Well, I like my beef well done -- good, intense flavor! I always feel like I have to explain to waiters when ordering steak that I honestly do prefer it that way, LOL! I don't think "commercial" has anything to do with it. The bacteria reside initially on the exterior of the meat (saw this in a USDA pamphlet, but now I can't find it for citation -- sorry). Grinding the meat will mix in the bacteria, regardless of whether the grinder is a big commercial interest or you using your own food processor. That's why cooking the interior to 160 degrees is critical -- to make sure whatever gets on the inside is killed.

Lars, your home cooked meats are much healthier than "deli meats". I consider deli meats, both smoked and non-smoked to be processed, with flavor enhancers and preservatives. Even the highest quality deli meats are chunks of meat that are tumbled and pressed (with a binder) together, to form the hunks you see in the deli case. The highest quality deli meats have the largest amount of whole muscle. The low end deli meats will have small pieces of meat. I have seen some higher end deli meats recently that advertise "no nitrates". It really doesn't matter if the meat is smoked or not, again, quality is the guide. You could lower the fat content of your home cooked smoked turkey or chicken by removing the skin before cooking or grilling. Watch the labels even on the turkey breast for additives. I think it's worth paying a little more to seek out poultry that has no additives. Nancy

I have an older Miele electric wall oven. I has a catalytic liner which helps with the splatter. It is an excellent, excellent oven and I imagine that the newer models with more functionality and tweaked design must be even nicer. The liner needs maintenance which is a 30 minute high heat burn off periodically. I have my vent hood running when I do that. I often use the oven rotisserie, which I highly recommend, and I've done turkeys and meats, of course. I always run my vent hood -- the oven is adjacent -- and that helps a great deal in eliminating cooking odors. However, heat rises into open spaces. So truth is, whether you have a gas or electric oven there will be cooking odors. The best way to avoid that is to locate a wall oven near the hood and take time to get a hood with an extractor of the right size and with excellent drawing power and sufficient make up air. The hood should be as carefully considered as the choice of oven and range. Years ago, I had Thermador double ovens that exhausted directly outside. Those were the best ovens ever but, of course, they needed an exterior wall. It's so logical but no one has reprised that feature. Some prefer to cook in gas ovens. I've had both and don't see any advantage or superior results over electric but others could argue for it.

FWIW, I don't wash meats, unless I drop something on the floor, or maybe if there are bone chips as mentioned above, and then it's just a rinse. I also scour my sink & clean counters every day, using proven germicides like chlorine bleach and 70% isopropyl alcohol. Not everyone does that, IMPE. I tend to go by USDA recommendations. https://www.fns.usda.gov/ofs/food-safety And Barfblog.com is a good resource for latest news on food-borne illness, etc. http://www.barfblog.com/