Tag: Safe meat handling

According to the CDC, tens of thousands of people are infected with foodborne parasites each year, though cases from commercially raised meat are rare in developed nations. Taking proper precautions is still crucial, as parasitic infections from wild game and cross-contamination can still occur. This guide covers how to prepare and cook meat safely to minimize your risk.

Health organizations widely advise against eating raw meat due to significant risks of bacterial contamination. When considering how much raw meat per week, the focus shifts to recommended intake levels for properly cooked meat, with figures like 700g raw weight being a common guideline for red meat.

According to the U.S. Department of Agriculture (USDA), a whole cut of beef, like a steak, is safe to eat at a minimum internal temperature of 145°F (63°C) with a three-minute rest time. This confirms that a medium steak, which typically falls within this temperature range, is safe to consume when cooked correctly.