Is jerky beef safe to eat

Can you eat raw beef?

Health officials recommend cooking beef to kill harmful bacteria that can cause serious illness or even death.

However, some people claim that eating raw or undercooked beef instead of its cooked counterpart is completely safe, delicious, and healthier.

This article explains whether it is safe to eat raw beef and researches whether it offers health benefits beyond those associated with eating cooked beef.

Raw beef dishes are popular around the world.

Some of the most common are:

  • Amsterdam ossenworst: raw beef sausage from Amsterdam
  • Carpaccio : a traditional Italian starter consisting of thinly sliced ​​raw beef or fish
  • Kachilaa: a delicacy of the Newari community consisting of raw minced buffalo meat
  • Pittsburgh rare: Steak that is briefly heated to a high temperature but is still served raw or rarely on the inside
  • Tatar steak: raw ground beef served with raw egg yolks, onions and other spices
  • Tiger meat: raw beef, usually mixed with spices and then served on crackers, also known as a cannibal sandwich

While some restaurants offer these dishes, there is no guarantee that they will be safe to eat.

Eating raw beef is dangerous as it can contain disease-causing bacteria, including Salmonella , Escherichia coli E. coli , Shigella and Staphylococcus aureu s that are all destroyed by heat during the cooking process,,.

Ingesting these bacteria can lead to foodborne illnesses commonly known as food poisoning.

Symptoms such as upset stomach, nausea, diarrhea, and vomiting, which can range from mild to severe, can occur within 30 minutes to 1 week of eating contaminated raw beef.

Steaks should be cooked to an internal temperature of at least 63 ° C and allowed to rest for 3 minutes before cutting or consumption, while ground beef should be cooked to 71 ° C. 6th

Cooking a steak to a minimum internal temperature of 57 ° C 135 ° F for moderate or 52 ° C 125 ° F for rare occasions still increases the risk of foodborne illness, but to a much lesser extent than consuming it raw.

The Food and Drug Administration FDA recommends that populations prone to foodborne diseases avoid raw or undercooked beef entirely.

These include pregnant women, young children, older adults, and those with weakened immune systems.


While raw beef dishes are popular around the world, they can harbor a range of disease-causing bacteria.

Beef is a high quality source of protein that contains several vitamins and minerals.

A 100 gram serving of cooked ground beef with a fat content of 16–20% contains:

  • Calories: 244
  • Protein: 24 grams
  • Fat : 16 grams
  • Carbohydrates : 0 grams
  • Sugar : 0 grams
  • Fiber: 0 grams
  • Iron: 14% of the daily value DV
  • Phosphorus: 16% of the DV
  • Potassium: 7% of the DV
  • Zinc: 55% of the DV
  • Copper: 8% of the DV
  • Selenium: 36% of the DV
  • Riboflavin: 14% of the DV
  • Niacin: 34% of the DV
  • Choline: 14% of the DV
  • Vitamin B6: 21% of the DV
  • Vitamin B12 : 115% of the DV

Proponents of eating raw beef claim that its nutrients are more readily available to your body for digestion and absorption.

Research comparing the nutrient intake of raw and cooked beef is scarce, as it would be unethical to provide people with raw beef when you know the risk of serious illness or death.

However, studies on this subject have been carried out on mice.

An older study found that the activity of glutathione peroxidase - an important antioxidant in the body - was significantly lower in selenium-deficient mice.

These mice were fed either raw or cooked ground beef for 8 weeks to restore selenium levels, which increased glutathione's antioxidant activity.

It was found that selenium replication of raw beef increased glutathione peroxidase by 127%, compared with 139% in mice provided the cooked ground beef.

It is currently unknown whether these results were due to people who are deficient in selenium or other nutrients.

Proponents of raw beef consumption also claim that the process of cooking beef reduces its nutritional content.

A study evaluating the vitamin B12 content of raw and grilled or grilled beef found no significant differences between them, except when the beef was fried, which reduced the vitamin B12 content by 32% compared to raw beef.

Similarly, an older study found no significant difference in the folate content of raw and grilled beef. Beef contains small amounts of this vitamin.

Finally, the protein content of beef is less digestible when the meat is cooked at a high temperature for a long time than when it is cooked at a lower temperature for a short time.

A human study found that the protein in beef was moderately less digestible when cooked at 90 ° C for 30 minutes compared to 55 minutes at 55 ° C.


Studies comparing cooked and raw beef nutritionally found no significant differences for vitamin B12 other than fried or folic acid. The protein content of beef can become less digestible if the meat is cooked at high temperatures for long periods of time.

Raw animal foods such as beef are most likely to be contaminated with disease-causing bacteria.

Therefore, health authorities advise against consuming raw beef and other meats.

Claims that eating raw beef is healthier than cooked beef in terms of nutrient availability and content is not supported by current research.