BBQ's

[Tom Cerny]

Rare is the only way to cook a steak
Extra Blood = Extra Flavour.

Proof: Living in the country i have access to a free unlimited supply of premium deer meat, (have you seen the price of meat in supermarkets / butchers? its terrible) one of my mates wants to try some so I tell him to come over and i'll brew him up a steak (Backstrap in this case) He requests it medium but I say "you'll get it like i cook it - correctly" upon presenting him the steak he asked if it was dead yet as there was a bit of blood on the plate. He ate it in silence and then told me "that would rate as one of the top 3 steaks I have ever eaten"

He now cooks all his meat in this manner, and has converted his family and friends to the joys of rare meat

The rare method works on all meat except poultry where you must ensure
the meat reaches a temperature of 82 C to kill bacteria that naturally occurs on the bird

I also wouldnt advise enjoying rare pork unless its Australian produced

Happy BBQ ing to all

[krunchie]

Bob the following information is correct and you can google it for confirmtion.

Red meat like beef ( and less so lamb) does not carry bacteria inside the meat.

Only on the outside where it has been handled, and exposed to the environment.

This is why you can sear a steak both sides then eat it basically raw, without harm.

Ground beef however ( hamburger ) must be cooked through, as all the meat has had the oppourtunity to become infected.


White meats like chicken and pork ( and some fish ), can carry nasty bugs inside the meat such as bacteria and also worms, and as such should never be consumed even slightly undercooked.

I am not privy to why you wont get bacteria inside red meat, its just fact.

however i do know that kangaroo is a different "animal" again and in regards to worms should be thoughly cooked through.

[benschke]

If well done is the proper way to cook/eat a steak as some of you are saying, then why is that most restaurants that are of any decent quality refuse to cook steaks well done???

[BigPete33]

Completely agree on how to properly cook the steak.

If you are going to burn it, you should be shot.

If you are going to put tomato sauce on it, you should be shot twice.


Only a backwards bogan retard would ruin a decent steak with tomato sauce. Save it for the crappy rissoles or snags.

Unbelievable.

[krunchie]

If well done is the proper way to cook/eat a steak as some of you are saying, then why is that most restaurants that are of any decent quality refuse to cook steaks well done???

I dont touch a steak past medium rare, but i was always under the opinion that this was becuase of time managment.

Big resaraunts with high turnover, simply not enough time to get Well done steaks on the go and out the door in enough time to 1, keep the individual happy time wise and 2, keep the total seats per night turnover up, there fore the profitibility of the dish.

[Carmel]

That is a very cynical view krunchie...........
Have you a story to tell??

btw - even though big pete will get on this on, I am a vegetarian xx

[BigPete33]

We've had that discussion before haven't we Carmel?

Time management would be a valid reason for not cooking a steak well done but I'm led to believe it's more a case of it being a direct insult to the chef if you ask for it.

You're basically asking him to swallow his pride and do a bad job.

[Bob B]

Bob the following information is correct and you can google it for confirmtion.

Red meat like beef ( and less so lamb) does not carry bacteria inside the meat.

Only on the outside where it has been handled, and exposed to the environment.

This is why you can sear a steak both sides then eat it basically raw, without harm.

Ground beef however ( hamburger ) must be cooked through, as all the meat has had the oppourtunity to become infected.


White meats like chicken and pork ( and some fish ), can carry nasty bugs inside the meat such as bacteria and also worms, and as such should never be consumed even slightly undercooked.

I am not privy to why you wont get bacteria inside red meat, its just fact.

however i do know that kangaroo is a different "animal" again and in regards to worms should be thoughly cooked through.

Hi again Krunchie. It's getting a little bit late, nearly 2am and my son happened to be going to the loo LOL. So, I just asked him why it is better to cook say a rib eye or scotch fillet to a medium rather than a medium rare or straight rare?

The simple answer was if you cook the above cuts to a medium it has a much better flavour when it breaks down the internal fats in the meat. Otherwise you can still taste the uncooked fats and it's not nice.

The steak will still be tender as they are very good cuts and will remain tender but have a much better flavour once break down the internal fats.

I just remembered something from my youth where a mate of mines brother was lacking in some minerals. So, the doctor recommended he ate raw steaks to gain whatever minerals were was in the meat.

I must admit I am on the slight side of rare when I cook mine but that's how I like it. When I'm out I only ask for medium rare so the missus doesn't throw up on my steak when the blood oozes out sometimes LOL.

[David]

Have to remember - red/pink doesn't mean NOT COOKED. It means it's cooked less. Meat isn't just brown/whatever when it's cooked, it can be cooked and still appear pink.

[Todd Rivers]

I've just never got this discussion - rare against cooked.

Mostly people say either "yuk, you want to eat blood"(or something along those lines)

And people like Tom say "give it to me freshly killed, dripping with red stuff" (or something less along those lines)

But, the animals are already drained of blood. Its just juice now.

But some will say there are still traces of blood in it and thats disgusting.

So obviously they like to eat their blood well-done.