Burgers & fries prices

[GCH]

Yeah, well, I'm not pregnant, and I want it moo-ing dammit

[dazco]

The Spruce goose said:

C70R said:

Love the replies decrying the medium-rare burger. The French have consumed billions of portions of steak tartare (raw minced beef and raw egg) in their time, and you don't see them dropping like flies...

steak tartare is made from fresh beef, finest quality, minced to order, a million miles from a burger. This reduces the chance of bacterial infection.


There is a higher chance of toxoplasma infection which is found in raw meat eating in France, 'the prevalence of previous toxoplasma infection in pregnant women ranges from 10% in the United Kingdom and Norway to around 55% in France'

http://www.bmj.com/content/321/7254/142

I don't think this is true at all.
Regardless of the quality of the meat (how on Earth would bacteria know only to attach itself to poor cuts) but it has to with the chance of the butchered meat coming into contact with faeces etc st the time of butchering. This can only obviously affect the outside of any joint of meat, hence the outside can be minced in with the inside and bacteria restored there.

I believe there are some burger joints given permission to serve rare burgers because they sear the outside of their meat before mincing it, therefore killing off the bacteria. I learned that on here, so don't be crazy on me if I am wrong.

[dazco]

cat with a hat said:

I thought you were one of the few sensible posters in this thread that had a grasp of food.

Thanks, I like to think I have a grasp of food but cannot vouch for being sensible x

[C70R]

The Spruce goose said:

C70R said:

Love the replies decrying the medium-rare burger. The French have consumed billions of portions of steak tartare (raw minced beef and raw egg) in their time, and you don't see them dropping like flies...

steak tartare is made from fresh beef, finest quality, minced to order, a million miles from a burger. This reduces the chance of bacterial infection.


There is a higher chance of toxoplasma infection which is found in raw meat eating in France, 'the prevalence of previous toxoplasma infection in pregnant women ranges from 10% in the United Kingdom and Norway to around 55% in France'

http://www.bmj.com/content/321/7254/142

Dear, oh dear. So much nonsense misinformation.

The "quality" of beef has absolutely zero bearing on the likelihood of bacteria being present.
Plus, good burger places are buying meat that is equivalent or better "quality" than the enormous majority of places that serve tartare in France (clue: it's pretty prevalent).

[anonymous-user]

C70R said:

Dear, oh dear. So much nonsense misinformation.

The "quality" of beef has absolutely zero bearing on the likelihood of bacteria being present.
Plus, good burger places are buying meat that is equivalent or better "quality" than the enormous majority of places that serve tartare in France (clue: it's pretty prevalent).

back it up facts then.

Conventional Ground Beef Is Three Times More Likely to Contain Antibiotic-Resistant Fecal Bacteria Than Grass-Fed Beef

'Organically Raised Beef Is Safer; Grass-Fed Is Best
Overall, beef from animals raised in confined animal feeding operations (CAFOs) was more likely to be contaminated with bacteria, including antibiotic-resistant bacteria, compared to beef from sustainably raised animals. According to Consumer Reports:'

just to give you some facts, i worked for an animal health company supplying antibiotics as well as other products to the ruminant market (among others)and have a great understanding of cow and meat production combined with a qualification in biology. i worked in quality assurance for with a qualified person (basically a vet)

http://articles.mercola.com/sites/articles/archive...

this was a quick search but intense farmering are proven to have a effect on bacteria levels after slaughter.

[C70R]

The Spruce goose said:

C70R said:

Dear, oh dear. So much nonsense misinformation.

The "quality" of beef has absolutely zero bearing on the likelihood of bacteria being present.
Plus, good burger places are buying meat that is equivalent or better "quality" than the enormous majority of places that serve tartare in France (clue: it's pretty prevalent).

back it up facts then.

Conventional Ground Beef Is Three Times More Likely to Contain Antibiotic-Resistant Fecal Bacteria Than Grass-Fed Beef

'Organically Raised Beef Is Safer; Grass-Fed Is Best
Overall, beef from animals raised in confined animal feeding operations (CAFOs) was more likely to be contaminated with bacteria, including antibiotic-resistant bacteria, compared to beef from sustainably raised animals. According to Consumer Reports:'

just to give you some facts, i worked for an animal health company supplying antibiotics as well as other products to the ruminant market (among others)and have a great understanding of cow and meat production combined with a qualification in biology. i worked in quality assurance for with a qualified person (basically a vet)

http://articles.mercola.com/sites/articles/archive...

this was a quick search but intense farmering are proven to have a effect on bacteria levels after slaughter.

So, you're telling me that organic beef would still have less bacteria than intensely farmed stuff if it all went through a supermarket-standard abattoir?

And what about my second point?

[cat with a hat]

Funkycoldribena said:

Surely you might as well go to the butchers and eat it on the way home?

Funny you should say that, the other week I visited a good quality butchers that also had a counter where they would cook what you just bought as well as a few specials.

I was quite happy ordering some 'risky' dishes like this dry aged beef burger with cheese

Cut in half for full affect:

[PapaJohns]

I love a good burger,


Lola jeans,http://www.lolajeans.co.uk

James P Sullivan £10.95
Two signature beef patties, mature cheddar, prime rump steak, shoestring onions, creamy steak sauce, Tennessee bbq sauce, red onion jam and pickled onion monster munch

Awesomeness in a bun

[dazco]

cat with a hat said:

Funkycoldribena said:

Surely you might as well go to the butchers and eat it on the way home?

Funny you should say that, the other week I visited a good quality butchers that also had a counter where they would cook what you just bought as well as a few specials.

I was quite happy ordering some 'risky' dishes like this dry aged beef burger with cheese

Cut in half for full affect:

The cheese has not melted, not for me thanks

[PurpleAki]

Raw meat. Solid cheese. I wouldn't eat it.

[FiF]

PurpleAki said:

Raw meat. Solid cheese. I wouldn't eat it.

Ditto, just no.

[C70R]

It's a personal preference thing, I guess. If the meat was good quality (i.e. not supermarket) I'd gladly take that down with the right prep and seasoning.

[ZedLeg]

It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.

That burger picture above is just cold raw beef with cold grated cheese on top.

[PurpleAki]

I think if the food standards agency or whoever saw that burger, it would be the end of that butchers doing cooking demonstrations.

[dazco]

C70R said:

It's a personal preference thing, I guess. If the meat was good quality (i.e. not supermarket) I'd gladly take that down with the right prep and seasoning.

Odd thing to say about supermarket meat, and likewise butcher meat. Do you think they grow dysfunctional cows for the supermarkets and prize fighting bulls for butchers? You can easily find good quality meat in supermarkets and, as someone said on here in the last two days, rubbish meat at the butchers.

I went to the butchers in Campbeltown and asked for bones for my dog, the answer was no because everything they get in there was brought in vac packed and prepared. Where is the butcher in that?

I also asked for bacon ribs, they had never heard of them

Have a play around, you will not be disappointed , especially Morrissons , Waitrose, Lidl, Aldi.

[PurpleAki]

My butchers don't do dog bones either. When asked why, he just said they don't. Interesting he didn't give your butchers reason. Didn't want to admit it obviously...

[Burwood]

dazco said:

C70R said:

It's a personal preference thing, I guess. If the meat was good quality (i.e. not supermarket) I'd gladly take that down with the right prep and seasoning.

Odd thing to say about supermarket meat, and likewise butcher meat. Do you think they grow dysfunctional cows for the supermarkets and prize fighting bulls for butchers? You can easily find good quality meat in supermarkets and, as someone said on here in the last two days, rubbish meat at the butchers.

I went to the butchers in Campbeltown and asked for bones for my dog, the answer was no because everything they get in there was brought in vac packed and prepared. Where is the butcher in that?

I also asked for bacon ribs, they had never heard of them

Have a play around, you will not be disappointed , especially Morrissons , Waitrose, Lidl, Aldi.

I don't doubt that you can get good meat at supermarkets. I just did a bone in Roast on Sunday and missed the butchers so had to get it at waitrose. 1.45kg and just over 1kg with bones out. £44. It was very good but it should be for that coin.

Ive never had meat like it from our local Chiddingfold Butchers. It's on another level. The aged meats I'm talking about. Some of the fillet I've had from Waitrose is actually a bit fatty(marbled). There are variations in price for sure. Waitrose charge £50/kg for fillet which isn't worth it. Butchers is better and about the same price. M&S vacuum packed is about £35 and very good.

Conversely, quality meats or even like cuts of meats must have a floor price. What I mean is you won't get that Rib Roast i had for £20. I don't think it's possible. Although, i appreciate i'm paying over the odds at Waitrose

[C70R]

ZedLeg said:

It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.

That burger picture above is just cold raw beef with cold grated cheese on top.

You do realise that it's perfectly possible to have warm, pink beef?

dazco said:

Odd thing to say about supermarket meat, and likewise butcher meat. Do you think they grow dysfunctional cows for the supermarkets and prize fighting bulls for butchers? You can easily find good quality meat in supermarkets and, as someone said on here in the last two days, rubbish meat at the butchers.

It's not about the source, more the process. Standards of hygiene can vary HUGELY between abattoirs - and, unsurprisingly, supermarket meat tends to come from the bottom end of this spectrum. The minimum standards are very poor, and tend to be the norm for high volume, commercial operations.

[PurpleAki]

C70R said:

ZedLeg said:

It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.

That burger picture above is just cold raw beef with cold grated cheese on top.

You do realise that it's perfectly possible to have warm, pink beef?

Thats not pink, it's red raw. And the whole burger doesn't even have enough heat to slightly melt a bit of grated cheese.

[C70R]

PurpleAki said:

C70R said:

ZedLeg said:

It's amazing that people who apparently like food can't quite grasp the idea that raw =/= rare.

That burger picture above is just cold raw beef with cold grated cheese on top.

You do realise that it's perfectly possible to have warm, pink beef?

Thats not pink, it's red raw. And the whole burger doesn't even have enough heat to slightly melt a bit of grated cheese.

You're right. The meat immediately next to the perfectly-cooked stuff is absolutely red raw. Absolutely no chance it absorbed any heat at all.

The grated cheese part is just poor prep, and there's no saying that it would have melted if the burger had been cooked well-done. 2min off the flat-top/salamander and the surface of most burgers isn't going to be hot enough to melt a massive pile of cheese like that.
If done properly (with a bell), then it's eminently possible to have melted cheese on a rare burger.