How Do You Like Your Beef Cooked?

[reds4ever]

Gotcha! I'll stick with blue then...

[chequita guevara]

Originally posted by JimmyCracksCorn
It tastes just like beef, but since its a wild animal there's no fat or anything. Just deliciousness.

Fat is where all the flavor is.

Anyway, it really depends on the cut of meat.

Fillet mignon: rare, maybe even blue
hamburger: medium
NY strip: medium rare
flank: rare
roast beef: rare
any chuck ('cept ground): well-done, preferably braised
prime rib: medium rare
sirlion:rare

etc.

[aneeshm]

Is there any option for Hindus who don't eat cows out of

a) Vegeteranism ( like me ) and
b) religious reasons ( like my grandfather , who will eat chicken and mutton but not beef ) ?

[chequita guevara]

As Sloww said, go start another thread.

[SlowwHand]

See? Beef is good for the eyes.

[Q Classic]

I already said I liked medium rare, but I kinda want to know how this OTBOT thing works.

So:

"And if you want beef then bring the ruckus, Wu-Tang Clan ain't nothing to f*ck with!"

[Straybow]

I'm from Pittsburgh and I never heard of this

Originally posted by JohnT
I love to do my steaks Pittsburgh style. Essentially the outer portion of the steak is seared before it is thrown on the flame - if you are the sort of person who likes the taste of a char-grilled steak, but seemingly can't get it in anything other than well-done, this steak is for you. You can order it "Pittsburgh style, rare" and you'll get a steak that is crisp on the outside but red on the inside. It is great - I can't recommend it highly enough.

If you go into a steak place and ask for it Pittsburgh style, and they don't know what you're talking about, you're not in a steak place. As far as chains go, I've found that Outbacks actually knows PS, but other places (Texas Roadhouse) are more spotty. Ruth Criss, Mortons, Joes, places like that will know exactly what you're talking about.

Note to self: see above.

[Straybow]

Flubber, these people are not properly distinguishing between food poisoning and infection, two entirely different food-borne illness types.

Dr. Gold says "the problem with meat is that if the meat isn't refrigerated or stored properly the bacteria can multiply so that you can get a lot of the toxins released, and then if the meat isn't cooked properly you can get sick. We have to get out of the habit of eating rare hamburger. To be safe it should not be pink at all."

No, cooking just kills the bacteria. Once the toxins from a large number of E. coli bacteria are in the meat or other food, cooking does little to help unless the food is literally charred. Still, the toxins from the food will only make you nauseous for a few hours. This level of food poisoning is not rare, especially from buffet-style restaurants. The danger is of live bacteria establishing a viable population in the stomach, which then absorbs the toxins produced continually by the bacteria.

E. coli normally reside in the intestines and feed upon the food we eat. About 33% of fecal matter is dead E. coli bacteria (which is also why it is brown), with a few viable ones mixed in (which is why fecal matter is the primary source for infection). The toxins are normally either broken down by enteric enzymes not present in the stomach, or the enteric lining discriminates by some means not available in the stomach and doesn't absorb the toxins. Or maybe both, I dunno for sure.

In North America, E. coli food poisoning is commonly called hamburger disease because it is often acquired by eating poorly-cooked minced beef. When contaminated beef is ground up, the bacteria are spread throughout the meat, and are killed only by thorough cooking. It is estimated that as few as 10 surviving bacteria will establish an infection.

"Will establish?" No. In my water treatment class the data says otherwise. E. coli normally requires 10k+ viable in the stomach for infection. It is actually difficult to get an E. coli infection. Only giardia among common temperate and subtropical bacteria regularly infects healthy subjects with as few as ten.

The truth is that "as few as 10 surviving [E. coli] bacteria" can establish an infection, but the odds are quite low, even for children and people with weakened gastro or immune systems. If it weren't so, E.coli infections would be universally epidemic and individually nearly continuous. This isn't the case, not even in the worst 3rd world slums.

Again, the occurance of bacterial toxin poisoning from hamburger is not rare, the occurance of E. coli infection from hamburger is quite rare.

There is a chance that the new-fangled acid blockers help the bacteria survive in the stomach, but even then you'd need an order of magnitude more than 10 bacteria surviving cooking to have even a small chance of infection.

edit: it isn't parsing the /url properly, and adding the following paragraph into the link

[url=...][q] blah blah [/q][/url]

I'll try reversing the order
Look at that, it is processing the vB code inside a code block!

[Dis]

Originally posted by Kinjiru
I was actually in a restaurant once and hear some lady ask for Steak Tartar, Well Done Please

The waiter just looked at her for what seemed like two minutes and said, Yes ma'am of course.

I choked on my food at that point!

I don't get it.

I guess I don't know much about beef.

[Dis]

in any case, I'm not much of a beef eater. Most steaks I find not to be of good enough quality (granted this is because of the quality of the restaurant). I'm pretty much at the point where I only order filet mignon. Anything else I find too tough to chew.

Filet mignon meidum rare for me.

[reds4ever]

Originally posted by Dis
in any case, I'm not much of a beef eater. Most steaks I find not to be of good enough quality (granted this is because of the quality of the restaurant).

Won't they supersize you?

[Dis]

Originally posted by reds4ever


Won't they supersize you?

I'm talking about chain places such as Outback and Lonestar.

[Nikolai]

Medium rare.

[aneeshm]

Originally posted by chegitz guevara
As Sloww said, go start another thread.

That covers only the first part . What about the second ?

[aneeshm]

What's with the random bolding ?