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Your November article on beef safety had several useful tips for protecting against potentially harmful bacteria. But you didn't include the obvious alternative: Grind the meat yourself, and immediately use it or freeze it. Home grinding allows me to choose the cut I want, rinse it before grinding, control the amount of fat, and know that the grinder has been thoroughly cleaned after each use. Sometimes home grinding even costs less than buying ground beef at the supermarket.
ELEANOR M. EGAN Costa ...