Steak may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. While it may seem counterintuitive, steak can be a terrific first food for babies as it is resistive in consistency, which helps rapidly advance the oral motor skills and jaw strength needed for safe eating. For information on different cuts and preparations, check out brisket and ground beef.

Yes. Steak is a protein-rich food that is often high in healthy fats needed to fuel baby’s rapid growth. It is also filled with other essential nutrients, such as iron, zinc, selenium, choline, and vitamin B6. Together, these nutrients ensure a healthy metabolism, support growth and development, build a strong immune system, and help prevent anemia. 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.

★Tip: Steak freezes well, so if your budget allows, take advantage of sales at the grocery store and buy in bulk.

Yes. Meat is one of the more common causes of choking, for adults and children alike. To minimize the risk, refrain from serving cubes of steak, and instead, offer meat on the bone (with big chunks of meat and fat removed) or shred or mince the steak, and fold it into other foods. 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.

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.

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.

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.

No. Most steaks are relatively rich in fat and low in fiber, qualities that slow the processes of digestion and pooping. If baby is constipated, it’s best to offer foods rich in fiber. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.