Why Rare Steak is Safe — but NOT Rare Chicken

Summary

This video explores the science behind cooking different types of meat to ensure food safety. The host discusses how steak can be safely cooked medium rare, as long as the surface is properly cooked, due to pathogens primarily residing in the digestive system. Ground beef, chicken, fish, and pork require different cooking temperatures to eliminate harmful bacteria. Experts weigh in on the risks associated with undercooked meat, from E. coli in beef to Salmonella in chicken, while also addressing the benefits of freezing fish for sushi safety. The video wraps up with a light-hearted note about the challenges of writing cooking show scripts.

Takeaways

• 😀 Cooking steak medium rare can be tricky, especially when it has uneven thickness, but aiming for slightly rare is preferred to avoid overcooking.
• 😀 Beef is generally safe to eat medium rare if it's cooked properly on the surface, as contaminants like E. coli mostly reside in the animal's digestive system.
• 😀 Contamination in beef mainly happens on the surface, and as long as that is cooked well, the rest of the steak is safe to eat.
• 😀 Ground beef needs to be cooked to 160°F because the outside, potentially contaminated by bacteria, is mixed with the rest of the meat.
• 😀 Chicken should always be cooked to 165°F to avoid pathogens like Salmonella or Campylobacter, which can be internalized in the meat.
• 😀 Unlike beef, chicken can harbor pathogens inside the meat, making it dangerous to eat undercooked.
• 😀 Fish, especially sushi, can be safer to eat raw when flash-frozen, which kills certain pathogens like Vibrio.
• 😀 The consumption of raw fish is relatively safe due to freezing methods, although it still carries some risk.
• 😀 Pork used to require cooking to 160°F due to concerns about Trichinosis, but now 145°F is considered sufficient if allowed to rest.
• 😀 Slightly pink pork is safe to eat, but pink sausage is not recommended due to bacteria risks, despite the change in cooking guidelines.

Q & A

Why do people prefer to eat medium-rare steak despite the potential risks of uneven cooking?

People often prefer medium-rare steak because it offers a balance of tenderness and flavor, with a slight preference for the rare center. The risk of uneven cooking is accepted, as they would rather have a rare section than overcooked parts.

What makes rare steak safe to eat while rare chicken is dangerous?

Rare steak is typically safe because contamination from bacteria like E. coli is mainly on the surface of the muscle, which can be eliminated by proper cooking on the outside. In contrast, chicken can have pathogens inside the muscle, making it dangerous to consume undercooked.

What role do pathogens like E. coli and Salmonella play in food safety for beef?

Pathogens like E. coli and Salmonella primarily live in the animal's digestive system, not in the muscle. They may contaminate the surface of beef during slaughter. Proper cooking of the surface eliminates these pathogens, making the meat safe to eat.

Why is ground beef treated differently than whole cuts of beef in terms of cooking safety?

Ground beef is more prone to contamination because the surface area of the meat is mixed into the interior during grinding. This means pathogens from the surface can be distributed throughout the meat, requiring a higher internal cooking temperature of 160°F to ensure safety.

What temperature should ground beef be cooked to for safety?

Ground beef should be cooked to an internal temperature of 160°F to ensure that pathogens like Salmonella and E. coli are eliminated.

What is the recommended cooking temperature for chicken, and why is it important?

Chicken should be cooked to an internal temperature of 165°F to ensure that any internal pathogens, such as Campylobacter and Salmonella, are fully destroyed.

Why can some people safely eat sushi, while others avoid raw fish?

While raw fish can carry pathogens, many high-quality fish are flash-frozen before consumption, which can kill certain harmful bacteria like Vibrio. However, some experts, like Dr. Diez-Gonzalez, avoid raw fish due to the risks associated with food-borne pathogens.

How does freezing help with food safety, particularly for fish?

Freezing can kill certain pathogens, such as Vibrio, in fish. This process significantly reduces the risks associated with consuming raw or undercooked fish.

Why did the USDA change its recommendation for cooking pork from 160°F to 145°F?

The USDA lowered the recommended cooking temperature for pork to 145°F after improved pork industry practices reduced the risk of Trichinosis, a parasitic disease. Pork at 145°F post-rest is safe to eat and can even appear slightly pink.

What is the reason for avoiding pink sausage, even though pink pork chops are safe?

While pink pork chops are safe, pink sausage is not recommended because it is usually ground meat. This means any external contamination from bacteria like Salmonella can be mixed throughout the meat, requiring it to be cooked thoroughly.