Questions tagged [raw-meat]

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2
votes
2answers
39k views

Food safety with mixing raw meat

Is it safe to place raw beef on the same surface that a full raw chicken has been on? I intend to roast the beef but I'm wondering if I should take any precautions?
0
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1answer
80 views

How high is the bacterial reduction when using Lysol brand sanitizing wipes, when compared to bleach solution?

Suppose you have some utensils and dishes that came into contact with raw meat. After cleaning them with hot soapy water, if I also use Lysol sanitizing wipes, what proportion of the bacteria is ...
64
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10answers
849k views

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
0
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0answers
25 views

Frozen meat to fridge shelf life [duplicate]

So I bought 3 kgs of beef tenderloin, I put it in the freezer for 2 days, I got lazy and didn't cut them up. I figure I will cut them the day after so I let it thaw in the fridge, I store them in a ...
1
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3answers
59k views

Smelly chicken - is it unsafe?

I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but it had some clear bubbles/dots on it ...
6
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3answers
284 views

Why is there a sheet of paper in packages of minced meat?

In German supermarkets, minced meat is usually sold in a plastic box under what’s described as a “Schutzatmosphere” (protective atmosphere). It looks like this: Not visible in this image, the meat is ...
0
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1answer
94 views

What type of chorizo is this?

I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking chorizo before and know what it looks like. This ...
1
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2answers
63 views

Should I pre-season meat with salt even if it's skinless?

I read a lot of mentions of pre seasoning meat with salt 24 hours before cooking, with the idea that it draws moisture out, which can make the skin crispy when you cook it. I've also heard that it can ...
0
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1answer
360 views

Chicken or quail have black or dark red spots on the meat

Is this normal? I've got about 10 quail meats and some of them have these spots. Are these safe to cook and eat? Is it possible that they had a disease or were infected? I'm scared of Coronavirus, ...
10
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2answers
3k views

What cut of beef is “plat nerveux”?

The cut is 'plat nerveux' and was purchased at a Parisian (French) market. It is beef, long-ish, round (like a sausage), and boneless. The meat is deeper red than most beef cuts I am used to. Deep red,...
1
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2answers
567 views

How do you disinfect various cooking items that have touched raw meat?

As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives, plates, bowls and cutting boards to ...
10
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1answer
61k views

Is there a downside to tenderizing meat?

I'm specifically asking about manual or mechanical tenderization prior to cooking, as with a meat tenderizer (also called a mallet). Wikipedia says Tenderizing meat with the mallet softens the ...
8
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5answers
1k views

Keeping meat in salt water

Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce toxins which won't be destroyed by cooking ...
0
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2answers
367 views

its harmful to eat not very well cooked beef?

its harmful to eat not very well cooked meat? i have noticed in youtube some recipes, that the beef is half cook, with the inside red or pinky, and the outside browned, i know that eating raw animals ...
1
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2answers
89 views

Precook or raw when chilling meat?

I currently have an unopened package of raw sausages in the fridge (with several days left before expiration). I also have a recipe to use all of the sausages, but due to the other ingredients in the ...
0
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1answer
123 views

Can I safely eat uncooked raw chicken that has been in my freezer over a year? [duplicate]

Can I safely eat raw uncooked chicken that has been in my freezer since April 2018 (over a year)?
12
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5answers
36k views

Is kangaroo meat safe to eat raw such as kangaroo tartare?

I know that kangaroo meat is usually cooked rare because it's so low in fat. I also know that certain meats are not safe unless well cooked, such as chicken and pork. But what about kangaroo? For me ...
0
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0answers
30 views

Store meat raw or cooked outside [duplicate]

In the outside world ... Let us imagine that we have enough meat to make two stews. Is it best to split meat and cook one today and one tomorrow or cook both today and reheat tomorrow? Either way, ...
5
votes
1answer
22k views

What are the consequences of leaving the fridge door cracked open overnight?

My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw salmon in there. Is it still edible? When ...
0
votes
1answer
232 views

Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?

I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling Does chicken come in all shapes and ...
-2
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2answers
101 views

How big of a roast do I need

We are making prime rib for dinner on Christmas Day, were having 25 people how many pounds of roast do I need
1
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1answer
214 views

Deep-Frying stuffed mushrooms?

I got stuffed mushrooms at the butcher's today with minced meat inside them. Would it be a good idea to deep-fry them; and if so on how many degrees would you do so?
1
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3answers
8k views

Raw meat or prepared food? Which lasts longer? - Short term

Let's say you buy all the ingredients for your meal. You choose a recipe which is using meat. From the shop, you get raw grinded meat that is still good for a week. (label says so.) Which will last ...
6
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3answers
18k views

Why do the Japanese eat a lot of raw fish?

Was trying to answer this question for a school age child writing an essay about Japan. Short of Wikipedia's "hundreds of years ago, you arranged for fresher fish by transporting it live" nothing ...
2
votes
3answers
5k views

Chemical meat tenderizers

I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or marinating. My questions are: What ...
2
votes
2answers
1k views

Can you mix raw chicken and French fries dip them in the same flour batter?

I thought it was cross-contamination when you mix raw food with any food. So, can you use the same flour batter next and dip the chicken in along with French fries together and then fry them?
-1
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1answer
688 views

History of eating not fully cooked meat

When/Where/Why did humans start eating not fully cooked meat? I am aware that certain cultures were eating raw meat and still do but I am interested specifically in how it became popular in the ...
9
votes
1answer
643 views

Is it safe to eat venison tartare from an animal that was harvested in the wild?

I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a local deer farm. There was no mention ...
0
votes
3answers
544 views

how can I mince a small amount of meat?

I want to be able to mince a small amount of meat for steak tartar to eat right away. I want the mince to be fresh each time, so mincing more in advance and storing is not an option, no matter what ...
0
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0answers
59 views

How do you actually manipulate raw meat safely? [duplicate]

I understand the need for hand-washing and food safety procedures. What I don't understand is how you physically manipulate raw meat while maintaining safety. For example, if I'm roasting a chicken, I ...
30
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4answers
125k views

Why isn't it safe to eat raw chicken?

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
11
votes
3answers
4k views

Is it safe to prepare Chicken Tartare?

I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general concerns? How can I combat them? Are there ...
1
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0answers
58 views

Italian sausage [duplicate]

I accidentally didn't refrigerate a package of ground Italian sausage when I returned from the grocery. It sat out at room temp for almost 3 hours. How safe should I assume it is?
3
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1answer
1k views

New to grinding meat

I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef vs Turkey, etc.
0
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1answer
143 views

Amount of meat needed [duplicate]

How much beef brisket and how much pork butt should I buy to feed 40 people. 95 % men. They will be making sandwiches and have slaw and dessert .Needed right away. Thanks..
13
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3answers
21k views

Separate cutting boards: Cooked vs Uncooked meat

I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at ...
16
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4answers
8k views

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly ...
1
vote
1answer
31k views

Is it safe to cook raw meat (beef) and veggies in the same pan?

Is it safe to first make sautéed onions and then cook raw (thawed) beef in the same pan? I plan on cooking the meat thoroughly (no pink), so I figured I should be okay, right?
7
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4answers
6k views

Precautions making carpaccio

I saw in TV chefs making carpaccio. They get a nice raw meat and fillet them in thin pieces. Then they make a sauce and side dishes. Isn't eating this raw meat dangerous?
9
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2answers
393 views

Can I use live yoghurt to kick-start fermentation?

I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the lactobacilli multiply enough to ...
45
votes
11answers
213k views

Is it safe to eat smoked bacon without grilling?

The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea.
2
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1answer
4k views

Ingestion of small piece of uncooked meat [closed]

I have a question about e coli. I ate a little bit of a very small piece of uncooked beefalo hamburger. I am under 18, and over 11. I know that there are bi-products of this, but what exactly are they?...
5
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2answers
8k views

Can I store raw meat in the fridge after defrosting in the microwave?

I had a frozen package of bacon. I only wanted to use half the bacon, but couldn't separate the frozen bacon strips, so I defrosted the whole package in the microwave. The bacon got quite warm - not ...
2
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1answer
1k views

Which cheaper cuts of beef are suitable for steak tartare?

I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it from beef round once and it was fine too, ...
9
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5answers
529 views

How do you source meat that will be minimally cooked?

I was recently asked where one could find meat that could be prepared "blue to blue-rare". What kinds of meat (other than fish) can be prepared this way and how would one go about finding a reliable ...
8
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2answers
3k views

Is ok to have boxes of raw chicken stacked on top of each other

I have a small walk in refrigerator. To save space I stacked eight boxes of raw chicken wings on top of one another on a completely separate shelf from everything else. Is this safe health inspector/ ...
3
votes
2answers
686 views

Why is freshness more important for fish than beef?

I know that freshness has a big impact on the flavor of fish. Flash-frozen sushi-grade fish tastes great raw, and you're supposed to seek out fresher cuts when cooking fish rare (ahi tuna steak, etc). ...
29
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4answers
6k views

Salad packaged with raw meat: is it safe?

Sometimes I see in supermarkets (in Italy) packages in which rocket salad is sold together with raw beef, like in this picture: This is clearly meant to be prepared in the form of tagliata con rucola,...
25
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4answers
181k views

What meats can I serve medium rare and why?

It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? ...
3
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1answer
110 views

How should I prepare meat to be ground?

I am having trouble at the moment with my new mincer because bits of connective tissue keep getting caught in the works and clogging it up, stopping the mince coming out. However I'm not quite sure ...