Pregnancy food guidance, in plain English

Beef

Beef is safe during pregnancy but must be cooked thoroughly — no pink or rare meat. Avoid rare steaks, rare burgers, and steak tartare.

Eat with caution
Beef

Beef is nutritious and a good source of iron and protein, both important during pregnancy. However, the NHS advises that all meat — including beef — should be cooked thoroughly with no pink meat remaining. Rare and medium-rare steaks, burgers, and mince should therefore be avoided. Whole cuts like steaks carry less risk than minced beef, because any bacteria on the surface is destroyed by cooking. With burgers and mince, however, surface bacteria can be mixed throughout the meat during processing, making thorough cooking throughout especially important.

What to be aware of

  • Avoid rare, medium-rare, or pink beef in any form — steaks, burgers, and mince.
  • Burgers must be cooked all the way through with no pink centre.
  • Steak tartare and carpaccio (raw beef dishes) must be avoided entirely.
  • Beef mince should be cooked until steaming hot throughout.
  • Internal temperature should reach at least 70°C for mince, or 74°C for burger patties.

NHS guidance: https://www.nhs.uk/pregnancy/keeping-well/foods-to-avoid/

US guidance

FDA guidance in the US similarly recommends avoiding undercooked beef and all raw meat dishes during pregnancy. The CDC specifically warns against unpasteurised or raw meat products.

Pregnancy-safe recipes

These recipes are designed with pregnancy safety in mind.

Slow-cooked beef stew

Slow-cooked beef stew

Rich, hearty stew where the beef is cooked for hours until completely tender — no risk of undercooking.

Pregnancy tip: Several hours of slow cooking at low heat guarantees the beef is fully cooked through and safe during pregnancy.

Ingredients

  • 600g braising or stewing beef, cut into chunks
  • 2 onions, chopped
  • 3 carrots, sliced
  • 2 cloves garlic, crushed
  • 500ml beef stock
  • 1 tbsp tomato purée
  • 1 tsp thyme
  • 1 tbsp vegetable oil

Method

  1. Heat oil in a large pan and brown the beef in batches.
  2. Transfer beef to a casserole dish or slow cooker.
  3. Soften onions and garlic in the same pan, then add to the beef.
  4. Add carrots, stock, tomato purée, and thyme.
  5. Oven: cook at 160°C for 2.5–3 hours until the beef is completely tender.
  6. Slow cooker: cook on low for 7–8 hours.
  7. Serve with mashed potato.
Well-done beef burgers

Well-done beef burgers

Homemade beef burgers cooked through completely — no pink in the middle, and just as satisfying.

Pregnancy tip: A homemade burger must be cooked until there is absolutely no pink in the centre. Cut one open to check before serving. The outside being brown is not enough — the inside must be too.

Ingredients

  • 500g lean beef mince
  • 1 small onion, very finely grated
  • 1 clove garlic, crushed
  • 1 tsp Worcestershire sauce
  • Salt and pepper
  • 4 burger buns
  • Lettuce, tomato, and gherkins to serve

Method

  1. Mix mince with grated onion, garlic, Worcestershire sauce, salt, and pepper.
  2. Shape into 4 patties, pressing firmly so they hold together.
  3. Cook in a frying pan or on a griddle over medium-high heat for 5–6 minutes each side.
  4. Cut one patty open to check — the centre must be completely brown with no pink.
  5. If any pink remains, return to the heat for 2 more minutes each side.
  6. Serve in buns with lettuce, tomato, and gherkins.