i heard "you can't beat their meat"

kapper said:clemsonugrad said:Kingofthenet said:didyamissme said:GeekOnDope said:Wasn't this the company that had a whole bunch of the beef recalled for E. Coli problem in late 2006?Yep, just researched it, thanks for letting me know, I was about to buy.

Me too, Thank God I saw that before I put my order in. You would have to be an Idiot to buy Raw Meat from a company that is going out of business AFTER an E Coli contamination.

I disagree. Any mass producer is going to sell beef with E. Coli contamination. If you don't assume that when you eat beef, you're playing Russian roulette.

I eat beef regularly. To eliminate the risk, handle it properly so you don't cross-contaminate your entire kitchen/family. Cook ground beef until the juices run clear. A rare steak is fine - as long as the surface reaches proper cooking temperatures, you've got nothing to worry about. Ground beef is a problem because E. Coli can be mixed all through the burger, justifying the need to cook it throughout.

"A rare steak is fine - as long as the surface reaches proper cooking temperatures, you've got nothing to worry about."

Incorrect - Rare steaks still contain blood. Blood harbors contaminants that are in the animal. You may stop E Coli, but what about other contaminants? Meat must be cooked until blood is removed.

Please list one contaminant for me that can survive in a dead cow's blood long enough to harm someone. Restrict yourself to examples in the USA's meat supply so that we can avoid mad cow debates. I am an epidemiologist, and my colleagues and I would love to know what you are referring to.

Kingofthenet said:Whoever want's to can "eat my meat" because there is NO WAY IN HELL, I am trusting a company to be clean, when they cant use the correct form of the word "Bear"

And I have no desire to be associated with a poster who doesn't have command over the proper use of an apostrophe. Am I being anal? Because I'm sick and tired of people writing:

"I always get some latte's at Starbuck's on Tuesday's when their having their sale's on cup's of coffee's so I can pay with some dollar bill's."

That aside, the beef supply in the US is probably safer than chicken OR fish because of the mass of legislation which entangles the slaughter of cows...

madcowdisease said:rootbear said:

Wrong, wrong, wrong - the inside of the muscle is essentially sterile in regards to anything that'd make you sick (unless you're cooking rotten beef). As long as the outside of the steak is seared - preferably on a grill @500 to 900 degrees - then you are absolutly fine eating a rare steak. - also, I've been in the biz for 25 years.

Wild game is another story. Don't cook your venison rare as in that case you need to kill parasites (unless farm raised like in New Zealand).

You should keep in mind that this applies to healthy populations only. FDA food code explicitly recommends against serving anybody with a compromised or weak immune system, young children, elderly, pregnant/lactating females, cancer/AIDS patients, chemo patients, etc. rare meats or undercooked/raw food.

Why? Because there is always a risk.

Risk's? What risk's?

rootbear said:Kingofthenet said:

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didyamissme said:

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GeekOnDope said:

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Wasn't this the company that had a whole bunch of the beef recalled for E. Coli problem in late 2006?

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Yep, just researched it, thanks for letting me know, I was about to buy.

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Me too, Thank God I saw that before I put my order in. You would have to be an Idiot to buy Raw Meat from a company that is going out of business AFTER an E Coli contamination.

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I disagree. Any mass producer is going to sell beef with E. Coli contamination. If you don't assume that when you eat beef, you're playing Russian roulette.

I eat beef regularly. To eliminate the risk, handle it properly so you don't cross-contaminate your entire kitchen/family. Cook ground beef until the juices run clear. A rare steak is fine - as long as the surface reaches proper cooking temperatures, you've got nothing to worry about. Ground beef is a problem because E. Coli can be mixed all through the burger, justifying the need to cook it throughout.

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"A rare steak is fine - as long as the surface reaches proper cooking temperatures, you've got nothing to worry about."

Incorrect - Rare steaks still contain blood. Blood harbors contaminants that are in the animal. You may stop E Coli, but what about other contaminants? Meat must be cooked until blood is removed.
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Wrong, wrong, wrong - the inside of the muscle is essentially sterile in regards to anything that'd make you sick (unless you're cooking rotten beef). As long as the outside of the steak is seared - preferably on a grill @500 to 900 degrees - then you are absolutly fine eating a rare steak. - also, I've been in the biz for 25 years.

Wild game is another story. Don't cook your venison rare as in that case you need to kill parasites (unless farm raised like in New Zealand).

rootbear is spot on - if there are contaminants on whole beef (read steaks) they will only be on the outside. Cooking the steak will kill the bacteria/nasties on the outside regardless of the temperature it reaches inside. All ground beef is mixed muscle meat (no internal organs), so contaminants can be anywhere in the meat. Ground beef should be cooked thoroughly to ensure all contaminants all eradicated, though even a medium rare burger has a minuscule risk attached. I used to eat medium rare burgers, I now cook them medium. Eat your steak medium rare, rare or even raw without worry - try some beef carpaccio sometime.

There's far more risk associated with eating undercooked chicken, raw shellfish or oysters and sushi/sashimi containing raw fish. I love raw oysters and sashimi, but the likelihood is if you eat them often enough and long enough you'll probably eventually end up with a bug that will have you riding the porcelain Honda for a few days.

Shipment confirmed and package to be delivered tomorrow!

> rootbear is spot on - if there are contaminants on whole beef (read steaks) they will only be on the outside.

The risk is often from cross contamination so treat raw meat like it is a bio hazard if you want to be extra safe.

Just a little info i came across, but Americas Test Kitchen did a review of mail order steaks and found the ones that came frozen weren't as good as a non frozen steak. The winner was a place out of NY that air ships them (unfrozen) at about $60/lb (filet mignon), although Cris found that the "Omaha Steaks" entry was pretty good (that was frozen). At the prices you guys are paying, u can't complain.

If someone can compare these side by side with a store bought steak, that would be quite interesting.

robster said:jason243 said:Any news on shippments? Have a charge on CC but its been there since I ordered.

just rec'd my shipment confirmation - shipped on 02/05 should be here on 02/07.

noticed that despite an estimated arrival date of 02/07, the package was delivered to my house already.. hope the coyotes don't smell the meat!

How long did it take folks to get shipping confirmations? My order was placed and confirmed before the system went down, and charged to the card. I spoke to someone today who said it would be shipped today, but still shows as "not yet shipped" on the web site.

Am concerned that if it doesn't get shipped today, it will be a big problem since I will be out of town next week...