Industrial foods with a supply chain have to be extremely careful with raw meat because of the many opportunities for spoilage. If you produce the meat yourself or it is done very locally, you have the opportunity to get it very fresh with many fewer concerns.
The sweet spot for foodbourne illness is industrial scale before rigorous inspections and processes (and refrigeration). That sweet spot fits a lot of people’s grandparents growing up timeframe.
Raw animal products have been consumed forever, what and how are obviously very cultural. During food supply chain industrialization, raw meat became considerably more unsafe and plenty of people were warned.
Now we can get clean food the opportunity to eat raw meat is back and slowly gaining popularity. If you don’t grow up doing it though, there’s a good chance you’ll never be comfortable with it.
It's also that issue of globalisation where a 1 in 10000 rate of severe food poisoning per annum might means there might be an outbreak in a small village once per generation, but in a large country it would make the nightly news regularly.
The sweet spot for foodbourne illness is industrial scale before rigorous inspections and processes (and refrigeration). That sweet spot fits a lot of people’s grandparents growing up timeframe.
Raw animal products have been consumed forever, what and how are obviously very cultural. During food supply chain industrialization, raw meat became considerably more unsafe and plenty of people were warned.
Now we can get clean food the opportunity to eat raw meat is back and slowly gaining popularity. If you don’t grow up doing it though, there’s a good chance you’ll never be comfortable with it.