When a steak is cook rare or medium rare isn't the pink meat in the
middle not good for you since it appears to be not fully cook? That's
one of the reasons I always order my steaks well-done. And if they bring
it to me with pink in the middle I send it back.

"Scott" > wrote

> When a steak is cook rare or medium rare isn't the pink meat in the middle
> not good for you since it appears to be not fully cook? That's one of the
> reasons I always order my steaks well-done. And if they bring it to me
> with pink in the middle I send it back.

No, that advice is for burgers. Since burgers are ground, bacteria
would be dispersed throughout. That is not so with steak, and steak
is cooked on the outside.

nancy

"Scott" > wrote in message
...
> When a steak is cook rare or medium rare isn't the pink meat in the middle
> not good for you since it appears to be not fully cook? That's one of the
> reasons I always order my steaks well-done. And if they bring it to me
> with pink in the middle I send it back.


First of all, there's something in between rare and well done. Now that
we've gotten that out of the way...

You're more at risk with a rare hamburger because the process of grinding
the meat can spread bacteria evenly throughout a batch of meat. The interior
of the raw burger won't get cooked, and you spend a couple of days praying
to the toilet. With a steak, even if its surface comes into contact with
something nasty, the outside gets cooked, but the interior wasn't exposed.

Someone will now come along and say "Yeah but what if you poked the steak
with a fork and transferred bacteria to the inside?" Yes, anything's
possible. But, what I said above is the general rule.

Scott > wrote in
:

> When a steak is cook rare or medium rare isn't the pink meat in the
> middle not good for you since it appears to be not fully cook? That's
> one of the reasons I always order my steaks well-done. And if they bring
> it to me with pink in the middle I send it back.



Before man found fire, and got to love that chargrilled taste, we used to
eat the meat raw.

Unless you have a rare steak in England (think Mad Cow Disease)... anywhere
else is fine.

You're missing out on a great steak by cooking the life out of it.


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

"PeterLucas" > wrote in message
0.25...
> Scott > wrote in
> :
>
>> When a steak is cook rare or medium rare isn't the pink meat in the
>> middle not good for you since it appears to be not fully cook? That's
>> one of the reasons I always order my steaks well-done. And if they bring
>> it to me with pink in the middle I send it back.
>
>
>
> Before man found fire, and got to love that chargrilled taste, we used to
> eat the meat raw.
>
> Unless you have a rare steak in England (think Mad Cow Disease)...
> anywhere
> else is fine.


Normal cooking heat does not dependably kill the prions which cause mad cow
disease. From what I've read, you'd have to incinerate the meat. My mother
cooked this way, but most people don't.

"Scott" > wrote in message
...
> When a steak is cook rare or medium rare isn't the pink meat in the middle
> not good for you since it appears to be not fully cook?

The idea is that achieving a certain level of heat will kill any harmful
bacteria.
Trouble is, once you achieve that level of heat the steak is overcooked and
ruined.

That's
> one of the reasons I always order my steaks well-done. And if they bring
> it to me with pink in the middle I send it back.

I order mine medium rare, and if it is not red in the middle, I send it
back.
I have never gotten sick from rare meat. Life is a gamble, but for the most
part, the food we are served in restaurants is safe. It must be, or lots of
people would be sick or dead.



--
Posted via a free Usenet account from http://www.teranews.com

> You're missing out on a great steak by cooking the life out of it.
>
>

I'm starting to realized that but I have to get over this mental block
of eating what appears to be raw meat.

"Scott" > wrote

>> You're missing out on a great steak by cooking the life out of it.

> I'm starting to realized that but I have to get over this mental block of
> eating what appears to be raw meat.

Try medium ... personally, I don't care for very rare steak, myself,
but well done? No way. Medium rare for me. Even if you just
cut back to medium, I think you'll find a more flavorful steak that
you can live with.

nancy

"PeterLucas" > wrote in message
0.25...
> Scott > wrote in
> :
>
>> When a steak is cook rare or medium rare isn't the pink meat in the
>> middle not good for you since it appears to be not fully cook? That's
>> one of the reasons I always order my steaks well-done. And if they bring
>> it to me with pink in the middle I send it back.
>
>
>
> Before man found fire, and got to love that chargrilled taste, we used to
> eat the meat raw.
>
> Unless you have a rare steak in England (think Mad Cow Disease)...
> anywhere
> else is fine.
>
Oh come on! That is seriously old news now. All cattle showing signs of Mad
Cow Disease (and the rest of the herd on the same farm) have been removed
from the food chain for years. Incidentally, the expected 'take off' of
numbers of humans suffering from New Variant Creutzfeldt-Jacob disease
hasn't happened. (Please remember that there are 60 million people in the
UK, so the numbers are miniscule by comparison with the numbers who were
eating beef in the 1980s when this was a problem).

http://www.cjd.ed.ac.uk/figures.htm

In addition, 'Scotch' Beef (Aberdeen Angus) has the best flavour you can
get. (I may be biased ;-) )

> You're missing out on a great steak by cooking the life out of it.
>
I completely agree with that! It is said that in many restaurants, they give
the poor quality steaks to people who ask for 'well done', because they know
that those people can't tell the difference between good flavours and
average flavours.

John

Scott wrote:
> When a steak is cook rare or medium rare isn't the pink meat in the
> middle not good for you since it appears to be not fully cook? That's
> one of the reasons I always order my steaks well-done. And if they
> bring it to me with pink in the middle I send it back.

You're obviously not steak-wise. Anyone who enjoys a good steak will never
order it well done. That's just a waste of good meat. I used to cringe
when my friend Gertie ordered prime rib well done... eeek!

Jill

Scott wrote:
>
> When a steak is cook rare or medium rare isn't the pink meat in the
> middle not good for you since it appears to be not fully cook? That's
> one of the reasons I always order my steaks well-done. And if they bring
> it to me with pink in the middle I send it back.

Why is it important for the meat to be thoroughly cooked. If you want your
beef to be cooked until it is grey all the way through you might has well
eat braised beef or hamburgers. There is no point in spending a lot of
money on a nice steak and then cooking it until it is dry and tasteless. As
long a the meat has been properly handled there is no problem eating it
raw.

"JoeSpareBedroom" > wrote in message
...
> "PeterLucas" > wrote in message
> 0.25...
>> Scott > wrote in
>> :
>>
>>> When a steak is cook rare or medium rare isn't the pink meat in the
>>> middle not good for you since it appears to be not fully cook? That's
>>> one of the reasons I always order my steaks well-done. And if they bring
>>> it to me with pink in the middle I send it back.
>>
>>
>>
>> Before man found fire, and got to love that chargrilled taste, we used to
>> eat the meat raw.
>>
>> Unless you have a rare steak in England (think Mad Cow Disease)...
>> anywhere
>> else is fine.
>
>
> Normal cooking heat does not dependably kill the prions which cause mad
> cow disease. From what I've read, you'd have to incinerate the meat. My
> mother cooked this way, but most people don't.
>

It was my understanding from what I have read about mad cow disease is you
don't tend to get it from mussel meats but from eating the organs such as
kidneys, liver, brain, tongue etc. and I very well could be wrong on this.

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
> "JoeSpareBedroom" > wrote in message
> ...
>> "PeterLucas" > wrote in message
>> 0.25...
>>> Scott > wrote in
>>> :
>>>
>>>> When a steak is cook rare or medium rare isn't the pink meat in the
>>>> middle not good for you since it appears to be not fully cook? That's
>>>> one of the reasons I always order my steaks well-done. And if they
>>>> bring
>>>> it to me with pink in the middle I send it back.
>>>
>>>
>>>
>>> Before man found fire, and got to love that chargrilled taste, we used
>>> to
>>> eat the meat raw.
>>>
>>> Unless you have a rare steak in England (think Mad Cow Disease)...
>>> anywhere
>>> else is fine.
>>
>>
>> Normal cooking heat does not dependably kill the prions which cause mad
>> cow disease. From what I've read, you'd have to incinerate the meat. My
>> mother cooked this way, but most people don't.
>>
>
> It was my understanding from what I have read about mad cow disease is you
> don't tend to get it from mussel meats but from eating the organs such as
> kidneys, liver, brain, tongue etc. and I very well could be wrong on
> this.
>
> Joe Cilinceon
>

I just lost my appetite.

"Joe Cilinceon" > wrote in message
...
>
> It was my understanding from what I have read about mad cow disease is you
> don't tend to get it from mussel meats but from eating the organs such as
> kidneys, liver, brain, tongue etc. and I very well could be wrong on
> this.
>
> Joe Cilinceon
>

Mainly brain and nervous system (i.e. spinal cord). These have disappeared
from shops in the UK. Until recently, we couldn't even get a good rib-eye
steak, but they are back now.

John.

"jmcquown" > wrote

> Scott wrote:
>> When a steak is cook rare or medium rare isn't the pink meat in the
>> middle not good for you since it appears to be not fully cook? That's
>> one of the reasons I always order my steaks well-done. And if they
>> bring it to me with pink in the middle I send it back.
>
> You're obviously not steak-wise. Anyone who enjoys a good steak will
> never
> order it well done. That's just a waste of good meat. I used to cringe
> when my friend Gertie ordered prime rib well done... eeek!

Actually, there is something to be said for the end piece of
prime rib. I do love that, haven't thought of it in ages.

nancy

Nancy Young wrote:
>
>
> > You're obviously not steak-wise. Anyone who enjoys a good steak will
> > never
> > order it well done. That's just a waste of good meat. I used to cringe
> > when my friend Gertie ordered prime rib well done... eeek!
>
> Actually, there is something to be said for the end piece of
> prime rib. I do love that, haven't thought of it in ages.


Sure. The end piece of a nice prime rib is is usually pretty good, but I
sure wouldn't want a whole roast of beef cooked grey. I grey up on that
kind of beef, which is why I never saw the attraction to beef, until I had
it rate.

In article >,
"cybercat" > wrote:

> "Scott" > wrote in message
> ...
> > When a steak is cook rare or medium rare isn't the pink meat in the middle
> > not good for you since it appears to be not fully cook?
>
> The idea is that achieving a certain level of heat will kill any harmful
> bacteria.
> Trouble is, once you achieve that level of heat the steak is overcooked and
> ruined.
>
> That's
> > one of the reasons I always order my steaks well-done. And if they bring
> > it to me with pink in the middle I send it back.
>
> I order mine medium rare, and if it is not red in the middle, I send it
> back.
> I have never gotten sick from rare meat. Life is a gamble, but for the most
> part, the food we are served in restaurants is safe. It must be, or lots of
> people would be sick or dead.

True.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Dave Smith" > wrote

> Nancy Young wrote:

>> Actually, there is something to be said for the end piece of
>> prime rib. I do love that, haven't thought of it in ages.

> Sure. The end piece of a nice prime rib is is usually pretty good, but I
> sure wouldn't want a whole roast of beef cooked grey.

Oh, no! Absolutely not. But I have seen restaurants that offered
the end piece right on the menu. That's really good, but it's not to
be confused with your normal order of prime rib. That I prefer
medium rare.

> I grey up on that
> kind of beef, which is why I never saw the attraction to beef, until I had
> it rate.

I wouldn't eat beef if it was always overcooked, either. Why bother.

nancy

Nancy Young wrote:
> "jmcquown" > wrote
>
>> Scott wrote:
>>> When a steak is cook rare or medium rare isn't the pink meat in the
>>> middle not good for you since it appears to be not fully cook?
>>> That's one of the reasons I always order my steaks well-done. And
>>> if they bring it to me with pink in the middle I send it back.
>>
>> You're obviously not steak-wise. Anyone who enjoys a good steak will
>> never
>> order it well done. That's just a waste of good meat. I used to
>> cringe when my friend Gertie ordered prime rib well done... eeek!
>
> Actually, there is something to be said for the end piece of
> prime rib. I do love that, haven't thought of it in ages.
>
> nancy

Doubtful they were holding the ends of the prime rib just for her at lunch
time, but maybe <wink> She always had to have her beef (steak, whatever)
well done. What a shame to do that to a good cut of meat. IMHO.

Jill

On Thu, 19 Jul 2007 08:44:41 -0500, Scott > wrote:

>When a steak is cook rare or medium rare isn't the pink meat in the
>middle not good for you since it appears to be not fully cook? That's
>one of the reasons I always order my steaks well-done. And if they bring
>it to me with pink in the middle I send it back.

Why waste your money on steak? Stick with pot roast or spaghetti.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

On Thu, 19 Jul 2007 14:34:07 GMT, "John E" >
wrote:

>I completely agree with that! It is said that in many restaurants, they give
>the poor quality steaks to people who ask for 'well done', because they know
>that those people can't tell the difference between good flavours and
>average flavours.

I still think the average steer in UK is tasteless and it has nothing
to do with how it's ordered. Grass fed beef has no flavor IMO.


--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

In article >, sf wrote:

> On Thu, 19 Jul 2007 08:44:41 -0500, Scott > wrote:
>
> >When a steak is cook rare or medium rare isn't the pink meat in the
> >middle not good for you since it appears to be not fully cook? That's
> >one of the reasons I always order my steaks well-done. And if they bring
> >it to me with pink in the middle I send it back.
>
> Why waste your money on steak? Stick with pot roast or spaghetti.

14 hour braise roasts.

Well done tender steaks (t-bones, rib eyes and fillet mignon) are a sin.
You like well done beef, stick with slow cooked tough cuts.

I like my top round made into tartar.

Dipped in a mix of raw egg yolk and teryaki.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

<sf> wrote in message ...
> On Thu, 19 Jul 2007 14:34:07 GMT, "John E" >
> wrote:
>
>>I completely agree with that! It is said that in many restaurants, they
>>give
>>the poor quality steaks to people who ask for 'well done', because they
>>know
>>that those people can't tell the difference between good flavours and
>>average flavours.
>
> I still think the average steer in UK is tasteless and it has nothing
> to do with how it's ordered.

Can you tell by his neck tie?



--
Posted via a free Usenet account from http://www.teranews.com

"Omelet" > wrote
> True.
> --

Also, as my fun-loving papa used to say, you can't get out
of life alive anyway.



--
Posted via a free Usenet account from http://www.teranews.com

PeterLucas wrote:
>
> Scott > wrote in
> :
>
> > When a steak is cook rare or medium rare isn't the pink meat in the
> > middle not good for you since it appears to be not fully cook? That's
> > one of the reasons I always order my steaks well-done. And if they bring
> > it to me with pink in the middle I send it back.
>
> Before man found fire, and got to love that chargrilled taste, we used to
> eat the meat raw.
>
> Unless you have a rare steak in England (think Mad Cow Disease)... anywhere
> else is fine.
>
> You're missing out on a great steak by cooking the life out of it.
>
> --
> Peter Lucas
> Brisbane
> Australia

Doesn't matter if the steak is raw, rare, or well done when it regards
Mad Cow Disease (BSE; Bovine spongiform encephalopathy). Nothing known
will destroy prions, and prions are believed to be the culprit that
might cause BSE.

Sky

Sky

On Jul 19, 5:44 am, Scott > wrote:
> When a steak is cook rare or medium rare isn't the pink meat in the
> middle not good for you since it appears to be not fully cook? That's
> one of the reasons I always order my steaks well-done. And if they bring
> it to me with pink in the middle I send it back.

If internal temp is 155 F, the steak is considered cooked. The pink
color is the the juice, if you let it drained out, the steak looks
well done.

PeterLucas wrote:
> Scott > wrote in
> :
>
>> When a steak is cook rare or medium rare isn't the pink meat in the
>> middle not good for you since it appears to be not fully cook? That's
>> one of the reasons I always order my steaks well-done. And if they bring
>> it to me with pink in the middle I send it back.
>
>
>
> Before man found fire, and got to love that chargrilled taste, we used to
> eat the meat raw.
>
> Unless you have a rare steak in England (think Mad Cow Disease)... anywhere
> else is fine.

Cooking has no effect on BSE.
>
> You're missing out on a great steak by cooking the life out of it.
>
>
True.

PeterLucas wrote:

>
> Unless you have a rare steak in England (think Mad Cow Disease)... anywhere
> else is fine.
>
> You're missing out on a great steak by cooking the life out of it.
>
>

Mad Cow and other prions are not affected by heat, even autoclaving, as
has been discovered by investigation. Hospitals have been advised to
use disposable surgical instruments on possible Mad Cow patients.

I agree that well-done steak is a waste of good beef.

gloria p

PeterLucas wrote:

> Before man found fire, and got to love that chargrilled taste, we used to
> eat the meat raw.

So I'm *not* the oldest person in here. Great!


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Joe Cilinceon wrote:

> It was my understanding from what I have read about mad cow disease is you
> don't tend to get it from mussel meats but from eating the organs such as
> kidneys, liver, brain, tongue etc. and I very well could be wrong on this.

Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
all?


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Scott wrote:
>
>> You're missing out on a great steak by cooking the life out of it.
>
> I'm starting to realized that but I have to get over this mental block
> of eating what appears to be raw meat.

Tastes do change. I use to be a well done guy. Now I'm more medium or
medium rare.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

"Blinky the Shark" > wrote in message
...
> Joe Cilinceon wrote:
>
>> It was my understanding from what I have read about mad cow disease is
>> you
>> don't tend to get it from mussel meats but from eating the organs such as
>> kidneys, liver, brain, tongue etc. and I very well could be wrong on
>> this.
>
> Hmmm. Why isn't tongue considered a muscle meat, it being a muscle and
> all?
>
>
> --
> Blinky RLU 297263
> Killing all posts from Google Groups
> The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

I have no idea Blinky to be honest but it was listed as one of the possible
sources. I always kind of figure brain and nervous system but the liver and
kidneys also where a little surprising but not completely. It is pretty much
a cannibal cause illness and even found to be common among human
cannibalistic societies through out history. Bone meal from cows being added
to cattle feeds is suspect as the main culprit in cattle though it does
occur naturally in some animals from what I read. Again this is only based
on a few articles I have read in the past so that would depend on the writer
knowledge not mine.

Joe Cilinceon

Sushi Fish wrote:
>
> If internal temp is 155 F, the steak is considered cooked.

Cooked to death.

> The pink color is the the juice,

There is no pink, at 155F the only color is grey, and there is no
juice.

Nancy Young wrote:
>
> "Dave Smith" > wrote
>
> > Nancy Young wrote:
>
> >> Actually, there is something to be said for the end piece of
> >> prime rib. I do love that, haven't thought of it in ages.
>
> > Sure. The end piece of a nice prime rib is is usually pretty good, but I
> > sure wouldn't want a whole roast of beef cooked grey.
>
> Oh, no! Absolutely not. But I have seen restaurants that offered
> the end piece right on the menu. That's really good, but it's not to
> be confused with your normal order of prime rib. That I prefer
> medium rare.

If it is on the menu they probably just take a slab off the rarer part,
season it and slab it on a hot grill. After all, there are only two ends on
a roast.


>
> > I grey up on that
> > kind of beef, which is why I never saw the attraction to beef, until I had
> > it rate.
>
> I wouldn't eat beef if it was always overcooked, either. Why bother.
>
> nancy

"Dave Smith" > wrote

> Nancy Young wrote:
>>
>> "Dave Smith" > wrote
>>
>> > Nancy Young wrote:
>>
>> >> Actually, there is something to be said for the end piece of
>> >> prime rib. I do love that, haven't thought of it in ages.
>>
>> > Sure. The end piece of a nice prime rib is is usually pretty good, but
>> > I
>> > sure wouldn't want a whole roast of beef cooked grey.
>>
>> Oh, no! Absolutely not. But I have seen restaurants that offered
>> the end piece right on the menu. That's really good, but it's not to
>> be confused with your normal order of prime rib. That I prefer
>> medium rare.
>
> If it is on the menu they probably just take a slab off the rarer part,
> season it and slab it on a hot grill. After all, there are only two ends
> on
> a roast.

No, it's not like that at all. It's not even prime rib shaped, and they
always said If available. I know what the end looks like.

nancy

"JoeSpareBedroom" > wrote in
:

> "Joe Cilinceon" > wrote in message
> ...
>> "JoeSpareBedroom" > wrote in message
>> ...
>>> "PeterLucas" > wrote in message
>>> 0.25...
>>>> Scott > wrote in
>>>> :
>>>>
>>>>> When a steak is cook rare or medium rare isn't the pink meat in
>>>>> the middle not good for you since it appears to be not fully cook?
>>>>> That's one of the reasons I always order my steaks well-done. And
>>>>> if they bring
>>>>> it to me with pink in the middle I send it back.
>>>>
>>>>
>>>>
>>>> Before man found fire, and got to love that chargrilled taste, we
>>>> used to
>>>> eat the meat raw.
>>>>
>>>> Unless you have a rare steak in England (think Mad Cow Disease)...
>>>> anywhere
>>>> else is fine.
>>>
>>>
>>> Normal cooking heat does not dependably kill the prions which cause
>>> mad cow disease. From what I've read, you'd have to incinerate the
>>> meat. My mother cooked this way, but most people don't.
>>>
>>
>> It was my understanding from what I have read about mad cow disease
>> is you don't tend to get it from mussel meats but from eating the
>> organs such as kidneys, liver, brain, tongue etc. and I very well
>> could be wrong on this.
>>
>> Joe Cilinceon
>>
>
> I just lost my appetite.
>
>
>


I just lost my breakfast!!!


:-)

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Blinky the Shark > wrote in
:

> PeterLucas wrote:
>
>> Before man found fire, and got to love that chargrilled taste, we
>> used to eat the meat raw.
>
> So I'm *not* the oldest person in here. Great!
>
>





(_x_)


:-)

--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

"Nancy Young" > wrote in message
>
> I wouldn't eat beef if it was always overcooked, either. Why bother.
>
> nancy

Not even pot roast or barbecue brisket?

On Thu, 19 Jul 2007 09:36:44 -0500, "jmcquown"
> magnanimously proffered:

>Scott wrote:
>> When a steak is cook rare or medium rare isn't the pink meat in the
>> middle not good for you since it appears to be not fully cook? That's
>> one of the reasons I always order my steaks well-done. And if they
>> bring it to me with pink in the middle I send it back.
>
>You're obviously not steak-wise. Anyone who enjoys a good steak will never
>order it well done. That's just a waste of good meat. I used to cringe
>when my friend Gertie ordered prime rib well done... eeek!
>
>Jill
>

As a rule, I don't eat "red meat." Seafood and chicken are my meat
staples. But there are three major exceptions:

1. Being a guest at someone else's table.

2. Bacon (which I've dubbed an honorary lettuce ... or something
similar).

3. Eye fillet steak seared blood rare.

I don't have bacon often - maybe six times a year - and steak even
less (maybe twice every couple of years). But whenever I feel the urge
to have steak I either pan sear it raw in an old heavy iron skillet
(and deal with the fat splatters later) or, preferably, go to a steak
restaurant where they know how to treat a good steak.

Eating steak any other way than blood rare wouldn't interest me in the
slightest.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Scott > wrote:
>When a steak is cook rare or medium rare isn't the pink meat in the
>middle not good for you since it appears to be not fully cook? That's
>one of the reasons I always order my steaks well-done. And if they bring
>it to me with pink in the middle I send it back.

Meat is only "not good for you" if it's got germs on it.

The germs are on the outside.

When you sear the outside, you kill the germs.

This isn't true for ground beef because the grinding
mixes the outside with the inside.

It also didn't used to be true for pork because of
trichinosis, which is a disease the pig had that spreads
trichinella all through the tissue.

But trichinosis has essentially been wiped out, at least
in the U.S.

However, pork isn't tasty when rare the way beef is.

Rare beef, by the way, is red. The pink part is cooked to
about 140F, which is enough to kill most bugs, but not E. Coli.

--Blair