I’d just like to mention that your opinion piece is inaccurate on a number of issues in this article, and I’d like to elaborate on one point in particular. Hamburger meat: Ground beef has to be cooked at a specific temperature due to the way the meat is processed, not due to the quality of the overall meat. Because the meat is ground up, bacteria from the outside of the meat is churned together allowing the bacteria to spread throughout the entire portion of ground beef. Bacteria can form on any meat, regardless of quality and quantity. The same cooking methods hold true for preparation of a Kobe beef hamburger as they do for preparation of a burger cooked at Wendy’s. Different types of meat require different preparation.

Big opinions, little knowledge