We have been 'brainwashed' by our germaphobic culture to thinking that it is 'dangerous' to even touch, let alone eat raw meat.
Back in the day, my father and his father used to indulge in "cannibal" sandwiches. Raw ground beef (not sure how they got away with that one due to the surface exposure of the ground beef) and some slices of raw onion on some bread.
My father also comments how his father used to drop a raw egg - eventually cracked open - into his beer that were available sitting out on the bar at the local tavern. Makes you wonder what all the fuss is with the refrigeration of eggs? Are our guts weaker and more susceptible? Are the eggs more unhealthy and polluted (cause the chickens have been juiced up with all kinds of antibiotics and other garbage)? Or is the refrigeration one of the "modern marvels" of current food safety? Or is it some combination of all?
