be present on the surface of whole cuts can become distributed throughout the meat during grinding.
What About Ground Beef?
Ground beef can release plenty of reddish liquid into its package.
Again, that liquid is largely water and myoglobin rather than blood.
Ground beef deserves particular attention from a food-safety perspective because grinding changes how bacteria may be distributed throughout the product.
For that reason, cook ground beef thoroughly according to established food-safety guidance and use a food thermometer rather than judging doneness by color alone.
Should You Be Worried
There’s more to discover. Continue to the next page for the rest of this article.
