(Taurine is present in even higher concentration in uncooked beef.) ... In truth, the statement should really say: “cooking meat lightly does not significantly affect taurine levels; over cooking meat destroys not only taurine levels, but other health benefits of real food.”

At what temperature is taurine destroyed?

Taurine is insoluble in the most common organic solvents, has a high melting point (ca. 328 ◦C) and temperature for decomposition (315 ◦C).

Does heat kill taurine?

The amount of taurine that remained in a feed ingredient after cooking depended upon the method of food preparation. When an ingredient was constantly surrounded by water during the cooking process, such as in boiling or basting, more taurine was lost.