Raw meat Raw meat Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures. While the majority of meat is cooked before eating, some traditional dishes such as crudos, steak tartare, sushi, sashimi, raw oysters, or other delicacies call for uncooked meat. The risk of disease from ingesting pathogens found in raw meat is significantly higher than cooked meat, although both can be contaminated.
Raw meat Various Working Practices in Shops Selling Raw and Cooked Meats.” The Journal of Hygiene 97.1 (1986): 81–90. Cambridge University Press. Print. Stable URL: https://www.jstor.org/stable/3863214 Wallace, Barbara J. MD et al. “Seafood-associated disease outbreaks in New York, 1980–1994.” American Journal of Preventive Medicine 17.1 (1999): 48–54. Print. Raw meat Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures. While the majority of