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Reply to "ground lamb kafta - done?"
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[quote=Anonymous]E Coli is killed at 155, so maybe they cook it right to that temp which avoids going all the way to 160 when the pink would be eliminated completely. Recommendation is cooking to 160 to ensure all bacteria is killed. As to the question about surface bacteria, dry aged meat is a perfect example of this. The outside of dry aged meat is the nastiest thing you will see and you would not want to eat that, plus it smells rank. But once it's trimmed away, the interior remaining meat is amazing. [/quote]
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