Why is it okay for steak to be rare but not chicken?

 The safety of consuming rare or undercooked meat depends on the type of meat and the potential presence of harmful bacteria. In the case of beef, it is generally considered safe to eat steak that is cooked to a rare or medium-rare level because the harmful bacteria, such as E. coli, are usually found on the surface of the meat. When you cook a steak and sear the exterior, it kills the bacteria on the surface, making the interior safer to consume at lower temperatures.

However, with chicken, the situation is different. Chicken is more prone to harbor harmful bacteria like Salmonella and Campylobacter throughout the meat, not just on the surface. These bacteria can cause foodborne illnesses if the chicken is not cooked thoroughly.

The U.S. Department of Agriculture (USDA) recommends cooking all poultry, including chicken, to an internal temperature of at least 165°F (74°C) to ensure that any harmful bacteria present are killed. Cooking chicken to this temperature helps reduce the risk of foodborne illnesses associated with poultry consumption.

In contrast, beef can be safely consumed at lower temperatures because harmful bacteria are primarily on the surface, and cooking the outer layers is often sufficient to eliminate the risk.

It's crucial to follow proper food safety guidelines and cooking recommendations to minimize the risk of foodborne illnesses. If you prefer your chicken less cooked, you can still achieve a moist and flavorful result by using a meat thermometer to ensure it reaches the recommended internal temperature without overcooking.