New USDA testing with substitute H5N1 bird flu virus reminds us why eating rare burgers can still be risky | CNN
Laboratory tests by the US Department of Agriculture haven’t found any H5N1 bird flu virus in raw beef, but they are a good reminder why eating rare hamburgers can be risky.
Well done meat is harder to digest and contains tons of carcinogens. The people who think cooking the hell out of red meat is a good thing have been conditioned.
Everything is conditioning. Everything is a lie.
Q said as much. Up is down, down is up.
This. You cook out all the nutrients in well done steak. So much fear porn goes into cooking "under cooked" meat for exactly this reason. So you get less out of it
Buy meat from your local butcher.
Who eats rare hamburger, anyway?
I like some pink but not rare. Steaks are a different story. And I try to grind my beef when possible at home.
Steak tartare is fantastic.
I used to have a guy that came in every Thursday to the restaurant I worked at and every time ordered a Pittsburg rare burger (seared on the outside, blue on the inside -- essentially cook 5 seconds each side)
Local rancher bought a meat processing business...fresh local angus
Many years ago I bought my own meat grinder because I did not trust what the stores were putting in there.
He's. Talking with clean local processing plant, we learned that there's a lot the FDA allows that didn't make it to the labels. Citric acid, coloring, "preservatives," "meat glue" and I don't even know what else. Clean cows, grass fed, local herds.
Bird FLU.... Shouldn't humans have God given antibodies that fight flu viruses? And if you catch the bird flu wouldn't Ivermectin be a good drug to take? These liberal scare tactics are getting old, stale and laughable. I will take my chances with my home remedies than a liberal doctor who sees dollar sight whenever I cross his door step.
Why would a "bird flu" jump suddenly through bovines instead of something closer to them, like reptiles or fish? Weird. Unbelievable, even.
Yea, this kind of reporting is fear mongering to the nth degree. Dave on X22's report from yesterday stated that the deep state is going to decimate the beef industry by forcing the cattle farmers to cull millions of heads of beef. This will make beef a hard commodity to purchase, plus supply and demand will kick in causing those fewer pounds of beef to increase in price. Better begin stocking up on beef. Invest in a freezer and vacuum sealer and then start purchasing the beef and freezing it. Even canning hamburger is a viable option, plus you won't have to rely upon electricity to keep it cold. Clown world will hit America hard, I hope a lot of GAW pedes are stocking up on essentials. If it never happens, well it doesn't. If it does happen it is a comforting feeling that you can feed your family for a while. God even says put stores up.
Open season on all birds! We are at war! 🐦 🎯
Extra medium👍
I'll take my steak blue and my hamburger cooked through unless I grind the meat myself.
Life hack: when butchering and grinding red (especially venison & other large game) meat, remove as much blue as possible. It dulls the shit out of your grinder blades.
Plus if you smoke or cure blue, it ends up being tough as nails. Hard to chew and hard to pass.
Is blue the same as silverskin on a rack of ribs?
Yes essentially, just a different color and type of membrane. It's the sinew & membrane meat that is usually on the outside of each individual part of a muscle.
E.g. Venison tenderloin will have blue slick meat on two of three sides (top side is tallow, or silver like you mentioned). You would want to fillet away the blue, it's usually super thin, less than 1cm. Requires a super sharp blade or you'll just keep rolling and slipping as you try to cut it away which is very annoying.
It's a bit different with pork and soft fat meats, depending on variables some of that can be broken down while cooking or is often times required for a desired fat ratio in burger or sausage. I always just trim everything that is hard on the body or equipment, then as I'm trimming I save certain fats and chunk them up for grinding if needed or even add different animal fat.
(e.g. use beef fat for deer burger or pork fat for sausage because venison fat is much thicker. Plus it makes for good soap or candle making.... although I must admit I haven't made soap in a decade because it's a chore and lye burns are no fun either!)
Rare steaks are the way to go, but ground beef has a lot of crap in it (literally and figuratively), best to nuke those germs from orbit. It's the only way to be sure.
I have always eaten my steak and my game meats rare. I prefer the blood to follow the knife when I cut into it. Most people have no idea how much more flavor is in rare meat simply because they are too skittish to eat it rare.
Yep. We call it "purge" in the restaurant business, and we measure it as waste, but only when receiving it.
Man, they're so fucking desperate to scare people into believing their shit about "bird flu". Great part is, NOBODY is buying into it!
Who eats well done steaks? Albert Einstein and Donald Trump. Maybe they know something about parasites that isn't normie knowledge. https://parasiteinfo.com/parasites.htm
I'm ashamed to admit that I eat mine well done, I take a lot of flak from my mates for it.
I'm sorry everyone lol