ironically, that’s the meat that contains the most antibiotics.
And the most eColi…
Are you Implying!! That we grow e-coli in our muscle tissue of our raised Beef? Just don’t think so… More a processing problem?
Very much a processing problem and clearly far more of an issue in ground product versus whole muscle cuts. Nonetheless, no bacteria stew for me. I’ll stick with my crappy steaks the old fashioned way.
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I think I am with Eric in this one. I wonder what the local beefmeister, Landreth, has to say about this method?
From what I hold to be true, a freshly butchered and trimmed steak should only have the outside surfaces contaminated with pathogens, if any. A piercing of some sorts needs to happen in order to innoculate the interior of the steak with any wee beasties. That said, this long and low temp would be a perfect breading ground for bacteria that is on the surface, but that is where they would stay as they do not have the ability to “travel” or migrate into the flesh itself. Assuming a finish on high grill heat or cast iron, any contamination would quickly be taken care of. My concern would be one of toxins, which are not destroyed by heat, and off flavours that might be produced by a bacteria colony. Some bacteria can produce some very offending aromas, and I would imagine they don’t taste very good either.
I am not categorically opposed to this, but I will continue with the more traditional methods of preparing my beef critter.
Ingress is the problem…,.leading to diarrheal egress, or worse.
Funny how that sticks out like a sore thumb now.