What meats can you eat undercooked? A guide to safety and risk

November 17, 2025 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), foodborne illnesses like Salmonella and E. coli are often linked to contaminated meat, but discerning which meats can you eat undercooked is key for mitigating risk. Certain whole cuts of meat are naturally safer to eat rare than others, such as ground meat or poultry, due to how bacteria typically colonizes the surface rather than the interior.

Quick Summary

Some whole cuts of red meat like steak and roasts can be eaten undercooked if properly seared, as surface bacteria are eliminated. Sushi-grade fish is also safe when handled correctly. Conversely, poultry, pork, and ground meats must be cooked thoroughly to kill dangerous bacteria and parasites present throughout the meat.

Key Points

Whole Red Meat Cuts are Safest Undercooked: Whole steaks, roasts, and chops of beef and lamb are the safest meats to eat rare, as bacteria are typically on the surface and killed by searing.
Poultry and Ground Meats Must Be Cooked Through: Never eat undercooked poultry, ground meats, or pork, as bacteria and parasites can be distributed throughout, making thorough cooking necessary.
Sushi-Grade Fish is Processed for Raw Consumption: Fish labeled "sushi-grade" has been specially handled and frozen to kill parasites, making it safe for raw dishes like sushi and sashimi.
Proper Temperature Control is Essential: Always use a meat thermometer to ensure meats, particularly ground varieties and poultry, reach the safe minimum internal temperature to kill pathogens.
Prevent Cross-Contamination: Keep raw meat juices away from other foods and use separate utensils and cutting boards to avoid spreading harmful bacteria throughout the kitchen.
Certain Populations Face Higher Risks: Pregnant women, young children, the elderly, and those with weakened immune systems should always avoid undercooked meats due to heightened risk of severe illness.

Meats That Can Be Eaten Undercooked (With Caution)

While official health recommendations often suggest cooking all meats thoroughly, some types are commonly and safely consumed in undercooked states, provided strict handling and preparation protocols are followed. The key difference lies in where bacteria are harbored.

Whole Cuts of Beef and Lamb

Whole cuts of beef, such as steaks and roasts, and whole cuts of lamb, including chops and roasts, are generally safe to eat rare or medium-rare. The muscle tissue of these meats is typically sterile on the inside, with bacteria like E. coli and Salmonella residing only on the exterior surface. This is why searing the outside of a steak is critical, as it eliminates any surface contaminants. USDA recommendations state that these cuts are safe once they reach an internal temperature of 145°F (63°C) and are allowed to rest for three minutes. Many enthusiasts, however, enjoy them cooked to a lower temperature, accepting a minimal, calculated risk. It's crucial to purchase meat from a reputable butcher who prioritizes sanitary handling.

Sushi-Grade Fish

Fish intended for raw consumption, such as in sushi or sashimi, is a notable exception to the thorough cooking rule. "Sushi-grade" is not an official, regulated term, but it indicates the fish has been handled and processed with stringent safety standards. This often involves a specific freezing process—at -20°C for at least seven days or flash-frozen at -35°C for 15 hours—to kill parasites. Common varieties like tuna, salmon (farmed or properly frozen wild-caught), and yellowtail are often served raw.

Meats to Always Cook Thoroughly

Certain meats pose a much higher risk of foodborne illness and should never be consumed raw or undercooked. The risk stems from the potential for internal contamination.

Poultry (Chicken and Turkey)

Chicken and turkey should always be cooked to an internal temperature of 165°F (74°C) to be safe. Poultry commonly carries dangerous bacteria like Campylobacter and Salmonella, which can be present throughout the meat, not just on the surface. Eating undercooked poultry can lead to severe food poisoning with symptoms ranging from diarrhea and cramps to more serious complications. It is also essential to prevent cross-contamination by using separate cutting boards and utensils and washing hands thoroughly after handling raw poultry.

Ground Meats

Unlike whole cuts, ground meats like beef patties, sausages, and ground pork are much riskier to eat undercooked. The grinding process distributes any surface bacteria throughout the entire product, making every part a potential source of contamination. The USDA recommends cooking all ground meat to an internal temperature of 160°F (71°C). A rare burger, therefore, carries a significantly higher risk than a rare steak.

Pork

While modern farming practices have significantly reduced the risk of parasites like Trichinella spiralis, eating undercooked pork is still not recommended. Infections like trichinosis and tapeworms are serious concerns, and thorough cooking to a safe internal temperature is the best prevention. The USDA recommends cooking whole cuts of pork to 145°F (63°C) with a three-minute rest, and ground pork to 160°F (71°C). For dishes like mett that use raw pork, extreme caution and verified source material are required.

Raw vs. Undercooked Meat Safety Comparison


Feature	Undercooked Whole Cuts of Beef/Lamb	Raw/Undercooked Poultry, Pork, Ground Meat
Bacterial Location	Primarily on the surface.	Can be distributed throughout the meat.
Safety Mechanism	Searing the exterior eliminates surface bacteria.	Only thorough cooking to a safe internal temperature can eliminate bacteria.
Recommended Temperature	USDA minimum is 145°F, with a 3-minute rest.	Ground beef: 160°F. All poultry: 165°F.
Risk Level	Minimal with proper sourcing and handling.	High risk due to potential for internal contamination.
Example Dishes	Rare steak, beef carpaccio.	Raw chicken sashimi (Japan, high-risk), rare burger (risky).

How to Safely Prepare Undercooked Meats

For those who choose to consume certain meats undercooked, following strict food safety guidelines is paramount. The NSW Food Authority and other organizations outline key steps:

Purchase from reputable sources: Buy meat from a trusted butcher or supplier who can verify the freshness and handling of their products.
Maintain proper temperature: Keep raw meat refrigerated below 5°C (40°F) and use it as soon as possible.
Prevent cross-contamination: Use separate cutting boards and utensils for raw meats and wash your hands thoroughly after handling.
Cook the surface: For whole cuts of red meat, ensure all exterior surfaces are seared to a safe temperature to kill surface bacteria.
Use a meat thermometer: For whole cuts like beef and lamb, rely on a food thermometer rather than color to check doneness, especially when aiming for a rare finish. For more information, see the official USDA safe minimum internal temperature chart.
Be aware of risk factors: Individuals with compromised immune systems, the elderly, young children, and pregnant women should avoid all undercooked and raw meats.

Conclusion

While the culinary world embraces various dishes featuring undercooked and raw meats, understanding the significant differences in risk between types of meat is essential for safety. Whole cuts of beef and lamb, when handled and seared correctly, and specialized sushi-grade fish offer options for those who enjoy rare preparations. However, meats like poultry, pork, and all ground meats require thorough cooking to eliminate harmful pathogens present throughout the meat. Adherence to strict food safety practices, from sourcing to preparation, is the most effective way to minimize the risk of foodborne illness and enjoy your meal with confidence.

Frequently Asked Questions

Yes, rare steak can be safe to eat if it's a whole cut (not ground) and has been properly seared on all sides to kill surface bacteria. The USDA minimum for steaks is 145°F, but many people eat it at lower temperatures with minimal risk if sourced correctly.

No, it is not recommended to eat undercooked pork. While the risk of parasites like Trichinella has decreased with modern farming, thorough cooking is still necessary to eliminate potential bacteria and parasites. The USDA recommends cooking pork to at least 145°F.

Sushi-grade is a marketing term, not a regulated standard, that indicates fish has been processed for safe raw consumption. This typically involves freezing the fish at very low temperatures to kill parasites, ensuring it is safe for use in sushi and sashimi.

Eating undercooked chicken is highly risky and can cause food poisoning from bacteria like Campylobacter and Salmonella. Chicken should always be cooked to a minimum internal temperature of 165°F (74°C) to ensure it is safe to eat.

Ground beef is unsafe to eat rare because the grinding process mixes surface bacteria throughout the meat. Unlike a whole cut, searing the outside is not enough to kill all the pathogens. It must be cooked to an internal temperature of 160°F.

The primary food safety rule is preventing cross-contamination. This means keeping raw meat separate from cooked or ready-to-eat foods and cleaning all surfaces and utensils thoroughly after contact.

Yes, certain people are at a higher risk of severe illness from foodborne pathogens. This includes pregnant women, children under five, older adults, and those with weakened immune systems, who should always avoid raw or undercooked meats.