With constant warnings about what’s safe to eat or drink, it’s a wonder humanity survives. Yet, the 2010 Census confirms we’re thriving. Fearmongers caution against raw meat, claim well-done meat causes cancer, and some even question medium-rare steak. Can they all be right? Is medium-rare steak bad for you?
Meat carries minor health risks. Pork and chicken may harbor parasites. Pork, historically linked to trichinosis—a disease from a nematode parasite—was once prohibited in many religious diets. Cooking pork to 160°F eliminates all foodborne pathogens and parasites. Chicken and ground beef can carry E. coli, often due to processing conditions, not the meat itself. Cooking to 160°F and maintaining proper kitchen hygiene neutralize this risk. Fish poses minimal parasite concerns, mostly mitigated by cooking, though rapid decomposition is a factor. Whole beef cuts, common in the U.S., have the lowest risk of foodborne illness. There’s a negligible cancer risk from heterocyclic amines and polycyclic aromatic hydrocarbons—chemicals formed in burning—but it’s statistically less likely than winning the lottery. Mad Cow disease, a slight concern overseas, has never been reported in the U.S. Beef may carry *Toxoplasma gondii*, but with only about 300 annual cases, it’s a minor worry.
Safe Cooking Practices for Steak
Raw beef, like in steak tartare, carries a higher E. coli risk, typically from processing plants allowing fecal contamination. *E. coli*, a normal intestinal bacteria aiding digestion, becomes harmful when misplaced, causing issues like food poisoning. Strict food handling regulations prevent this, but occasional lapses lead to recalls. Cooking to 160°F kills *E. coli*. For whole cuts like steaks, any contamination is surface-level and easily washed off. For rare or medium-rare steaks (135°F–140°F internal temperature), rinse the meat thoroughly before cooking and wash your hands afterward. Chlorinated water can help.
A 2004 University of Nottingham study showed that rare beef, even intentionally contaminated with *E. coli*, was safe when cooked rare, provided utensils and surfaces were cleaned using standard kitchen practices. No surviving bacteria were found unless reintroduced by contaminated tools, like unwashed knives or tongs. This confirms rare steak is safe if hygiene is maintained.
An exhaustive search found no reputable evidence suggesting medium-rare steak poses unique health risks. So, fire up the grill, order that ribeye, sirloin, or T-bone cooked to your liking, and savor its exquisite taste and aroma without worry.
