[Kitsa]

I wouldn't do it with ground beef.

The problem with ground beef is that the friction of the grinding raises temps and introduces a lot of oxygen, or so I've read, and that ups the bacteria. You don't run into that with steak because the temperature and exposure to oxygen are consistent before use.

You don't want e.coli, trust me. I had bad stuff coming out of both ends, often at the same time, for days.