How safe is raw pre packaged mince?

Crock Rock

I recently tried homemade Kitfo. She sliced the beef herself from a butcher bought fillet and prepared the dish immediately.

I'm told the bacteria live on the surface only, so freshly minced beef won't development much bacteria before it reaches your stomach.

However, pre packaged mince might be a different story. I was going to try steak tartare at home.

Has anyone ever had carpaccio or tartare?

corner of hells

Crock Rock wrote: »

I recently tried homemade Kitfo. She sliced the beef herself from a butcher bought fillet and prepared the dish immediately.

I'm told the bacteria live on the surface only, so freshly minced beef won't development much bacteria before it reaches your stomach.

However, pre packaged mince might be a different story. I was going to try steak tartare at home.

Has anyone ever had carpaccio or tartare?

Go for it , you'll be fine.
Report back to us.

Sober Crappy Chemis

Wife told me she couldn't find vegetarian mince at the supermarket...

I told her she should have tried the Quorner shop.

beejee

Sober Crappy Chemis wrote: »

Wife told me she couldn't find vegetarian mince at the supermarket...

I told her she should have tried the Quorner shop.

Quorny.

Raw meat, especially minced, has a vile texture.

But as the saying goes for packaged mince, if it's brown, chow on down, if it's movin' , keep on groovin'

Salary Negotiator

Crock Rock wrote: »

I recently tried homemade Kitfo. She sliced the beef herself from a butcher bought fillet and prepared the dish immediately.

I'm told the bacteria live on the surface only, so freshly minced beef won't development much bacteria before it reaches your stomach.

However, pre packaged mince might be a different story. I was going to try steak tartare at home.

Has anyone ever had carpaccio or tartare?

Got talking to a chef as he was making steak tartare once and he said he always made it from scratch to be eaten relatively quickly soon after.

Deub

Salary Negotiator wrote: »

Got talking to a chef as he was making steak tartare once and he said he always made it from scratch to be eaten relatively quickly soon after.

+1 to this. Don’t use prepacked mince meat. You don’t know how the meat was stored before being on the shelf.

Buford T. Justice XIX

Mod note: I'll close this for a few minutes and move it to the Food forum where you will find better answers to this question.

Please note the change of forum and forum rules before you post again.

Buford T. Justice.

This topic falls under Food Safety advice which is strictly prohibited under the F&D Charter. So we’re going to keep it locked.

The Gloomster!