Alright, Hounds, here's a question:
I've recently had some fairly tasty Ethiopian dishes involving raw beef. It occurred to me that the dishes, while tasty, are really just a mix of basic spices (berbere') and raw cuts of beef. Hence, I'm pretty sure I can make this at home for pennies on the dollar.
But, for some reason I can't get over the "eating raw beef" idea when I combine it with home preparation. There's some special psychological voodoo that lets me believe that a professional kitchen somehow is safer for raw beef prep than my home kitchen.
So, I'm wondering: How can I obtain, process, and consume raw beef as safely as possible?
- Can I just go get a nice cut of steak from a grocer or butcher, wash it off, carve some slices, and wamo, dig in? Or is that very unsafe?
- Do I need to shave off the surface layer of the beef cut, to get rid of aerobic bacteria?
- What am I missing here?
From my understanding, ground beef is dangerous due to the mixing of surface bacteria with the meat, so does that mean I have to remove the surface of the steak I plan on using?
Hounds, unite, and give me your knowledge!