Is beef the only meat that can be eaten raw? The Surprising Truth

October 17, 2025 •

4 min read

According to the Centers for Disease Control and Prevention, an estimated 48 million people get sick from foodborne illnesses each year, which makes the question is beef the only meat that can be eaten raw? an important one for anyone exploring raw food consumption. Many believe that if any meat can be eaten raw, it is beef, but this is a common misconception that overlooks critical safety nuances and other raw delicacies.

Quick Summary

Beyond beef, certain types of high-quality, properly handled fish can also be consumed raw, while other meats like poultry and ground products are generally unsafe due to high bacterial risk. Adherence to strict sourcing and preparation methods is vital for minimizing foodborne illness.

Key Points

Not Just Beef: High-quality, specially prepared fish (sushi-grade) and certain other meats can also be eaten raw, not just beef.
Ground Meat Risks: Ground beef is never safe to eat raw because the grinding process spreads bacteria throughout the meat.
Poultry is Dangerous: Raw chicken and other poultry carry a high risk of widespread bacterial contamination and should never be eaten raw.
Fish Safety: Freezing fish at specific temperatures is required to kill parasites, making professional sourcing critical for raw seafood consumption.
Minimize Risk: Proper food handling, temperature control, and avoiding cross-contamination are essential to reduce the risk of illness when preparing any raw meat.
Cook for Safety: Cooking meat thoroughly remains the safest method to eliminate foodborne pathogens and is recommended for at-risk populations.

Debunking the Raw Meat Myth: It's Not Just Beef

While many people associate raw meat dishes like steak tartare and carpaccio with beef, it is not the only meat that can be consumed without cooking. The safety of eating raw meat is less about the animal and more about the specific cut, sourcing, and preparation methods. High-quality fish used for sushi and sashimi is another well-known example of a raw meat delicacy, with its own strict handling and freezing protocols to ensure safety. In contrast, certain meats like poultry and ground beef are almost never safe to eat raw due to widespread bacterial contamination risks.

The Common Perception: Raw Beef and its True Risks

The idea that raw beef is inherently safe stems from the fact that in whole cuts, bacteria tend to colonize only on the exterior surface. Searing the outside of a steak to a minimum internal temperature can kill these surface pathogens, leaving the rare or pink interior relatively safe to eat. However, this is not a guarantee of complete safety, and experts still advise caution.

Whole Muscle Cuts: For dishes like steak tartare or carpaccio, whole, clean, and high-quality muscle cuts are used. The beef is often prepared immediately after slaughter to reduce the risk of pathogens multiplying.
Ground Beef: Ground beef is a different story entirely. The grinding process mixes surface bacteria like E. coli throughout the meat, making it unsafe to eat raw or undercooked. This is why burgers and meatloaf must be cooked thoroughly to a safe internal temperature.

Beyond the Red Meat: A World of Raw Delicacies

Contrary to popular belief, various other meats and seafood have been traditionally and safely consumed raw for centuries.

The Safer Raw Option: Fish

Many fish species are eaten raw in dishes like sushi, sashimi, and poke. However, the safety of raw fish relies on a critical step: freezing. The FDA recommends that fish intended for raw consumption be frozen at specific temperatures and durations to kill parasites. Sourcing from a reputable seafood supplier that adheres to these guidelines is paramount.

The Risky Choices: Raw Pork and Wild Game

Historically, raw pork carried a high risk of parasitic infections like trichinosis. While modern farming practices have significantly reduced this risk in many regions, it has not been eliminated entirely. Wild game meat, such as venison, is also known to carry parasites and should always be cooked thoroughly. For this reason, consuming raw pork or wild game is strongly discouraged.

Comparison of Raw Meat Risks


Meat Type	Bacterial Risks	Parasitic Risks	Safe for Raw Consumption (with precautions)	Key Safety Measure
Whole Beef Cuts	Salmonella, E. coli on surface	Beef tapeworm	Yes	High-quality source, proper handling, surface sear
Ground Beef	E. coli, Salmonella throughout	High	No	Cook thoroughly
Fish (Sushi-grade)	Vibrio, Salmonella	Tapeworms, flukes	Yes	Freezing protocols, reputable source
Poultry (Chicken/Turkey)	Salmonella, Campylobacter throughout	Rare	No	Cook thoroughly until juices run clear
Pork	Salmonella, Yersinia, E. coli	Trichinella, tapeworms	No (Generally)	Cook thoroughly
Wild Game	Varies widely	High, especially Trichinella	No	Cook thoroughly

Essential Food Safety Tips for Raw Meat

For those who choose to eat raw meat, mitigating risk is a full-time commitment. Here are crucial steps to follow:

Source from Reputable Suppliers: Only purchase raw meat or fish intended for raw consumption from trusted butchers and fishmongers who can guarantee freshness and proper handling.
Practice Strict Hygiene: Use separate cutting boards and utensils for raw and cooked foods to prevent cross-contamination. Wash your hands thoroughly with soap and water after handling raw products.
Control Temperatures: Keep raw meat and fish refrigerated at 40°F (4°C) or colder and minimize the time it spends at room temperature. For seafood, confirm it has undergone professional freezing to kill parasites.
Handle Raw Meats Last: When shopping, pick up raw meat and poultry last to minimize exposure to warmer temperatures.

Who Should Avoid Raw Meat?

Certain individuals are at a significantly higher risk of severe illness from foodborne pathogens. The FDA and other health organizations strongly advise against raw meat for:

Pregnant women
Young children
Older adults (over 65)
People with weakened immune systems

Conclusion: The Final Verdict on Raw Meat

Ultimately, the answer to is beef the only meat that can be eaten raw? is a definitive no, as high-quality fish can also be prepared for raw consumption with specific precautions. However, a blanket assumption that all beef is safe is also false, particularly concerning ground varieties. While cultural delicacies exist, the risks of foodborne illness from bacteria and parasites are always present when consuming uncooked meat. For the highest level of safety, cooking meat to the recommended internal temperature is always the most effective strategy. Those who wish to enjoy raw preparations must exercise extreme caution by sourcing from reputable suppliers and strictly adhering to food safety guidelines to protect themselves from potential health hazards.

For more comprehensive information on food safety, you can visit the Food Safety and Inspection Service website provided by the USDA.(https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat-catfish/fresh-pork-farm-table)

Frequently Asked Questions

No, you should never eat raw ground beef from a grocery store. The grinding process can spread bacteria like E. coli throughout the meat, and cooking is the only way to ensure these pathogens are destroyed.

'Sushi-grade' fish is a marketing term indicating high-quality fish that has been handled under specific conditions, including being flash-frozen to kill parasites, making it safer for raw consumption.

No, it is not recommended to eat rare pork. While modern farming has reduced the risk of parasites like Trichinella, it has not been eliminated entirely. Pork should always be cooked thoroughly to a safe internal temperature.

Raw chicken is particularly risky because it is more prone to contamination with widespread bacteria like Salmonella and Campylobacter throughout the meat. Even searing the surface is not sufficient to kill all pathogens.

While some claim raw meat is more nutritious, the potential benefits are largely unproven and are outweighed by the significant risk of contracting a foodborne illness. The safest option is to cook meat properly.

Individuals with weakened immune systems, pregnant women, young children, and older adults are at a much higher risk of serious illness and should avoid all raw or undercooked meat, poultry, and fish.

To reduce cross-contamination, use separate cutting boards, utensils, and plates for raw meat and other foods. Always wash your hands and surfaces thoroughly with hot, soapy water after handling raw products.