The Herald Sun reports that North Carolina health officials caution consumers about undercooking beef products like steaks and roasts. The precaution comes after two recent outbreaks of E coli in other states prompted federal officials to issue a notice to industry regarding beef products that have been injected with marinade or mechanically tenderized.
The state’s divisions of Public Health and Environmental Health recommend the following steps to prevent food-borne illness when cooking previously tenderized beef products:
Cook all steaks, roasts, etc. to an internal temperature of 155 degrees as measured by a food thermometer.
Because grills provide uneven heat, use a meat thermometer to take the internal temperature in a couple of places, including in the thickest part.
Oven broiling steaks provides the most even heat.