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You are not getting a steak that is old as in being bad. You are likely to wind up with a cut that was mangled by the cutter, comes from the end and is not as good as the others, is lacking the marbling that the other quality cuts have or is in some other way defficient compared to the other desireable cuts and thus can not be served to someone who would know the difference. If there aren't any such defficient cuts then you will get the same steak as your medium rare friend. But if there are you will get served it, and you won't ever even realize it.
The thing is, I would know the difference. What I don't understand is why would a person take the way a customer wants their food cooked so personally, that they would sub an inferior cut just to spite them?? It's not your steak, you're not paying for it or going to eat it..so....just cook it the way I say and keep your opinions to yourself.
The thing is, I would know the difference. What I don't understand is why would a person take the way a customer wants their food cooked so personally, that they would sub an inferior cut just to spite them?? It's not your steak, you're not paying for it or going to eat it..so....just cook it the way I say and keep your opinions to yourself.
Would you? I think the point is that when meat is well-done, few people (regardless of temperature preference) can tell the difference given its level of dryness.
Would you? I think the point is that when meat is well-done, few people (regardless of temperature preference) can tell the difference given its level of dryness.
Yes, I would. My mother cuts meat for a living, so I know what a badly cut piece of meat looks like raw or cooked to any degree. The real point is that it's not your call to sub with a bad cut of meat just because you don't like a customer's preference,
Yes, I would. My mother cuts meat for a living, so I know what a badly cut piece of meat looks like raw or cooked to any degree. The real point is that it's not your call to sub with a bad cut of meat just because you don't like a customer's preference,
I don't think anyone's talking about objectively "bad" meat so much as the "lower end" of "excellent" meat, which is still pretty good.
The thing is, I would know the difference. What I don't understand is why would a person take the way a customer wants their food cooked so personally, that they would sub an inferior cut just to spite them?? It's not your steak, you're not paying for it or going to eat it..so....just cook it the way I say and keep your opinions to yourself.
It's not so much a matter of "this guy ordered well done? he is a scumbag, let's give him crap product ..." Yes, they probably do look down on you somewhat but they understand that the customer is "always right" for the most part. However, food costs are a huge deal and the vast majority of people who order well done can't tell, and so you give the chefs the chance to use up all of their product and thus increase their profit. Are people who want well done steaks looked down on? Pretty much, but you are not hated - you are loved because it helps keep food cost down and make the place more profitable.
I don't think anyone's talking about objectively "bad" meat so much as the "lower end" of "excellent" meat, which is still pretty good.
Very true; when you are talking these higher quality dining establishments you are almost certainly talking about prime cuts and possibly dry aged beef, so even lesser end of the quality spectrum is far superior product to what most people buy and eat at home.
You are mixing up your statements. There are palates that are better able to distinguish flavors and there well may be more flavors in a med rare steak. But, to state that the additional flavor is superior is not a given. More flavor <> superior taste. The amount of flavor and distinguishing ability in a palate may objective but taste is subjective. For me, mint ice cream has much more flavor than vanilla ice cream but, since that flavor is a nasty, nasty thing, it is inferior.
This. There is nothing more subjective than individuals' preference for a particular flavor.
Very true; when you are talking these higher quality dining establishments you are almost certainly talking about prime cuts and possibly dry aged beef, so even lesser end of the quality spectrum is far superior product to what most people buy and eat at home.
I wasn't under the impression that they would serve the 'unfortunates' shoulder steak or something, but I still think that the practice that you speak of is disingenuous and a bit douchey (is that a word?? it is now!!).I had to look this up because I didn't believe that people really took this so seriously and it seems that everyday people are subbing lesser cuts if their guests prefer well done. Very weird to me, but oh well.
I wasn't under the impression that they would serve the 'unfortunates' shoulder steak or something, but I still think that the practice that you speak of is disingenuous and a bit douchey (is that a word?? it is now!!).I had to look this up because I didn't believe that people really took this so seriously and it seems that everyday people are subbing lesser cuts if their guests prefer well done. Very weird to me, but oh well.
So chefs should just literally pick steaks at random?
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