Gas verses Charcoal/Wood

The Dangers of Eating Undercooked Meat

Many of us food connoisseurs prefer our steaks medium rare or perhaps even bleeding on the plate a little bit! But, safety first – especially when cooking for others!

There’s nothing wrong with a rare steak, but we recommend following these easy tips to prevent the foodborne illnesses often linked to raw meat.

  • When preparing steak, wash down all countertops and cutting boards immediately after you’re done. It may be tempting to lick your fingers, especially if they’re covered in delicious marinades or rubs, but don’t do it! Raw beef contains bacteria that can make you very sick. Consuming it can cause an upset stomach and vomiting.  Yuck!
  • Refrigerate your steak before you cook it. Cold temperatures prevent the growth of bacteria – but not forever! Don’t refrigerate raw meats for more than 3-5 days.
  • Cook your steak to an internal temperature of 145 F. You can still get a cool red center if your steak reaches this temperature. The key for a delicious and juicy steak is to not leave it at that temperature for too long.
  • Clean utensils after utilizing them to pick up or flip raw meat. Sometimes cooked meat is accidentally recontaminated by dirty utensils.
  • Leftovers? Even if they are completely cooked, do not refrigerate cooked meat for more than 5 days.

That’s it! Better to be safe than sorry, right? For more preparation and grilling tips, follow our blog each week. See you soon!


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