Steak

Steak may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. For information on different cuts and preparations, check out brisket and ground beef.

The word “steak” describes cuts of meat from a variety of animals (deer, elk, lamb, and fish to name a few), but most often in reference to cow. Beef steaks come in different cuts, some with the bone-in and others boneless. Texture varies, too. Filet mignon, ribeye, and sirloin steak are tender, while flank, rump, and skirt steak are much tougher.

Yes. Steak is rich in protein and often fat, both of which are essential in fueling baby’s growth and development. It is also rich in other essential nutrients, such as iron, choline, selenium, zinc, and vitamins B6 and B12. Together, these nutrients support growth, brain development, energy to play and explore, healthy red blood cells, taste perception, immune health, hormone function, metabolic processes, and more. Babies need increasing amounts of iron starting at the 6-month mark, when their reserves become depleted, and steak offers a great source of dietary iron at this stage of baby’s life.

No. Steak, as a form of beef, is not a common food allergen, although allergic reactions to beef have been reported. Certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as beef, is consumed. However, some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues (such as liver) from mammals. Alpha gal allergy is more prevalent in the southeastern United States, but is starting to become more common in other areas as the geographic distribution of the Lone Star tick expands. While uncommon, individuals with a dairy allergy may also have a slightly increased risk of being sensitive to beef. However, studies suggest that in individuals with confirmed allergy to beef, a large percentage are also allergic to cow’s milk.

As you would when introducing any new food, start by offering a small quantity for the first few servings and watch closely as baby eats. If there is no adverse reaction, gradually increase the serving size over time.

Yes. Steak is firm and challenging to chew, qualities that increase the risk of choking. To reduce the risk, prepare and serve steak in an age-appropriate way. Note that pieces of meat can sometimes move too slowly down the esophagus (our food pipe). While this can feel scary and uncomfortable, the individual can typically still breathe. If you think a piece of food is causing discomfort in a child’s esophagus (they may be crying and struggling to swallow), offer a drink from an open cup, bottle, or nursing session. If that fails to alleviate the situation, call emergency services. As always, make sure you create a safe eating environment and stay within an arm’s reach of your baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Steak that is slightly pink in the middle may be offered to children as young as 6 months of age as long as the internal temperature of the cooked meat has reached 145 F (63 C) and the meat is allowed to rest for a few minutes before it is served. This cooking method reduces the risk of foodborne illness. Raw, rare, and medium-rare steaks pose an increased risk of foodborne illness regardless of age, but babies and young children are more susceptible and more at risk of serious illness.

Whichever cut of steak is most accessible to your family is what is best for baby, as long as baby is ready for solids and the meat is prepared in an age-appropriate way. T-bone, ribeyes, and other cuts of steak still attached to a sturdy bone are great choices. Once the loose pieces of meat or fat are removed, the bone’s firm texture and long shape can act like a teether, helping babies learn the boundaries of the mouth.