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Mysterious issue with ground beef
I’m troubleshooting an issue I’ve never run into before. I’ve cooked meatballs to an internal temperature range of 175–205°F (checked with multiple calibrated thermometers), yet the interior still appears raw in color and texture. I’ve tested this across several cooking methods with consistent results. For context, I’ve been working as a professional cook for nearly 12 years, so I’m familiar with proper doneness and food safety temperatures — but this one has me stumped. What factors could cause ground meat to visually resemble raw product even when it’s been cooked well above safe temps? submitted by /u/ReadyLawfulness3029
