Is it dangerous to eat raw or "rare" meat?

Answer 1

First it depends on the meat. Obviously eating chicken or pork rare or raw is stupid.

Next it depends on the cut of meat. Some beef can be, some can't. Steak tar-tar is made from the tenderloin, which is the safest cut of beef and best for raw or very rare recipes because it does not contain worms or botulism. This does not, however, speak for many other cuts of beef, though most cuts can be eaten rare to medium.

When in doubt, research the cut and type of meat you want to know about on an individual level.

Answer 2

I would stay away from raw pork but I have had beef carpaccio and beef tartare and both were fabulous. I generally eat beef medium rare and I have never suffered any ill effects from it. I am a chef though and we tend to eat things that the general public wouldn't.
In the duration of my career though I have never heard of anyone getting ill from rare/raw beef though. So I declare it is safe!

Answer 3

Yes. Raw meat may contain harmful bacteria. To be sure all bacteria are destroyed, cook meat loaf, meat balls, casseroles, and hamburgers thoroughly such that the meat turns brown in colour and reaches a core temperature of 75oC.

Answer 4

I know that raw pork may contain worms which are fatal.. So dont eat raw meat.. As it is you may sometimes not get to know what you have been served..

Answer 5

I wouldn't eat raw meat. In fact it's stupid. You can't think about eating raw pork and people should quit eating cows too.

Answer 6

Lay people will tell you that it's "dangerous." That of course depends on your definition of "dangerous." There is a slightly higher risk but not as much as the average American would think. (We're a country of neurotic germ-a-phobes). Steak tartare is a specialty in restaurants the world over and you don't see people dropping dead from it. I've had it numeorus times.

Answer 7

certain. raw meat would contain risky micro organism. to be particular all micro organism are destroyed, prepare dinner meat loaf, meat balls, casseroles, and hamburgers thoroughly such that the beef turns brown in color and reaches a center temperature of 75oC.