Despite common perceptions, a noted butcher, Pat LaFrieda, asserts that there is no significant difference in food safety risks between conventional and grass-fed beef. He warns that BSE, a concern associated with older cattle, might actually be more prevalent in grass-fed options. LaFrieda emphasizes the importance of careful meat handling and appropriate cooking temperatures, noting that many prefer cooking beef to medium-rare, which poses risks unless proper precautions are observed. The article highlights the role of trusted suppliers in ensuring meat safety, rather than simply relying on farming methods.
No, that's a myth. There's no real difference in food safety risk between conventional and grass-fed beef. In fact, there can actually be greater risk with grass-fed beef as BSE has a greater chance of being found in grass-fed beef due to the older age of the cattle.
For pathogens, what matters is how the meat is handled and cooked. The USDA recommends that beef be cooked to 160 degrees Fahrenheit to kill pathogens, but most chefs and butchers prefer medium-rare at 135 degrees Fahrenheit.
If you're buying from a trusted butcher and stor...
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