Jim wrote:
> Kevin Wayne Williams wrote:
> 
>>
>> A legitimate cheeseburger is made out of 100% pure beef, without 
>> fillers or additives. It is char-broiled, and salted lightly only 
>> after the initial skin has formed from the heat. After cooking to rare 
>> or medium rare, excess grease is pressed out with the spatula, and it 
>> is then topped with a slice of Colby, cheddar, or Monterey Jack 
>> cheese, an onion, a slice of lettuce, and a tomato.
> 
> 
> Unless you are involved in the killing, butchering and subsequent
> grinding of the beef, and can vouch for the cleanliness and lack of
> brain/spinal cordage in the results, I'd be pretty wary of eating any 
> "rare" or
> "medium rare" ground beef.
> 
> Eating rare ground beef from commercial slaughterhouses sounds like a
> nice way to start growing your own colony of E. Coli, giving mad cow
> disease a fighting chance and so on.

Care to actually find a statistic that demonstrates an unacceptable 
risk? Deaths from E.Coli or prion contamination are so rare as to be 
newsworthy when they occur. Certainly it's not a substantial enough risk 
to justify ruining your meat.

KWW