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Old 06-24-2014, 07:56 PM
 
13 posts, read 8,153 times
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I like my steak cooked medium well.
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Old 06-24-2014, 09:43 PM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
Reputation: 28069
Quote:
Originally Posted by cindersslipper View Post
...med rare is PINK JUICE which is what you're aiming for...
That's not what I'm aiming for at all - not even close. I like RARE - I want to chase-down that cow and take a bite.

BTW - I do know the "you're" was aimed at the post you quoted and not everyone. I just wanted to reply .
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Old 06-24-2014, 11:29 PM
 
Location: Kansas City, MO
3,572 posts, read 6,198,795 times
Reputation: 2549
Quote:
Originally Posted by Suburban_Guy View Post
How do you guys like your meats cooked, especially steak?

I still prefer my meat to not have any bloodiness to it.

There was a thought that some people change their preferences for how they like their steak cooked, well done as a young kid, and then rare as they got older.

Me, been consistent from young age to now, I just can't stomach bloody meat. Granted well done can make meat too tough, so I like medium well, a nice balance between no blood and still tasty.
Medium rare. Cooked just enough that you can see the texture/grain of the meat, as opposed to the rare/raw texture.
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Old 06-25-2014, 12:55 AM
 
Location: Illinois
3,168 posts, read 4,155,241 times
Reputation: 5580
Rare to medium rare,
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Old 06-25-2014, 03:44 AM
 
17,161 posts, read 22,175,230 times
Reputation: 31232
Quote:
Originally Posted by Dirt Grinder View Post
That's not what I'm aiming for at all - not even close. I like RARE - I want to chase-down that cow and take a bite.

BTW - I do know the "you're" was aimed at the post you quoted and not everyone. I just wanted to reply .

I like rare too

I just want to throw this out

many have asked, "isn't your risk of e-coli higher with rare steaks, as it would be for rare burger"???

no,

its about surface area- if bacteria(e-coli) gets on the critter during processing- more of a chance the outside (fat) will be ground up in burger
most all the steaks are deep muscle tissue which have very little outside/exposure to surface area


if anyone is concerned with e-coli, cook your burgers to 160 degrees- particularly, if you buy your ground beef/burger from wal mart and other supermarkets, that sell pre-processed burgers that are part of huge batches at the processing plants(these stores don't grind their own burger on site

go to a store/butcher shop, that grinds fresh every day on site
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Old 06-25-2014, 11:39 AM
 
Location: Heart of Dixie
12,448 posts, read 10,135,059 times
Reputation: 28069
Quote:
Originally Posted by mainebrokerman View Post
...go to a store/butcher shop, that grinds fresh every day on site
...or grind your own - there's nothing like freshly ground beef. You don't get the discoloration that comes with ground beef that has been packaged for a while and the taste is so much better.
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Old 06-25-2014, 11:49 AM
 
Location: South Central Texas
114,037 posts, read 52,372,395 times
Reputation: 161826
Quote:
Originally Posted by Dirt Grinder View Post
...or grind your own - there's nothing like freshly ground beef. You don't get the discoloration that comes with ground beef that has been packaged for a while and the taste is so much better.
If I were still deer hunting I'd get the equipment and make my own sausage, link/pan. Fortunately, for ground beef our large chain market here does their own. They also sell chub packs, the crap from packing houses up north. The stuff constantly being recalled. I avoid it like the plague. I do not fear E-coli and such in beef not ground.
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Old 06-26-2014, 08:46 AM
 
Location: League City, Texas
2,813 posts, read 4,313,408 times
Reputation: 5801
Quote:
Originally Posted by mainebrokerman View Post
I like rare too

I just want to throw this out

many have asked, "isn't your risk of e-coli higher with rare steaks, as it would be for rare burger"???

no,

its about surface area- if bacteria(e-coli) gets on the critter during processing- more of a chance the outside (fat) will be ground up in burger
most all the steaks are deep muscle tissue which have very little outside/exposure to surface area


if anyone is concerned with e-coli, cook your burgers to 160 degrees- particularly, if you buy your ground beef/burger from wal mart and other supermarkets, that sell pre-processed burgers that are part of huge batches at the processing plants(these stores don't grind their own burger on site

go to a store/butcher shop, that grinds fresh every day on site
This ^^. If you want medium rare burgers, buy your own chuck & grind it yourself!
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Old 06-26-2014, 10:18 AM
 
Location: Type 0.7 Kardashev
10,577 posts, read 6,827,947 times
Reputation: 37337
Medium-rare: this is the point at which flavor is maximized.

First, the meat is warmed. Cool or cold meat is less flavorful because of the deadening effect colder temperatures have on taste buds. Second, it is cooked just enough to break down muscle tissue and render the steak tender. Finally, the exterior receives just enough sear for that resulting sharp taste and the pleasant accompanying aroma.

Think of it as a flavor curve. Up to the point of being medium-rare, the flavor of the meat is increasing. It peaks at medium-rare, then begins decreasing.

So... medium-rare!
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Old 06-26-2014, 07:33 PM
 
Location: Western Oregon
1,379 posts, read 1,226,156 times
Reputation: 1268
Low-quality meat, well-done. High-quality, rare to medium-rare.
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