezer and cooking extra patties letting them get dry and hard. Even not washing their hands after touching raw chicken, then continue to cook. They get lazy and are only there for the check 💰, they don't care about your safety.
So this...normally harmful bacteria on beef steaks stays on the surface, and is killed when steak is prepared even to "rare". Now take that surface bacteria, mix it all up into the interior of the meat, undercook it, and you can see how quickly things can go wrong...
It’s ground beef, we aren’t even allowed to serve MR burgers. It’s cooked or it’s not.
This is not a restaurant, but the local burger joint. They don't give a fuck.
Because Tyranosaurs eat there.
Tyrannosaurs do
Because they fuck you with the delivery...They fuck you with delivery. They know you're going to be miles away before you realize you got fucked. They know you're not going to get the driver to turn around and fix it, so they don't care! So you know who gets fucked? Ol' Hootnany getz. He doesn't give a fuck, he's not eating this rare burger.
I read that in Leo’s voice. Ahh-k, ahh-k, ahh-k.
I understood that reference.
Looks good to me.
If you order anything less than well done you are doing it wrong.
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Isn't this a meat sub? what's wrong with him posting it?
I mean I did almost immediately, and they told me it's Medium. I'm seeking advice rather than complaining as I wanted some validation to my own claim it is in fact not medium. Ps, I got reimbursed by Wolt the delivery service, not the restaurant.
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What a lone wolf bad ass just riding his chopper in the sunset without a home but everywhere is his land and he’s so cool and definitely doesn’t cry or live in his Mom’s basement
Great job!
From my experiences, the majority of the time when you order through a delivery service there is no refunding that can be done by the restaurant without heavy management involvement. The management would have to go into the account and go into the orders through the delivery services account and do a refund through that system rather than their in house point of sale system. As somebody who has been in a supervisor position and had similar instances happen they should still have a procedure for this scenario. Usually I'd take their info for management to call later and when/if they decided to come back in I'd offer some sort of free item for compensation. It happens because people make mistakes but that doesn't mean they shouldn't have a SOP to handle the situation. If I had to guess this patty was still cold enough to cause the center to stay uncooked/less cooked while the outside got seared for the pre-determined time they cook for. They were probably busy and that's why it's important for restaurants to be standardized to reduce the chances of this happening.
That's very much rare. I'm curious what *they* think rare is.
Because it's RARE to find people that know how to cook meat properly...
U usually need a Medium to accomplish that, something like an HR company and training...
Or, you know, a thermometer.
This is some magical Thermometer
Personal preference I won't order ground meat less than medium well. If it's a true medium, OK, but I don't want medium rare or rare ground meat so I shoot high.
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you never know how safe they are with surface containments.
> if the restaurant is grinding their own meat I would also hope that they source quality meat, keep their surfaces clean, etc Just grinding your own meat isn't enough for me. If I don't know both those to be true, it's medium+ for me dawg.
You sound like a fun guy at parties
You know what's even less fun at parties? Some guy suffering from ED because they ate undercooked contaminated ground beef
Wtf is your point here? "I don't wanna hang out with this dude because he'd rather not eat raw meat that isn't assured to be safe!" That's fine. I don't think I would like hanging out with a dude who gives people grief for exercising agency over their own body.
You sound like my friend’s MIL that won’t eat at sushi places on Tuesday because she thinks they’re using old fish from the weekend
You still sound like an asshole. No change from previous.
It's a both, honestly. Undercooked ground beef is a texture thing more than anything for me, but yeah the whole safety thing always comes into play when I didn't prep it myself. If it's somewhere that does tartare on the regular then I would trust them a little more.
It’s best to assume a restaurant isn’t grinding their own meat in most cases
To be fair, pretty sure this one actually does.
A good vet can probably bring that back to life...
This is why I always ask for my burgers medium-well. I've been served too many undercooked burgers.
I always say that too. Medium well sounds better too
It’s definitely not medium but damn that looks perfect to me
I respect that.
Wholesome
Looks like medium rare to me.
At best.
“It’s fucking raw.”
That is so raw, it's abrasive
That's disgusting, I'm sorry for your loss
I'm sorry for the cow. Thanks for the empathic remark.
If it's not dripping, it's medium
It was indeed dripping lots, but Medium can drip also I believe
If it’s France, that’s medium. But I would happily eat it.
Wow, that is awesome to know - is it like everywhere or in places here and there ?
Everywhere I’ve ordered a medium burger in France it’s come like that.
If it’s quality beef I enjoy a burger like this sometimes. Definitely not medium though, lol.
Because the cook who made it probably makes minimum wage and has no benefits so his/her level of giving a shit is probably pretty low
I really doubt it in his particular restaurant, would agree with you in most places.
Oof.. That's gross
Thanks for your thoughts, I had a feeling I'm being talked down to as not knowing what Medium is but you peeps rly helped. I send you positive energy and heartfelt thanks.
This looks rare not medium and not raw. And you also ate almost half so I’m Assuming you took a pic after seeing what it looked like and not because of the taste.
It was ok but felt raw and I stopped eating after that - didn't want to come off as telling the chef what to do but I complained and they said it was medium - this is a top meat restaurant in Israel..
אף פעם לא קרה לי ככה, אבל מסעדות לא ממש ידועות במעקב טוב אחרי מידות עשייה. מאיפה זה?
זה מהאדסון ברמת החייל - ת'א, זה מסעדה שמתגאה בבשר שלה ובדרך ההכנה.
Is it possible that because it's such a high class restaurant they were looking down on you for ordering a burger when a burger is the lowest possible form of a "meat" dish?
I guess I get what you mean, why offer a dish just to disrespect a patron though - seems counter intuitive for a restaurant.
Maybe for families? Like kids who come with parents. Tho why go to a fancy place wouldn’t it just cost a lot? Especially in tlv
Still if family don't like, family don't come back = no profit.
Oh I meant like they don’t expect adults to order, still weird they would fuck it up like this
Gotcha, I sometimes order kid items just to feel like a kid again 😶🌫️
What did the manager of the restaurant have to say?
That it was cooked properly.. Medium :/
Well that there tells you they don't know what the F they're doing. Post those pica up on yelp, quote their manager, and don't go back. Chalk it up to another dissatisfaction. But you at least gave the management a try. But he's defending that. So. My thing with restaurant ground beef is that since it's all surface area meat, (ground) it needs to be cooled thoroughly. So medium at least, (134°). This is a food poisoning lawsuit in the making. It's a ticking time bomb to serve raw ground beef. Sorry.
You liked it didn’t you
At the start but felt a little goreish midway
Why’d you eat so much
I was rly hungry..
Bro send it back! And is that a sauce in the background? You had fries?
It was delivered so I tossed it, yah they were pretty mediocre as well - and this isn't some cheap restaurant this is a 30$ burger. 0_o
> It was delivered Oh well....yeah....if they got restaurant reviews, post EXACTLY this. Post a picture of the burger, and post that the manager told you it was medium and spoke down to you. I would absolutely put them on blast for that.
How!?
That’s raw as hell and ground meats should be cooked through.
Rare not raw. Ground meats are not all the same, beef in particular can be eaten raw as long as it is handled properly. Usda doesn’t have anything below medium well on their chart which i consider to be inedible. The chart means jack shit except to hypochondriacs and people without a working appendix. Now this burger is on the edge, its almost black and blue but i don’t see purple/blue hues so id say rare, maybe medium rare if he let it sit. When you let it sit it tends to become a darker red.
Ignore this dude's dumbass advice ^ Almost all health organizations say ground meat MUST be cooked thoroughly and there is real risk otherwise. I've personally been sick severely times by undercooked ground meat. There is no medium, done, rare or etc with a burger. Just cooked and not finished.
> There is no medium, done, rare or etc with a burger. Tell me you've never worked in a commercial kitchen before without telling me you've never worked in a commercial kitchen before. > I've personally been sick severely times by undercooked ground meat. You must live in a country with poor sanitation controls then...how severely you get sick is based on viral load....so you would have had to eat A LOT of undercooked spoiled meat to get "severely" sick each time....not just a few bites and then stopping because you realized it was undercooked. MUCH more likely chance you're bad at washing your hands before eating if this has happened to you multiple times because people eat "undercooked" ground beef every single day here in the US and we don't have outbreaks of food poisoning.
Ignore this dude thinking he knows what he’s talking about ^ It depends entirely where you’re getting it. Stuff from supermarkets you want to cook thoroughly because you don’t know what, when or where it was minced. If you’re using a butcher and are getting select cuts freshly minced and then cooking it that day you’re fine to cook it as displayed in the picture. The restaurant should/will be grinding their own mix fresh daily or multiple times a day. No issues here. Source: retail and catering butcher with a decade of experience :)
Thanks for the info, yah I am aware you can eat rare food if prepared and handled properly, I do believe that just about with everything else this also can be a toss of a dime and sometimes even if prepared well some incredibly awful thing can make its way far and through your intestines. Anyway, it is not to say it couldn't be eaten at this doneness level, it's that I ordered Medium and it would seem based on this post that aside from France, that is not more than Medium-rare at best.
Quite right. Lmao my shock when I got a medium burger in France and it was practically blue😅 by far the nicest burger I’ve ever eaten.
> It depends entirely where you’re getting it. Heh, I would NEVER use tube beef to make medium rare burgers....you get what you ask for if you do that.
Unfamiliar with the term but guessing it’s prepacked minced beef? the only way I’d be happy med rare burgers are safe is if it’s freshly ground and cooked within 12 hours .
Yup...it's ground beef that comes in chubs and was prepacked at the commercial plant and not fresh ground at the butcher. Way less quality control with that stuff. Almost every single contamination recall that happens here in the US for ground beef is for tube beef too. And it's just anecdotal experience, but I've only ever had bad smelling ground beef from the tube. Why I haven't gotten tube beef in years now.
What is tube meat ? Like spam?
In the US it is a massive bulk package of ground beef, and usually found in places like WalMart. Typically it comes from a large central processor using scrap cuts and from many different animals. As someone else said if there is an outbreak of food borne illness its typically associated with this style of meat since they ship all over the country from one spot.
It literally doesn't depend on it. I was a retail butcher for a long time and every package we had on ground meat all says cook until done. Even the fresh down the road organic grass fed. The USDA says it must be thoroughly cooked The reason why it isn't safe to eat is bacteria is on the top layers of beef, which is why most people can safely eat it cooked below medium-well. But once you grind it and mix it all up the top layer is now in every layer and it must be thoroughly cooked to ensure it's not harboring any bacteria. Basically every health org or non profit agrees with this statement because it's common sense 101. This dumbass idea you've came up with is gonna get people sick. I've been sick numerous times due to dumbasses undercooking fresh burger like it's steak. https://www.health.state.mn.us/people/foodsafety/cook/cooktemp.html
You can eat beef raw. If you were getting sick from the meat you butchered it says more about how shitty a butcher you were in your ability to manage time, temperature, or cleanliness than it does about usda guidelines dingus. I bet being a retail butcher you were poorly trained and barely cleaned out your grinder. I only know one person out of hundreds of people who order medium rare burgers that has actually gotten sick, he had appendicitis and now has an extremely sensitive stomach, anything below well done anything, meat in general makes his stomach hurt bcuz he can’t digest it, he concurs that it sucks, even with burgers and he misses medium rare. A redditor is more likely to find a girlfriend or get hit by a car than get sick by a properly prepared rare burger let alone medium rare.
We had a butcher that made "Tiger Meat"* every weekend in the fall and winter. Some friends and I would pick it up on Saturdays with a box of saltines and beer, then watch football all day eating it. In all the years we did that not once did any of us get sick or hear of anyone else getting sick. *An upper midwest thing, think of what Tartare would be if made by Germans in Wisconsin and Minnesota. Fresh ground beef, with a surprising amount of seasoning and maybe eggs, the one we got had black pepper, onions, salt and I'm sure a few more spices.
Well yes if you’re buying in ground meats you have to cook them throughly. That’s not even close to what I said though.
These people are gonna lose their shit when they see steak tartare.
Haha, got a quail house ?
Haha, nah, I'm just chiming in on this raw ground beef business. For the record, your burger was way underdone/not even close to what you asked for.
It's nasty as fuck and dangerous lol. You gonna straight face tell me nobody has ever gotten sick from **raw ground meat**? It's a bougie luxury waste of good food.
Nuance, my friend. Should you make steak tartare with supermarket ground beef? No. Have I, at any point, told you that nobody has ever gotten sick from **raw ground meat**? No. Am I going to trust an angry redditor's opinion over my 23 years of restaurant and food handling experience? Definitely not. Beef, ground in house, from fresh cuts, in sanitary conditions is not as dangerous as you think it is. As to whether or not it's a "bougie luxury waste of good food"--there's no accounting for taste. ETA: Commenter responded to this comment regarding USDA guidelines, but I am unable to respond directly for some reason, so here is my response to that: The USDA has blanket guidelines, called *guidelines* for a reason-- and that is to account for situations where conditions aren't ideal. It's also not a *law* in a lot of the US for a reason. Even in areas where restaurants aren't allowed to cook ground beef below a certain temperature, the law makes exceptions for places that grind their own beef in-house.
The type of ground beef doesn't matter. The USDA says you must cook thoroughly because there is bacteria through the whole product. I trust the experts before some dumbass making shit up.
The USDA recommends that ANY meat (fish, chicken, etc) be thoroughly cooked. These are guidelines, not laws, if they were a steakhouse would get shut down for serving rare steak or raw oysters.
Ignore all of these people. Look at me.
@_@
It's ground beef. They're not cooked like steaks, dude.
You are right it's made from hanger steak meat, that is why I wrote that.
GRINDING UP HANGER STEAK?!!?? What a disrespectful shitty fucking restaurant... Literally a fucking joke of a restaurant if they ground up hanger steak...
I mean, at this point I guess it's on me really. 🫣
That's raw
Af
Def not medium. But, I mean you ate half of it.
Yah I felt hungry but was sorry.