Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [raw-meat]

89 questions
64
votes
10 answers

Is there a problem with defrosting meat on the counter?

I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as long as the meat doesn't get warm defrosting it…
ahsteele
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48
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11 answers

Is it safe to eat smoked bacon without grilling?

The reason I ask this is due to the fact nothing on the bacon packaging indicates it can or cannot be eaten 'raw' and in general eating raw meat is a bad idea.
Ambo100
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35
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5 answers

How safe is steak tartare?

How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
Willbill
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32
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4 answers

How is rare steak made safe to eat?

The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me, but the big exception is steak. Whenever I try reaching at least 145 °F (63 °C), I always cook the steak…
BatWannaBe
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30
votes
4 answers

Salad packaged with raw meat: is it safe?

Sometimes I see in supermarkets (in Italy) packages in which rocket salad is sold together with raw beef, like in this picture: This is clearly meant to be prepared in the form of tagliata con rucola, an Italian dish made with beefsteak cut in…
Federico Poloni
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30
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4 answers

Why isn't it safe to eat raw chicken?

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many that the only safe thing to do is assume they're…
Brendan Long
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28
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4 answers

What meats can I serve medium rare and why?

It is generally accepted that pork and chicken must be cooked completely (unless put through a strong curing process) while certain cuts of beef and lamb can be served on the rare side. Why is this? Are particular bacteria populations present in…
Jon
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22
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3 answers

Is this yellow substance on my chicken meat a fat deposit, and is it ok?

This was a Plymouth Rock chicken from my own yard, the first one to be eaten, hopefully. I am not sure about this yellow substance. Is it just fat deposits? Is it normal, and should I just remove them?
sbrattla
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20
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7 answers

Is it safe to cook a steak that was left out (raw) for 7 hours?

I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
Kim
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17
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4 answers

How to keep flies away from curing meat

I am in the process of making pinnekjøtt and skerpikjøt, two types of air-dried lamb (salted and unsalted, respectively). I am aware of the risks, not only of bacterial contimination, but also of fly infestation (they will be dried outside, but in a…
canardgras
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4 answers

How long does uncooked meat last when kept in the freezer?

Chicken, beef, or even shrimp? How long can I keep it there before it goes bad?
Cho
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14
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1 answer

Is there a difference between freezing meat at 26°F and 0°F?

According to this answer, you are allowed to market turkeys as fresh as long as they haven't been frozen below 26°F. What is the purpose of this law/regulation?
Philip
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13
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3 answers

Separate cutting boards: Cooked vs Uncooked meat

I know it is common knowledge that one should using different cutting boards for meat and vegetables (cross contamination), but should you also use a different cutting board for raw/cooked meat? Or at least clean the raw meat cutting board first? My…
TheoretiCAL
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13
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5 answers

Is kangaroo meat safe to eat raw such as kangaroo tartare?

I know that kangaroo meat is usually cooked rare because it's so low in fat. I also know that certain meats are not safe unless well cooked, such as chicken and pork. But what about kangaroo? For me it's the most delicious red meat so if I like…
hippietrail
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13
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6 answers

Food is still undercooked on cast iron

I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I cooked try to fully cook them both on a preheated skillet. The outsides of the lamb/salmon…
John
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