Discussion in 'Food and Wine' started by bradt93, Aug 10, 2019.
Is rare steak good for you? I've always heard different opinions.
Depends what parasites you enjoy with yer meal.
Depends on were you bought 8t and we they got the steak. I personally enjoy medium rare steaks. Ribeyes or tbones.
The scientific evidence is in: It's tasty.
Don't be a science denier.
To me, cooking makes it tastier. I take mine medium rare, but usually order it medium if someone else is doing the cooking. Restaurants tend to undercook steaks a bit from what you order, because they can always cook it a little more for you, but they can't ever uncook it.
No steak is ''good for you''.
The maximum recommended amount of red meat is less than 3 ounces per day. Red meat and processed meats increase your chances of getting bowel cancer.
White meat or fish is healthier protein but meat production in itself is bad for the planet in terms of greenhouse gases so not only is it not good for you, it is not good for everyone else either.
In terms of pathogenic bacteria, which I presume is the OP's point, the majority of these bacteria are picked up postmortum and on the surface of the meat so you need to raise the outside temp of the cut above 63 C (recommended 75C) and hold it there for several minutes to ensure it is safe.
When I order a steak I tell them to cook it till it's done and then cook it some more.
Thanks for the advice. Football season is coming up and I always enjoy eating Chicken Wings while watching the games . I'm more of a college football fan. I'll just say this the Tennessee Volunteers such a** LOL.
I dunno but I can't eat it. I prefer my food cooked.
All undercooked food can be bad for you, even vegetables. But it's actually not the fact is that there are more nutrients in foods, including mean, which hasn't been cooked fully. Rare steak also is more tender and tastes better. I prefer mine to be medium-rare.
If you avoid parasites, yes. Cooking meat turns good cholesterol into bad cholesterol. The more you cook it, the more of the good is turned into bad. ...but the less likely you are to get parasites, that could kill you faster than cholesterol.
Personally, I prefer my beef (and similar) to be bleeding, and I love me some 'still flopping' (saltwater) sushi. But I cook the crap out of everything else. I also take anti-parasite suppliments like iodine.
Can't see how there is any difference between how "good for you" rare steak is vs. well done steak. There are few (if any) parasites that live in beef that are passed to humans by consumption of meat. The one that I can think of is "mad cow" and cooking doesn't stop it.
Prevalence of internal parasites in beef cows in the United States: Results of the National Animal Health Monitoring System's (NAHMS) beef study
Percent of positive samples relative to time period of survey: 1 = Mar–May; 2 = Jun–Aug; 3 = Sep–Dec; All = Mar–Dec.
I am willing to have rare steak, once in a while, but only if the meat is very fresh high quality and comes from a good source. We are talking about Japanese quality steak.
Otherwise it better be cooked at least medium well.
I cant imagine a steak without a warm, pink center. Never heard of parasites from steak(wait, is mad cow, a parasite?), I'd think bacteria would be of most concern. Now chicken and pork? Must be well done.
I will eat raw oysters but they must not be open or have the slightest taint.
I like mine rare inside, seared on both sides
now hamburger I will eat fully cooked
think that is bad science, created by anti-meaters - kinda like the fake cow farts causes climate change nonsense going around
sugar on the other hand.... that feeds cancer and can give you fatty liver
I will agree that cooking the outside of the meat is a wise thing to do, rare on the inside is fine
that said, I have seen many totally raw meat eaters out there and seems the body adapts to these bacteria, just like drinking water in Mexico, fine for people that are used to it, not the rest of us
Never eat rare or even medium rare steak if you buy it at a grocery store. If it's from a store, eat it at medium at least.
If I get good steaks from a reputable butcher, or if I'm eating at a nice restautant, I will eat medium rare. Rare is good, but it can have a weird texture.
It depends upon the cut and where it's from. Argentina, South Africa, Australia, and New Zealand meat are good quality and cooked "rare" is mighty fine! But I wouldn't trust meat from just anywhere. I am from Sweden and I have never had a really good-tasting Swedish cut steak ever.
So let that be a lesson to you American toursts to Sweden. Don't order steak! I don't want you going back home and bad-mouthing my country!
I am 100% sure that 99% of Americans who visit sweden order meatballs, because literally the only dish most Americans think of when they think of sweden is swedish meatballs.
What about the lutefisk?
That is a load off of my mind. Are they satisfied? But there is one other Swedish "dish" that Armericans are familiar with: smörgåsbord.
Na you's a-gettin' personal.
Dont Swedes eat that fermented shark meat?
No, it's not made from shark meat. And as far as fermented fish goes you may be confusing "lutefisk" and "surströmming".
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