Quote Originally Posted by Scouse Hibee View Post
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Tbe food standard agency doesn’t allow rare burgers to be served in Scotland, pretty happy with that to be honest.
I can see the problem if the meat is bought and stored before cooking but can't see a problem if fresh beef is ground directly before cooking ala steak tartare. The Germans also do it with minced pork (Hackepeter) served on a bread roll with salt, pepper and onions, it's delicious and thus far hasn't killed me.