Eating raw or undercooked beef is a controversial topic. On one hand, beef tartare and carpaccio are popular raw beef dishes served in restaurants. On the other hand, consuming raw or undercooked beef carries potential health risks. This article examines whether it is safe to eat raw red beef, looking at the possible benefits and drawbacks, as well as expert opinions.
What is red meat?
Red meat refers to meat from mammals that contains higher amounts of iron-rich myoglobin than white meat. This includes beef, pork, lamb, and goat. The red color comes from the oxygen-binding pigment myoglobin in the muscles. While chicken and fish are considered white meats, all beef is considered red meat regardless of the cut or color.
Beef is divided into four categories based on age:
- Veal comes from calves less than 1 year old.
- Beef comes from adult cattle between 1-2 years old.
- Prime beef comes from young beef cattle up to 42 months old.
- Mature beef comes from older cattle over 42 months old.
Is it safe to eat raw beef?
Eating raw or undercooked beef does carry some health risks. Raw beef may contain harmful bacteria including Salmonella, Listeria monocytogenes, Campylobacter, and E. coli O157:H7. These bacteria can cause foodborne illnesses with symptoms like diarrhea, vomiting, fever, and abdominal cramps.
Some groups are at higher risk for developing severe illness from contaminated raw meats. This includes young children, elderly, pregnant women, and those with compromised immune systems. The Centers for Disease Control and Prevention (CDC) recommends cooking beef to an internal temperature of 145°F to kill any potential bacteria.
However, not all raw beef is contaminated with pathogens. Carefully sourced and handled raw beef from healthy cattle may not pose the same level of risk. Factors like the hygiene of the processing facility, age of the meat, and breed of cattle impact safety.
Possible benefits of eating raw beef
While raw beef comes with safety concerns, some claim it has potential benefits when sourced properly:
Higher nutrient content
Cooking meat significantly reduces certain nutrients like B vitamins and iron due to damage from heat. Eating raw beef provides higher amounts of certain micronutrients. However, cooking also increases the bioavailability of other nutrients.
Natural enzymes
Raw meats contain natural enzymes that may aid digestion. These include catalase, coagulase, and lipase. However, the human body also produces its own digestive enzymes, so the benefit of additional enzymes from raw beef is unclear.
Improved texture and flavor
Many raw beef fans insist the texture and flavor is superior to cooked meat. The lack of high heat avoids creating potentially tough, rubbery proteins. Raw beef proponents say it has a soft, velvety texture and mild flavor.
Higher protein digestibility
Heat from cooking can damage proteins in meat, potentially lowering digestibility. Proponents believe gently handled raw beef is easier to break down during digestion. However, both raw and cooked beef are highly digestible protein sources.
Probiotics
Raw meats contain beneficial probiotic bacteria that can enhance gut health and immune function. Lactobacillus sakei and other lactic acid bacteria naturally found on raw beef may provide probiotic benefits when consumed. However, research is limited in this area.
Potential risks of eating raw beef
While raw beef may offer some advantages, it also comes with safety concerns:
Foodborne illness
E. coli, Salmonella, Listeria, Campylobacter and other pathogens in raw beef can lead to foodborne disease. Symptoms may include vomiting, diarrhea, abdominal pain, fever, and bloody stool. Certain strains like E. coli O157:H7 can potentially be life-threatening.
Parasites
Raw or undercooked beef may contain parasites like Toxoplasma gondii or Taenia saginata (beef tapeworm). T. gondii can cause toxoplasmosis, while tapeworms can grow up to 30 feet long in the intestines. However, beef parasites have become less common with modern production practices.
Prion disease
Mad cow disease is a rare but serious prion disease in cattle that can spread to humans through contaminated beef. Consuming raw beef theoretically increases prion disease risk, but cases today are extremely rare.
| Potential Benefits | Potential Risks |
|---|---|
| Higher nutrient content | Foodborne illness |
| Natural enzymes | Parasites |
| Improved texture and flavor | Prion disease |
| Higher protein digestibility | |
| Probiotics |
Tips for safer preparation
If choosing to eat raw beef, some tips can help reduce (but not eliminate) safety risks:
– Source beef from reputable, high-end suppliers that follow careful processing methods. Grass-fed and organic beef may have lower contamination rates.
– Choose fresh, high-quality cuts of beef without excess marbling or fat. Avoid pre-ground beef.
– Store beef properly refrigerated at 40°F or below and use within 2-3 days of purchasing. Do not refreeze thawed meat.
– Wash hands, utensils, cutting boards, and surfaces carefully before and after contact with raw beef. Avoid cross-contamination.
– Only consume raw beef that has been aged for at least 3 weeks to reduce bacterial counts.
– Lightly sear exterior surfaces while keeping the inside raw to reduce surface bacteria. Do not serve raw beef to high-risk groups.
What do health experts recommend?
Most health experts advise against consuming raw or undercooked beef due to the potential safety concerns:
– The CDC, WHO, and other public health agencies universally recommend cooking beef to an internal temperature of at least 145°F (63°C) to kill bacteria and parasites.
– The USDA states that raw meat and poultry are commonly contaminated with pathogens and supports thorough cooking.
– Consumer Reports advises against eating raw ground beef or allowing raw beef juices to touch other foods.
– Food safety experts in academia strongly discourage eating raw beef even from reputable sources due to lingering risks.
– Registered dietitians typically recommend always cooking beef thoroughly to the proper internal temperature.
Laws and regulations on raw beef
There are some legal restrictions around serving raw or undercooked beef in commercial settings:
– Federal law prohibits serving raw or undercooked ground beef at restaurants and other food establishments in the US.
– Whole muscle cuts like steak tartare can legally be served rare or raw if consumer advisories are provided.
– Restaurants serving undercooked whole cuts must provide written warnings about the health risks of consuming raw or undercooked meats.
– Warning labels are required on packaged raw beef sold at grocery stores indicating it is not ready-to-eat.
– Imported pre-ground beef is not permitted to enter the US market unless treated to destroy pathogens.
– Individual US states and local jurisdictions may have additional food code restrictions related to raw meats.
Cultural traditions around raw beef
Preparing and consuming raw beef has a place in certain cultural food traditions:
– Carpaccio and steak tartare are classic raw beef dishes in Italian and French cuisine dating back hundreds of years.
– Kibbeh nayyeh is a traditional raw ground lamb or beef dish in Middle Eastern cuisine.
– Beef sashimi called gyu-sashi has a small but growing presence in Japan as an offshoot of raw fish sashimi.
– Kitfo is a popular Ethiopian dish of minced raw beef seasoned with spices and clarified butter.
– Mett is raw seasoned ground beef eaten in Germany along with raw pork mettwurst sausage.
– Filipino dishes like kinilaw and kilawen use a vinegar marinade to “cook” thin slices of raw beef.
Beef aging and raw meat diets
Two related practices involve consuming raw beef:
– Dry aging steak involves hanging whole cuts of beef for weeks before cutting and cooking. Aged beef is prized for enhanced flavor and tenderness but has food safety concerns.
– Raw meat diets like steak tartare advocate eating uncooked beef and other meats. Proponents claim health benefits but medical consensus warns against foodborne illnesses.
Alternatives to raw beef
Those wishing to avoid the risks of eating raw beef do have some healthy cooked options:
– Cook beef to at least 145°F internal temperature to kill potential pathogens while retaining juiciness and flavor. Use a meat thermometer to verify doneness.
– Choose pasture-raised, grass-fed organic beef for a nutrition boost over conventional beef.
– Make Carpaccio from thinly sliced seared beef instead of raw for added safety. Use beef tenderloin or strip steak.
– Opt for beef cooked rare or medium-rare to a warm red center while eliminating raw meat risks.
– Prepare beef tartare from high-quality pre-ground beef using a sous vide circulator to pasteurize before serving.
Conclusion
Most health and food safety experts advise fully cooking beef before consuming due to the risks of foodborne illness from bacteria and parasites found in raw beef. There are also legal restrictions against serving raw ground beef. However, healthy adults may choose to moderately consume raw beef like carpaccio or steak tartare from reputable sources at their own risk after understanding the potential dangers. Those unwilling to accept any risks can prepare beef cooked rare or use alternatives like sous vide pasteurization. Strict avoidance of raw beef is especially prudent for high-risk groups like the elderly, pregnant women, young children, and immunocompromised individuals.
