You’re all right, it’s probably a bad idea to introduce any bacteria to my system. Sometimes I feel like I’m safer eating raw meat at home then anything I can order out. Or shoving fast food or pizza down my throat. Most salmonella is caused from poor preparation. Then whatever is left over usually gets cooked off. I’ve been reading that if you know your source, that’s the number one criteria. The process is to Slice your meat thin, freeze for two weeks, then mix with lemon or lime juice before consuming. The freezing kills 90% of any contaminates. The lime kills anything remaining. I’m not diving in head first though, going to slowly introduce to test the process. But I probably will sear on both sides for thicker cuts. Had some raw roast beef with lime juice yesterday and feel like I can run a marathon today.