Red meat dishes, such as rib-eye steaks, contain nutrients that women need during pregnancy, including zinc, iron and protein. The U.S. Food and Drug Administration says regular consumption of red meats is safe for pregnant women, as long as the meat is free of harmful bacteria that can cause food-borne illnesses. Improper food handling, food preparation methods and unsanitary storage spaces can contaminate red meat. Once contaminated, red meat is toxic and can hurt a fetus.
Food Temperature
The FDA recommends cooking red meats, such as steaks and hamburgers, to at least 145 degrees Fahrenheit to reduce the risk of meat toxicity and food-borne illnesses that can affect your baby. The FDA defines lamb and pork as red meats as well, but suggests cooking them to at least 160 degrees to eliminate harmful bacteria, viruses and disease.
Cleaning Habits
Not only should pregnant women thoroughly wash their hands before handling red meat, they should also wash cutting boards, knives, dishes and any utensils used to prepare meat. This prevents juices and bacteria from poultry, fish and other red meats from contaminating clean, raw meat. The FDA suggests washing items that come into contact with raw meat thoroughly with soap and hot water before and after each use, including counter tops, pots and containers.
Storage
Pregnant women who wish to store a rib-eye steak or any leftover red meat dishes must make sure that their refrigerator is at 40 degrees or lower, according to the Colorado State University Extension website. Leftover steak must be eaten within four days, and must be reheated at a temperature of at least 165 degrees for safe consumption.
Fat Consumption
According to the Wegman's Meat Nutrition Facts chart, one 3 oz. cut of rib-eye steak has 20 grams of fat, 8 of which are saturated fat. Rib-eyes are a section of the beef rib and have a higher fat content than most steaks. According to the Mayo Clinic, we should consume no more than 15 grams of saturated fat daily. Because of its high fat content, a rib-eye steak should be eaten occasionally. If you do choose to indulge, eat healthy, low-fat meals throughout the rest of the day.
References
- U.S. Food and Drug Administration: Food Safety for Moms to Be
- Colorado State University Extension; Food Safety During Pregnancy; J. Dean, et al.; December 2006
- U.S. Department Of Agriculture; Meat Preparation; May 2011
- MayoClinic.com; Red Meat -- No Longer Bad for Us?; Jennifer Nelson, et al.; June 2010
- MayoClinic.com; Healthy Diet: End the Gueswork With These Nutrition Guidelines
- Wegman's: Beef Nutrition Facts
