Why Rare Steak is Safe — but NOT Rare Chicken

Summary by Krater

A cooking explainer breaks down the safety of eating undercooked meat like beef, chicken, fish, and pork by examining the science of foodborne pathogens and USDA temperature guidelines.

From the video

Answers: Is it safe to eat medium-rare steak or undercooked meat?

• meat food safety
• USDA cooking temperatures
• pathogens in meat
• foodborne illness prevention

What it concludes

• Whole cuts of meat like steak are safe to eat rare or medium-rare because bacteria live on the surface and are killed by searing.
• Ground beef requires a higher internal temperature of 160 degrees Fahrenheit because surface bacteria are mixed throughout the meat.
• Chicken and poultry must be cooked all the way through to 165 degrees Fahrenheit because pathogens can be internalized inside the meat.
• Trichinosis cases from pork have drastically declined in the United States, making modern commercial pork much safer.
• Pink pork is safe and tasty when cooked to 145 degrees Fahrenheit followed by a 3-minute rest.