Thread: Economics of your own meat grinder

Originally Posted by veitnamcam

I was taught you should never have any mince products rare as by being minced bacteria can be spread all threw the product where as on a steak it is only on the outside where the bacteria can be killed by the heat.

Happy to be corrected on that tho. @Angus what are your thoughts?

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I asked the head chef at work (he's a hunting mate as well) about mince. The surface of red meat has to be cooked to kill any bacteria that may be transferred by contact. Specifically I was asking how a chef can make Steak Tar tar when this is the case. He tells me the only way to do this is get a large piece of meat, cook the entire outside (essentially rare) then set aside to cool on a sterile board / dish. Wait until it is cold, then cut the cooked meat off with a clean knife to ensure that there is absolutely no possible contact from the meat handling.

But unless you are processing / mincing meat that had been cooked, then your mince needs to be cooked through or you are risking food poisoning. I find if you dont want them to dry out, dont cook them on high Turn the heat down cook them through ona low heat, then as they are nearly done take them from that pan and put them on a high heat to brown the surface up.