Why would anyone eat meat cooked less than medium well?

Medium-well?! Steak tartare is my favorite. In Wisconsin, they have cannibal sandwiches, which is raw ground beef on rye bread.

Oh, just shut up.

With beef, it's not blood.

I am in absolute agreement. I certainly send back when it arrives anything less, despite what the chef recommends for a particular dish.

Rare cools off too fast!

Barbarians

My mother would ask for the thinnest of cuts of beef to be butterflied and then cooked to death.

And she would be revulsed while my father ate it “while it’s still mooing”, according to Mom.

While I’m not as extreme, I am my mother’s son.

R1, that is the most repugnant thing I have read in my entire life. The only way in which I have ever been able to eat meat at all is when it's thoroughly cooked; preferably, when it has been tenderized and stewed to the point when it's almost disintegrating and I can't feel its repugnant squishy consistency or taste its utterly revolting flavour.

Strangely enough, I love fish and seafood, but no matter how hard I've tried, I've never been able to enjoy red meat or chicken at all. Also, the idea of eating another mammal, which reproduces in a very similar manner to us and is genetically closer to human beings than most other creatures, makes me want to vomit.

For kicks.

For flavor and vitamins

[quote] Why would anyone eat meat cooked less than medium well?

Because they like the taste, Rose.

Troll- stupid as a rock.

R1 omg. What business would sell that?

Butchers and meat markets sell the freshly ground beef and you make the sandwiches at home. I've never seen a cannibal sandwich in a restaurant, r13.

Well- done with ketchup. Like a real man.

R14 Gross. In addition to being severely dangerous, raw ground beef is not tasty. I’ve tasted it before like bits off my finger when making hamburgers. Is it seasoned first?

Your prerogative. Steakhouse chefs tend to recommend medium rare for best flavor.

Of course it's seasoned.

R18 Wow I learn something new about this great country everyday. Interesting. I’ll pass though.

I can barely eat a steak unless it's really rare. I like it when it slides down my throat.

You guys should be able to relate to that, eh?

R20 Girl you need a joke book.

Steakhouse chef

Who gives a fuck what a stupid grill boy says.

I grew up with the Germans in the family serving raw ground beef, with the onion, salt and pepper. They had butchers they trusted, or had their own beef. It was chuck or loin steak minced finer than typical rough American grind, and no fat added.

Never a problem, but Uncle Heinie did have a pork tapeworm he left behind in August Busch's stable in St. Louis. Raw pork with Budweiser will do that to a person. God knows what the stable staff reported to Gussy the next morning.

R23 I just don’t get how the safety of raw ground beef has anything to do with the butcher. Our digestive systems have evolved where it’s just not safe to eat. But I’m learning this a tradition so that’s cool.

Some butchers are cleaner and more sanitary than others. Every city in Wisconsin has a butchers with a great reputation that they get meat from. In Madison, it's Ken's Meats (Monona, actually). If someone got sick eating their meat, word would get out and it would destroy their business. Aren't their groceries that you go to for specific things because it's their specialty and you trust them?

*there, obviously

R25 Correct but how can a butcher affect worms or just the bacteria of an animal that is harmful because it isn’t being killed during the cooking process. Maybe I am just too much of city boy and not getting something.

I like it burnt on the outside and rare on the inside.

Darling, rare meat is good for you. The doctor said so!

That's called black and blue

Shut the fuck up. Nobody asked you.

My husband accidentally cooked my steak rare tonight (he knows I’m to the right of Trump when it comes to beef). I decided to be a grownup and eat it but, Lord, that feeling when my teeth hit the almost gelatinous red stripe in the middle makes me want to barf every time I remember it.

Now I want a cannibal sandwich.

As R3 says, it's not blood.

OP, do you like your eggs "over hard"?

I like steak & hamburgers cooked medium rare, closer to medium.

Prime rib: I like the ends (well-done, encrusted with the salt & pepper)/

Hey, what's wrong with r31?

r31 needs Manprin (not Pamprin) because he's having his miserable man-period. Pay him no heed.

Well, what a bunch of babies I’m surprised.

I don't like meat burned or well done as tough and dry as shoe leather, nor with more than a slight char. But barely cooked is disgusting to me: the texture, the red blood. Nasty.

But then beef steaks on their own are not at all a favorite food. I prefer small portions of meat or, better, meat as a component in a dish, not as the star in a solo show.

I like my steak just a tad pink inside. Rare steak is difficult to digest since my gastric sleeve surgery.

R37=leathery-cunt dyke

Has R41 been in her pussy? Otherwise, how would he know...?

OP, there is very little "blood" in the meat when you buy it. you sound childish

I find medium rare to rare to be the most tender and flavorful.

Up until the pandemic lockdown Sardi’s still served Steak Tartare, prepared with a great deal of show on a cart by your table, and served with small squares of pumpernickel. If you had 4 or more at the table, it made for an interesting, old school appetizer - it tastes different than you think it will, and two or three squares each are pretty much enough. Unfortunately it was taken off the menu when they reopened, along with the more fun, table-side prepared Baked Alaska.

Steak a la Armie.