Can You Eat Pink Steak While Pregnant? [Explained] »

How Should Steak Be Cooked When Pregnant?

Only steak that has been cooked to a “safe temperature” should be consumed by expectant mothers. This means that undercooked, raw meat should be avoided.

Undercooked meat can carry the risk of Toxoplasmosis and other harmful bacteria (Sources: NHS and FDA).

The issue is that a lot of pregnancy manuals fail to define what a “safe internal temperature” is, how to reach it, what it resembles, and whether it varies depending on the type of steak (it does!).

Guide to Safe Steak & Meat Cooking Temperatures in Pregnancy

The table below lists the safe internal temperatures for various types of meat, including steak. These apply no matter what the cooking method is.

When cooking steak sous vide while expecting, the steak may appear more pink than usual; however, you should still use a food thermometer to be absolutely certain.

Type of Steak or Meat Safe Internal Temperature Notes & What to Look For
Beef All types of cut solid steak, including flat iron, T-bone, sirloin, strip, hangar, flank, minute steak, fillet and so on. Safe when the internal temperature reaches 145F / 63C. Remove from the heat and allow at least three minutes to rest (important as the heat & juices disperse during this time) This is what most chefs would call ‘medium well’, to ‘well done’ (more on this later). – Slight pink in the middle – No red meat visible – Not bloody at all – Steak feels firm
Pork, Veal, Lamb, Duck, Venison, Game in steaks or chops As above for beef As above for beef
Turkey, Chicken & other poultry steaks (e.g. chicken breast fillet) Safe when the internal temperature reaches 165F / 75C (no further rest time needed) No pink at all should be visible. Solid color throughout. No red or pink juices.
Ground Beef, Lamb, Pork, or Veal (e.g. burgers, meatballs, sausages, Steak Hache, grills or ‘grillsteaks’ made of ground meat or cubed pieces rather than one solid cut) Safe when the internal temperature reaches 165F / 75C (no rest time needed) No pink or red at all. Solid color throughout. You can cook these to a higher temperature without compromising the flavor or texture very much.
Ground Turkey, Chicken or other Poultry As above for ground meat. As above for ground meat.
Fish (fresh steaks) Tuna is a special case – see the tuna article. Safe when the internal temperature reaches 145F / 63C (no rest time needed) The flesh should be opaque and flakes easily. No jelly-like or translucent flesh.
Any of the above when reheating after cooking (e.g. leftovers, casserole Reheat to an internal temperature of 165F / 75C. This may also be called ‘steaming hot’

Can you eat pink steak while pregnant?

No, it’s best to avoid pink steak while pregnant. Pink steak is another name for “rare,” or meat that has not fully cooked.

Therefore, it might contain bacteria that could be harmful to you and your baby. This bacteria may involve E. coli, salmonella, and listeria.

These can result in food poisoning, which is dangerous for pregnant women in particular. Symptoms of food poisoning include nausea, vomiting, cramps, and diarrhea.

Additionally, there are other dangers connected to eating rare meat, like toxoplasmosis.

The mother and the child could experience serious health issues as a result of this parasitic infection. Typically, the disease is found in raw or undercooked meat as well as in contaminated water.

Miscarriage, stillbirth, and congenital toxoplasmosis are all possible outcomes of toxoplasmosis. In this circumstance, the infant is born with ongoing medical issues.

Foods to Avoid During Pregnanacy, and WHAT TO EAT instead.

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