: How do food shows and gourmet menu serve semi cooked sea food and meat without risking diseases?
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Uncooked meat isn’t inherently dangerous. It’s only dangerous when you can’t guarantee it’s not been in contact with parasites and certain types of bacteria.
If you’re getting beef from a factory farm: That’s a dicey bet. Those animals are overcrowded, wallowing in their own feces for the majority of their lives, and I guarantee you it’ll be half a month before that meat so much as makes it to shelves
Anything that could have gotten on that meat has gotten on that meat. Any parasite one cow got, every single cow from that lot has consumed and shat back out many times over.
Meanwhile, these high end restaurants get their meat from more reputable sources. The cattle are generally raised in much cleaner environments, and the meat is much fresher, giving less time for significant amounts of bacteria to fester.
There’s also differences between red meat, and things like pork or poultry.
Red meat isn’t permeable, meaning bacteria can’t really penetrate to the centre. A quick sear means any surface bacteria is dead; virtually no risk involved there.
Ground beef can actually be eaten raw as well for similar reasons. Assuming it’s fresh, there’s minimal bacteria on the surface, so you can grind it up and eat it raw that day, before bacteria can fester in significant quantities.
Chicken & Pork are permeable though. Anything on the surface is in the centre, so cook them bitches well.
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