How long should meat be steamed for?

How long should meat be steamed for? - Through glass back view of unrecognizable worker in white T shirt at meat preserving factory with long sausages hanging from metal rail in tiled room

I am told it's better to steam meat (over boiling) so that all the dangerous bacteria and parasites are killed but too many nutrients aren't lost in the process.

So how does one figure out how long to steam meat? (So that it doesn't get overcooked, but is safe and nutritious to eat.)

EDITED out the part that said it's for the dog, as the context is unnecessary here (as suggested by @rfusca).

meatsteaming


Best Answer

There are charts for when bacteria and parasites die. You will just have to check the internal temperature of the meat with a thermometer. Once it has reached the minimal temperature which makes you feel safe, you can remove it from the heat. It doesn't matter if you are steaming or using any other method.

This is a safety-oriented chart from Jeff Potter's book Cooking for Geeks.

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And this is a detailed protein chart from McGee's On food and cooking

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How long should meat be steamed for? - Dumplings on White Textile
How long should meat be steamed for? - A Man in Black Long Sleeves Wearing Face Mask while Slicing a Steak
How long should meat be steamed for? - An Elderly Man in Plaid Long Sleeves Holding a Plate with Steak


Quick Answer about "How long should meat be steamed for?"

Meat and fish steam in 3-10 minutes, depending on the size and thickness of the food. Since steaming occurs at 212°F/100°C and a good poaching temperature is 140°F-170°F, it takes less time to steam meat than it does to poach it.


How to boil meat perfectly (TENDER MEAT and RICH STOCK)



More answers regarding how long should meat be steamed for?

Answer 2

Steaming meat is much too fiddly, for little significant difference from "slow cooking". Steaming meat means it does not go above 100°C. This can be achieved through many simple and potentially better techniques

The higher the temperature, the more nutrients may get destroyed (when you cook something all the way through). Steaming does not recover lost nutrients from juice run off

Try making a plain casserole, and serve the meat with juices (sauce, gravy...). Then if any nutrients leach from the meat they will be in the juices anyway

Use a slow cooker or crock pot to make a large batch up, or better yet a sous-vide setup should give the ultimate results

Add brown rice etc to make a complete meal. Use a nutrient calculator to check the nutrient profile is what you are after. e.g. wolframalpha

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