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How do you like your meat cooked?

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shin-bang
Posts: 4100 - Karma: 6,997
Discuss-

I personally like steaks and other meats medium rare

But for hamburgers I like them all the way cooked, like one time I at a burger at a fancy restraunt and I was asked how I liked it cooked and I said medium rare -_- I get the meal and the burger is dripping with blood, not doing that again lol
Apr 27 2015 11:20PM
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gapersarefriends
Posts: 2158 - Karma: 4,270
yup medium rare
Apr 27 2015 11:20PM
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soulskier
Posts: 17806 - Karma: 3,841
I get medium rare almost all the time
Apr 27 2015 11:31PM
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Chubz.
Posts: 13918 - Karma: 25,661
Medium for all meat.
Apr 27 2015 11:31PM
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.CJ.
Posts: 1509 - Karma: 3,669
Always medium or medium rare
Apr 27 2015 11:36PM
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JGWI
Posts: 2842 - Karma: 7,812
It depends, if I know it is a really good cut of meat then medium rare. Everything else medium or medium well will do.
Apr 27 2015 11:38PM
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nochill
Posts: 144 - Karma: 624
why cook meat when you can eat a deers beating heart
Apr 27 2015 11:39PM
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r.simp
Posts: 361 - Karma: 670
Always medium rare.
Apr 27 2015 11:39PM
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.FRY.
Posts: 5620 - Karma: 22,861
the same color as I like my pussy......black!
Apr 27 2015 11:41PM
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yungcigsmoker
Posts: 785 - Karma: 5,922
Medium. I hate the feeling of eating anything cooked less than medium. It feels like I'm eating jello.
Apr 27 2015 11:42PM
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7springsprod
Posts: 2661 - Karma: 3,181
Medium rare for steak, Medium well for burgers.
Apr 27 2015 11:43PM
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iFlip
Posts: 4543 - Karma: 19,132
How do I like my meat cooked?

Apr 27 2015 11:48PM
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saskskier
Posts: 4774 - Karma: 10,005
I don't think you can order burgers anything other than well done in Canada. I'm pretty sure it's a health code thing?

Steak - medium rare
Apr 27 2015 11:49PM
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WhatTheHuck
Posts: 503 - Karma: 2,161
Rare for everything
Apr 28 2015 12:01AM
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shin-bang
Posts: 4100 - Karma: 6,997
yea ive been told you actually get a slightly better cut of steak if you say medium rare. like if you want it well done they can use like more dry and tough meat cus there will be no pink left inside anyways, lol does that make sense to anyone or nah
Apr 28 2015 12:04AM
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corona
Posts: 12794 - Karma: 32,719
cow
-excellent cuts > rare
-good cuts > medium rare
-anything else > well done

pig
-all cuts > well done

sheep
-all cuts > medium

poultry
-well done

fish
-ocean fish > rare
-freshwater > medium

game
-most game > well done
Apr 28 2015 12:22AM
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Peter.
Posts: 23796 - Karma: 13,014
i usually stick to medium on steaks and stuff
Apr 28 2015 12:25AM
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shin-bang
Posts: 4100 - Karma: 6,997
Good feedback fam
Apr 28 2015 12:27AM
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buzzlightyear
Posts: 153 - Karma: 292
JustGoWithItIt depends,

Apr 28 2015 12:45AM
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SFB
Posts: 8895 - Karma: 26,352
charred outside and well cooked inside.
Apr 28 2015 1:50AM
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daannnnieel
Posts: 5163 - Karma: 4,293
not many people can fuck up a medium steak, a lot of people can fuck up a medium rare steak.

I prefer medium rare when I cook, or my dad cooks, but at resturants I stick to medium so I don't get too much blood with my potatoes.
Apr 28 2015 1:52AM
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rtl32
Posts: 679 - Karma: 1,161
Well done for cheaper cuts

Medium well for thicker/nicer cuts.

I usually smother it with minced garlic, salt and pepper, and garlic parmesan olive oil before I cook it.
Apr 28 2015 9:15AM
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.Hugo.
Posts: 17360 - Karma: 28,484
.Frythe same color as I like my pussy......black!


You jusg admitted you have a pussy lol
Apr 28 2015 9:19AM
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123+ski
Posts: 2832 - Karma: 581
Rare for steak, medium rare for burgers.
Apr 28 2015 10:58AM
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toastyteenagers
Posts: 1834 - Karma: 6,793
just like chris likes Rihanna, black and blue.
Apr 28 2015 11:04AM
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*DUMBCAN*
Posts: 2447 - Karma: 5,628
Depends on the meat, depends on the cut.

Pigeon and duck - always rare. Absolutely nothing else is acceptable.
Venison - Extremely lean meat, should be rare as well, particularly if roasted.
Chicken/ pheasant - Not really a gradient here but overcooking ruins both of them.
Lamb - Again always rare, but that's out of choice.
Mutton - not sure why I'm including this but cook it long and slow.
Pork - similar to chicken, there's definitely a gradient here but it's much harder to see. I don't cook pork much.

With beef you really need to consider the cut when choosing how to cook it. The fat content determines how it should be cooked. For example, a fillet steak is extremely lean and should be eaten blue/rare for the best flavour. Overcook it and it looses all flavour, since the fat isn't there to provide it. Take a cheaper cut, such as flat iron, and the fat won't melt until you get to about medium-rare, so it'll just be chewy. Cook it to medium rare though and it's awesome. The highest fat content is in the stewing cuts. That's why you stew long and slow, often over 4-8 hours (use a slow cooker), to make sure all that fat melts and turns into flavour rather than chewy-ness.
Apr 28 2015 12:07PM
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ANDR01D
Posts: 1181 - Karma: 3,319
I like my steaks black and blue.
Apr 28 2015 12:09PM
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theabortionator
Posts: 51585 - Karma: 161,702
Medium for burgers. Medium/medium rare for steak
Apr 28 2015 12:14PM
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Steezy_IN_KC
Posts: 2033 - Karma: 1,607
Medium on almost everything. It's very seldom that I deviate from the norm.
Apr 28 2015 12:22PM
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GayWolf420
Posts: 37357 - Karma: 119,634
it really depends on the type of meat and cut honestly. certain meats taste better when they are prepared a certain way i think. i prefer most of my red meats like burgers and steaks to be well-done but i mix it up a when it comes to fish and other things.
Apr 28 2015 12:22PM
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.Hugo.
Posts: 17360 - Karma: 28,484
For steak i wanna hear that thing mooooo when i bite into it
Apr 28 2015 12:25PM
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arnie_grape
Posts: 3451 - Karma: 11,678
medium well or well done
Apr 28 2015 12:27PM
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Caucasian_Asian
Posts: 2447 - Karma: 1,665
shin-bangyea ive been told you actually get a slightly better cut of steak if you say medium rare. like if you want it well done they can use like more dry and tough meat cus there will be no pink left inside anyways, lol does that make sense to anyone or nah


Not true.

A kitchen will have only the cuts of meat they sell. If they sell New York and top sirloin, they will only have those two cuts of meat in the cooler. If you order a NY well done, you will not receive a sirloin.

There are lots of places where the kitchen will not cook certain cuts past medium.
Apr 28 2015 1:05PM
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*DUMBCAN*
Posts: 2447 - Karma: 5,628
Caucasian_AsianNot true.

A kitchen will have only the cuts of meat they sell. If they sell New York and top sirloin, they will only have those two cuts of meat in the cooler. If you order a NY well done, you will not receive a sirloin.

There are lots of places where the kitchen will not cook certain cuts past medium.


Restaurant I used to work at (fairly high-end Italian, didn't sell pizza) had a separate set of steaks for customers who ordered well done. Since it tastes like shit and is tough as leather anyway the customer won't notice if you give them a shit steak, and in four years working there we never got a complaint. At least four or five people would order a well done steak every day, but it was a >150-cover restaurant.
Apr 28 2015 1:21PM
0 0
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Caucasian_Asian
Posts: 2447 - Karma: 1,665
*DUMBCAN*Restaurant I used to work at (fairly high-end Italian, didn't sell pizza) had a separate set of steaks for customers who ordered well done. Since it tastes like shit and is tough as leather anyway the customer won't notice if you give them a shit steak, and in four years working there we never got a complaint. At least four or five people would order a well done steak every day, but it was a >150-cover restaurant.


Pretty sure that's illegal.
Apr 28 2015 2:07PM
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Nikolaus
Posts: 863 - Karma: 995
Thick and juicy.
Apr 28 2015 2:09PM
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NEPTR
Posts: 766 - Karma: 1,936
raw and dripping with blood
Apr 28 2015 2:17PM
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Lavieille
Posts: 814 - Karma: 318
*DUMBCAN*Depends on the meat, depends on the cut.

Pigeon and duck - always rare. Absolutely nothing else is acceptable.
Venison - Extremely lean meat, should be rare as well, particularly if roasted.
Chicken/ pheasant - Not really a gradient here but overcooking ruins both of them.
Lamb - Again always rare, but that's out of choice.
Mutton - not sure why I'm including this but cook it long and slow.
Pork - similar to chicken, there's definitely a gradient here but it's much harder to see. I don't cook pork much.

With beef you really need to consider the cut when choosing how to cook it. The fat content determines how it should be cooked. For example, a fillet steak is extremely lean and should be eaten blue/rare for the best flavour. Overcook it and it looses all flavour, since the fat isn't there to provide it. Take a cheaper cut, such as flat iron, and the fat won't melt until you get to about medium-rare, so it'll just be chewy. Cook it to medium rare though and it's awesome. The highest fat content is in the stewing cuts. That's why you stew long and slow, often over 4-8 hours (use a slow cooker), to make sure all that fat melts and turns into flavour rather than chewy-ness.


Wow... I feel the exact same. Good shit.
Apr 28 2015 2:38PM
0 0
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shin-bang
Posts: 4100 - Karma: 6,997
*DUMBCAN*Restaurant I used to work at (fairly high-end Italian, didn't sell pizza) had a separate set of steaks for customers who ordered well done. Since it tastes like shit and is tough as leather anyway the customer won't notice if you give them a shit steak, and in four years working there we never got a complaint. At least four or five people would order a well done steak every day, but it was a >150-cover restaurant.


Yea that's what I was told . Good explanation k+
Apr 28 2015 5:56PM
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Daph
Posts: 5978 - Karma: 5,006
A properly done rare steak is hands down my favorite thing to eat
Apr 28 2015 6:34PM
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OregonDead
Posts: 6883 - Karma: 24,505
Caucasian_AsianPretty sure that's illegal.


You're right but I believe him. Just like recently when they caught a bunch of restaurants around here mislabeling the fish they were selling.
Apr 28 2015 7:24PM
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*DUMBCAN*
Posts: 2447 - Karma: 5,628
Caucasian_AsianPretty sure that's illegal.


Why the fuck would it be illegal? It says on the menu 'Steak'. Not 'Outdoor bread, grass fed steak'. There's nothing wrong with the description.
Apr 28 2015 7:48PM
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Anathema
Posts: 21048 - Karma: 5,061
Medium rare steaks.
Bacon has to be chewy.

these are the only meats I'm picky about.
Apr 28 2015 8:01PM
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Caucasian_Asian
Posts: 2447 - Karma: 1,665
*DUMBCAN*Why the fuck would it be illegal? It says on the menu 'Steak'. Not 'Outdoor bread, grass fed steak'. There's nothing wrong with the description.


It depends on how it's marketed on your menu. If you say it's a new york and you serve a bottom round, that's fraud.

I'm not ordering a steak without knowing what cut it is.
Apr 28 2015 8:15PM
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--ski--
Posts: 1670 - Karma: 817
VinnieFsheep
-all cuts > medium


Got to stop you there. Lamb has to be rare.
Apr 28 2015 8:20PM
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dingus
Posts: 1328 - Karma: 7,877
The referenced post has been removed.


And in your rectum
Apr 28 2015 9:55PM
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shin-bang
Posts: 4100 - Karma: 6,997
*DUMBCAN*Why the fuck would it be illegal? It says on the menu 'Steak'. Not 'Outdoor bread, grass fed steak'. There's nothing wrong with the description.


Yea I agree. My mom worked at a restraunt and she said it's like the same cut of meat, just if one isn't as like as tender and juicy they'll use it for someone who want theirs done or something rather than the tender juicy one and cooking all the juice out of it making it like leather
Apr 28 2015 10:46PM
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Slush
Posts: 1914 - Karma: 12,942
Medium rare because I am a meat noob and don't know any names, and that's what the dude who ordered before me normally gets
Apr 28 2015 10:48PM
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El.Guapo
Posts: 2139 - Karma: 3,173
https://www.newschoolers.com/videos/watch/768716/Legion--Granny-scene

i like it uncooked like this lady
Apr 28 2015 10:53PM
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ohmyglob8
Posts: 416 - Karma: 1,408
i like my meat like i like ur moms meat,












i actually have no idea how to go from there, but ur moms a whore
Apr 28 2015 11:37PM
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*DUMBCAN*
Posts: 2447 - Karma: 5,628
Caucasian_AsianIt depends on how it's marketed on your menu. If you say it's a new york and you serve a bottom round, that's fraud.

I'm not ordering a steak without knowing what cut it is.


Yeah it was always the same cut. The difference was one was grade A locally sourced, responsibly bred beef and the other came straight off the supermarket shelf. Like it was £80/kg beef vs £30/kg.
Apr 29 2015 3:20AM
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