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.
Kuai (dish) wrote in the "Fengsu Tongyi", a manuscript that described the odd and exotic practices of various cultures and peoples, that "in Zhu and E, raw fish is not consumed", alluding to the perceived oddity of not eating fish raw. It is also during this period that the renowned dish "jinji yukuai" (金齏玉膾) along its accompanying "baheji" sauce (八和齏) was created. Although the dish was not widely consumed in later Chinese dynasties, it enjoyed a very high status in Chinese cuisine. Chinese physicians of the time sometimes recommended against it due to the very real possibility of serious illness due to