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Meathesaurus

Beef Doneness


Bacteria such as E. Coli may be present on any cut of beef, but it is most common on minced beef because the mincing process may distribute the bacteria throughout the meat.

Whole meat cuts usually have bacteria on the surface, so cooking them to a surface temperature of 72° C or more is sufficient to kill the bacteria regardless of the temperature inside the meat, like in rare or medium rare doneness. However, minced beef must be cooked until the internal temperature reaches at least 72°C to ensure that dangerous bacteria are destroyed. This includes beef patties and meat balls.

Searing beef on the stovetop before roasting is also a good way to kill surface bacteria. Besides, browning the meat also adds flavour.

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No home deliveries from 20th December to 27th December 2020. Your shopping cart in the regular shopping site will be cleared if you choose to go to our Christmas shopping site now.



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Home Delivery

Next available slot for Home Delivery is Mon Oct 04. Please select your preferred delivery date from the calendar below. Make payment before 6 pm to secure the slot

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Self-Collection

Next available slot for Self-Collection is . Please select your preferred collection date from the calendar below. Make payment before 6 pm to secure the slot

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*Delivery dates are not guaranteed until payment is completed.

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A minimum purchase of $100.00 is required.


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