Why is it okay to eat steak when it’s pink in the middle, but not hamburger patties?
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With a steak, the germs that can harm us are generally on the outside and are killed by cooking.
On ground beef, the germs were on the outside, but when it was ground up, some of those ended up on the inside where they can survive cooking if the meat is not fully cooked.
I live in Canada and the “done-ness” of a burger is never asked here, they are always cooked through. However I’ve traveled quite a bit in the US and they always ask how I want my burger cooked. I guess the ‘Mericans are just bigger risk takers than us Canucks. 🤷
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