Many diners love their steak served rare or medium-rare, but when it comes to poultry, the rules change entirely.
Food safety specialists explain that the difference lies in the very structure of the meat and the way bacteria interact with it. That’s why a juicy medium-rare ribeye is generally considered safe, while undercooked chicken could leave you dangerously ill.
For beef, the level of doneness often comes down to personal preference. Some people enjoy a tender pink center, while others won’t touch a steak unless it’s cooked all the way through. Either way, steak offers more flexibility in preparation than chicken.
With poultry, however, there’s no middle ground. Chicken must be cooked thoroughly until the meat is white and the juices run clear—this is the only way to make it safe to eat.
So why can beef be eaten rare but chicken cannot? The answer is simple: anatomy. A steak is one solid muscle, meaning harmful bacteria usually remain on the surface. Once the outside is seared at high heat, those germs are destroyed, leaving the inside safe—even if it’s still rare.
Chicken is different. Its texture is less dense, making it easier for bacteria to penetrate deep into the meat. According to the Centers for Disease Control and Prevention (CDC):
“When cooked, chicken can be a nutritious choice, but raw chicken can be contaminated with Campylobacter, Salmonella, or Clostridium perfringens germs.”
Because bacteria can spread inside the meat, cooking chicken all the way through is essential. Skipping this step greatly increases the risk of foodborne illness.
The CDC highlights that Salmonella remains the top cause of food poisoning in the United States, and poultry is a major contributor. In fact, around 1 in 25 packages of chicken sold in grocery stores carries Salmonella. Each year, about 1 million Americans get sick from contaminated poultry.
To minimize risk, the CDC recommends:
- Storing raw chicken on the bottom shelf of the fridge to prevent juices from dripping on other foods.
- Washing hands with warm, soapy water for at least 20 seconds after touching raw poultry.
If chicken is undercooked, the consequences can be severe. Salmonella infection can trigger a range of symptoms, including:
- Diarrhea
- Stomach cramps and abdominal pain
- Fever
- Nausea and vomiting
- Chills
- Headaches
- Blood in the stool
Most infections resolve within a few days to a week, but some cases linger longer and disrupt bowel habits for weeks. If high fever, dehydration, or bloody stools appear, doctors stress the importance of seeking medical help quickly to prevent complications.
