Posted 5/18/2020 08:57 (#8264623 - in reply to #8264587) Subject: RE: eating truly aged steak, 3 years old
And that is why we don't "age" hamburger. The barrier integrity is ground up all through the meat. So any pathogens can be distributed throughout the meat ( and can grow to great numbers) instead of just on the surface where it can be trimmed off or sterilized with heat.
Or at least that is my understanding. Anyone age hamburger and know different?