Red Meat

• Steaks, chops and other whole pieces of meat can be cooked to preference, as long as it is heated on the outside to kill bacteria - this is because a whole piece of meat, such as a steak, can only be open to contamination on the surface; any bacteria on or near the surface will be easily killed during cooking.

• Pork does not need to be overcooked to be safe - it is a myth that pork is any more unsafe than the equivalent beef or lamb, and when cooked as recommended there may be a faint hint of pink in the centre.

• When meat is minced, de-boned, rolled, or the muscle is slit for stuffing, bacteria can penetrate into the centre of the meat - use a meat thermometer to make sure minced or boned meat, hamburgers, stuffed meat and sausages are cooked until the thickest part reaches 75°C.

• When cooling food such as stews, gravies, pies fillings, casseroles, etc, make sure you cool it quickly by transferring it into a shallow container and refrigerating it when the steam stops rising. 

• Use or freeze leftovers within 2-3 days.

• Defrost rolled and stuffed meat completely before cooking. 

• Reheat leftovers to steaming hot before eating.

• Never put cooked meat onto the same plate on which you had the raw meat. 

• DO NOT let raw meat drip onto or touch other foods.

• Eating raw meat is not generally recommended - it should not be eaten by:

- people with low or compromised immune systems, 

- children younger than 5 years,

- people over 70 years of age with certain underlying conditions, and

- pregnant women

• When eating raw kibbe, carpaccio, or other raw meat dishes, it is extremely important to ensure the meat is very fresh - the best advice is to follow the traditional way of preparing and consuming raw meat.

• Make sure raw meat is very fresh, only buy raw meat from a reputable butcher who understands this is how the meat will be consumed, prepare and consume as soon as possible after slaughter.