Which meat is safe to eat rare?

December 27, 2025 •

5 min read

According to the USDA, harmful bacteria like E. coli are typically found on the surface of whole-muscle cuts of meat, which is why searing the exterior can make the interior safe to consume. This explains which meat is safe to eat rare, while other types of meat, like ground beef and poultry, pose a higher risk.

Quick Summary

Whole cuts of beef and lamb are generally safe to eat rare if properly seared. However, poultry, pork, and all ground meats require cooking to higher internal temperatures to eliminate harmful bacteria and parasites.

Key Points

Whole Cuts vs. Ground: Whole cuts of beef and lamb can be eaten rare because bacteria reside on the surface, while grinding meat mixes bacteria throughout.
Poultry is Never Rare: Chicken and other poultry must be cooked to a safe internal temperature of 165°F (74°C) to kill bacteria like Salmonella.
Pork Precautions: While modern pork production has reduced risks, it is still recommended to cook pork to at least 145°F (63°C) and rest it for three minutes.
Game Meat Risks: Large game like venison can be rare, but higher parasite risks mean cooking it through is safer, especially for vulnerable individuals.
Use a Meat Thermometer: The safest way to ensure proper doneness is by checking the internal temperature with a reliable meat thermometer.
Sous Vide for Precision: This cooking method can safely pasteurize meat at lower, consistent temperatures over a longer period.
At-Risk Groups Need Extra Care: Children, pregnant women, the elderly, and the immunocompromised should always avoid consuming raw or undercooked meat.

The Science of Rare Meat Safety

Understanding bacterial contamination is key to knowing which meat is safe to eat rare. The primary difference lies in how pathogens interact with different types of meat. For whole, solid cuts of meat, such as a steak from a cow or a chop from a lamb, any harmful bacteria typically reside on the exterior surface. This is because the muscle tissue itself is dense and acts as a barrier, preventing bacteria from penetrating deep into the cut. The simple act of searing the outer surfaces at high temperatures is enough to kill these pathogens, leaving the pink interior safe to consume. The red liquid often mistaken for blood is actually myoglobin, a protein that stores oxygen in muscle tissue.

This principle does not apply to all meat, especially ground or processed varieties. When meat is ground, the exterior surface that may have been exposed to bacteria is mixed throughout the product. This means that a rare or undercooked burger could harbor pathogens like E. coli or Salmonella inside, making it unsafe. Therefore, all ground meats must be cooked to a higher, safe internal temperature to ensure any and all bacteria are eliminated. This is why a rare steak is safe but a rare burger is not.

Meats You Can Safely Eat Rare

Several types of meat, when handled correctly, are safe to enjoy with a pink or rare center. The key is to verify that you are cooking a whole, non-processed cut from a reliable source. For at-risk populations such as children, pregnant women, the elderly, or those with weakened immune systems, it is still recommended to cook all meats more thoroughly.

Beef

Steaks and Roasts: Prime examples include cuts like ribeye, filet mignon, and sirloin. The surface is seared to kill bacteria, while the inside remains rare (120–130°F / 49–54°C) or medium-rare (130–135°F / 54–57°C).
Beef Carpaccio or Steak Tartare: While these are served raw, the safety relies entirely on the quality and freshness of the meat and preparation methods designed to minimize risk. It is crucial to use meat from a reputable butcher that has been handled with the utmost care, and consume it very fresh.

Lamb

Whole Cuts: Similar to beef, whole cuts of lamb like chops and roasts can be cooked to a rare or medium-rare doneness. Searing the exterior effectively eliminates surface pathogens, leaving the center safe and flavorful.

Game Meats

Large Land Game: Meats such as venison and bison can be cooked to rare or medium-rare. However, it is essential to be aware that wild game carries different risks, including parasites. Proper sourcing and understanding the potential for contaminants are important.

Meats That Require Thorough Cooking

Poultry

Poultry, including chicken, turkey, and duck, must always be cooked thoroughly to a safe internal temperature of 165°F (74°C). Poultry is a known carrier of Salmonella, a bacteria that is distributed throughout the meat, not just on the surface. The porous nature of poultry muscle means bacteria can penetrate deep inside, making a simple sear insufficient for safety. Never eat pink or undercooked poultry.

Pork

While the risk of contracting trichinosis from pork has drastically decreased due to modern farming practices, the USDA still recommends cooking pork to a minimum internal temperature. For whole cuts of pork (chops, roasts), the recommended safe temperature is 145°F (63°C), followed by a three-minute rest. This ensures the elimination of any potential parasitic risks. Ground pork, like ground beef, must be cooked to 160°F (71°C).

Ground Meats

Any type of ground meat, including beef, pork, lamb, and poultry, should be cooked until no pink remains and reaches a safe internal temperature of 160°F (71°C) for non-poultry, and 165°F (74°C) for poultry. The grinding process distributes surface bacteria throughout the product, making it unsafe to eat rare.

The Role of Cooking Method and Temperature

Using a meat thermometer is the single most important step for ensuring food safety when cooking meat to a specific doneness. Guessing based on color or feel can be unreliable. For an accurate reading, insert the thermometer into the thickest part of the meat, away from bones or fat.

Another advanced technique for achieving a perfectly rare or medium-rare result with enhanced safety is sous vide cooking. This method involves cooking vacuum-sealed food in a temperature-controlled water bath for a precise amount of time. It allows for pasteurization at lower temperatures over an extended period, ensuring even cooking and safety, after which the meat can be quickly seared for a flavorful crust. For example, a steak can be pasteurized at 131°F (55°C) for several hours to achieve a safe, evenly cooked rare finish.

Rare vs. Cooked-Through: Meat Safety Comparison


Meat Type	Safe Rare?	Reason	Recommended Internal Temperature (USDA)
Whole Beef Cuts	Yes	Surface bacteria killed by searing, interior sterile.	145°F (63°C) with 3-minute rest (many cook lower for doneness)
Whole Lamb Cuts	Yes	Similar to beef, surface bacteria are the primary concern.	145°F (63°C) with 3-minute rest
Ground Meats	No	Grinding distributes surface bacteria throughout the meat.	160°F (71°C) (except poultry)
Pork	No	Potential for parasites and bacteria requires thorough cooking.	Whole cuts: 145°F (63°C) with 3-minute rest
Poultry	No	Risk of Salmonella contamination throughout the porous muscle tissue.	165°F (74°C)
Wild Game	Higher Risk	Varies by animal; potential for parasites and bacteria.	Consult game-specific guidelines; cooking through is safer

Conclusion

Navigating the world of rare meat requires an understanding of food science and a commitment to safe handling practices. For whole muscle cuts of beef and lamb, a proper sear can be sufficient to kill surface bacteria, allowing for a delicious rare or medium-rare result. However, ground meats, all poultry, and pork must be cooked to higher, safe internal temperatures to prevent foodborne illness. The use of a meat thermometer is your most reliable tool for ensuring safety and achieving your desired doneness. By following these guidelines and respecting the different biological properties of each meat, you can enjoy a perfectly cooked meal with confidence. For more comprehensive information on food safety, visit the USDA Food Safety and Inspection Service website.

Frequently Asked Questions

No, a rare burger is not safe to eat. During the grinding process, surface bacteria are mixed throughout the meat, meaning the entire patty must reach a safe internal temperature (160°F / 71°C) to kill all harmful pathogens.

While the USDA recommends 145°F (63°C) for whole beef cuts, many people prefer it cooked to a rare (120–130°F / 49–54°C) or medium-rare (130–135°F / 54–57°C) doneness, which is generally considered safe if the exterior has been thoroughly seared.

Chicken and other poultry must be cooked to a safe internal temperature of 165°F (74°C). The porous nature of poultry meat and the risk of Salmonella contamination throughout the muscle make it unsafe to eat rare.

The main risks are foodborne illnesses caused by bacteria like Salmonella, E. coli, and Campylobacter, as well as potential parasites. Symptoms can include nausea, vomiting, diarrhea, and fever.

No, it is not safe. The CDC recommends that at-risk individuals, including pregnant women, young children, and older adults, avoid raw or undercooked meat to prevent serious foodborne illness.

Searing subjects the exterior surface of a whole cut of meat, where bacteria reside, to a high enough temperature to kill any harmful pathogens. Since the interior is naturally sterile, this process makes the steak safe to eat rare.

Historically, pork carried a risk of parasites like Trichinella, though this is now rare in modern-day farming. Beef's primary risk is surface bacteria like E. coli. Searing addresses the surface issue for beef, while pork's risks require cooking to a higher internal temperature for safety.

No, relying on color is not a reliable indicator of doneness or safety. The color of meat can change for many reasons, and a meat thermometer is the only way to accurately determine the internal temperature has reached a safe level.