For steak lovers, few things beat the taste and texture of a beautifully marbled, perfectly charred yet still pink inside strip, ribeye, or filet On the other hand, the idea of eating anything less than well-done chicken seems not just unappetizing but downright dangerous. But what exactly accounts for this big difference between how we cook our beef versus our poultry?
The Science Behind Safe Meat Preparation
When dealing with any raw meat, proper cooking is vital to kill potentially harmful bacteria that could lead to foodborne illnesses. Chicken, in particular, can harbor salmonella, campylobacter, and other bacteria in its muscle tissues and interior cavities. To eliminate these pathogens, health agencies stipulate that chicken needs to reach an internal temperature of 165°F (74°C).
Beef on the other hand does not tend to have dangerous bacteria distributed throughout its thicker muscle fibers. Instead, organisms are usually only on the exterior surfaces. Consequently, searing the outside of a steak at high heat removes this contamination while allowing the inside to remain pink and juicy.
Why Chicken Has More Harmful Bacteria
There are a few key reasons why chicken poses a higher risk of harboring dangerous bacteria compared to beef
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Anatomy – Chickens have more nooks and crannies both internally and on their skin where bacteria can lodge, especially in the abdominal cavity. Cattle, with their thicker hides and less intricate organs, provide fewer hiding spots.
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Diet – Chickens eat a mix of grains and plant materials along with plenty of animal protein. Their varied diet allows them to host a more diverse bacterial population. Cows, as herbivores, take in fewer microbes.
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Processing – Machine evisceration of chickens can spread bacteria from the intestines onto the meat. With cattle, the main risk is contamination of the outer carcass during skinning.
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Vaccines – Cattle often receive vaccines for major pathogens like E. coli. Equivalent vaccines are not as widely used in the poultry industry.
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Farm Size – Chickens are more frequently raised in crowded, indoor facilities where disease transmission is greater compared to pasture-raised beef cattle.
The Dangers of Undercooked Chicken
Eating raw or undercooked chicken poses clear health risks:
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Salmonella – This bacterium triggers nausea, vomiting, fever, and diarrhea 12 to 72 hours after ingestion. It hospitalizes over 20,000 Americans each year.
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Campylobacter – With symptoms similar to salmonella, campylobacter infections can lead to Guillain-Barré syndrome, paralysis, and long-term arthritis.
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Clostridium perfringens – Although it causes a relatively mild illness, this pathogen can produce dangerous toxins. It’s the second most common bacterial source of food poisoning.
Cooking Chicken Thoroughly
To avoid foodborne illnesses, public health recommendations are clear – chicken needs to reach 165°F all the way through. Here are some tips for properly cooking chicken:
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Use a food thermometer to check internal temperature, especially for large cuts like whole birds or bone-in breasts and thighs.
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Allow extra cooking time for frozen chicken to ensure it is fully thawed.
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Adjust cook times for factors like high altitude. Set your oven 25°F higher if baking above 3000 feet elevation.
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Don’t eat chicken if it remains pink, red, or bloody looking, even after resting. Send it back for more cooking if served underdone at a restaurant.
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Leftovers should be reheated to 165°F. Discard any chicken sitting at room temperature for longer than two hours.
The Bottom Line
When it comes to meat doneness, not all proteins are equal. The internal structure and predominant bacteria associated with chicken mean it absolutely must be cooked to 165°F to be safe. Steak has a thicker, less hospitable muscle composition allowing it to be safely consumed rare or medium-rare when seared on the outside. Knowing the science behind proper meat preparation empowers home cooks to serve up delicious, yet pathogen-free meals.
Why Is Raw Meat Dangerous?
Have you ever wondered why other carnivores and omnivores in the animal kingdom can eat raw meat on a regular basis, while humans can’t at all? Well, first of all, we actually can eat more raw meat than we realize — at least, if it’s ultra-fresh.
Lions, tigers, and bears (oh my!) are susceptible to many of the same foodborne illnesses that we are, but they come across harmful bacteria far less often since they usually eat meat fresh from a kill. Most humans, on the other hand, only come by their meat after it’s been through a lengthy processing and storing process during which pathogens may be introduced.
Still, fresh or not, raw meat will still affect humans much more harshly than the rest of the animal kingdom, since our gut structures are not designed to handle it. Why is this, though? Why are other animals better at eating raw meat? Should we be jealous of this ability?
As it turns out, our inability to eat raw meat is probably an asset as a species. One of the prevailing theories is that even though cooked meat retains less energy and nutrition than raw meat, it also enhances our digestive efficiency. Essentially, the cooking process lets us get the digestive process started before we ever eat the food — it breaks down tough protein strands, kills parasites and pathogens, and frees up our internal energy to be used by our big human brains.
The downside, of course, is that we have to be more careful with how we eat meat.
Rare Ground Beef is Usually Not Safe
Because the process of grinding beef can introduce harmful bacteria from the meat’s surface throughout the meat, burgers should always be cooked to an internal temperature of 160 degrees, or to medium doneness.
Why Rare Steak is Safe — but NOT Rare Chicken
FAQ
Why can you have rare steak but not chicken?
Beef is safer to eat rare because it has less propensity to have bacteria in the inner muscle tissue. This is due to beef being a drier meat than poultry. Chicken is a very moist protein, which is a conducive environment for bacteria growth. This is why chicken must be cooked through to 165 Fahrenheit for safety.
Why can you eat pink steak and not pink chicken?
Color and Texture: The pink color in a rare steak is generally safe because the bacteria that can be present on the surface of the meat are killed during the searing process. Steak is typically less prone to contamination throughout its interior compared to chicken.
Why can’t chicken be cooked rare?
Why does chicken have Salmonella but beef doesn’t?
It has to do with the structure of the meat. Poultry is not very dense and provides more “pockets” for salmonella to grow. Beef is much more dense thus more difficult (though far from impossible) for salmonella to grow in.
Can you eat rare steak but not chicken?
Difference in cooking temperature One of the reasons why you can eat rare steak but not chicken is the difference in cooking temperature. Steak is cooked at a higher temperature than chicken. When cooking steak, it is typically seared at a high temperature to develop a flavorful crust, while the inside is left rare or medium-rare.
Can you eat rare steak?
Rare steak can be safely consumed because the high heat used during cooking kills most bacteria present. However, chicken should be cooked thoroughly to eliminate harmful bacteria, such as salmonella, which is commonly found in poultry. Cooking chicken until it reaches an internal temperature of 165°F (74°C) helps ensure it is safe to eat.
Why is rare steak bad for You?
These bacteria reside on the surface of the meat and can cause foodborne illnesses with symptoms like vomiting, diarrhea, and abdominal cramps. The fear is that the internal temperature of rare steak isn’t high enough to kill these harmful microorganisms, leading to sickness.
Why is steak cooked at a higher temperature than chicken?
Steak is cooked at a higher temperature than chicken. When cooking steak, it is typically seared at a high temperature to develop a flavorful crust, while the inside is left rare or medium-rare. This high cooking temperature helps to kill any potential bacteria present on the surface of the meat.
Why is rare steak so good?
Rare steak retains more moisture, resulting in a richer, more pronounced beef flavor. The Maillard reaction on the seared surface complements the succulent interior, creating a symphony of flavors. Overcooking steak can lead to dryness and a loss of flavor, diminishing the overall culinary experience.
Can rare steak be contaminated?
The primary concern surrounding rare steak revolves around the potential for bacterial contamination. However, the way beef is processed and the nature of bacterial contamination significantly reduce this risk. Unlike poultry or ground meat, beef is typically contaminated only on its surface.