Just a thoughtHello all
Just a few thoughts with regard to beef and the 'Well done' burger. And why, exactly, the various health departments insist that we treat ground beef with caution. It would seem, judging by the original question in this thread, that some of our younger cooks/chefs believe that ALL cuts of beef should be looked at with suspicion and aproached with caution. Where in reality GROUND beef is the true culprit. And under proper production methods, even ground beef is completely safe. We say 'Beef is dangerous' when we should say 'Butcher is dangerous'.
So here's the beef! (couldn't resist). There are a few bad apples in this cow, but mainly it is E-coli and (more recently) we hear about Mad Cow. However, with the exception of a full blown BSE infected animal, neither of these problems infect the flesh of the animal. Rather, they are limited to specific areas. In the case of E-coli it is the intestines. With mad cow it lies within the spinal cord and nervous tissues. (From what I understand, a full blown case of BSE involves mutated protiens which infect the entire animal and can be transfered to humans) Needless to say, the slaughter houses try to remove these areas as best they can.
However, during the trimming process, the prime cuts are sectioned out and whats left is used for various purposes including ground beef products. Often these scraps are not so closly cleaned and may contain snippits of 'Bad sections' . This is where it all happens. The beef is good. But just a bit of the bad stuff can kill you.
SO, In my opinion, don't sear that beautiful filet just to dig out some tartar from the middle. Dice it up right from the start I say!. But your customer is the one you will have to convince, which might be a daunting task. (Think the last time I made tartar was 20 years ago...go for beef carpaccio! :))
Just some thoughts