One of the most susceptible meat products to E. Coli as well as other pathogens that’s available in the market is ground beef. The reason for this is because most of the time, ground beef is not just made up from a single cut of meat. In fact, it is usually a mixture of different grades of meat that come from the same cow. This would include the “trimmings” which has a very high fat content. Sometimes, it can contain meat that comes from different slaughterhouses. Moreover, some of the meat used can be a product of advanced recovery which is a technique done using machines to scrape off bits of flesh left in the bone.
Besides that, ground beef usually comes from the hide of the cow which can be exposed to various pathogens on its way to the slaughterhouse or during the process. Finally, ground beef is simply processed and handled by too many people and machines which increase the likelihood of it getting contaminated.
However, there is a way to combat this problem if you are a ground beef lover. You can go ahead and get your own best electric meat grinder. You can grind your own meat at home, thus eliminating and minimizing the possibility of it getting contaminated with E. Coli and other food born diseases. Here are some ideas that you can keep in mind when picking out meat cuts for grinding at home.
First, pick whole primal cuts of beef that you can grind. This will be coming from a single cow and one slaughterhouse, thus, it decreases the likelihood of contamination. Second, if you are creating hamburgers, pick a beef sirloin or sirloin tip so that you can create lean burgers that have 15% or less fat.