There have been several articles in the national press regarding E. coli infections obtained by eating steak in family type restaurants. Apparently mechanical tenderizers are widely used by large meat processors to tenderize steak and the multiple piercing introduces the bacteria into the center of the steak. Apparently supermarkets also get a hold of the meat.
As someone who eats steak rare because of my perceived risk benefit ratio but will eat hamburger only well done, what is the story on this?
How widespread is the practice, do the upscale steak restaurants do it? I have tried to get an answer on the Internet but have failed and can't find a thread on Chowhound.