A growing number of diners are opting for raw meat dishes,from classic steak tartare to lesser-known regional specialties,driving increased demand for high-quality cuts. While the practice isn’t new-and can be safe with proper sourcing and preparation-food safety experts are raising concerns about a potential rise in at-home preparation and the associated risks of foodborne illness [[1]]. Food technologist Santiago González is now taking to platforms like TikTok to clarify the varying levels of risk associated with consuming different types of meat raw, and to educate consumers on safe handling practices.
Raw meat dishes are gaining traction with consumers, as evidenced by the rising popularity of plates like carpaccio and tartare on restaurant menus across the country.
Similar preparations can also be found in international cuisines, including Mexico’s carne apache and Germany’s mett, among others. However, a significant increase in at-home preparation is driving demand, as consumers discover the simplicity of preparing these dishes with quality cuts and basic seasoning.
The growing trend has prompted food safety experts to caution consumers about the potential risks associated with consuming raw meat. While beef can be safely eaten raw under the right conditions, misidentification of meat types can lead to serious health consequences when preparing dishes like tartare or carpaccio.
Santiago González, a food technologist, has addressed common concerns surrounding raw meat consumption through his social media presence. He shares his expertise with approximately 80,000 followers on TikTok, @san_tierno.
Why Poultry Requires Thorough Cooking
González began by clarifying his credentials: “I studied food science and technology, a field that involves extensive study of microbiology and food safety.” He then explained the varying risks associated with different types of meat. “You may have wondered why chicken needs to be cooked thoroughly, while beef can be consumed even raw,” he noted.
Each meat type presents unique considerations. The cooking requirements for chicken, beef, and pork differ significantly, though these three represent the most commonly consumed meats. Lamb and game birds also require specific handling.
“I’m going to show you the safest way to cook these three types of meat: chicken, pork, and beef,” González stated.
“Chicken must be cooked thoroughly for three fundamental reasons,” he explained. “First, poultry harbors harmful bacteria in its gastrointestinal tract, such as campylobacter, salmonella, and E. coli (Escherichia coli).”
“Chicken typically undergoes significant handling.”
These microorganisms are rendered harmless through the heat applied during cooking. Secondly, he pointed out that chicken “typically comes with a lot of handling” from butchers, farms, and intermediaries.
“And thirdly, because it’s a small animal, its evisceration is less clean,” he added. The smaller size of poultry can make thorough cleaning more challenging, potentially leaving behind remnants of intestines, heart, liver, and lungs.
Pork and Beef Have Greater Tolerance for Raw Consumption
Pork presents a different scenario. “The main difference between chicken and pork is that pork takes longer to degrade,” González explained. “Many of you have heard that pork needs to be cooked thoroughly, but the truth is it’s much less perishable than chicken.”
“In the refrigerator, it can last up to three times longer than chicken, so you don’t need to be afraid to cook pork less, especially the prime cuts like loin,” he advised.
“You also don’t need to be afraid to cook pork less.”
Cooking meat helps prevent spoilage, as heat destroys most of the bacteria that cause decomposition and contamination. Cooked meat can last for several days in the refrigerator, compared to raw meat.
“Finally, beef is much more stable microbiologically and lasts almost six times longer than chicken in the refrigerator, or even twice as long as pork. That’s why we often consume it raw in tartare or carpaccio,” González clarified. This growing consumer trend is impacting demand for higher-quality beef cuts.
Minimizing Risks When Eating Raw Meat
González outlined steps to minimize risks when consuming raw beef. “Avoid serving raw or undercooked meat to vulnerable individuals, and not only clean all kitchen utensils thoroughly with soap and water, but also disinfect them with alcohol or food-grade bleach. It’s also crucial to know the origin of the meat,” he emphasized.
As a final, lighthearted recommendation, he suggested, “If you want to be sure, the best thing to do is let your mother-in-law or your dog try it first.”
