Ground beef needs to be fully cooked, while steak can be cooked to varying levels of doneness, due to differences in the way the meat is processed and the potential presence of bacteria.
- Surface Contamination: The outer surface of a whole cut of steak is generally intact and exposed to air, which reduces the risk of bacterial contamination. Cooking the steak to a rare or medium-rare level can still kill any bacteria on the surface while leaving the interior less cooked.
On the other hand, ground beef is made by grinding meat from different sources, which increases the risk of bacteria, such as E. coli, being distributed throughout the meat. The grinding process can introduce bacteria from the surface of the meat into the interior. Therefore, ground beef needs to be cooked thoroughly to ensure that any potential bacteria present throughout the meat are killed.
- Heat Penetration: The shape and thickness of ground beef and steak also affect heat penetration. Ground beef is typically shaped into patties or loose crumbles, which can have uneven thickness and increased surface area. The irregular shape makes it challenging to ensure uniform heat distribution throughout the meat. Cooking ground beef to a minimum internal temperature of 160°F (71°C) is recommended to destroy bacteria that may be present.
Steaks, on the other hand, are generally thicker and have a more uniform shape. The heat can penetrate the meat more effectively, allowing for different levels of doneness while still ensuring the necessary temperature is reached to kill any surface bacteria.
- Personal Preferences: Another reason for different cooking requirements is personal preference. While some people enjoy their steak cooked rare or medium-rare to retain juiciness and tenderness, others prefer it cooked to medium or well-done. Cooking ground beef thoroughly is important not only for safety but also to achieve the desired texture and doneness.
It's important to follow recommended cooking guidelines for ground beef to minimize the risk of foodborne illnesses. Using a meat thermometer to check the internal temperature is a reliable way to ensure that both ground beef and steak are cooked to safe levels.