If you prefer rare meat to well done, you might be wondering if the rare variety is safe.

The Academy of Nutrition and Dietetics explains:

• A food thermometer should be used to make sure rare meat is hot enough to destroy any germs.
• Avoid using other cues, such as the color of meat, the color of juices or the firmness of meat, to determine if it’s sufficiently cooked.
• Ground lamb, pork, veal or beef should be cooked to at least 160 degrees Fahrenheit at its center.
• Whole steak needs to be cooked to 145 degrees Fahrenheit at its center.

Source: HealthDay

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