Is It Safe to Eat Raw Beef or Steak?

Raw food diets are based on the belief that cooking and heating food robs it of essential nutrients. You can't ensure safety when eating raw beef or steak.

Cooked food is the norm in most of the world, but the raw food movement also has its adherents. Raw food is a tradition in some societies, and eating fruits and vegetables raw (with proper food hygiene) is relatively safe. Raw steak and beef, on the other hand, may present several infectious hazards, and consuming them is not advisable. Foodborne illnesses are a significant danger, and cooking your food provides safety.

Read on to find out more.

Raw food diets are based on the belief that cooking and heating food robs it of essential nutrients. Eating raw food, then, would help you get the most out of your meals. Raw foods can include soaked, sprouted, and fermented foods like sprouted legumes and yogurt, but not any food that has been treated with heat. Refined, preserved, processed, and pasteurized foods are not considered raw foods.

It is true that cooking your food destroys some of its vitamin C, thiamine (vitamin B1), folate (vitamin B9), cobalamin (vitamin B12), and others. On the other hand, cooking increases quantities of vitamin A, vitamin K, and vitamin E. This might be because cooking breaks down cell walls, releasing these vitamins.

Most raw food diets include a lot of fruits and vegetables, and including more of these and cutting out processed foods benefits your health. As long as you clean these foods before serving them, they don't pose a threat. 

In contrast, a raw omnivorous diet that also includes raw meat, dairy, and eggs carries several hazards. As such, following a raw food diet thoughtlessly might leave you deficient in essential nutrients and expose you to health risks. 

Always consult a qualified dietician before following such diet plans.

Eating raw meat is neither new nor uncommon. Kibbeh, a dish popular in North Africa and the Middle East, often contains raw meat. Japanese sashimi and sushi similarly include raw meat and fish. Canadian Inuits regularly eat raw seal and whale meat and blubber. Other dishes that contain raw meat include ossenworst, kachilaa, carpaccio, and, of course, steak tartare: ground raw beef served with other ingredients.

Raw beef and steak have a flavor and texture quite different from the cooked variants, and many people enjoy the feel and flavor of raw beef. Raw beef is also believed to be rich in enzymes that benefit health. Of course, our intestines have enough enzymes of their own and typically don't need additional enzymes in food for digestion. 

It is also worth noting that all the proteins you eat, including enzymes, are broken down into amino acids rather than used as they are. These amino acids are absorbed, and your body uses them to make the proteins it needs.

Most animals, even on farms, live in conditions where microorganisms abound. Animals are frequently infected with viruses, bacteria, fungi, prions, or parasites, even if they may appear healthy. Many organisms will exist harmlessly within animals but cause disease in humans who are exposed. 

Undercooked or raw food causes many infections. Every year, 48 million people get a foodborne illness in America. Many of these illnesses are severe, and 128,000 people are hospitalized. Foodborne illnesses even cause 3,000 deaths yearly. 

Salmonella infection

Salmonella bacteria cause about 1.35 million infections in the U.S. every year, leading to 26,500 hospitalizations and 420 deaths. Symptoms usually occur 6 hours to 6 days after consumption of contaminated food, including raw beef or steak. These symptoms may include:

• Fever
• Diarrhea
• Vomiting
• Stomach cramps

Among the thousands of Salmonella types, Salmonella enterica most frequently infects cattle. Diarrhea and vomiting that accompany this infection may dehydrate you enough to require hospitalization. More severe illness is likely to affect the elderly, children, and people with weakened immunity. 

This disease usually lasts 4 to 7 days. Your doctor will prescribe oral or intravenous fluids and other medication as needed.

Clostridium perfringens infection

This is another common foodborne infection. About a million people are affected every year. Bacteria produce spores that grow into more bacteria, rapidly multiplying in favorable conditions. They produce a toxin that causes diarrhea and stomach cramps. You're likely to notice symptoms 6 to 24 hours after eating raw meat contaminated with Clostridium perfringens, and the illness in turn lasts 24 hours. 

This infection doesn't typically cause fever or vomiting.

Campylobacter infection

These bacteria cause 1.5 million infections every year in the U.S. Campylobacter will most often contaminate poultry, but you can also get infected by other types of meat and seafood. The symptoms manifest 2 to 5 days after eating contaminated meat, including:

• Diarrhea, often bloody
• Nausea
• Vomiting

This infection sometimes also causes complications such as arthritis, temporary paralysis, and irritable bowel syndrome. In people with a weakened immune system, Campylobacter can cause life-threatening bloodstream infections.

Several other organisms can also cause foodborne illness:

• Norovirus
• Staphylococcus aureus
• Escherichia coli
• Listeria monocytogenes

Cooking kills germs and protects you from infections, but cooking has to be done right. Simply looking at the color of your cooked beef or steak may be misleading. It's best to use a food thermometer to determine that your meat has been cooked thoroughly.

The right temperatures to eliminate contamination are:

• Whole cuts of beef: 145 F
• Ground beef: 160 F
• Leftovers: 165 F

You can't ensure safety when eating raw beef or steak, but certain precautions can reduce your risk of infection. 

People with compromised systems, children under 5, people over 65, and pregnant people are all more likely to get sick if they eat contaminated raw steaks or beef. These people, consequently, should definitely not consume raw meat.

Also, never leave your raw beef at room temperature. Bacteria grow rapidly in warm conditions. Bring raw meat home with ice packs and store it in your refrigerator or deep freezer immediately. Thaw it in cold water.

Also, talk to your butcher and get the freshest raw meat possible. This reduces the chances of contamination from the air and handling. You should eat the raw meat as soon after slaughter as possible. 

Regardless of the precautions you take, eating raw beef or steak is risky. Disease-causing microorganisms often contaminate raw beef and steak, but cooking at the recommended temperatures kills them and keeps you safe. In contrast, the real dangers of foodborne illness outweigh any potential benefits of raw food.