Cooking steak / red meat
- Thread starter TLF84
- Start date
BOSSisback82
Member
I've always eaten my steak medium to medium rare and never gotten sick. Generally as long as the beef is within it's sell by date and smells and looks fresh you're fine to cook it rare. If you cook a steak well done its just dryer and tougher and hence has less nutrition than a juicy medium rare steak. Protein would not be affected though.
tubbednova
Member
i think the more well done a steak is the more fat gets cooked out of it.
mikestenger
New member
Just make sure it's within it's sell by date and/or doesn't have a weird color or smell to it.
MuscleGauge1
Board Sponsor
General rule of thumb when cooking steak is the lower the quality cut of steak(skirt,flat iron, etc) the higher the temp of cooking(med well etc.) If your cooking premium choice cuts of steak(filet strip rib eye) med rare to medium is usually suggested for best flavor
ZiR RED
Well-known member
Obviously you skipped my post about the more done the meat the higher the risk of cancer via advanced glycation and hetrocyclic amines.
In simple terms, be a man, protect your prostate to remain a man, and eat your meat rare!
Br
kaikara
Active member
I'd just like to add a note about the fear of eating undercooked meat. I've been eating raw/rare meat my whole 29 years and have never gotten sick from it. My mom also eats it the same way (raw hamburger straight from the package). There are a lot more people out there that eat raw meats as well. My guess (and this is purely a guess) is that even if there were chances of food poisoning, I've worked up an immunity to those bugs. If you want to start eating rare meat, I may suggest a gradual working your way down in steps.
Me, I'll just keep sopping up the bright red juices on my plate with my bread.
Me, I'll just keep sopping up the bright red juices on my plate with my bread.
owlicks
Member
Oh Jesus. I am an attorney in the field of foodborne illness law, so this stuff is my forte. You have not worked up an immunity to E. coli or Salmonella. You cannot tell a single thing from visually inspecting or smelling beef. The only way to ENSURE that beef is bacteria-free is to cook it to an internal temperature of 160 (ground beef) or 145 (whole cuts). Aside from that, you need to understand that federal law allows beef manufacturers to sell intact cuts of beef WITH E. coli on the outside. The theory is that the consumer will cook it, killing any potentially harmful bacteria. In other words, the onus is on the consumer. Ground beef, on the other hand, is illegal to sell if it contains E. coli. That doesn't mean it always works out that way, just ask Stephanie Smith: Invalid Link Removed To compound matters, Salmonella isn't even considered an adulterant, so any kind of beef can be sold that is contaminated with it.
Long story short, it is not a smart idea to go around believing that you can eat whatever you want because you are immune to all deadly bacteria. In fact, it's downright stupid. I would suggest cooking your meat, ESPECIALLY ground beef.
Long story short, it is not a smart idea to go around believing that you can eat whatever you want because you are immune to all deadly bacteria. In fact, it's downright stupid. I would suggest cooking your meat, ESPECIALLY ground beef.
I'd just like to add a note about the fear of eating undercooked meat. I've been eating raw/rare meat my whole 29 years and have never gotten sick from it. My mom also eats it the same way (raw hamburger straight from the package). There are a lot more people out there that eat raw meats as well. My guess (and this is purely a guess) is that even if there were chances of food poisoning, I've worked up an immunity to those bugs. If you want to start eating rare meat, I may suggest a gradual working your way down in steps.
Me, I'll just keep sopping up the bright red juices on my plate with my bread.
CopyCat
Well-known member
kaikara said:
Same explanation as to how my grandfather smoked 2 packs of pamalls for 70 out if his 86 year life and never got cancer lung disease or any thing like that. Lots of variables, some are luckier than others. Doesn't mean that just cause you haven't gotten sick that you won't or someone else can't. Eat how you want, either way it's incorrect to say that the possibility does not exist. Having been in the medical field for the last 12 years I have personally seen people get sick from undercooked food. Same as I have seen people get sick from shellfish like raw oysters yet I eat raw oysters and have yet to be sick myself.
CopyCat
Well-known member
Also, ground beef often poses even more of a risk because it is ground up and is handled in more ways more often raises the chances of contamination. As opposed to whole cuts which are more protected by nature and are cooked on the outside pr seared at the least helping to kill contaminates
kaikara
Active member
Makes sense.
HondaV65
Active member
Well, I was raised on a farm and, even today - I butcher probably 10 feral pigs a year (they are plentiful and are a nuisance where I live).
When you talk about STEAK and SOLID CUTS of red meat ... all you really need to do is sear the hell out of them on the outside. During processing, they can pick up E. Coli and other bacteria - but only on the outside (so searing the outside kills that).
So I eat my steak medium rare - no problems.
Hamburger and ground beef - well that is a different animal altogether because it isn't a solid cut - it's ground up chunks. Bacteria can get all the way into it - so it needs to be cooked well to ensure it's all killed.
When you talk about STEAK and SOLID CUTS of red meat ... all you really need to do is sear the hell out of them on the outside. During processing, they can pick up E. Coli and other bacteria - but only on the outside (so searing the outside kills that).
So I eat my steak medium rare - no problems.
Hamburger and ground beef - well that is a different animal altogether because it isn't a solid cut - it's ground up chunks. Bacteria can get all the way into it - so it needs to be cooked well to ensure it's all killed.