Rare vs too rare
01-06-2009, 07:25 AM
#11
Fork Horn
Join Date: Dec 2007
Location:
Posts: 216
RE: Rare vs too rare
after taking a healthy doe and a few beers, three of us ate a cut a chunk each off the back strap and ate it raw. We were all fine but it was only a bite. Mind you it was cold, clean, and like sushi. I bet with a little wasabi and soy sauce it would have been decent
01-09-2009, 09:56 AM
#12
Fork Horn
Join Date: Aug 2006
Location: Upstate NY
Posts: 174
RE: Rare vs too rare
I gotta agree with Slo Bo on this one. I would trust the meat I shot, cleaned, butched and cooked more than that from just about any place else. True butcher shops as well like one I frequent. Now the regular grocery and slaughterhouse yikes if you only new!!
Now saying that, I am hardy I eat both rare to medium rare and have lived so far. I have an uncle and a cousin who will be eating it raw as we cut it up. I do like it at leastpassed across a hot fire.
Now saying that, I am hardy I eat both rare to medium rare and have lived so far. I have an uncle and a cousin who will be eating it raw as we cut it up. I do like it at leastpassed across a hot fire.
))
01-11-2009, 12:54 PM
#14
Nontypical Buck
Join Date: Nov 2003
Location: Texas
Posts: 2,695
RE: Rare vs too rare
Most of the problem with beef is ecoli, that comes from feces. when meat comes in contact with feces.If your carfull when butchering yourdeer there should be no problem eating it with a pulse.
01-20-2009, 05:11 AM
#15
Join Date: May 2008
Location: Colorado
Posts: 314
RE: Rare vs too rare
ORIGINAL: Slo-bo
Would you all please explain to me just why you are more willing to eat rare beef than rare venison? The only wayI like a steak or tenderloin is rare, and that'sexactly the wayI eat it. I've been eating venison as a primary, and almost only,source of red meat for better than 30 years. I'd ahell of a lot rather trustin eatingwild game rare, thatI had at least had some control over how it was killed and handled afterwards, as to eat anything out of a store that came from a slaughterhouse. If I hadI my own farm, and raised my own beefers, slaughtered and butchered on site, I would eat either without hesitation, although after all these years of venison, I'm not that crazy about beef. Venison (taste) is all about the way it's killed, dressed, aged, wrapped, and cooked.
Very courious as to why some of you are more comfortable eating rare beef as opposed to venison?
Would you all please explain to me just why you are more willing to eat rare beef than rare venison? The only wayI like a steak or tenderloin is rare, and that'sexactly the wayI eat it. I've been eating venison as a primary, and almost only,source of red meat for better than 30 years. I'd ahell of a lot rather trustin eatingwild game rare, thatI had at least had some control over how it was killed and handled afterwards, as to eat anything out of a store that came from a slaughterhouse. If I hadI my own farm, and raised my own beefers, slaughtered and butchered on site, I would eat either without hesitation, although after all these years of venison, I'm not that crazy about beef. Venison (taste) is all about the way it's killed, dressed, aged, wrapped, and cooked.
Very courious as to why some of you are more comfortable eating rare beef as opposed to venison?
02-05-2009, 09:24 PM
#16
Typical Buck
Join Date: Dec 2004
Location: The forests and farmland of Ohio
Posts: 625
RE: Rare vs too rare
ORIGINAL: zrexpilot
Most of the problem with beef is ecoli, that comes from feces. when meat comes in contact with feces.If your carfull when butchering yourdeer there should be no problem eating it with a pulse.
Most of the problem with beef is ecoli, that comes from feces. when meat comes in contact with feces.If your carfull when butchering yourdeer there should be no problem eating it with a pulse.
02-07-2009, 10:56 PM
#17
Spike
Join Date: Jan 2009
Posts: 70
RE: Rare vs too rare
Agree with the above. You cook burger and sausage quite well because it's a lot of ground up meat, so any contamination has a huge chance of reaching the middle.
You leave a steak alone, no matter the source, because the main bacterial contamination comes from the knife/blade that was used to cut it and the surroundings and any improper butchering (much more unlikely for any deer you process yourself). This is coming from a guy with a biochemistry/molecular biology degree, as well as my father.. I wouldn't want a blue steak, but the one I had tonight was red/pink through 90% of the meat.
You leave a steak alone, no matter the source, because the main bacterial contamination comes from the knife/blade that was used to cut it and the surroundings and any improper butchering (much more unlikely for any deer you process yourself). This is coming from a guy with a biochemistry/molecular biology degree, as well as my father.. I wouldn't want a blue steak, but the one I had tonight was red/pink through 90% of the meat.
