Littlestinky [none/use name]

Lots of good info on this topic here. Long story short, raise the meat to a high enough temperature and all the germs die within seconds. Hold it at a lower temperature for a longer time to do the same.

Ah, That’s why you slice across the grain, not with it. It has a real effect on tenderness.

But jeez if the kid doesn’t even have a full set of teeth yet, then jeez. Applesauce was invented for a reason.

Incels are a hate group. While their loneliness may be real, Incels hate women. Their existence is not about being lonely. If it was, it would be more about them all organizing fun social functions to assuage that. It is about blaming women for their loneliness. They’ve already killed 20 people.

Well, it shouldn’t…it should be consumed immediately after cooking. That’s pretty much all foods, honestly.

a bad batch from the factory

It arrives at your grocery store in a half a cow sizes. The butcher carves it into pieces.

If anyone gets sick from eating meat it is almost always due to undercooking. Cooking meat does a fantastic job of pasteurization. Sometimes it can get contaminated by the environment, such as being left out for hours on a buffet line or something (see above; consume immediately).

You want to know the really dangerous food? Bean sprouts. More people get sick from that in a year than all meats put together. Why? Raw vegetable (no pasteurization) and lots of cracks and crevices for germs to hide and evade washing.

The interior of the meat doesn’t get contaminated. It’s only the surface area that could be a problem, and that gets pasteurized during cooking.

If it’s too chewy it’s not being cooked right. It’s either way too rare or more likely, overcooked.