It will still be contaminated Sonny, just not to the degree of meat that has been ground, contaminated, then packaged and put out for sale. You have no idea how long that meat has been sitting there....with bacteria growing in it.I gave my wife a very short example of buying "Fresh Ground Beef, Every Day".
She went shopping late yesterday afternoon. I texted her meat I wanted.
Most was not available. I imagine the Super Carnivores grabbed plenty for Super Bowl. She said she was kind of surprised how things seemed out of stock.
She came home with 5.91 lbs. of "Fresh Ground Beef" in a Styrofoam shrink wrapped package.
I just finished doing my repackaging of it into 1/4 pound patties, 1 pound (8"x 8"), vacuum bags. They are freezing before I vacuum them for storage. I use a patty press, and patty papers to do my sub-dividing. Makes the GB real easy to work with later on.
But during the process, she happened to come into the kitchen. I asked if I could show her something. "Sure."
I pointed out, with my gloved hands, the middle looked like meat, and the surface was painted.
"Meat, Paint." I said. "They all seem to do it." I told her. Hopefully the small observation will stick with her.
If it is "Fresh Ground Every Day", why does it need to be painted red?
Now something I've noticed with chubs, (those plastic tubes), No paint. Ever. And naturally red meat as I repackage it into our preferred working sizes.
We also buy the packaged 1 pound, 6 pounds total, plastic packages which really save a lot of time and materials. We just freeze them. And we have Pounds to thaw and cook as desired. Again, No Paint.
Lastly, if you choose a chunk, then have your Butcher custom grind it, why would you believe it is any less contaminated?
Do you think the grinder is cleaner than your own at home? (I can guarantee yours is cleaner. Even if it is dirty, it is your dirty in it.)
To me, if I was going to home grind (and I am/do), it's to assure what is coming out the other end. I don't like vanes or artery parts looking at me when I bite into something. So I remove things I find objectionable when prepping.
If I just buy Ground Beast, I accept it may not be up to my personal standards, but is edible when cooked to death.
It's got to be a cut above a hamburger mixed with a mystery green slime coming out of a window served by someone of questionable health.
Life is a crap shoot. You take the shot, and hope you don't get the craps.
I can say I trust the USDA more than some food truck, or some street vender.
I know neighborhoods where people set a barbecue in their front yards, and sell food cooked right there.
Now that, is damn plain crazy. That is asking to get food poisoning.
I have to wonder if the red paint is lead free....
Best to grind and use immediately when making smoke sausages, not let it sit around letting the pathogens grow. That is fine if you are making burgers or fresh sausages that will get through the danger zone (40-140 in 4 hour period) and cooked hot and fast and not held at a low temp for an extended period of time.
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