Eating raw meat- Bad for you?

[MentalSarcasm]

Bedford Rascal said:

MentalSarcasm said:

Now how difficult would be for a few women to tear apart a live goat?

Not sure, but if they're doing it oiled up and stripped to the waist I'm happy to contribute to any costs, in exchange for a ringside seat.

Sadly I don't have time to buy a goat and then run around the department trying to find a few undergrads willing to rip it apart.

That said it may have been bigger than a goat, could have been a deer.

[JohnSW20]

When I worked as a chef, we would quite often slice up a bit of fillet steak and eat it raw, with no harm done. One chef would squeeze the meat out of a sausage and eat that raw; this was step too far for me. Always eat steak blue or very rare.

John

[Engineer1]

the worry with raw beef is that it can also harbour worm cysts, the likely hood that raw meat will do harm depends on the quality and how often you eat it, same as Delhi belly eat foreign food that gives you the runs but doesn't harm the locals

[gopher]

Often eat raw beef, I do like raw sausage meat but rarely eat it, Can't resist raw bacon but I don't over do it.

I really really like raw black pudding but it gives you worms :|

[mechsympathy]

davido140 said:

my understanding was..

Beef, not really a problem,

Pork, not great, but unlikely to make you ill

poultry, taking a bit of a risk here, filthy animals.

not sure where goat would fall,

Beef is fine as you can check for parasites when you skin it.

Lamb is fine rare, so presumably ok raw??

Pork is a due to worms IIRC. It should always be cooked through AFAIK. Although having said that what about dry cured hams? Presumably there's something in the salting process that sorts them.

Poultry can carry salmonella which is never funny.

As above, not sure where goat falls. Probably around lamb. Bacteria are an issue, but if you're killing it and eating immediately they don't have a chance to grow.

[Noger]

I have eaten Chicken Sashimi in Japan. The chicken are strictly controlled (i.e. no Aldi special offers here !) so salmonella is less of a problem.

Considering the other dishes on the Yakitori settu were grilled chicken skin, deep fried battered chicken neck bones and grilled chicken heart, the raw chicken was a bit of a highlight

[escargot]

gopher said:

I really really like raw black pudding but it gives you worms :

There is no such thing as 'raw black pudding' given that an essential part of making it is boiling it - hence, cooking it.

Unless you mean you enjoy drinking blood & eating chunks of fat?

[D_G]

Noger said:

I have eaten Chicken Sashimi in Japan. The chicken are strictly controlled (i.e. no Aldi special offers here !) so salmonella is less of a problem.

Considering the other dishes on the Yakitori settu were grilled chicken skin, deep fried battered chicken neck bones and grilled chicken heart, the raw chicken was a bit of a highlight

Same here, along with horse which was really good! You can tell it's all really fresh and the restaurants really know what the're doing.

[Coq au Vin]

mechsympathy said:

Pork is a due to worms IIRC. It should always be cooked through AFAIK. Although having said that what about dry cured hams? Presumably there's something in the salting process that sorts them.

Trigonosis (sp?) is a potential problem too. In any case, there is no benefit in eating rare pork - it tastes better cooked through.

Beef Tatare and Carpaccio on the other hand...

[gopher]

escargot said:

gopher said:

I really really like raw black pudding but it gives you worms :

There is no such thing as 'raw black pudding' given that an essential part of making it is boiling it - hence, cooking it.

Unless you mean you enjoy drinking blood & eating chunks of fat?

Well I didn't know that.

When I was younger I used to buy a small amount of "raw" black pudding on the way to school each morning and eat it as a snack. It was not long (2-3 weeks) before I noticed the worms, stopped buying and eating it and the worms went away.

For this reason I always assumed it was raw as in congealed blood and fat that was supposed to be cooked.

[UKbob]

escargot said:

Unless you mean you enjoy drinking blood & eating chunks of fat?

We have a Neanderthal vampire in our midst!

Someone mentioned somewhere in the "other" other burger thread that minced beef should never be eaten raw, as the outside gets minced back into the inside, unlike a steak where the inside is always preserved/protected and the outside is nicely cooked. I dont know if its a big deal, but certainly its one type of steak which you might consider having well cooked, as opposed to how rare, when eating beef burgers at an establishment "classy" enough to ask you

[mechsympathy]

UKbob said:

Someone mentioned somewhere in the "other" other burger thread that minced beef should never be eaten raw, as the outside gets minced back into the inside, unlike a steak where the inside is always preserved/protected and the outside is nicely cooked. I dont know if its a big deal, but certainly its one type of steak which you might consider having well cooked, as opposed to how rare, when eating beef burgers at an establishment "classy" enough to ask you

OTOH whenever I've had a steak hache in a French service station it's invariably pink in the middle (and often cooked from frozen) and I've never had a problem.

[Bedford Rascal]

UKbob said:

Someone mentioned somewhere in the "other" other burger thread that minced beef should never be eaten raw, as the outside gets minced back into the inside, unlike a steak where the inside is always preserved/protected and the outside is nicely cooked. I dont know if its a big deal, but certainly its one type of steak which you might consider having well cooked, as opposed to how rare, when eating beef burgers at an establishment "classy" enough to ask you

Amazing that one can buy a steak tartare then, eh?

The Gaucho will gladly sell you a rare-ish burger. It's only places using substandard meat that will avoid doing so, I'd say.

[mechsympathy]

Bedford Rascal said:

Amazing that one can buy a steak tartare then, eh?

The steak is trimmed and chopped to order, so it's not a problem.

[kiwisr]

It's clearly the bacteria that will cause you problems, so I think that virtually any healthy meat could be consumed raw as soon as the animal is killed.

[ATG]

Pedantry time ... "beef burger" ... the word is hamburger, derived indirectly from the city of Hamburg in Germany, just as Frankfuter derives from Frankfurt ... we wouldn't talk about a bleeding Porkfurter just to emphasise that the sausage isn't made up of blokes called Frank, so why do we talk about bloody beef burgers?

[escargot]

Bedford Rascal said:

UKbob said:

Someone mentioned somewhere in the "other" other burger thread that minced beef should never be eaten raw, as the outside gets minced back into the inside, unlike a steak where the inside is always preserved/protected and the outside is nicely cooked. I dont know if its a big deal, but certainly its one type of steak which you might consider having well cooked, as opposed to how rare, when eating beef burgers at an establishment "classy" enough to ask you

Amazing that one can buy a steak tartare then, eh?

The Gaucho will gladly sell you a rare-ish burger. It's only places using substandard meat that will avoid doing so, I'd say.

As will the bluebird club in Chelsea.

Those burgers are phenomenal.

[UKbob]

Bedford Rascal said:

UKbob said:

Someone mentioned somewhere in the "other" other burger thread that minced beef should never be eaten raw, as the outside gets minced back into the inside, unlike a steak where the inside is always preserved/protected and the outside is nicely cooked. I dont know if its a big deal, but certainly its one type of steak which you might consider having well cooked, as opposed to how rare, when eating beef burgers at an establishment "classy" enough to ask you

Amazing that one can buy a steak tartare then, eh?

The Gaucho will gladly sell you a rare-ish burger. It's only places using substandard meat that will avoid doing so, I'd say.

You may have a point there. Well, two actually

ATG said:

Pedantry time ... "beef burger" ... the word is hamburger, derived indirectly from the city of Hamburg in Germany, just as Frankfuter derives from Frankfurt ... we wouldn't talk about a bleeding Porkfurter just to emphasise that the sausage isn't made up of blokes called Frank, so why do we talk about bloody beef burgers?

The general consensus is that the hamburger originated from America, though, not so?

[escargot]

ATG said:

Pedantry time ... "beef burger" ... the word is hamburger, derived indirectly from the city of Hamburg in Germany, just as Frankfuter derives from Frankfurt ... we wouldn't talk about a bleeding Porkfurter just to emphasise that the sausage isn't made up of blokes called Frank, so why do we talk about bloody beef burgers?

I must confess, it's not something i'm EVER going to lose sleep over.

[ATG]

UKbob said:

ATG said:

Pedantry time ... "beef burger" ... the word is hamburger, derived indirectly from the city of Hamburg in Germany, just as Frankfuter derives from Frankfurt ... we wouldn't talk about a bleeding Porkfurter just to emphasise that the sausage isn't made up of blokes called Frank, so why do we talk about bloody beef burgers?

The general consensus is that the hamburger originated from America, though, not so?

Yes, and the Americans were referring indirectly to Hamburg in Germany, via a contraction of Hamburger Steak, I think, ... in the same way that Wiener Schnitzel refers to a schnitzel in a Vienna style, rather than "some Vienna" covered in bread crumbs and fried and a Cumberland Sausage isn't a body part of the Duke of Cumberland. It's been a while, but the last time I was in a supermarket in the States, "hamburger" was synonymous with what we'd call "steak mince" or ground beef; "a hamburger" is a sandwich containing a splat of cooked "hamburger".

p.s. I agree this isn't very important

Edited by ATG on Wednesday 13th February 12:51