I love meat that falls off the bone like slow cooked ribs, pork shoulder or leg of lamb but steak is what you referred to and you would never slow cook a good cut of steak.

Lots of body builders drink raw eggs for protein and if they are fresh there is absolutely no problem. I personally wouldn't eat pink chicken but duck I would and likewise I eat pork loin, fillet and chops slightly pink.

Sorry for being a bit harsh with my previous answer, I'm not having a particularly good day at work.

Cut the horns off, wipe its arse and march it through

Medium usually.

I'm not snooty about it though - each to their own. Nothing worse than being at a restaurant with someone who's preaching that rare is the only way to eat steak.

Personally, if it were a choice of two, I'd rather it be well-done than rare.

Medium rare for me, but again I wouldn't preach to someone else how I think they should have their steak - its their steak, their choice.

I tend to like duck and lamb both on the rare/pink side too.

I used to like only the faintest bit of pink but like others that was mostly down to family. Now, nothing beyond rare will do for me.

I've heard that top restaurants deliberately buy poorer-quality meat to keep in reserve for people who want "well done" steaks because by a certain point in cooking it doesn't matter if you're using 28-day matured Aberdeen Angus, or some cheap Tesco Value shit.



There's no such thing as "properly" cooked steak. You can even eat it raw depending on the quality of the meat.

Rare for me. That goes for most things, lamb, venison, tuna etc. I love sashimi and carpaccio too so am perfectly happy eating things raw.


Not true at all about the pork. If it's a good cut of pork then it should still be a bit pink. That pork should always be cooked through is old fashioned thinking that dates back to people eating badly reared and poor cuts of pork that could contain parasites that could cause Trichinosis. This is no longer a problem and it's perfectly fine to eat pork pink. A good bit of pork fillet is wonderful when still pink.

I wouldn't have shop bought mince pink but freshly made mince is fine pink. When I make my own mince I'll have a nice juicy pink burger and if I know and trust that the restaurant make their own burgers I'll have it pink.


What a load of crap. Anyone who says a well done steak is less chewy is either eating really rubbish steak or is just lying. A steak will be much juicier and more tender the less it's cooked. A good rare steak shouldn't even need a steak knife.

As for the last bit, once again, what a load of crap. I've eaten lots of stuff completely raw and never had food poisoning once. Sashimi, carpaccio, steak tartare etc are fantastic.

Also, as others have said, meat doesn't contain blood.

Oh put a sock in it for god's sake.
People don't like the same as you. Deal with it.

I would never touch steak tartate or any kind of raw meat. Tried them a few times and both the texture and taste made me gag.
Nothing to do with paranoia re food poisoning, it was just disgusting to my taste.

The poster is giving their view, not having a go at yours. It's true that a rare steak is more tender than a well done one, ask any professional chef. Of course people's tastes differ, but the poster is not wrong in what they say.

I will give my preference in a thread such as this, but really couldn't give a pap what others prefer.

Anywhere from rare to med-rare, anything more than that just ruins a good steak.

If I have steak in a restaurant I always ask for medium rare

A person can give one's own view without calling another person's views 'a load of crap'.... twice.

Or can't they?

Years ago I used to have it well done but now I realise it tastes much better medium or medium rare.

I like a rib eye cut really thick and preferably aged. I also like T-bone but you don't see it much in the shops. Unfortunately I don't very often get out to eat in restaurants these days.

I've got to say Asda are doing some nice steak now. I usually can get two for £7.

They can, but when the quoted views are "a load of crap" where's the harm?

There's a difference between stating your personal taste and comparing rare steak to raw chicken and eggs; the former is opinion whereas the latter is, as said, "a load of crap".

I'm a bit squeamish about medium rare, but medium is lovely.
And I did exactly the same as you, moving towards medium from well-done over the years.
At home (with my parents) all meat was and is cooked well-done.

Maybe so, but some of those views were that. Comparing a slow cooked meat with a steak and banging on about blood/food poisoning and comparing raw chicken to rare steak, is a load of crap.

Posters can also speak for themselves without others getting offended on their behalf. Your post saying 'put a sock in it' and 'deal with it' hardly comes across well.

Or can't they?

The person said he associated raw or partially cooked food with illness, which is quite true, or at least you're less likely to get ill if you cook food very well.
We cook things for a reason.

If you can absolutely guarantee that meat is fresh and has been sourced from a very trusted location then fine with regards to certain cuts of beef, lamb, and even pork at a push. But on the whole, even with these meats, it is actually safer to cook them through.

I personally prefer medium cooked meat, which is on the pink side and has some juice to it. For me the little increase in risk is worth the nice taste.

Yes, never said they couldn't.

And I will tell someone to put a sock in it when they're coming across as the typical superior type, who think 'my way or the high way' when it comes to the 'correct' way of how to dine.

Wrong.

You can buy even the cheapest cut of beef and so long as it's thoroughly cooked on the outside and reaches a certain temperature on the inside, it's safe to eat. This isn't opinion - it's a fact of nature, in terms of the bacteria that can be found in (or rather on) raw beef.

Assuming the meat is within date, of course.

I can't speak for lamb since I don't cook it very often.


Risk? Right then...

... and if we're onto who has the right to reply and who can speak for themselves, let jambo-C reply to me then, and push off.

Shot yourself in the foot there.

Might well be the case. The poster was talking about raw meat:


i.e. food that hasn't been cooked thoroughly anywhere.

No, is the case.


Aye, go on...quote things out of context.

It's the only hope you've got of saving something from this.

Medium to well, just so there is no pink but not burnt.

I really get wound up when other people tell me that I should have it rare! That is how I like my steak cooked and it has no effect on their life or their steak! They should let me eat mine how I like it and they can eat theirs how they like it!

What just like you're doing. Listen to your own advice

No, I won't put a sock in it thanks. I can give my view without saying something is a load of crap but when what the person has said clearly is a load of crap then it's a pretty fair assessment. The poster was claiming a well done steak will be more tender and juicy. Whether something is tender or juicy isn't down to opinion or taste. The fact is the less you cook a steak the more tender and juicy it will be. That is a simple fact. A good rare steak shouldn't even need a steak knife, cook the same steak well done and it will need a steak knife.

The person I was quoting was associating pink or raw meat with getting ill. Once again this clearly is a load of crap, you will not get ill from eating a rare steak, the same goes for raw things such as sashimi and carpaccio. To compare raw chicken to raw beef is ridiculous.

That there isn't blood in meat is once again, another fact.

I'm not being superior at all, I couldn't care less if you prefer your steak well done or not (I think you're missing out and ruining a good piece of meat but that's your prerogative). I wouldn't tell anyone how they should eat steak, I'd encourage someone to try it rare but if they don't like it then fair enough.
I'm simply stating facts. If someone came in here and said that the England football team play in bright pink or Prince Charles' dad was Marvin Gaye would you not tell them they were talking a load of crap? This is no different.

I like my steak well done, I have had chateaubriand to share not realising it would be pink inside, it was gorgeous.
I'm a bit manic about meat and even cut my sausages in half to fry the inside. I don't eat much meat though so not a problem.