Omelet > wrote in
news
> In article >,
> "Jean B." > wrote:

>>
>> I disagree to some extent. If you get a cut of meat, the exterior
>> could be contaminated. Thus, if you grind your own meat, you
>> could have some of that contamination in it. Steaks, yes. Cook
>> the exterior (assuming you haven't pricked, beaten, etc. the
>> meat), and the interior would be fine. Of course, then I start
>> thinking of prions, but...
>
> Well, if I prepare steak tartare, I prepare it fresh and eat it right
> away so the contamination is minimized. :-)

I think Jean is probably referring to contamination that has occurred prior
to you purchasing the meat, rather than contamination that occurs in your
own kitchen. Contamination of the meat surface can occur during the
butchering process if proper procedures aren't followed.

--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904