Why Are Some Meats Eaten Raw And Some Are Not?

The video explores why raw fish is commonly consumed while raw chicken, beef, and pork are not. It highlights the lower pathogen risk in fish and the importance of preparation and quality in raw beef dishes like steak tartare. The video also discusses the safety of rare steak and the popularity of sushi, noting the evolutionary differences between fish and mammals. It warns of the risks associated with raw beef, pork, and chicken due to pathogens like tapeworms and Salmonella. The video concludes with advice on choosing high-quality, sustainably raised meat to minimize risks when consuming raw meat.

What are the risks associated with consuming raw pork?

How can one minimize the risks when consuming raw meat?