Eating raw meat- Bad for you?
Discussion
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.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,
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.
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
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
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.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
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...
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?
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.
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
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.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?
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.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?p.s. I agree this isn't very important
Edited by ATG on Wednesday 13th February 12:51
ATG said:
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?p.s. I agree this isn't very important
Go away
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.
In north Germany there is a dish called hakapater (almost certainly not the correct spelling) which is raw pork mince with onions. It is very nice, and has been eaten for years/decades/centuries. they obviously haven't had too much of a problem with it.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff