Tis the soil not the seed.
I don't find that comforting. Its an overuse of antibiotics on all levels to be sure. And I eat my steak very rare.
Originally Posted by Kyle46N
Labels can get confusing. I see a lot of beef that indicates a single ranch with a name and address, no hormones, no antibiotics, but not certified organic or grass-finished either. The availability and prices change so rapidly too, hard to set a personal policy.
As long as you sear the outsides, you are fine. The bacteria is pretty much never found on the inside of a steak.
Originally Posted by Neckhammer
Since I sear my steaks and cook my ground beef brown, I'm not really worried about bacteria. I'm much more worried about bacteria on my vegetables, since I often eat those raw. I love bagged spinach, it's so quick and easy...yet it's one of the most likely to have serious bacteria on it.
However, I still buy high quality beef, usually grass fed and antibiotic free. But not for fear of bacteria, for other health reasons.
I think the article mentioned all the samples were from ground meat.