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The Water Cooler
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Hamburgers come from where?
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<blockquote data-quote="TedKennedy" data-source="post: 4328243" data-attributes="member: 25419"><p>No pink in my pork, thanks. </p><p></p><p>We don't buy hamburger from the grocery store, so I have more confidence that my ground beef was handled properly. (local processor) I know for certain how my deer is processed (I do it), but deer doesn't make as juicy a burger. </p><p></p><p>Steaks are safer because there's less surface area for bacteria to grow, or to even be exposed to. When meat is ground/chopped, more surfaces are created and exposed to possible contamination. If you really want to be afraid of your food, read up on bacteria growth vs time at 70F.</p></blockquote><p></p>
[QUOTE="TedKennedy, post: 4328243, member: 25419"] No pink in my pork, thanks. We don't buy hamburger from the grocery store, so I have more confidence that my ground beef was handled properly. (local processor) I know for certain how my deer is processed (I do it), but deer doesn't make as juicy a burger. Steaks are safer because there's less surface area for bacteria to grow, or to even be exposed to. When meat is ground/chopped, more surfaces are created and exposed to possible contamination. If you really want to be afraid of your food, read up on bacteria growth vs time at 70F. [/QUOTE]
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