The thing that I keep in mind in regards to bacteria in meat, is the factor of surface area and the freshness of the meat itself.
With good fresh meat, most the bacteria will be found on the surface. It's only when the meat is older, and had more time for the proteins to degrade that the bacteria has opportunity to make its way below the surface.
So, when talking about surface area, the key is to keep it as small as possible.
Each cut increases the surface area.
If you have a square, and you divide it in half, you have two squares... with a newly made side to
each of them (2 new "surfaces").
Just think of how much surface area is created if you were to divide that square 100 times, or 1000, or ... you get the picture.
This is why I never feed ground meat... The surface area for bacteria to call home has been increased exponentially.
I buy my meats in large bulk packages...
After a good rinse, I portion the meat by how much total meat I need in a day (not by each animal).
Then I vac-pac the portions with my FoodSaver, and freeze it right away.
For each day, I thaw a portion, and only cut what I need at each meal time.
Keep the work area, boards & utensils clean just the same as if you were preparing meat for yourself, and you should have no problems whatsoever.
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