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?
- In a different thread, a hound recommended dropping the raw meat into boiling water for a little while to get rid of surface bacteria. Would that pretty much do it?
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!