The latest viral trend encourages the consumption of raw meat for supposed energy and digestion benefits. 

Consuming raw beef is not backed by scientific research or health agencies, and the USDA explicitly advises against it.

Handling raw meat requires proper hygiene practices, including handwashing, separation from other foods, and prompt storage of leftovers.

Eating raw beef poses risks of foodborne illnesses due to harmful bacteria like salmonella, campylobacter, listeria, and E. coli.

Potential consequences of consuming raw meat include food poisoning symptoms like vomiting and diarrhea, with more severe outcomes in vulnerable populations.

Thorough cooking is the only effective way to eliminate risks and kill harmful bacteria associated with raw meat.

The USDA recommends cooking beef to an internal temperature of 145 degrees, letting it rest for 3 minutes before cutting or eating.

Ground beef and sausage require even longer cooking, reaching an internal temperature of at least 160 degrees to prevent food poisoning.

The use of a meat thermometer is crucial for accurately determining the doneness of meat, as visual or olfactory cues alone are unreliable.