Why is it ok for steak to be pink, but not a burger?!
Why is it ok for steak to be pink, but not a burger?
Answers:
Meat processing plants are dirty places (TONS of bacteria). When meat is ground up, as in hamburger, the bacteria that resides on the surface of the meat is ground into the mix. Cooking it thoroughly will kill those bacteria. With steak, the bacteria usually just reside on the surface, so if the surface is cooked that is sufficient. Hope that makes sense.