No raw meat for you! That’s the current rule for restaurant patrons in North Carolina. In an effort to make sure everyone knows the proper way to kill all possible bacteria, the state has regulated for over a decade now that restaurants can’t serve beef rare or medium rare. But is Big Brother going to stop watching every grill in town?
Red meat currently stays plenty brown in North Carolina. The actual regulation dictates all ground beef gets cooked to an internal temperature of 155 degrees Fahrenheit. That means rare, medium rare and possibly even medium are off limits.
While some eaters find flavor in the char on a well-done burger, others crave their meat with the moo still in tact. For those juicy burger lovers, North Carolina has had a food-safety message for you. The state’s Division of Environmental Health watches over the cooking of ground beef—steaks are exempt from the rule—as the threat of contamination from e. coli and other bacteria stay around if the beef doesn’t hit 155 degrees internally.
Ahh, but cigarettes are legal? So, I cannot order my hamburger medium-rare because of the small chance that I might develop E.coli and die from it, but I can smoke two packs of luckies on my way to the restaurant?
The only thing worse than unnecessary government interference is selective, disingenuous and hypocritical unnecessary government interference.