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(I Heart Radio)   Meat scientist explains why consumers should always order burgers well done, even if they resemble a hockey puck. Meat scientist?   (kj97.iheart.com) divider line
    More: Strange, Meat, Beef, Red meat, Dr. Drew Cassens, Amy's nephew, Dr. Cassens, reason Dr. Cassens, only raw beef product  
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682 clicks; posted to Food » on 29 Nov 2021 at 4:35 PM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-11-29 4:36:15 PM  
I'd rather not have a burger at all than do that.
 
2021-11-29 4:37:33 PM  
Thanks but no thanks. If I want to eat something dry and grey-hued I'll call my ex wife.
 
2021-11-29 4:40:18 PM  
Yeah, if I want well done I'll use a coupon @ McDonalds.

/this guy is failing on the juicy part.  The purpose of his job is to make sure food tastes good, it's juicy,
 
2021-11-29 4:42:02 PM  
Show me a scientist that isn't made of meat.  Go on, I'll wait.
 
2021-11-29 4:44:17 PM  
Is it because there is shiat in the meat?
 
2021-11-29 4:47:06 PM  
I can't possibly respect or even take seriously the opinion of a meat scientist who insists on well-done meat.
 
2021-11-29 4:48:39 PM  
Is it because of the offal that is ground up with the meat?

The reason being that with meat, bacteria is on the surface, so when it's all grounded up then the bacteria is throughout the entire product.

Yep, it is because of the offal that is ground up with the meat...
 
2021-11-29 4:53:19 PM  
I agree. I worked at a place that made gourmet burgers for sit down chains. We dropped meat on the floor ALL THE TIME. Just wash it off in the sink and toss it back on the belt. They assumed that your work boot plastic covers wouldn't break often
/I also worked for a third party for Kr....aft, and I wouldn't give a Lunch.....able to a starving dog.
 
2021-11-29 4:54:27 PM  
Grind your own or get a butcher you trust to grind it for you
 
2021-11-29 4:56:55 PM  
Aren't most scientists made of meat?
 
2021-11-29 4:57:20 PM  
Oh, I've seen this one:

The meat scientist and his busty research assistant lock themselves in his lab all night and...

...write a kickass grant proposal.
 
2021-11-29 4:59:14 PM  
I like my ribeye steaks (well, all actually) medium rare.

If I decided to make a burger from one by:
Grinding it up myself.
Forming it into a patty.
Chilling it for a bit.
Grilling it medium rare.

That's bad how?
 
2021-11-29 4:59:37 PM  
that's why I grind my own burger 50/50 sirloin and chuck

but first I wipe down the exterior with vinegar
 
2021-11-29 5:01:37 PM  
Yeah, if you're that worried about bacteria in your burger, either stop eating at shiatholes or stop eating burgers.
 
2021-11-29 5:14:31 PM  

neongoats: Thanks but no thanks. If I want to eat something dry and grey-hued I'll call my ex wife.


If you get something dry and grey, you've got people that have no idea how to cook a burger well done properly
 
2021-11-29 5:14:41 PM  

Percise1: Is it because of the offal that is ground up with the meat?

The reason being that with meat, bacteria is on the surface, so when it's all grounded up then the bacteria is throughout the entire product.

Yep, it is because of the offal that is ground up with the meat...


Yep, that's exactly what I expected. They are allowed more leeway with ground up meat than "solid" meat, so there's more of a chance of an issue. But I'm still not cooking it well done.
 
2021-11-29 5:15:08 PM  
No one sells E. coli free beef. There is always a possibility of contamination in butchering. No one bothers to test steaks because of cooking. Ground beef tests at one quarter of one percent contaminated.
 
2021-11-29 5:15:48 PM  

Some Junkie Cosmonaut: cook a burger well done properly


Does not compute.
 
151 [OhFark]
2021-11-29 5:18:22 PM  

neongoats: Some Junkie Cosmonaut: cook a burger well done properly

Does not compute.


Well done? Nah. Mid-well? Yes, absolutely, if I didn't see the meat before it was ground. Ground beef is farking gross, bacteria-wise
 
2021-11-29 5:27:10 PM  
as long as the inside is over 141 degrees, i am fine.  any more and you might as well be eating jerky
 
2021-11-29 5:38:54 PM  
 
2021-11-29 5:44:19 PM  

JessieL: https://www.scientificamerican.com/ar​t​icle/complex-origins-food-safety-rules​/

FDA guidelines are full of shiat on multiple levels.


I have a copy of the 1961 edition of FDA meat inspector protocols. It's some disturbing stuff.
 
2021-11-29 5:46:24 PM  
static01.nyt.comView Full Size

Does not approve of hockey pucks!
 
2021-11-29 5:47:05 PM  
I liked the part down towards the end of the third paragraph where Meat Scientist Guy gives his opinion on which part of the human body you should eat if you're stranded on a desert island.
 
2021-11-29 6:01:21 PM  

buckeyebrain: [static01.nyt.com image 850x944]
Does not approve of hockey pucks!


azquotes.comView Full Size
 
2021-11-29 6:13:20 PM  

C18H27NO3: I like my ribeye steaks (well, all actually) medium rare.

If I decided to make a burger from one by:
Grinding it up myself.
Forming it into a patty.
Chilling it for a bit.
Grilling it medium rare.

That's bad how?


It's not. It's that you can't trust the other people at the store if you don't do it yourself.

I don't have a grinder, but there's other ways to ensure the meat stays juicy while still killing bacteria (my personal favorite is a marinade of worchestshire and scallions). Also, I make sure to buy my ground beef the day I'm going to use it.
 
2021-11-29 6:14:01 PM  

neongoats: Some Junkie Cosmonaut: cook a burger well done properly

Does not compute.


Find a cook that knows what they're doing, it'll compute.  You may or may not like it that way, but done by a knowledgeable cook it isn't going to be dry, tasteless, grey, or any other such nonsense.  That is plain poor cooking.

/want to hear some real heresy?  It's even possible with steak
//the problem being no one wants to farking do it, because it requires a lot of fiddling with it while cooking ///and a cook dedicated to watching it like a farking hawk - it's a pain in the damn ass especially in a commercial setting
 
2021-11-29 6:32:02 PM  
Nope. I like the taste if beef.
 
2021-11-29 6:36:06 PM  

Some Junkie Cosmonaut: neongoats: Some Junkie Cosmonaut: cook a burger well done properly

Does not compute.

Find a cook that knows what they're doing, it'll compute. You may or may not like it that way, but done by a knowledgeable cook it isn't going to be dry, tasteless, grey, or any other such nonsense.  That is plain poor cooking.

/want to hear some real heresy?  It's even possible with steak
//the problem being no one wants to farking do it, because it requires a lot of fiddling with it while cooking ///and a cook dedicated to watching it like a farking hawk - it's a pain in the damn ass especially in a commercial setting


A lifetime ago I worked as a cook at one of these locations (it's a really small "chain).
https://phyllisgiantburgers.menu11.co​m​/

Over the course of a couple of years, I can't count the number burgers that I have cooked... 10,000, 20,000, 50,000, more?
Yes, I know how to cook burgers, if not by skill, then by sheer repetition. Well done but still edible is a pain to do, medium well is child's play.
To this day, the rarest that I will eat a burger that I didn't make is medium, and that's with me trusting the establishment.

No me gusta mierda .
 
2021-11-29 6:36:54 PM  

Axeofjudgement: Nope. I like the taste if beef.


What if it snot beef?
 
2021-11-29 6:42:58 PM  
Fark user imageView Full Size

istock meat scientist
 
2021-11-29 6:44:00 PM  

Pelvic Splanchnic Ganglion: I can't possibly respect or even take seriously the opinion of a meat scientist who insists on well-done meat.


As a food sanitation technician i have to agree.  Ground meat is serious business.
/
Stop rising your birds.
//
We should probably be wearing glasses and gloves with raw meat.
///
But. Just die. I guess.
 
2021-11-29 6:47:50 PM  

drjekel_mrhyde: I agree. I worked at a place that made gourmet burgers for sit down chains. We dropped meat on the floor ALL THE TIME. Just wash it off in the sink and toss it back on the belt. They assumed that your work boot plastic covers wouldn't break often
/I also worked for a third party for Kr....aft, and I wouldn't give a Lunch.....able to a starving dog.


Used to work for Wendy's.  Their chili is safe on paper.
But. I'm not going to eat it. Ever again.  As I get old. Or when sick. Or when it's not free. But. In theory it's perfectly safe. I guess. If trust each independent franchise with your guts.
 
2021-11-29 6:49:20 PM  

bottom-dragger: that's why I grind my own burger 50/50 sirloin and chuck

but first I wipe down the exterior with vinegar


JFC the griding is the issue.
Rare steak fine. Ground steak rare? Not as safe.
 
2021-11-29 6:50:39 PM  

Percise1: Some Junkie Cosmonaut: neongoats: Some Junkie Cosmonaut: cook a burger well done properly

Does not compute.

Find a cook that knows what they're doing, it'll compute. You may or may not like it that way, but done by a knowledgeable cook it isn't going to be dry, tasteless, grey, or any other such nonsense.  That is plain poor cooking.

/want to hear some real heresy?  It's even possible with steak
//the problem being no one wants to farking do it, because it requires a lot of fiddling with it while cooking ///and a cook dedicated to watching it like a farking hawk - it's a pain in the damn ass especially in a commercial setting

A lifetime ago I worked as a cook at one of these locations (it's a really small "chain).
https://phyllisgiantburgers.menu11.com​/

Over the course of a couple of years, I can't count the number burgers that I have cooked... 10,000, 20,000, 50,000, more?
Yes, I know how to cook burgers, if not by skill, then by sheer repetition. Well done but still edible is a pain to do, medium well is child's play.
To this day, the rarest that I will eat a burger that I didn't make is medium, and that's with me trusting the establishment.

No me gusta mierda .


Doesn't mean you need to like it - means you ought to be able to do it without trashing it
 
2021-11-29 6:56:31 PM  

mike_d85: Show me a scientist that isn't made of meat.  Go on, I'll wait.


miro.medium.comView Full Size
 
2021-11-29 6:57:06 PM  
Medium to medium rare at home or dining out of it's a good thick patty.  Well done if it's a Wisconsin butter burger.  I'm not talking Culver's I'm taking an honest bar butter burger from Joe Rouers, Solleys, or Sobelmans. They're typically thinner patties so it's harder to hit temp but the butter just leaches back into the patty  First time I had one I thought they spread Mayo on the bun.  Nope, just a solid smear of room temp butter about 3/8 thick on the top half of the bun.  So much so that the heat of the burger didn't melt it all and it remained in a creamy state as you bit through it.
 
2021-11-29 6:58:31 PM  

Percise1: Axeofjudgement: Nope. I like the taste if beef.

What if it snot beef?


Meh I'll take keratin from pigs hooves or extra iron from organs. I don't care as long as it's tasty.

I'm halfway through this life. All my farks have been given.

The only time I'll do a well done burger is my once in a while nostalgia craving for JBCs.
 
2021-11-29 7:43:07 PM  
in the 1920's my Dad worked in a general store. he made cannibal sandwiches for hungry miners at lunch. a raw ground beet pattie, thick slice of bermuda onion on a kaiser roll. it was safe to do this back then because the cows were pasture raised and the butchered beef was moved along in a timely fashion.

now the USA guv'mint allows a large amount of disturbing content in your burger. that's why you have to pay a small fortune for a box of bubba burgers. the other brands may be cheaper but good luck finding one worth eating.
 
2021-11-29 7:43:09 PM  
Who is eating the shiat burgers?  Antivaxx maga plague rats?  If so, don't care.
 
2021-11-29 8:05:40 PM  

C18H27NO3: I like my ribeye steaks (well, all actually) medium rare.

If I decided to make a burger from one by:
Grinding it up myself.
Forming it into a patty.
Chilling it for a bit.
Grilling it medium rare.

That's bad how?


The article did call out specifically ordering a burger at a restaurant.  With a restaurant, they are usually buying their ground beef in bulk, where the meat has come from many, many animals, thus vastly increasing the chance of contamination, unlike buying a good cut from a butcher you trust and grinding it yourself.
 
2021-11-29 8:11:45 PM  

The Red Zone: Medium to medium rare at home or dining out of it's a good thick patty.  Well done if it's a Wisconsin butter burger.  I'm not talking Culver's I'm taking an honest bar butter burger from Joe Rouers, Solleys, or Sobelmans. They're typically thinner patties so it's harder to hit temp but the butter just leaches back into the patty  First time I had one I thought they spread Mayo on the bun.  Nope, just a solid smear of room temp butter about 3/8 thick on the top half of the bun.  So much so that the heat of the burger didn't melt it all and it remained in a creamy state as you bit through it.


I just ate at Solly's for the first time yesterday, when we were taking the Duckling back to UWM after Thanksgiving.  That was a seriously fine burger.  The fries on the other hand were undercooked.  But the burger was excellent.
 
2021-11-29 8:30:10 PM  
Why would a consumer resemble a hockey Puck?

Are they Canadian?
 
2021-11-29 8:39:16 PM  

Some Junkie Cosmonaut: Doesn't mean you need to like it - means you ought to be able to do it without trashing it


I think you misunderstood.

Percise1: Is it because of the offal that is ground up with the meat?

The reason being that with meat, bacteria is on the surface, so when it's all grounded up then the bacteria is throughout the entire product.

Yep, it is because of the offal that is ground up with the meat...


I'm saying that I don't like schitt in my food. I think that is reasonable... *shrug*
 
2021-11-29 8:47:10 PM  

buckeyebrain: [static01.nyt.com image 850x944]
Does not approve of hockey pucks!


Rickles would've relished this thread.
 
2021-11-29 8:52:25 PM  
What a meat scientist may look like:

imgix.bustle.comView Full Size
 
2021-11-29 9:17:37 PM  

Ambitwistor: What a meat scientist may look like:

[imgix.bustle.com image 850x446]


He's made of meat but he got a D in Meat class.  He ain't no scientist, meat or otherwise.
 
2021-11-29 9:33:57 PM  
They're Made Out of Meat
Youtube 7tScAyNaRdQ
 
2021-11-29 9:45:15 PM  
My favorite breakfast when I'm in Germany:

mashed.comView Full Size


/only from a trusted butcher
//come at me meat "scientist"
 
2021-11-29 10:00:21 PM  

Pocket Ninja: Yeah, if you're that worried about bacteria in your burger, either stop eating at shiatholes or stop eating burgers.


It's force meat. Take the burger's temp and wait until it's 160. Or grind your own from safer cuts. Wishing and sarcasm don't kill bacteria.
 
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