Why is it safe to eat rare cooked beef?   
(Which is pink or red in the middle?)

Yes! Beef can be safely eaten rare because of how bacteria behave and where they are located on beef. Here’s why:

Bacteria are mostly on the surface of beef

Harmful bacteria like E. coli and Salmonella are primarily found on the outer surface of beef, not deep inside the muscle. When you sear the outside of a steak (even if the inside is rare), you kill those surface bacteria, making it safe to eat.

Whole joints and steaks vs. Minced steaks

A whole cut of beef (like steaks or roast) has bacteria only on the outside, so cooking the exterior is usually enough. Minced beef, on the other hand, mixes the surface bacteria throughout the meat, so it must be cooked thoroughly to (72°C) to be safe.
That’s why you can safely eat a medium-rare steak but not a rare burger!

Beef vs. chicken and pork

Unlike chicken or pork, bacteria’s can be found deep inside the muscle,  bacteria’s like E.coli or Salmonella, both of which require thoroughly cooking to (72°C) to be safe to eat.

Meat Quality and Handling Matter

High-quality beef (like that used for steak tartare or carpaccio) comes from carefully handled sources that minimize bacterial contamination. Restaurants and butchers that serve rare beef follow strict hygiene and sourcing practices.

When to Be Careful

Mince beef should always be cooked through.   
People with weakened immune systems (young children, elderly, pregnant women) should avoid undercooked meats                                                                                                  

Proper storage and handling of beef are key to preventing contamination.