In the good restaurants they bring the fillet steak to the table to
show you, then they chop it by hand and do the rest of the prep in
front of the customer.
On 23/02/2013, Nathan Wajsman <photo@xxxxxxxxxxxxxx> wrote:
> Well, I lived in Belgium for 5 years and have eaten the filet américain
> numerous times. Either I am a lunatic or the Belgians know what they are
> doing.
>
> Cheers,
> Nathan
>
> Nathan Wajsman
> Alicante, Spain
> http://www.frozenlight.eu
> http://www.greatpix.eu
> PICTURE OF THE WEEK: http://www.fotocycle.dk/paws
> Blog: http://nathansmusings.wordpress.com/
>
> YNWA
>
>
>
>
>
>
>
>
>
> On Feb 23, 2013, at 12:27 AM, Andrew Fildes wrote:
>
>> Sounds safe but it's not. Even if you get the butcher to mince/grind the
>> meat before your very eyes, you have two problems.
>> A. Is the grinder clean? They need to be rigorously cleaned frequently as
>> -
>> B. When meat is ground, the process heats it slightly. This encourages the
>> rapid growth of any pathogen. It also distributes that pathogen throughout
>> the meat and provides it with a vastly multiplied surface area on which
>> to...multiply. When testing meat they reduce it to a paste and watch what
>> grows. Ground meat is usually not too much of a problem if you eat it
>> quickly as our gut can deal with low levels of most contaminants but any
>> residual on the machinery is festering fast. And the machines are very
>> difficult to clean adequately -especially in a small shop or even if you
>> do it yourself at home.
>>
>> In other words, mincing meat scrap and even whole meat is a most effective
>> way of poisoning people. Eating it rare is lunacy. Tartare should be
>> chopped by hand with a broad knife.
>> Andrew Fildes
>> afildes@xxxxxxxxxxxxx
>> www.soultheft.com
>> Author/Publisher: The SLR Compendium - http://www.blurb.com/books/3732813
>>
>>
>>
>> On 23/02/2013, at 4:07 AM, Mike Lazzari wrote:
>>
>>>> Right, it just goes to show that one should not buy "frozen hamburgers
>>>> made by Cargill" or any other such junk. The ground beef I eat is
>>>> actually "simply a chunk of meat run through a grinder".
>>> Same here (but mostly mutton). And I like to see it running around in my
>>>
>>> neighbors' fields before I eat it. No mystery meat for me.
>>>
>>
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