I know burger places could refuse serving rare meat for liability reasons, but is it actually illegal if they wanted to? One small burger chain I went to refuse to serve my burger medium rare. Even the manager explained how the angus beef they used has to be cooked at a temperature of 170F per the health code, which puts the meat at medium according to him.

There are state laws regarding cooking of meat.

Wot about Steak Tartare?

I think some chains won't do it for liability, and other places will. :dontknow:

There are state laws regarding cooking of meat.

YMMV. There's steak tartar - basically rare steak in a fancy dish. I prefer at least meat cooked at least rare.

Ahh, you beat me to it, SlickChik.

If you equate getting fined for violating health code = illegal.. then yes.

Wot about Steak Tartare?

I think some chains won't do it for liability, and other places will. :dontknow:

I thought the reason being restaurant vs fast-food runs on different health code

restaurant they would ask how you want it cook while fast-food just pump them out all the same

Once you eat that ghost pepper this all becomes irrelevant. :evillaf:

It depends on to whom they serve it. :nod:

If no one really likes the person who orders it - it's legal.

lol I thought u were gonna talk about rare meats like ostrich or ...gator :dontknow:

Wot about Steak Tartare?

I think some chains won't do it for liability, and other places will. :dontknow:
I've never heard of that before, so I googled it. People eat that? :omg: :vomit:

I've never heard of that before, so I googled it. People eat that? :omg: :vomit:

It gets better - sometimes there's a raw egg on top of it. :nod:

It gets better - sometimes there's a raw egg on top of it. :nod:
Yeah, that's what wikipedia showed for added nasty-factor.

Wot about Steak Tartare?


You best not have anything bad to say about steak tartare. It's an equal parts exercise in both deliciousness and faith.

http://skyblu.files.wordpress.com/2007/04/holy-cow.jpg

One you eat that ghost pepper this all becomes irrelevant. :evillaf:

:roll:

Most states don't regulate steaks, but many do for ground beef. Dunno why though, but it wasn't until not long ago that we could order a hamburger any way we wanted other than well done.

I ate Kobe Beef in Calif, it was rare.

Most states don't regulate steaks, but many do for ground beef. Dunno why though, but it wasn't until not long ago that we could order a hamburger any way we wanted other than well done.
Ground beef is the meat from all over a bunch of cows all ground together. A steak is from one cow only, and from a specific spot. Steaks are much safer than ground beef.

I know where you can get some uncooked tube steak but you'll want to warm it up between your buns. ;)

okay that was bad even for MLV

I know where you can get some uncooked tube steak but you'll want to warm it up between your buns. ;)

okay that was bad even for MLV

More likely to kill you than undercooked beef!

Ground beef is the meat from all over a bunch of cows all ground together. A steak is from one cow only, and from a specific spot. Steaks are much safer than ground beef.

:sick:

you don't even want to know what goes in generic hot dogs...:shake:

Ground beef is the meat from all over a bunch of cows all ground together. A steak is from one cow only, and from a specific spot. Steaks are much safer than ground beef.

And steak tartar is generally a higher quality beef,usually also pasture-fed only.

I don't believe there are state laws the prohibit restaurants from serving rare or raw meat. Ppl eat rare beef, beef tartare, and sashimi all the time. However, I think individual restaurants and fast food chains will have self-imposed regulations regarding ground beef which is more susceptible to bacteria.

Ground beef is the meat from all over a bunch of cows all ground together. A steak is from one cow only, and from a specific spot. Steaks are much safer than ground beef.

The actual reason is because it is safer to eat steak a a lower temp than ground beef due to bacteria. It has nothing to do with the cuts it comes from but rather because ground beef is "dangerous" due to the increased surface space (the cutting action itself). Bacteria doesn't live in the middle of a steak, only on the outside. So when you take that same steak and grind it up you are spreading the bacteria to the rest of the meat (all through including the middle of the burger). Therefore, the middle of the burger must be brought to a higher temp than the middle of the steak in order for it them to have the same "safeness".

I will eat a rare burger if I know where the cow was raised. I won't go any less than medium if eating out. There's no chickenbetter than chicken sashimi. The key, with all meat, is knowing where it came from and how it was raised.

It's probably illegal to eat Koala. :nod:

you don't even want to know what goes in generic hot dogs...:shake:

Hebrew National FTW!

I don't believe there are state laws the prohibit restaurants from serving rare or raw meat. Ppl eat rare beef, beef tartare, and sashimi all the time. However, I think individual restaurants and fast food chains will have self-imposed regulations regarding ground beef which is more susceptible to bacteria.

State laws vary from one state to another.

Most restaurant "policies" are based on a combination of federal and state laws, insurance policy requirements, attorney recommendations and amount of trust they have in their suppliers.

State laws vary from one state to another.

Most restaurant "policies" are based on a combination of federal and state laws, insurance policy requirements, attorney recommendations and amount of trust they have in their suppliers.

This. To which I would add local regulations.

Local health department policy can vary from the state level though I imagine it doesn't happen often.

I know where you can get some uncooked tube steak but you'll want to warm it up between your buns. ;)

okay that was bad even for MLV
:eek:
More likely to kill you than undercooked beef!

:lmao:

You best not have anything bad to say about steak tartare. It's an equal parts exercise in both deliciousness and faith.

http://skyblu.files.wordpress.com/2007/04/holy-cow.jpg

I love it :dontknow: I was a bit creeped out before I tried it, but its awesome!

have you ever hard beef tartare?

Illegal? I don't think so. Against health codes? Possibly.

It's a safety thing. No restaurant wants to serve someone a hamburger cooked medium and that person get sick. It's bad WOM (and a couple other "OM"s, too) and could open them up to lawsuits I'm sure (if McD's can be sued for having hot coffee...).

The actual reason is because it is safer to eat steak a a lower temp than ground beef due to bacteria. It has nothing to do with the cuts it comes from but rather because ground beef is "dangerous" due to the increased surface space (the cutting action itself). Bacteria doesn't live in the middle of a steak, only on the outside. So when you take that same steak and grind it up you are spreading the bacteria to the rest of the meat (all through including the middle of the burger). Therefore, the middle of the burger must be brought to a higher temp than the middle of the steak in order for it them to have the same "safeness".

I will eat a rare burger if I know where the cow was raised. I won't go any less than medium if eating out. There's no chickenbetter than chicken sashimi. The key, with all meat, is knowing where it came from and how it was raised.
Cows poop. This poop is in their intestine, and likely to get on their skin. If you're eating a cut of steak, it's a specific cut. Ground beef is much more likely to end up with intestinal and skin parts mixed in, and therefore, you risk E. coli being mixed in as well.

Yes, cows do poop, good job! However, the reason that ground meat is "more dangerous" is due to the cutting action and not the cuts in the meat. You apparently don't believe that but I can't help that. I can only provide accurate information.

If it is due to intestinal and skin parts then explain why a ground sirloin is "more dangerous" than a whole sirloin. Again, due to the cutting action.

I think the topic should be 'Is it illegal to serve meat rare or raw?'

Cause you can get Bush meat & it's rare.

I own a little restaurant, and there are health code regulations that require us to cook certain items to a certain temp. It only takes a few people getting sick and reporting it to the health department to shut down a restaurant. It might be temporary, it may not even be the restaurants fault, but the damage is done.

Also, Guad is correct. The steak has bacteria on the outside, thus it can be served after only a few seconds on the grill. If the steak is processed in any way (think philly cheese-steaks) then it has to be cooked until there is no pink left.

Cows poop.


That is propaganda intended to be hurtful to the cow population.

It should be illegal to serve well-done meat.

I order rare whenever I go out to eat and I do not have a problem with restaurants not fulfilling that request.

<---- 15 years in the restaurant industry


as others have said, it all depends on the local health department. Minimum for steaks here in Arlington TX is 30 seconds on the grill for each side of the steak. burgers I am pretty sure the minimum is medium, but it depends on if you ground the beef on premises or purchase pre-made patties. As far as steak tartar, I would think they have to grind the beef on premises but I dont think most places allow it.

Has anyone else noticed all the restaurants are putting a warning on their menus about "undercooked fish, meat or poultry"? Anyone have a word on that?

Vazz

carpaccio :yummy:

carpaccio :yummy:

Damn you for making me Google!


:roll:

<---- 15 years in the restaurant industry


as others have said, it all depends on the local health department. Minimum for steaks here in Arlington TX is 30 seconds on the grill for each side of the steak. burgers I am pretty sure the minimum is medium, but it depends on if you ground the beef on premises or purchase pre-made patties. As far as steak tartar, I would think they have to grind the beef on premises but I dont think most places allow it.

Has anyone else noticed all the restaurants are putting a warning on their menus about "undercooked fish, meat or poultry"? Anyone have a word on that?
Vazz


The same reason McD's puts warnings on hot liquids... to reduce liability.

Damn you for making me Google!


:roll:

It's surprisingly good :lol:

It's surprisingly good :lol:

I'm sure it is :nod:

The actual reason is because it is safer to eat steak a a lower temp than ground beef due to bacteria. It has nothing to do with the cuts it comes from but rather because ground beef is "dangerous" due to the increased surface space (the cutting action itself). Bacteria doesn't live in the middle of a steak, only on the outside. So when you take that same steak and grind it up you are spreading the bacteria to the rest of the meat (all through including the middle of the burger). Therefore, the middle of the burger must be brought to a higher temp than the middle of the steak in order for it them to have the same "safeness".

:iagree:

this
/thread

thread reopened :whee: