E-coli is the concern with beef. E-coli is in the intestinal tract of the animal. If by chance it gets on the surface of the beef then it will be killed upon the high out side temps put upon the surface. E-coli comes into play mostly with ground beef because what was on the outside is now on the inside. Thats where youhave to be concerned with getting your beef to an internal of 155f.
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Ray Depot, The Anchorman
The Anchormen, Rhode Island's Original Competition BBQ Team.
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