Why is red meat able to be served medium rare, eggs (which also come from chickens), can be undercooked, but chicken can’t be?
In: Other
Beef is held to a higher safety/cleanliness standard because the FDA knows some people like it a bit undercooked, whereas raw chicken is held to a lower one because it is expected that people will cook the hell out of it.
I’m trying to think of a comparison/analogy, but I cannot. Maybe it’s like why houses right next to the fire department can be made out of more flammable material than the house on the other side of town?
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