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Did Harris propose something relevant in Canadian meat cooking practices? I’m confused how who you voted for has any relevance to meat practices.

More relevant, does that mean steak tartar is illegal in Canada? A person willing to buy uncooked ground beef is not allowed to buy it from someone willing to serve it?

Interesting article: https://nationalpost.com/news/canada/medium-rare-burgers-are...

That’s the case in many countries. Rare ground beef is a very different proposition to a rare steak. The reason that a lump of rare beef is safe(ish) is that bacteria are not good at migrating into the muscle tissue; if there’s something undesirable present it will likely be on the surface and is destroyed by cooking. But once you make ground beef, all bets are off; if there was, say, E. coli present on the surface, it’s all over the place now.

Please don't use HN for this type of remark, we're just nerds here.