If you order a steak in the restaurant, you can get it either rare, medium or well done.
But is it really safe to eat bloody meat?
Pork must be well done, beef may be rare.
This is the rule that has been passed on to all barbecue fans so far.
But how relevant is this rule of thumb?
Bloody Steak: Is It Really Safe?
Anyone who has ever ordered a steak in a restaurant knows: you can choose between rare - also "rare" -, medium or well-done.
However, behind the expression "bloody" there is essentially only the information that the steak is still very
watery or juicy
.
You won't find real blood in a steak anymore.
To achieve this effect, a steak is on the grill for a very short time compared to medium or through.
However, hungry people do not have to worry that there are still germs or bacteria in the slice of meat.
According to the BBC, researchers at the University of Nottingham have already tested whether there are E. coli bacteria on the steak if the cooking time is short.
That was also true - but only because the discs had been handled with tongs, which were also used for raw meat.
When sterilized tongs were used in a second test,
no bacteria
were found on the steaks either .
That's why the researchers gave the all-clear when it came to bloody steaks.
Also interesting
: Would you be able to get these bloody dishes down?
Roast pork pink - is it allowed?
But the situation is different with pork: for years, consumers were
warned not to eat it medium because of the
roundworm parasite , the so-called trichinae.
In the meantime, however, there are more and more recipes on the Internet in which pork can supposedly be roasted pink - and no longer has to be completely done.
Nutrition expert Dagmar von Cramm explained to the online portal Stern: "The Trichinella inspection is so strict in Germany - even with wild boar - that there is no longer any danger."
The perfect core temperature of the meat would be between 58 and 59 degrees.
However, consumers should make sure in this case only to take meat from animals that were slaughtered in Germany and come from a species-appropriate husbandry.
Pregnant women, the elderly and people with a weakened immune system should roast their meat at a core temperature of at least 60 degrees.
However, you should definitely stay away from raw pork.
There is a risk of hepatitis E infection here.
Also exciting
: This type of meat has no place on the grill - unless you follow a rule.
From entrecôte to tenderloin: a little steak knowledge
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