Who Eats Raw Meat? A Look at Global Culinary Traditions

November 18, 2025 •

3 min read

While often perceived as an unusual practice, consuming raw meat is a deeply rooted tradition in various cultures across the globe [1, 5]. These practices are not typically driven by modern dietary fads but by historical necessity, cultural identity, and specific culinary preparations that have evolved over generations [2, 5].

Quick Summary

This article delves into the diverse global cultures and historical contexts where eating raw meat is a traditional practice. It explores specific dishes from different regions, the reasons behind these traditions, and the associated health risks.

Key Points

Cultural Significance: Raw meat consumption is part of the traditional cuisine in several cultures globally, often with deep historical roots [1, 5].
Examples: Notable examples include French steak tartare, Italian carpaccio, Ethiopian kitfo, Lebanese kibbeh nayyeh, and the raw meat practices of the Inuit people [1, 2, 4, 8, 10].
Historical Context: Traditions sometimes developed due to environmental necessity or lack of cooking resources, as seen in Arctic cuisines [2].
Culinary Value: The specific textures and flavors of raw meat are often highly valued within these cultural contexts [5].
Health Risks: Eating raw meat poses a significant risk of foodborne illness from bacteria (like E. coli, Salmonella) and parasites [3, 6].
Safety Measures: Traditional methods and using fresh, high-quality meat aim to mitigate risk but cannot eliminate it [1, 7].
Vulnerable Groups: Health authorities strongly advise against raw meat for pregnant women, young children, older adults, and those with weakened immune systems [1, 3].

Cultural Roots of Raw Meat Consumption

Many instances of people eating raw meat are tied to long-standing cultural and historical practices rather than contemporary dietary choices. These traditions often developed due to environmental factors, necessity, or the availability of specific ingredients and preparation methods [2, 5].

European Delicacies

Steak Tartare (France): A classic example, steak tartare consists of finely minced or chopped raw beef seasoned and often served with a raw egg yolk. Its preparation emphasizes using very fresh, high-quality beef [1, 7].
Carpaccio (Italy): Originally made from thinly sliced raw beef, Carpaccio is dressed with olive oil and other seasonings. It is said to have been created for a countess who could not eat cooked meat [8].

African and Middle Eastern Traditions

Kitfo and Gored Gored (Ethiopia): In Ethiopia, kitfo is minced raw beef mixed with spices, while gored gored consists of raw beef cubes. These dishes are significant in Ethiopian cuisine and often served on special occasions [4, 9].
Kibbeh Nayyeh (Lebanon): This Levantine dish features raw ground lamb or beef mixed with bulgur wheat and spices. It is a traditional part of mezze platters [10].

Arctic Indigenous Practices

Inuit Cuisine: For the Inuit people and other Arctic communities, consuming raw meat, such as muktuk (whale skin and blubber), caribou, and seal, is a traditional practice linked to survival in harsh environments where fuel for cooking was scarce [2]. It also provided essential nutrients like Vitamin C, which helps prevent scurvy [2].

Why These Traditions Persist

The continuation of these practices is often linked to cultural identity, taste preferences, and historical significance. The specific textures and flavors of raw meat prepared in these traditional ways are highly valued within their respective cultures. While modern food availability has changed, the cultural importance of these dishes remains [5].

Health Risks Associated with Eating Raw Meat

Regardless of cultural context or preparation methods, eating raw meat carries inherent health risks. Raw meat can harbor harmful bacteria like E. coli, Salmonella, Listeria, and parasites such as tapeworms and Trichinella [3, 6]. These pathogens can cause severe foodborne illnesses, leading to symptoms like nausea, vomiting, diarrhea, abdominal pain, and in serious cases, long-term health complications or even death [3, 6].

Even when using fresh, high-quality meat, the risk is not entirely eliminated. Proper handling and sourcing can mitigate some risks, but they cannot guarantee the absence of pathogens [1, 7]. Health authorities generally advise against consuming raw or undercooked meat, particularly for vulnerable populations such as pregnant women, young children, older adults, and individuals with weakened immune systems [1, 3].

Comparison: Traditional vs. Modern Raw Meat Consumption


Feature	Traditional Cultural Dishes	Modern Raw Meat Diets
Motivation	Cultural heritage, historical necessity, specific culinary appreciation	Perceived health benefits, dietary philosophy, experimentation
Preparation	Specific, often generations-old methods aiming to enhance safety and flavor	Varies widely, may lack historical knowledge of risk mitigation
Risk Awareness	Cultural understanding of best practices, though risks still present	May underplay or misunderstand significant health risks
Nutritional Rationale	Sometimes linked to obtaining nutrients in harsh environments (e.g., Vitamin C) [2]	Often based on unproven claims about nutrient retention or enzyme benefits

Conclusion

The practice of eating raw meat is a diverse phenomenon, deeply embedded in the culinary histories and cultural identities of various populations worldwide. From the refined preparations of European tartare and carpaccio to the necessity-driven diets of Arctic communities and the flavorful dishes of Ethiopia and Lebanon, raw meat holds a significant place in many food traditions. While these practices are integral to cultural heritage for some, it is crucial to acknowledge the inherent health risks associated with consuming uncooked meat due to potential bacterial and parasitic contamination. Health experts consistently highlight the dangers, emphasizing that while cultural preparations may aim to reduce risk, they cannot eliminate it entirely. Understanding the cultural context is important, but awareness of health implications is paramount for anyone considering this practice.

Frequently Asked Questions

Yes, many cultures worldwide have traditional dishes that feature raw meat, including those in Europe, the Middle East, Africa, and Arctic regions [1, 2, 4, 5, 8, 10].

Well-known raw meat dishes include French steak tartare, Italian carpaccio, Ethiopian kitfo and gored gored, and Lebanese kibbeh nayyeh [1, 4, 8, 10].

For some indigenous cultures, like the Inuit, eating raw meat was a practical response to living in harsh environments where fuel for cooking was scarce. It also provided essential nutrients [2].

Yes, in many cultures, specific raw meat preparations like steak tartare or kitfo are considered delicacies, valued for their unique flavor and texture [5, 4].

The main concerns are foodborne illnesses caused by bacteria such as E. coli, Salmonella, and Listeria, and parasites like tapeworms, which can lead to serious health problems [3, 6].

Using very fresh, high-quality meat from a reputable source can reduce the risk of illness but does not guarantee safety. Harmful pathogens can still be present [1, 7].

Health experts strongly advise against raw meat consumption for pregnant women, young children, older adults, and individuals with compromised immune systems due to their higher risk of severe illness [1, 3].