Fortunately, we have TWO old-fashioned, does-it-themselves butcher shops in town.

Of course, I rarely eat ground meat anyway (no, not even at McDonald's). I do have some ground bison in the freezer, from a company that raises, kills, butchers, and processes its own. Also some ground pronghorn my wife's cousin shot.

When I do use ground beef (or turkey or whatever) I cook it until it's no longer pink inside. (By the way, there are also TWO Jack-In-The-Box here -- probably the safest places in town to get a hamburger if I wanted one.)