Ground beef at home and food safety Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which may be contaminated, gets cooked fully. Whereas with ground meat, there is no "outside", so it is always recommended to cook to 160. I could pick the cut of meat to grind. Are certain beef cuts (maybe away from internal organs) considered lower risk with regards to E.Coli and other contamination?
I will disagree with the other answer for one simple reason -- the fewer steps taken en masse, the lower the risk.

Now of course, this assumes that you're correctly cleaning your grinder, but because you're only grinding one chunk, or maybe a few chunks of meat, you only have to worry if those chunks of meat had contamination.

For a larger operation, every piece of meat that came before it since the grinder was last thoroughly cleaned could possibly contaminate the ground meat that you've purchased.

This of course assumes that the large cut of meat hasn't already been infected because of the butchering or some other earlier processing step.  (such as if many butchers are then feeding into a single grinder).

Now, is the change in risk enough to worry about?  Probably not, but it exists, however slightly.  If you want to be really paranoid, sear the outside of a roast, then trim them off, then grind what's left.  But of course, if your grinder isn't sterile, you're just shooting yourself in the foot.