E. Coli and raw meat

[Guest guest]

I eat commercial ground beef hamburgers and tend to like them rare. I'm aware

of the danger of the practice but as of yet, I'm still alive. I am trying to

switch over to all grassfed but I'm wondering about the E. Coli thing there too.

Couldn't it still be contaminated if it is butchered in a large slaughter house?

I got that impression from reading " Fast Food Nation " . Does everyone here

eating raw meat know where it is butchered?

C.

From: Suze Fisher

Sent: Thursday, April 18, 2002 6:19 AM

Subject: RE: raw liver - superfood, but tastes like crap

>>>>Blend and drink, if you like it raw. Or, line a bread pan with bacon or

fat

of your choice, the pour in the sauce. Bake for 1 1/2 hours in a pan of

water at 170 degrees. You can alternatively pour it into a sausage casing,

tie off the ends, and bake in water to make liverwurst.

***Heidi,

Thanks alot for that recipe! It brought up a question I have for the group

in general - does anyone eat raw ground *commercially* raised beef or other

meats?

I don't think my gut could handle commercial ground meat from a feedlot

steer. I've heard that ground beef can contain literally dozens or more

different animals in the same batch, and it's most likely to be contaminated

with e.coli than steaks are (due to increased contact with surface areas).

I'm particularly thinking of that acid-resistant strain 0157....something.

I used to feed locally raised raw ground meat to my dogs, but it gave them

diarrhea. Now I grind it myself.

If anyone on the list IS eating commercial raw ground meat, how often do you

eat it, and how long have you been eating it? Any problems at all?

Suze Fisher

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