It’s a beautiful thing, for a Brit publication to embrace temperature, even when their own overpaid food safety types won’t.

Except the person giving the advice is Canadian.

Dietitian Cara Rosenbloom, writer of the Words To Eat By blog, said minced beef is one of the main carriers of E. coli, a harmful bacteria among the most common causes of food poisoning.

But, she said, spotting a burger riddled with the bacteria is difficult as the meat will smell and look normal.

‘While the surface of any meat can technically harbor E. coli, it is killed when you cook food at a high temperature.

‘If E. coli is on the surface of a steak, it is killed by the grill, even if the inside of the meat stays pink.

Needle tenderized?