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Anyone else bothered by rare steak?
- Thread starter MAJOR METAL
- Start date
Growing up my mom made my dad cook all the meat to a crisp, so thats what I was used to and ordered for along time. Eventually I moved to medium well, then medium, and now I'm at medium rare more on the rare side. Real connoisseurs may scoff, but I had a 16oz Sirloin medium rare (more on the rare side) from a Texas Roadhouse a week ago, and it was frikking KILLER.
If there's one thing Texans have a vast understanding of and respect for, it's beef. Particularly steak and brisket.
I like steaks medium well but I don't eat a lot of meat anyway though, always been a little more toward the vegetarian side of food.
Bloodhammer said:
In Bio 101 we were told beef tissue is sterile of bacteria harmful to humans, just like our own mamalian flesh. Tapeworm metacercaria can be encysted in the flesh but producers control tapeworm such that its not a real threat anymore. Steak may have bacteria (like e-coli) on the surface, not internally, from contamination in handling/ processing. Grinders for beef get cleaned once a shift at big packers and bacteria increases across the shift. Since the bacteria is now all through the ground meat, it must be cooked to 160 to ensure all bacteria are dead. A restaurant will likely chop their own Tartar, etc, so it is fairly safe.
In chicken, salmonella bacteria is a part of their body flora. It is deadly to us but not them. They are not mammals and are susceptible to other bacteria humans may or may not be. It must be well cooked to ensure it is all dead.
Thanks!
I didn't know salmonella was part of chickens' body flora. That explains a lot! I keep on hearing stuff about cattle and pigs being loaded up with antibiotics (usually referred to as a bad thing...). I suppose part of that is for suppressing tapeworm....
Or is it/would it be better achieved by eliminating the vector (fleas?)?...
I didn't know salmonella was part of chickens' body flora. That explains a lot! I keep on hearing stuff about cattle and pigs being loaded up with antibiotics (usually referred to as a bad thing...). I suppose part of that is for suppressing tapeworm....
Or is it/would it be better achieved by eliminating the vector (fleas?)?...
European food regulation forbids preground meat.
Either at the butcher's or in restaurants, if you use fresh ground meat you must prepare it on demand.
This looks delicious but it has Hello Cancer written across.
These look good enough to eat, not overcooked at all.I love RAW beef
Ever tried beef carpaccio at a fine Italian restaurant? Totally uncooked and utterly fantastic
I lived in Belgium for 2 years and a big seller there is "Filet Americain" - Raw ground beef (Funny thing that 99% of Americans wouldn't touch it!)
If the beef is handled properly - Raw is where it's at (Just like Sushi)
Beef Carpaccio:
Filet Americain with Frites:
I think the Filet Americain is similar to Beef Tartare
Enjoy!
Nope. I like my steak pink but not too bloody. It's a lot more tender that way and the taste is better. My opinion of course. A good cut of steak can be cooked that way without fear.
I love RAW beef
Ever tried beef carpaccio at a fine Italian restaurant? Totally uncooked and utterly fantastic
I lived in Belgium for 2 years and a big seller there is "Filet Americain" - Raw ground beef (Funny thing that 99% of Americans wouldn't touch it!)
If the beef is handled properly - Raw is where it's at (Just like Sushi)
Beef Carpaccio:
Filet Americain with Frites:
I think the Filet Americain is similar to Beef Tartare
Enjoy!
+1 Carpaccio. Ever had it made with Kobe? Soda Licious.
I like my steak Med-Rare to Medium. As long as it isn't dry and chokey I'll eat Med-Well,...anything beyond that is ruined.
I order mine rare.
If you order a steak well done at a restaurant, they know you're not a connoseur of meat and take the opportunity to unload their shoe leather on you. All well done steaks taste the same...bland, tasteless, dry,...
They save their best cuts for patrons who order rare to medium-rare.
My wife used to order well done...I have successfully converted her.
If you order a steak well done at a restaurant, they know you're not a connoseur of meat and take the opportunity to unload their shoe leather on you. All well done steaks taste the same...bland, tasteless, dry,...
They save their best cuts for patrons who order rare to medium-rare.
My wife used to order well done...I have successfully converted her.
Beef Carpaccio:
I've never been a big fan of thin cuts of cold meat, tried some carpaccio at the tail end of last year, wasn't for me.
Worth a try though!
Yup. And I used to be a vegan. Go figure...
Red inside the chicken however, makes me mad and I just can't eat it. Instant cat food it becomes.
Prime rib was actually what made me stop eating meat altogether. It was Christmas dinner at my sister-in-law's, and as soon as the bloody plate was placed in front of me, I was a vegetarian.
