Hi All,
Just read this on 'Barfblog' (apparently originally from Readers Digest in Canada)
“small cuts of meat, like bone-in pork or chicken breasts, are harder to cook thoroughly because their outsides easily char. This often translates to crispy on the outside and raw on the inside. Unlike undercooked beef—say, a rare burger or a steak tartare—undercooked pork and chicken are highly dangerous and could causes foodborne illnesses.”
Hmmmmmmmm....................!
Mike