I understand why store-bought ground beef is at risk. Beef doesn't have any internal pathogens like chicken or previous generations' pork, so the only risk is from the exterior that could have been in contact with intestinal pathogens. You got the outside mixed with the inside which means the whole thing is potentially contaminated.
My question is -- how is this risk eliminated with home grinding? Is it just considered reduced compared to industrial ground beef production's risk? Because I'm not seeing how functionally it's any different; you still have a whole piece of beef with questionable sanitation on the outside which you grind up and mix with the insides.
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