Chicken & Meat

[elliemay1]

At the butcher's today the assistant butterflied my chicken fillet on the same board as steak was being cut. The board was red with blood and he placed the chicken on it. Is this safe?

[sandyRoe]

Yes. You'll be cooking the chicken so no problems.

[elliemay1]

Thank you sandy. That's what I was hoping to hear! Lucky I didn't confront the assistant as I would have been so embarrassed!

[Arksided]

So long as it's thoroughly cooked I can't see a problem, the butcher' assistant must have done his/her health and safety so would have known it'll be safe.

[jourdain2]

Better that than the other way around - I wouldn't worry.

[elliemay1]

Thanks also, arksided.

[DTCwordfan]

fish and chicken......! I've seen that happen in Sainsburys and did I moan.

[woofgang]

raw chicken is raw meat, raw beef is raw meat, what is the problem?

[elliemay1]

Thanks jourdain, Dt and woofgang.

[Clanad]

Ummm… alternately, the problem is that the butcher block you observed red with blood from beef means that it must have been in that condition for some time before he attended to your chicken. It doesn't take long before either chicken or beef at room temperatures begin to develop some serious bacteria.

Others have suggested both are raw so what's the problem? The problem is that a medium cooked steak only reaches about 145 degrees (F) to be considered "done", but both beef and chicken must be at least 165 degrees (F) internally to kill any bacteria. If either one is less you can contract an uncomfortable (or worse) intestinal infection.

I would have told the butcher where he could put the chicken and he would have found it very uncomfortable!

[sandyRoe]

Clanad, here in the UK the cow blood on your chicken might be the least of your worries. 7 in 10 chickens in supermarkets are said to be infected with deadly campylobacter.

http://www.standard.co.uk/news/health/seven-in-ten-supermarket-chickens-infected-with-deadly-campylobacter-bug-9886823.html