quote:

ORIGINAL: freedomdwarf1

quote:

ORIGINAL: LaTigresse

Blue rare is too cold for me, but rare is perfection.

I can't stand blood in my meat.
And I don't agree it's a waste of good meat either.

The "well done" on that chart is only just about cooked for me.
There's no way I want my meat threatening to walk off my plate!!

Anything less than that and all I can taste is the blood.
Apart from which, uncooked blood from any meat is considered dangerous to human health because all manner of nasties haven't been killed in the cooking process and I value my health more than the taste of blood.

Any good chef will tell you most of the taste comes from the fat marbled in the meat.
To get the fat cooking and melting to produce all that magical flavour (and moisture) within the meat, it has to cook for longer and thus the meat is cooked more than dictated as "medium" in that chart.

I've had all sorts of steaks from tartare to cremated and the best ones have been "Well done".