So I just did the stupidest thing. I had some frozen grass-fed ground beef in the freezer and I wanted to make some for lunch so I unwrapped it poured on spices, put some CO in the pan, and started to cook it per usual. Except it didn't really work out as well as I had hoped so I ended up throwing it on the grill and then I had to scrape off the burnt pieces to keep getting to the frozen core. Problem is, by the time I finished grilling most was done on the outside, but some of the inside was pretty pink. Anyways I ate it and it tasted fine. But, is this bad to do? Did burning the outside bring out carcinogens and is eating the raw inside gonna kill my stomach? Also just wondering how bad it is to eat raw meat? Thanks all.
The idea of rare or pretty pink even meat making you sick is a bunch of horseshit. I like the taste of my burgers to be cooked a little on the outside but I don;t care if it is downright cold on the inside. The scares of people getting ill from undercooked ground beef are mostly all from restaurants with really piss poor handling skills and the meat is generally product of a huge rush to feed the masses. Just about any ground beef you can get commercially or even from a butcher is generally so safe that I would even been prone to just eat it raw or even set out to room temperature. The government loves pitching the SAD about as much as it loves scaring you in to eating flavorless overcooked food. I have been a chef for 15 years I have eaten on average about 2 pounds of rare ground beef a week for just about as long. I have been sick from it exactly zero times. Also do yourself a favor and cook your pork to medrar/med you will never go back to your grandmothers fear of trichinosis dry pork again.
Actually, bad bacteria lives on the outside of the beef, a quick sear makes it completely safe and gives it better taste. If you want to eat it raw, follow a Beef Tartare recipe, the spices and herbs used to season the beef, eliminate the harmful bacteria, if there happens to be any.
You could just nuke the lump o' ground on defrost setting until you can work with it, and make Kitfo next time.
BTW...you'll be fine, the problems that happen with raw meat, happen when it sits at unsafe temps for extended periods of time, and you were taking it pretty quickly from frozen to scorched. Problems happen when someone preforms their hamburger patties, and then leaves them on the counter for 2 hours.
Ground meat is more likely to be contaminated due to higher processing than, say, a steak where any contamination would just be on the surface. It probably depends on how your GF beef was handled. Perhaps better than CAFO meat. I wouldn't worry about the one time but I wouldn't make a habit of eating it that way either.
raw meat is amazing, if you are getting it from a good rancher and it goes to a decent butcher/processor you should feel confident about eating it raw. freezing will kill a lot of the pathogenic parasites and bacteria, when you store it just defrost it and keep it in an UNCOVERED container, the air flow will most liekly dry the meat a bit but it wont go funky because the beneficial bacteria on the meat will be able to thrive, its quite like dry aging beef