Is it safe to consume raw meat?

You’re at your favourite steakhouse, scanning the menu, when you come across the signature dish: steak tartare. Eager to try something new, you place an order. Moments later, your meal arrives looking much like raw steak. The million-dollar question arises: is it safe to eat?

A popular myth suggests that steak tartare dates back to the 13th century where the Mongolia soldiers under Genghis Khan, known as the “Tartars”, supposedly consumed raw meat for sustenance. However, Cambridge Medieval History debunked this myth, suggesting that the Tartars only used the raw meat to heal their horses’ sores. It wasn’t until the 20th century that raw chopped beef made its way to the menus of grand hotels, becoming a high-class delicacy favoured by the elite.

“Steak tartare can be made from raw ground (minced) beef or any red meat,” says Chef Ariane Daguin, CEO of D’Artagnan. “Bison tartare and venison are very tasty. It is usually served with onions, capers, pepper, Worcestershire sauce and other seasonings- often presented to diners separately- to be added for taste with raw egg yolk on top of the dish.”

Beyond steak tartare, other raw meat delicacies include tuna tartare, carpaccio, Pittsburgh rare steak, mett, ceviche, torisashi, and certain types of sushi.

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HEALTH THREAT?

It is public knowledge that eating raw food can introduce bacteria into the body, wreaking havoc on the digestive system. While raw food can introduce exciting flavours and textures to your palate, it also poses health risks. The primary concern with consuming raw meat is food poisoning. This contamination can occur during slaughter if the animal’s intestines are accidentally pierced, allowing harmful pathogens to spread to the meat.

E. coli, salmonella, listeria, and campylobacter are just a few of the bacteria that can be present in raw meat. These pathogens are typically killed when meat is cooked to at least 71 degrees Celsius. Without proper preparation, however, they can cause foodborne illnesses.

Symptoms of food poisoning include nausea, vomiting, diarrhoea, abdominal cramping, fever, and headaches. These symptoms can appear within 24 hours and last up to a week or longer.

Experts recommend cooking all meat thoroughly.

“However, when basic hygiene rules are followed and fresh meat is used, the risk of bacterial infection is low,” Daguin says.

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The McGill University Office for Science and Society says if you trust the butcher and restaurant to take necessary steps to ensure the cut meat is stored and prepared properly, eating raw meat is relatively safe.

Still, certain individuals—including children, pregnant women, older people, and those with weakened immune systems—are more susceptible to foodborne illnesses. As a result, it’s advisable that these individuals consult their healthcare providers before consuming dishes like steak tartare.

With proper sourcing, stringent hygiene, and strict adherence to food safety practices, raw meat can be enjoyed as a great culinary experience. Just be sure you know the risks before digging in.