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