By just exerting a little caution, you can drastically reduce the risk that you face when eating beef. With the recent concern in the last few years about the safety of our beef and the consequences of carelessness, it can be a little difficult to indulge in same dishes that you have always loved. However, you’ll find that simply by keeping a few important pointers in mind, you can enjoy your hamburgers and other ground meat products with confidence.
1.Before leaving the grocery
Before you even toss the meat into your grocery cart, take a good look at it. Is the color red and vibrant? Does it feel firm under the packaging when you press it with the tip of your finger, or does it give way too easily? Make meat the very last thing that you put into your cart before heading for the checkout line, and ask the cashier to double-bag it separately, to prevent the juices from contaminating other foods.
Wash your hands before and after handling the meat in question, and make sure that you always use clean knives and cutting boards. It is especially important to thoroughly rinse your cutting board, especially if you plan to use it to prepare vegetables afterwards. Some people even recommend using separate cutting boards for meat over vegetables.
3.Thawing the meat
When you go to thaw your beef, remember that you should thaw it in the refrigerator. This lets it defrost at a slow controlled rate, rather than letting it sit exposed on the kitchen table or counter. If you are in a greater hurry than that, throw it into the microwave to defrost. A gentle rinse with warm water can also help things along, but remember to prepare the meat immediately after this.
If you are making ground beef, the internal temperature needs to get up to 160 degrees Fahrenheit or 70 degrees Celsius. Don’t just use the color of the beef alone to make your decision on whether it is done; some studies have shown that meat will brown long before this temperature, so use an instant-read meat thermometer to be sure.
A marinade, when you soak the meat in a prepared sauce to enhance the natural flavor can be a somewhat risky activity if not done with care. When you soak your meat, do so in the refrigerator, rather than on the counter or table. This will not affect the way that the meat tastes and it provides a cool, safe environment for the beef. Similarly, do not use the marinade after it has been used on the meat; you can make up a fresh batch or you can soak your vegetables prior to marinading the meat.
These are simple steps to perform to keep your ground meat cooking healthy.