Rare or Medium-Rare Beef

Safety Status: Avoid Entirely

Rare, medium-rare, and undercooked beef (including steaks, roasts, and ground beef) should be strictly avoided during pregnancy.

The U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC) warn that consuming undercooked meat is a primary cause of foodborne parasitic and bacterial infections. To prevent these infections, beef must be cooked to specific temperatures that guarantee the destruction of harmful micro-organisms.

Pathogens of Concern: Toxoplasmosis & E. Coli

Undercooked beef can harbor several severe pathogens:

• Toxoplasma gondii: This parasite is a major YMYL concern. If a pregnant individual contracts Toxoplasmosis, the parasite can cross the placenta. While the mother may show no symptoms or only experience mild fatigue, the infection can cause serious birth defects. Fetal complications include neurological damage, hydrocephalus (fluid build-up in the brain), blindness, cognitive delays, and hearing loss.
• Escherichia coli (E. coli): Strains like E. coli O157:H7 produce toxins that cause severe stomach cramps, vomiting, and bloody diarrhea. It can lead to Hemolytic Uremic Syndrome (HUS), a life-threatening kidney condition. E. coli is a particular risk in ground beef, where surface bacteria are mixed throughout the meat during processing.
• Salmonella and Campylobacter: These bacteria cause severe food poisoning, resulting in high fever, vomiting, and dehydration, which can trigger uterine contractions.

Safe Cooking Temperature Standards

To make beef safe for consumption, you must follow these USDA temperature guidelines:

• Steaks, Chops, and Roasts: Cook to a minimum internal temperature of 145°F (63°C) as measured by a food thermometer inserted into the thickest part of the meat. After cooking, you must allow the meat to rest for at least 3 minutes before carving or eating. During this rest period, the temperature remains constant or continues to rise, ensuring all pathogens are destroyed.
• Ground Beef (Burgers, Meatballs, Meatloaf): Ground beef must be cooked to an internal temperature of 160°F (71°C). Unlike steaks, where bacteria are typically only on the outer surface, grinding mixes surface bacteria throughout the meat. A rest period is not required for ground beef, but it must reach the full 160°F.
• Avoid Color Judgments: You cannot tell if meat is safely cooked by looking at its color. Ground beef can turn brown before it reaches 160°F, and a steak can look pink even when it is safe. Always use a digital food thermometer.