: How do food shows and gourmet menu serve semi cooked sea food and meat without risking diseases?

Question

: How do food shows and gourmet menu serve semi cooked sea food and meat without risking diseases?

In: 289

Answer 1

In a healthy cow, the muscle tissue we use for raw steak preparations can only be contaminated by external sources or contact with the cow’s own fecal matter through the accidental puncturing of the intestine during the butchering process. Disease cannot penetrate the muscle tissue so it is internally sterile. For this reason, it’s best to use salt, acid, cold or hot temp, or some other method to kill off anything potentially living on the surface of the cut, and you generally shouldn’t eat raw any form of chuck, roast, or any ground beef that you haven’t ground yourself, as they are the cuts most likely to be contaminated.