"Yeah, you don't really have to worry about trichina anymore, but the other bacteria are still there," says Marianne Gravely of the USDA's Meat and Poultry Hotline. Gravely handles questions from the general public about how to safely buy, store, cook, and eat animal products, and it's probably worth noting that when I asked if she'd ever eat raw or pink pork, even from a trusted restaurant, she replied with a flat"No.
As for raw?"You don't want it too fatty, but you do want that intramuscular marbling," says Cosentino."I like hind leg muscle because it has a nice marbling—just lean enough, and just fatty enough." But the fact that serving less-cooked pork is generally legal has not resulted in hordes of chefs racing to serve it, in contrast with, say, the re-legalization of foie gras in California in 2015. Almost all of the chefs I talked to mentioned that most customers still avoid it.
You know, I've wondered if I could do a raw food diet that wasn't vegan raw food. I think I could live off tartare and sushi, and now add this.
Nah fam
Great option for weight loss; explosive, and out of every orifice.
Sorry, nope...
I have no doubts that rare pork is safe. I don't eat it because its texture is gross--rubbery and slimy. Much better at medium.
Has the new administration rolled back Trump's rolling-back of inspection requirements for the pork industry yet? Not sure right now is the time to start eating it undercooked.
No
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