Eating Raw Minced Meat: You Should Pay Attention To This

Eat raw minced meat – is that possible?

There is nothing wrong with eating raw minced meat. Since the meat surface is multiplied by the grinding process, this also offers a higher probability of infestation by microorganisms. Pregnant women, young children, people with a weak immune system and the elderly should avoid unfried ground beef. If you still feel like eating raw minced meat, pay special attention to our tips.

• It is wise to plan on buying raw meat, especially during the warmer months. Take a cool bag with one or two ice packs with you when you go grocery shopping and put the goods last in your shopping cart. This ensures that the cold chain is not interrupted until you get home.
• Shopping at the butcher’s is probably the safest way to get fresh produce. According to a regulation, minced meat may be left in the fridge for a maximum of 3 hours. If you don’t want to explicitly ask the meat vendor about it, ask him to make the meat fresh right away.
• Packaged minced meat in the supermarket is to be viewed somewhat more critically about raw consumption. No one knows for sure whether the packaging has been properly chilled all the time because if the customer in front of you doesn’t ultimately decide to buy during their foray through the supermarket shelves, the cold chain is broken. It is advisable to buy a piece of meat in one go and chop it up yourself.
• At home, put the chopped meat immediately in the fridge, whether from the butcher or supermarket. The coolest place is best suited for this: the bottom shelf directly above the vegetable compartment. The fresh goods can be stored here by the butcher for up to 8 hours. For vacuum-packed products from the supermarket, please note the best-before date on the packaging.
• If you own a meat grinder, you can easily prepare your fresh minced meat yourself. Buy meat of your choice and give it a whirl.
• Before preparing the raw minced meat, thoroughly clean everything that will come into contact with the meat: hands, work surface, knives, and other kitchen utensils. Do not use a wooden board.
• To keep an infestation of microorganisms, such as salmonella, as low as possible, you should eat the fresh mett or tartare within two to three hours.